Mushroom Stroganoff

History:

Mushroom Stroganoff is a vegetarian twist on the classic Russian dish, Beef Stroganoff. The original Stroganoff recipe was created in the 19th century by a French chef named Charles Brière, who worked for the wealthy Stroganov family in Russia. It was a luxurious dish made with tender strips of beef, mustard, and sour cream. Over the years, variations of this dish emerged, including Mushroom Stroganoff, which gained popularity as a vegetarian alternative. This creamy and flavorful dish has since become a beloved comfort food around the world.

Recipe:

Ingredients:

- 1 pound (450g) of fresh mushrooms, sliced

- 1 medium onion, finely chopped

- 2 cloves garlic, minced

- 2 tablespoons of olive oil

- 2 tablespoons of butter

- 1 tablespoon of all-purpose flour

- 1 cup (240ml) of vegetable broth

- 1 cup (240ml) of sour cream

- 1 tablespoon of Dijon mustard

- 1 teaspoon of paprika

- Salt and pepper to taste

- Fresh parsley, chopped, for garnish

- 12 ounces (340g) of egg noodles or your preferred pasta, cooked according to package instructions

Instructions:

1. **Sauté the Mushrooms:** In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and turn golden brown, about 5-7 minutes. Remove the mushrooms from the skillet and set them aside.

2. Sauté the Onion and Garlic: In the same skillet, add the remaining 1 tablespoon of butter. Add the chopped onion and minced garlic, sautéing until they become translucent, about 3-4 minutes.

3. Make the Sauce: Sprinkle the flour over the onion and garlic, stirring constantly for about a minute to create a roux. Gradually whisk in the vegetable broth until the mixture thickens.

4. Add the Sour Cream and Mustard: Reduce the heat to low and stir in the sour cream, Dijon mustard, and paprika. Allow the sauce to simmer gently for 2-3 minutes, ensuring it's well combined. If it's too thick, you can add a little more vegetable broth.

5. Return the Mushrooms: Add the sautéed mushrooms back into the skillet, stirring them into the sauce. Let them heat through for a few minutes. Season with salt and pepper to taste.

6. Serve: Serve the Mushroom Stroganoff over cooked egg noodles or your preferred pasta. Garnish with fresh chopped parsley.

Enjoy your Mushroom Stroganoff, a delightful and creamy vegetarian twist on a classic Russian dish!