Step-by-Step Directions
Step 1: Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Step 2: Cook the Mushrooms
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 8-10 minutes. Stir occasionally to ensure even cooking.
Step 3: Make the Sauce
Sprinkle the flour over the mushrooms and stir well to coat. This will help thicken the sauce. Gradually pour in the vegetable broth while continuously stirring to avoid lumps. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes.
Step 4: Add the Creaminess
Reduce the heat to low and stir in the sour cream and Dijon mustard. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, stirring occasionally, until the sauce is heated through and well combined.
Step 5: Serve and Enjoy
Remove the skillet from heat and garnish with fresh chopped parsley. Serve the Mushroom Stroganoff over cooked egg noodles or rice. Enjoy!
Tips and Variations
Mushroom Varieties: Feel free to use any type of mushrooms you prefer or have on hand. A mix of different mushrooms adds depth of flavor.
Vegan Option: Substitute sour cream with a vegan alternative like cashew cream or coconut cream, and ensure the Dijon mustard is vegan.
Protein Boost: Add cooked lentils, chickpeas, or tofu for an extra protein punch.
Gluten-Free: Use gluten-free flour and serve with gluten-free pasta or rice.
Extra Veggies: Add spinach, bell peppers, or zucchini to the skillet for more nutrients and color.
Storing Leftovers
Leftover Mushroom Stroganoff can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of vegetable broth if the sauce becomes too thick. You can also freeze the Stroganoff for up to 2 months; just thaw in the refrigerator overnight before reheating.
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