Mushroom Stroganoff
by Editorial Staff
I share a vegetarian version of beef stroganoff made from mushrooms. Of course, this is not an identical replacement for the classic version, but the dish turns out to be delicious! If you like mushrooms, you will definitely love this dish!
Cook: 50 mins
Servings: 1-2
Ingredients
- Champignons – 100 Grams
- Honey mushrooms – 100 Grams
- Oyster mushrooms – 100 Grams
- Bulb onions – 1/2 Pieces
- Garlic – 1-2 Cloves
- Capers – 1 Tbsp. the spoon
- Gherkins – 3-4 Pieces
- Sour cream – 4-5 Art. spoons
- Salt – To taste
- Ground black pepper – To taste
- Paprika – 1/2 Teaspoon
- Olive oil – 1
- Parsley – 1/3 Bunch
- Parsley – 1/3 Bunch
Directions
- Prepare all ingredients.
- Wash and dry the mushrooms. Cut the champignons into large slices, tear mushrooms and oyster mushrooms with your hands.
- Heat a skillet without oil and sauté the mushrooms. They should be well browned. If the mushrooms release too much moisture, drain the liquid.
- Cut the onion into thin half rings, coarsely chop the garlic into plates. Add onion and garlic to mushrooms. Season with salt and pepper. Drizzle with olive oil. Fry for a couple of minutes.
- Coarsely chop the gherkins. Add gherkins, capers and paprika to the skillet. Stir.
- Chop parsley and stalks finely. Add the stems to the pan. Simmer for 1 minute.
- Finally add sour cream and some water until creamy. Bring to a boil, simmer for 2-3 minutes. Add chopped parsley leaves to the skillet.
- Mushroom stroganoff is ready,
Bon appetit!
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