As a child I avoided many foods — mushrooms were near the top of that list. Their strange shape, slippery texture, and earthy flavor made me suspicious, and I rarely tried them. Then one day I was introduced to deep-fried mushrooms and everything changed. I fell for them instantly and began seeking mushrooms in every form. Over the years my fondness has only grown—almost like mushrooms after a rain.
I especially enjoy mushrooms in dishes that traditionally use beef, and a recent sale on baby bella mushrooms left me with boxes of them on the counter. That abundance finally pushed me to make a long-desired project: Garlic Mushroom Stroganoff.
My aim was to replicate all the richness and intensity of a classic beef stroganoff but using mushrooms instead. It took a few tries to land on the right balance. I started by adapting a recipe from a respected food magazine I found online, but the first attempt produced more of a creamy mushroom soup than the thick, clingy sauce I wanted. A second attempt improved things slightly, but still wasn’t right. So I set that recipe aside and created my own version.
After a few adjustments, I arrived at exactly what I had pictured: a deeply mushroom-forward, garlicky, and creamy sauce that clings to tender, meaty mushrooms. I served this stroganoff over rice, though it would be delightful over buttered egg noodles as well. It’s a quick recipe—ready in under 30 minutes—and perfect for serious mushroom lovers.
Cook’s Notes
- Shallot or small red onion both work well. A shallot gives a slightly milder onion flavor, but either is tasty.
- Use a dry or semi-dry white wine that you would enjoy sipping; I used Pinot Grigio.
- After you add the wine, increase the heat and reduce the liquid until it concentrates. This step is crucial to avoid a soupy result and to build an intense mushroom flavor.
- This recipe was tested with full-fat sour cream. I can’t vouch for low-fat versions because I typically use full fat.
- Use freshly grated nutmeg for the best flavor. A small rasp grater and whole nutmeg are all you need; fresh nutmeg makes a noticeable difference.
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Garlic Mushroom Stroganoff
Rebecca Lindamood
Pin Recipe
Ingredients
- 6 tablespoons butter
- 1 shallot or 1 small red onion peeled and finely diced
- 4 cloves garlic peeled and finely minced
- 2 1/2 pounds sliced baby bella mushrooms
- 2 teaspoons kosher salt
- 1/2 cup dry or semi-dry white wine
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup sour cream
- 3 tablespoons finely chopped fresh parsley
- 1/2 teaspoon freshly ground black pepper
Instructions
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Melt the butter in a 12-inch heavy-bottomed skillet over low heat. Add the diced shallot or onion and a pinch of salt. Sauté until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and the kosher salt, tossing to coat. Raise the heat to medium-high. When the mushrooms begin to release liquid and there are juices collecting in the pan, add the white wine and grated nutmeg, then increase the heat to high. Stir frequently and cook until most of the liquid has evaporated and the mushroom juices have concentrated, about 5–10 minutes. Remove from the heat and stir in the sour cream, parsley, and black pepper until the sauce is smooth and uniform.
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Serve hot over rice or buttered egg noodles.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition calculator.
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This post was originally published December 16th, 2014.