Ingredients
Scale
- 1 pound cremini mushrooms, sliced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup sour cream
- 1/2 cup beef broth
- 1/4 cup dry sherry (optional)
- 2 tablespoons Dijon mustard
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and browned, about 5-7 minutes.
- Step 2: Add minced garlic and cook for 1 minute more, until fragrant.
- Step 3: Stir in sour cream, beef broth, and sherry (if using). Bring to a simmer, stirring constantly, until slightly thickened. Reduce heat to low.
- Step 4: Stir in Dijon mustard, salt, and pepper. Simmer for 2-3 minutes, allowing flavors to meld.
- Step 5: Stir in fresh parsley. Serve immediately over cooked noodles, rice, or mashed potatoes.
Notes
- Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, stirring frequently, to prevent scorching and maintain a creamy texture.
- For an extra decadent meal, serve your mushroom stroganoff over creamy polenta instead of noodles.
- To deepen the savory flavor, toast the mushrooms in a dry pan before adding the olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American