My resolution for the new year is to be more open to trying new things out—be it travel, food, fashion or anything else. And the one thing that I have always tried to stay away from are mushrooms. Maybe its the texture or maybe I just never really tried the right mushroom dish. But this year, it’s all going to change, and I’ll be starting with mushrooms. Our favourite chef Vidhi Doshi a.k.a. @ramenhairedgirl sent in her recipe for Mushroom Stroganoff and I am going to try it out for myself this weekend. If you’re curious about this recipe too, then scroll down to check it out!
1 cup cream
1/4 cup milk
1 tbsp lemon juice or vinegar
300 grams mushrooms, sliced
2 tsp oil
1 finely chopped onion
3 garlic cloves, finely chopped
1/2 tsp chilli powder
1 tsp dried parsley
1/2 tsp dried oregano
1/4 cup dry white wine (optional)
2 tsp maida
1 1/4 cup veggie stock
2 tsp soy sauce
1/4 tsp sugar
1/4 tsp lemon juice
1/2 tsp hot sauce
1/4 tsp Dijon mustard
Step 1: For the sour cream—in a clean sterilised jar, add the cream and lemon juice and shake it well. Then, add a cup of milk and shake it again.
Step 2: Now remove the lid of the jar and keep it aside. Proceed to cover the jar with a paper towel and seal it well with a rubber band. Keep this jar at room temperature for at least 12 to 24 hours to make sour cream. (This will make an entire jar of sour cream)
Step 3: For the stroganoff—cut the mushrooms in slices. Heat oil in a pan. Now add the mushrooms and cook them for about 5 minutes on a medium-high flame till the water evaporates.
Step 4: Now, add the onion and garlic and cook them for about 2-3 minutes till they start to brown.
Step 5: Add the chilli powder, dried parsley, and dried oregano and cook for about 1 minute.
Step 6: Now, add the dry white wine to deglaze the pan and cook till it completely evaporates. (Optional)
Step 7: Then, proceed to add the flour and mix well. Cook this mix for about 1 minute. Also, add the veggie stock, soy sauce, sugar, lemon juice, hot sauce like Tobasco and Dijon mustard (more if you like the taste). Mix well and let it come to a boil. Now, lower the flame and let it simmer for about 10 minutes.
Step 8: Lower the flame to the lowest setting and add 1/4 cup sour cream, salt, and pepper and cook for about 2-3 minutes, stirring constantly! (Substitute this for a plant-based cream or milk to make it Vegan)
Step 9: Turn off the heat and add more fresh parsley! I didn’t have it so I went for some coriander instead. Serve with some rice or toss it with pasta and a side of sautéed salt and pepper potatoes.
So creamy, so yummy! Would you guys try out this recipe too? Let us know in the comments below what you think.
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