Preparation time: 15 min. Total time: 35 min.
Ingredients (serves 4):
500 g brown, Cremini or button mushrooms
1 large onion, finely chopped
2 crushed garlic cloves or 1 teaspoon garlic powder
20 cl smetana or sour cream
1 tbsp. balsamic vinegar
1 cup vegetable stock
1 tbsp. starch or flour
1 tbsp. strong English mustard or wholegrain mustard
1 tbsp. paprika powder, sweet or smoked
salt and pepper
Preparation:
Dissolve the cornstarch in a cup of cold stock.
Cut lemon into 6 wedges.
Clean mushrooms before slicing.
Heat a little stock in a frying pan and sauté the onion until tender. Add the garlic and cook, stirring, for a further 2 minutes.
Add the mushrooms, season with salt and pepper and cook for a further 5-6 minutes, until tender and golden. Use the balsamic vinegar to deglaze the pan and cook for 2-3 minutes: the vinegar will help caramelize the mushrooms.
Add mustard and paprika. Pour in the cup of broth and flour. Stir to coat. Simmer gently for 5 minutes to thicken sauce. If the mixture is too thick, add more broth, stirring as it penetrates the sauce.
Remove from the heat and stir in the cream and the juice of two lemon wedges. Taste and add salt and pepper if required. Sprinkle with fresh herbs and serve the Stroganoff with the remaining lemon wedges on the side.
Serve with mashed potatoes.
Tips :
Whatever the variation, sour cream, mustard and paprika are essential. To spice things up, add lemon juice, smoked paprika or 1 tbsp Worcestershire sauce, soy sauce, pickled cucumbers... Sprinkle with chilli flakes or pink berries.
For extra color, add 1 tbsp. tomato paste and 1 red bell pepper in strips. Sprinkle 2 tbsp. malted yeast over the top of your dish for a bit of cheesy flavor.
You can use any mushroom mixture you like in this Stroganoff recipe. Add diced tofu or, if you miss the texture of meat, textured soy protein.
Alternatively, thick crème fraîche with lemon. For a vegan dish: silken tofu + 1 tablespoon lemon juice.