📝 About This Recipe
This luxurious plant-based take on the Russian classic swaps beef for a meaty medley of wild mushrooms, seared to golden perfection to unlock deep, earthy flavors. Bathed in a velvety, Tangy sauce spiked with Cognac and Dijon mustard, it offers a sophisticated balance of richness and acidity. It is a soul-warming dish that proves vegetables can be every bit as hearty and indulgent as their meaty counterparts.
🥗 Ingredients
The Mushroom Medley
- 1 lb Cremini (Baby Bella) Mushrooms (cleaned and sliced 1/4 inch thick)
- 8 oz Shiitake Mushrooms (stems removed, caps sliced)
- 1/2 cup Dried Porcini Mushrooms (rehydrated in 1 cup hot water, liquid reserved)
Aromatics and Base
- 3 tablespoons Unsalted Butter (use olive oil for a vegan variation)
- 2 large Shallots (finely minced)
- 3 pieces Garlic Cloves (pressed or finely grated)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
The Velvety Sauce
- 2 tablespoons All-Purpose Flour (to thicken)
- 1/4 cup Cognac or Brandy (dry Sherry also works beautifully)
- 1 cup Vegetable Stock (low sodium preferred)
- 1 tablespoon Dijon Mustard (for a sharp, vinegary kick)
- 3/4 cup Crème Fraîche (at room temperature to prevent curdling)
- 1 teaspoon Worcestershire Sauce (ensure vegetarian/vegan brand if needed)
- 1/2 teaspoon Smoked Paprika (for a subtle woodsy depth)
For Serving
- 12 oz Wide Egg Noodles (cooked al dente)
- 1/4 cup Fresh Italian Parsley (roughly chopped)
- to taste Sea Salt and Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by rehydrating the dried porcini mushrooms in 1 cup of boiling water for 15 minutes. Once soft, chop them finely and strain the soaking liquid through a coffee filter to remove grit; reserve the liquid.
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2
Set a large, wide skillet or Dutch oven over medium-high heat. Melt 2 tablespoons of butter until foaming.
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3
Add the fresh cremini and shiitake mushrooms to the pan in a single layer. Do not crowd the pan; cook in batches if necessary. Let them sear undisturbed for 4-5 minutes until deeply browned.
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4
Stir the mushrooms and cook for another 3 minutes. Season with a pinch of salt only after they have browned to prevent them from steaming in their own juices.
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5
Lower the heat to medium. Add the remaining tablespoon of butter along with the minced shallots and chopped porcini. Sauté for 3 minutes until the shallots are translucent.
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6
Stir in the garlic, fresh thyme, and smoked paprika. Cook for 60 seconds until the fragrance fills the kitchen.
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7
Sprinkle the flour over the mushroom mixture. Stir constantly for 2 minutes to cook out the raw flour taste, coating the mushrooms evenly.
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8
Pour in the Cognac to deglaze the pan. Use a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom. Let the liquid reduce by half.
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9
Slowly whisk in the vegetable stock and the reserved porcini soaking liquid. Simmer for 5-7 minutes until the sauce thickens and becomes glossy.
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10
Stir in the Dijon mustard and Worcestershire sauce. Taste and adjust seasoning with salt and plenty of black pepper.
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11
Reduce heat to low. Gently fold in the crème fraîche until the sauce is creamy and uniform. Do not let the sauce boil once the dairy is added.
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12
Add the cooked egg noodles directly into the skillet, tossing gently to coat every ribbon in the mushroom gravy.
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13
Garnish generously with fresh parsley and serve immediately in warmed bowls.
💡 Chef's Tips
Don't wash your mushrooms under the tap; they are like sponges and will become soggy. Instead, wipe them with a damp paper towel. The secret to a great Stroganoff is the 'sear.' Let the mushrooms sit in the hot pan without moving them to develop a caramelized crust. If you can't find crème fraîche, full-fat sour cream is a great substitute, but add it off the heat to prevent curdling. For an extra layer of flavor, add a splash of soy sauce or tamari—it boosts the 'umami' profile of the mushrooms significantly.
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a sharp lemon vinaigrette to cut through the richness of the sauce. Pair with a glass of earthy Pinot Noir or a dry, oaked Chardonnay. Instead of noodles, try serving the mushroom mixture over creamy mashed potatoes or buttery polenta. Add a side of honey-glazed roasted carrots for a touch of sweetness and color.