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Hairy Bikers Mushroom Stroganoff

Hairy Bikers Mushroom Stroganoff - recipe card
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A rich and creamy vegetarian twist on the classic stroganoff, featuring earthy cremini and portobello mushrooms in a tangy sauce with smoked paprika and Dijon mustard, served over tender egg noodles for a comforting meal.

Ingredients

Scale
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 lb cremini mushrooms, sliced
  • 8 oz portobello mushrooms, chopped
  • 1/4 cup dry white wine
  • 1/4 cup all-purpose flour
  • 1 cup vegetable stock
  • 1 tsp smoked paprika
  • 1 tbsp Dijon mustard
  • 1/2 cup full-fat sour cream
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 2 tbsp fresh parsley, chopped
  • 12 oz dried egg noodles, cooked according to package directions

Instructions

  1. Prepare all ingredients by dicing the onion, mincing the garlic, slicing the cremini mushrooms, chopping the portobello mushrooms, and measuring out the wine, flour, stock, paprika, mustard, sour cream, salt, pepper, and parsley. This mise en place ensures smooth and efficient cooking without interruptions.
  2. In a large skillet or Dutch oven, heat the butter and olive oil over medium heat until the butter melts and starts to foam slightly, but does not brown. This combination of fats prevents burning and adds a rich base flavor for the sauce.
  3. Add the diced onion and cook for 5-7 minutes, stirring occasionally with a wooden spoon, until translucent and soft. Avoid browning the onion to maintain a sweet, mild base that won’t overpower the mushrooms.
  4. Stir in the minced garlic and cook for 1 minute until fragrant, stirring constantly. Garlic burns easily, so keep the heat at medium to prevent bitterness and ensure a subtle aromatic note.
  5. Increase the heat to medium-high and add all the mushrooms. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and turn golden brown. This step develops deep umami flavors and concentrates the mushroom essence.
  6. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with the wooden spoon. Cook for 2-3 minutes until the wine reduces by half, which adds acidity and depth while evaporating the alcohol.
  7. Sprinkle the flour evenly over the mushrooms and stir to coat thoroughly. Cook for 1-2 minutes to cook out the raw flour taste, creating a roux that will thicken the sauce without lumps.
  8. Gradually whisk in the vegetable stock until the mixture is smooth. Bring to a simmer and cook for 3-5 minutes, whisking constantly, until the sauce thickens slightly and coats the back of a spoon. This ensures a velvety consistency.
  9. Reduce the heat to low and stir in the smoked paprika and Dijon mustard. Cook for 1 minute to blend the flavors without curdling the sauce, as high heat can cause the mustard to become bitter.
  10. Remove the skillet from heat and let it cool slightly for 1-2 minutes to prevent the sour cream from separating. Then, stir in the sour cream until fully incorporated, which adds creaminess and a tangy balance.
  11. Season with kosher salt and black pepper to taste, adjusting as needed. Taste the sauce to ensure it’s well-balanced, with the smokiness from paprika and sharpness from mustard shining through.
  12. Meanwhile, cook the egg noodles in a large pot of salted boiling water according to package directions until al dente, about 8-10 minutes. Drain thoroughly in a colander to avoid watery sauce when serving.
  13. To serve, divide the cooked noodles among four plates and top generously with the mushroom stroganoff sauce. Garnish with chopped parsley for a fresh, colorful finish that adds a hint of herbaceousness.
  14. Let the dish rest for 2-3 minutes before serving to allow the flavors to meld and the sauce to thicken further on the noodles. This resting time ensures the perfect texture and temperature for enjoyment.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of vegetable stock or water to loosen the sauce if it thickens. Do not freeze, as the sour cream may separate upon thawing and affect the creamy texture.

Nutrition

Keywords: mushroom stroganoff, hairy bikers recipe, vegetarian stroganoff, creamy mushroom pasta, weeknight dinner, easy mushroom recipe, British cuisine, stroganoff sauce, egg noodles, comfort food, meatless main, creamy sauce

Find it online: https://britishrecipes.uk/hairy-bikers-mushroom-stroganoff/