MUSHROOM STROGANOFF

What is Stroganoff?
Stroganoff sauce is a cream gravy made with beef or chicken broth that's thickened with cream and cheese. It's flavoured with mustard and has mushrooms in it.

This is my take on healthy "Mushroom Stroganoff" in a light creamy sauce that is a quick and easy meal, can be prepared with shiitake, baby portabella, cremini mushrooms and button mushrooms. This is essentially a mushroom cream sauce, which is an explosion of flavors on its own. I can just eat all by itself. Awesome to serve with rice, pasta, noodles or so some butter Nan.

There was a time when I've paid to eat Beef Stroganoff and Chicken Stroganoff in several restaurants. Never thought this recipe could be so simple to create. The last time I had Chicken Stroganoff that was filled with Mushrooms. There on I got the idea of preparing "Mushroom Stroganoff", this is extremely quick to cook too and could not be any simpler.

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An easy vegetarian dish so rich and tasty.  So simple to make, can turn the mushrooms into a creamy feast, that’s on the table in less than 20 minutes. 

So get all the prep done before you start cooking such as, slice the mushrooms, finely slice the onions, and grate the cheese. Roughly chop the parsley leaves and finely chop the stalks.

The ingredients list in this recipe is fairly minimal, so we need to take advantage of getting every ounce of flavor out of our ingredients.

Ingredients:

• 400 grams Mushrooms, thick sliced or cut into 4
• 2 medium Onions, finely chopped
• 2 – 3 Green chili, slit
• 2 tbsp Butter
• 200 ml fresh Cream
• 4 tbsp Parmesan Cheese
• Parsley / Tarragon leaves
• 1 tsp crushed Pepper
• ½ Lemon juice
• 1 tsp Dijon Mustard (optional)

Procedure:

Melt the butter in a large frying pan, add the garlic, green chili and onions and stir-fry over a moderate heat until the onions become soft and translucent / transparent.

Add in the mushrooms and salt and sauté for 3 minutes.

Add in the mustard paste and cooking cream, then bring to the boil and reduce the flame to the lowest. 

Season with some crushed peppercorns and salt, if required. Allow it to cook on low flame for another 2 - 3 minutes.  Add in the grated cheese and stir until mixed well and the sauce has thickened.

Just before offing the flame add in the lemon juice.

TIPS:

1) Button mushrooms are easy to find in markets and are cheap.

2) You may add vegetable stock instead of water.

3) Dijon mustard gives this dish the classic taste.

4) Tarragon can be replaced with rosemary or Parsley.

5) To reheat Mushroom Stroganoff, I recommend adding a spoon of hot water and then doing it slowly on a low heat.

Seriously, this "Mushroom Stroganoff" is amazingly creamy, it’s perfectly rich and it’s dream-worthy buttery. And most importantly, it is loaded with so many mushrooms.

Do try this recipe and don’t forget to let me know if you like it through comments. Be kind to like my page and share with your friends using the buttons on the side, that would really encourage me. God Bless!

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