Garlic Mushroom Stroganoff
A rich and creamy dish that celebrates the wonderful flavors of mushrooms and garlic, enveloped in a velvety sauce, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 1 lb mushrooms, sliced (button or cremini) Fresh mushrooms work best for flavor.
- 1 medium onion, diced
- 3 cloves garlic, minced Fresh garlic for maximum flavor.
- 2 tbsp butter
- 1 tbsp olive oil Low-sodium preferred.
- 2 tbsp all-purpose flour Can be substituted for gluten-free flour.
- 1 cup vegetable broth
- 1/2 cup sour cream Greek yogurt can be used as a lighter alternative.
- 1 tsp Dijon mustard
- 1 tbsp soy sauce Low-sodium preferred.
- to taste Salt
- to taste Black pepper
- 2 tbsp fresh parsley, chopped for garnish
Instructions
Preparation
- Begin by slicing the mushrooms, dicing the onion, and mincing the garlic.
Cooking
- In a large skillet over medium-high heat, combine the butter and olive oil. Allow the butter to melt completely.
- Once the oil is hot, add the sliced mushrooms. Cook until golden brown and moisture is released.
- Lower the heat, add the diced onion, and cook until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute, stirring frequently.
- Sprinkle the flour over the mixture, stirring well to combine.
- Gradually pour in the vegetable broth, stirring constantly to create a smooth sauce.
- Add the Dijon mustard and soy sauce, then let the sauce simmer for 5-7 minutes.
- Lower the heat and stir in the sour cream, combining gently.
- Season with salt and black pepper, garnish with parsley, and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, adding broth or water if necessary.