Mushroom Stroganoff

Let’s relive the 1980s with this updated version of a popular Russian classic dish; this nostalgic, home-style, comforting Mushroom Stroganoff! Traditionally prepared with beef, the hearty mushrooms are a fresh vegetarian take that will have you begging for seconds!

MUSHROOM STROGANOFF

If you have been following Lord Byron’s Kitchen for a while, or if you’re just recently new to reading my posts, you may have read in a recent recipe post that mushrooms are new to me.  I was not a big fan of them at all until recently.  ‘Fan’ is a gross overstatement; I actually hated them. Recipes like my Mushroom Stroganoff have helped to change my mind!

I spent many hours of my life picking out the mushrooms whenever they were present in a dish that someone else had prepared.  My mom and my ex-wife would get so upset when I would carefully maneuver my fork around every morsel on my plate to avoid getting a mushroom in my mouth.

Recently though, I found a mushroom variety that I love to eat.  The cremini mushroom is so meaty and the texture is not slimy like other mushrooms.  So now, some of those home-style recipes that I never bothered to prepare in the past, have been populating my kitchen, such as this Mushroom Stroganoff.

MORE LORD BYRON-APPROVED MUSHROOM RECIPES!

The cremini mushroom has opened up a new world of dinner options for me. Since finding them, and learning how to cook them properly, I have used mushrooms in many recipes and you can find them right here. Remember the fried mushrooms and onions side that was popular in the 80s and 90s? Try these updated Brown Butter Mushrooms and Shallots!

This hearty, healthy, and filling Warm Barley Salad with Buttered Mushrooms recipe. It’s perfect in the cooler months when you crave heavier foods, but still want to eat better. Oh, and just in case you didn’t remember, John.e is a vegetarian. I made a Vegetarian Thanksgiving Mushroom Tortellini dish just for him!

And, finally, one of my personal favourite mushroom recipes – Vegetarian Mushroom Gravy! This gravy is so delicious, you will never guess that it’s not made with beef drippings. I use this exact recipe at Thanksgiving, and even on a Friday night when we are feeling like a bowl of poutine!

FRESH IS BETTER THAN CANNED

Come to think of it, I don’t think I really didn’t like mushrooms at all.  I think it was just because I had never tasted what a real mushroom tasted like.  Let me explain.

I’ve mentioned in many of my other blog posts, that in many instances, fresh produce wasn’t readily available in Newfoundland when I was growing up.  That has since been corrected, but in the little out ports, there was very little access to anything in terms of fresh produce that you didn’t grow yourself.

In fact, most of the produce we ate came in the form of a root vegetable.  There were plenty of those, but vegetables like celery, broccoli, mushrooms, bell peppers, etc., they were not commonly used in Newfoundland cuisine.  Now, that’s not to say that we didn’t have mushroom at all.  We did, but my mom only ever bought mushrooms in a can.

Oh, Lord, I remember hating canned mushrooms so much! I still do!  Mom always purchased the no name brand, and she always bought the same variety – pieces and stems!  Seriously, if you’re going to insist on buying mushrooms in a can, at least buy whole sliced canned mushrooms!  They were so slimy.  It’s no wonder I would sit there and meticulously pick them out of my food!

THE VEGETARIAN

When I met John.e, and realized that in many vegetarian dishes, mushrooms are used as a substitute to beef, I thought I was going to die.  But when I tried it, and cooked the mushrooms very well, like my research suggested, my mind was changed.  The mushrooms actually did have a beef-like chewiness when properly cooked.

I think that’s why I tend to only use cremini mushrooms in my recipes.  There are many times when I’m craving a mushroom dish, much like this Mushroom Stroganoff, but I refuse to make it, because the only fresh mushrooms I could find at a decent price were not cremini. 

Oh, I should really get back to the stroganoff, shouldn’t I? I actually remember how popular this dish was back in the 1980s.  Lord, did I just give away my age?  My mushroom version is an exact replica of such a classic recipe.  Real stroganoff is beef-based, but as you know, I couldn’t possibly prepare this dish with beef because of my two vegetarians.  I opted to basically substitute the beef with mushrooms.

Mushroom Stroganoff is just like the original – it’s creamy and full of hearty goodness,  and loaded with sauteed mushrooms.  This recipe requires very little prep and uses only one pot (actually, a skillet) to bring a complete meal to your family’s table.  The one-pot bit is something I should have started with.  We all love a great recipe that results in just a few dishes to wash! Let’s get down to business!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Mushrooms – Use good meaty mushrooms like cremini.
• Butter 
• Olive Oil – Just a little bit of olive oil is needed. Since it has a higher smoking point, it will prevent the butter from burning.
• Garlic – Use fresh garlic and mince it really finely.
• Onion – You can use white or yellow onion.
• Vegetable Stock – I always use low sodium stock, because the regular stuff is too salty.
• Pasta – Shells or noodles will do just fine.
• Paprika
• Salt and Ground Black Pepper
• Sour Cream – I prefer to use full fat sour cream in this recipe. It really does taste the best here.
• Parsley

HOW TO MAKE MUSHROOM STROGANOFF

In a large skillet, saute the mushrooms, onion, salt, and pepper in the butter and olive oil until browned – about 12-15 minutes. Add the garlic and cook for 2 more minutes. Remove the mushroom mixture from the pan and place in a large heat-proof bowl and set aside.

Do not scrape away or discard the brown bits in the pan. Add the veggie stock and add the uncooked pasta. Bring pasta to a low boil and cook for about 10 minutes until the pasta is almost cooked through. The liquid will be almost completely evaporated.

Add the mushrooms and onions back to the skillet, along with the sour cream, paprika, and chopped parsley. Toss well to coat. Taste and re-season if needed. Serve immediately.