Mushrooms Stroganoff
4 servings
30 minutes
Mushrooms Stroganoff is an exquisite dish of Russian cuisine inspired by the famous 'Beef Stroganoff.' In this version, meat is replaced with aromatic mushrooms, creating a tender and velvety texture. The combination of butter, white wine, and sour cream gives the sauce a rich flavor with subtle nutty and wine notes. The dish is perfect for a cozy family dinner or an elegant festive table. It pairs wonderfully with mashed potatoes, buckwheat porridge, or fresh bread. Delicate champignons and porcini mushrooms infused with the aromas of wine and spices offer refined gastronomic pleasure. Mushrooms Stroganoff embodies harmony of flavors, simplicity in preparation, and respect for culinary traditions that make Russian cuisine so unique.
1
Heat the wine in a small pot without boiling; remove from heat, add the white mushrooms, and let soak.
- Dry white wine: 280 ml
- Dried porcini mushrooms: 10 g
2
Slice the onion and separate it into half rings. In a pan over low heat, melt 50 g of butter and sauté the onion. Place it on a plate. Increase the heat and sauté 1/3 of the fresh mushrooms, occasionally adding butter. Add them to the onion, then transfer everything back to the pan.
- Onion: 2 heads
- Butter: 75 g
- Portobello mushrooms: 900 g
- Butter: 75 g
- Portobello mushrooms: 900 g
- Butter: 75 g
- Portobello mushrooms: 900 g
3
Chop the white mushrooms and place them in a pan with wine, add salt and pepper. Bring to a boil and immediately reduce the heat. Simmer covered for 30 minutes. Remove from heat, add sour cream and a portion of grated nutmeg. Heat without boiling.
- Dried porcini mushrooms: 10 g
- Dry white wine: 280 ml
- Salt: to taste
- Ground black pepper: to taste
- Sour cream: 200 g
- Nutmeg: to taste
