Mushroom Stroganoff is an old favorite and perfect for a Meatless Monday! I have reworked the recipe, adding some gourmet dried mushrooms to increase the earthy, umami flavor. I have also tweaked it to reduce the sodium for those on a low sodium diet. There are many versions of this dish so feel free to experiment. Here’s a slightly different version from Gimme Some Oven. Similar to my Pappardelle with Mushroom and Black Garlic Sauce, this is a mushroom heavy dish. Mushroom Stroganoff is one recipe that never fails to impress!

Ingredients

• 3 tbsp unsalted butter
• 3-4 cloves garlic, crushed
• 1 medium red onion, sliced
• at least 1 lb (or more!) mixed mushrooms – oyster, baby bellas, button, crimini, etc., rough chopped
• 2 cups of dried mixed mushrooms, rehydrated in warm water (reserve the water)
• 2-3 tbsp of all purpose flour or GF flour
• 3 tbsp dry white wine 
• a dash of Worcestershire sauce (watch the sodium!)
• 2 tbsp Fresh thyme, chopped
• Freshly ground black pepper 
• 2 tbsp paprika 
• Chopped parsley for garnish
• 1/3 cup of heavy cream
• Parmesan for topping

Method

• Sauté the onions, garlic, and fresh mushrooms till they start to let out water. Add the rehydrated dry mushrooms.
• Add the flour, then the reserved liquid from rehydrating the mushroooms. Then add the wine if using. Let the sauce come to a boil and then simmer on low heat for a few minutes.
• Now add all the herbs and spices. Finish with the cream.
• Garnish with the chopped parsley.

The mushroom stroganoff sauce can be made ahead of time. Just warm it up and serve over freshly cooked, hot buttered pasta. No salt added while cooking and none needed if topping with freshly grated Parmesan cheese. So good!