How To: Make Mushroom Stroganoff At Home

Suruchi Patwary , 02 Jan 2020
Mushroom Stroganoff By Vidhi Doshi
Mushroom Stroganoff By Vidhi Doshi

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!

What You’ll Need

Sour cream

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

Here’s How You Can Put It All Together

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 3
Step 3

Step 4: Now, add the onion and garlic and cook them for about 2-3 minutes till they start to brown.

Step 4
Step 4

Step 5: Add the chilli powder, dried parsley, and dried oregano and cook for about 1 minute.

Step 5
Step 5

Step 6: Now, add the dry white wine to deglaze the pan and cook till it completely evaporates. (Optional)

Step 6
Step 6

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 6
Step 6

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.

Mushroom Stroganoff By Vidhi Doshi
Mushroom Stroganoff By Vidhi Doshi

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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