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Mushroom Stroganoff

Bystilettocontesssa
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Mushroom stroganoff

Course: Dinner
Servings

3

servings
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 400-600 grams of mixed mushrooms, sliced

  • 1/2 onion, chopped

  • 3 cloves garlic, minced

  • 1 tablespoon tomato paste

  • 1 tablespoon Vegemite

  • 1 teaspoon mustard

  • 2 tablespoons red wine

  • 1 teaspoon Worcestershire sauce

  • 1/2 beef-flavored bouillon cube

  • 1/4 cup sour cream or Greek yogurt

Directions

  • Melt butter in oil over low heat in stainless steel pan, then add all sliced mushrooms with pinch of salt.
  • Stir together, then cover pan and cook 5-10 minutes until liquid releases from mushrooms (looks wet), stirring occasionally.
  • Remove lid, and continue to cook for another 20-25 minutes, stirring occasionally.
  • Add chopped onion with pinch of salt, and stir together, breaking the onion apart.
  • Cook for another 20-30 minutes, stirring occasionally, until mushrooms and onion are browned and caramelized.
  • Add tomato paste, Vegemite, mustard, and garlic, cooking for 1-2 minutes until darker colored.
  • Deglaze the pan with red wine, scraping off all brown bits, then add Worcestershire sauce and bouillon cube, stirring together to combine.
  • Turn off heat, and stir through the sour cream/Greek yogurt, adding extra pasta water to reach desired consistency. Serve over noodles.

Notes

  • Do not use a non-stick pan; it will not produce as much caramelization.

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