Mushroom Stroganoff

Prep: 20 mins

Cook: 30 mins

Difficulty: Medium

Serves: 6

kcal	fat	saturates	carbs
465	29g	15g	38g

sugars	fibre	protein	salt
6g	4g	17g	2.5g

Why I Love Portuguese Mushroom Stroganoff

Every so often in our culinary journey, we come across a dish that not only tantalizes the taste buds, but transports us to far-off lands from our very own kitchen. The Mushroom Stroganoff is such a dish. This delicious Portuguese recipe offers a wonderful symphony of flavors as the mouthwatering combination of mushrooms, aromatic herbs, and creamy Madeira sauce come together in perfect harmony.

Crafting Comfort in Every Bite

While my heart has always belonged to the sea-kissed bounty of New England, my culinary adventures have led me to embrace a panoply of global flavors. The Mushroom Stroganoff holds a special place in my gastronomic memory. A comforting and hearty dish, it invites everyone to the table with its comforting warmth and heady aroma.

Designed with layers of intricate flavors, this dish reminds me of a more rustic, stripped-down version of my beloved Lobster Thermidor, a dish renowned for its reliance on a flavorful, creamy sauce.

The Inspiration Behind the Dish

And then there’s the chef who helped me stumble upon this recipe. While I don’t always have a particular one in mind when crafting a new dish, the Mushroom Stroganoff consistently brings to mind the innovative work of Gordon Ramsay. His approach to layering flavors and reinventing traditional dishes has always been an inspiration in my culinary journey.

The Mushroom Stroganoff is a dynamic dish that provides a delightful pairing for a range of other culinary delights, from a fresh, crispy green salad to a tempting loaf of rustic garlic bread.

Whether you’re looking for a comforting main course on a chilly evening or a show-off dish for a casual dinner party, this Mushroom Stroganoff provides the warmth, flavor, and simple sophistication that’s sure to impress.

What You’ll Need

2 pounds of mixed mushrooms, sliced
2 tablespoons of olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1 tablespoon of smoked paprika
1/2 cup of Madeira wine
1 cup of vegetable broth
1 cup of heavy cream
3 tablespoons of tomato paste
Salt and black pepper to taste
2 tablespoons of chopped fresh parsley
2 tablespoons of chopped fresh dill
1 tablespoon of lemon juice
6 servings of cooked egg noodles or rice, for serving

ALLERGENS: Mushrooms, Garlic, Wine, Heavy cream

Method

Step One

Start by heating the olive oil over medium heat in a large skillet. Add in the sliced mixed mushrooms, season them with salt and pepper to taste, and saute until they become soft and get a nice brown color. This usually takes about 10 minutes.

Step Two

Next, mix in the finely chopped onion and the minced garlic cloves. Continue to cook for another 5 minutes or until the onion becomes translucent.

Step Three

Add the smoked paprika to the skillet and stir well so that all the mushrooms get coated. Then, pour in the Madeira wine and allow everything to simmer until the wine is almost completely evaporated.

Step Four

Now, you can add the vegetable broth, heavy cream, and tomato paste into the skillet. Stir everything well and let the mixture come to a simmer. Reduce the heat to low and keep simmering until the sauce thickens. This should take about 10-12 minutes.

Step Five

After the sauce has thickened, stir in the lemon juice, chopped fresh parsley, and chopped fresh dill. Adjust the seasoning if needed and allow the stroganoff to simmer for another 2-3 minutes.

Step Six

Serve your mushroom Stroganoff over cooked egg noodles or rice and enjoy while hot.