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