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Rustic Wild Mushroom Stroganoff

This mushroom stroganoff features a hearty mix of foraged wild mushrooms and cremini, cooked slowly in a creamy sauce that highlights their smoky, earthy flavors. The dish comes together with sautéed aromatics, a splash of broth, and a dollop of sour cream, resulting in a velvety, rustic dish with a satisfying, chewy texture and deep umami aroma. Perfect for cozy evenings, it offers a comforting yet sophisticated take on a classic comfort food.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Russian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g wild mushrooms such as chanterelles or foraged varieties
  • 1 large yellow onion finely chopped
  • 3 cloves garlic minced
  • 1/2 cup vegetable or beef broth low-sodium preferred
  • 1/2 cup sour cream full-fat for creaminess
  • 1 teaspoon smoked paprika or sweet paprika for milder flavor
  • 2 tablespoons butter or oil
  • salt to taste
  • pepper to taste

Equipment

  • Large skillet
  • Sharp knife

Method
 

  1. Start by cleaning and slicing your wild mushrooms into 1cm thick pieces, then set them aside. Finely chop the onion and garlic, preparing them for sautéing.
  2. Heat a large skillet over medium heat and add a tablespoon of butter or oil, waiting until it shimmers and starts to bubble slightly.
  3. Add the chopped onion to the skillet and sauté for about 5 minutes, stirring occasionally, until it becomes translucent and fragrant with a slightly sweet aroma.
  4. Stir in the minced garlic and cook for about 30 seconds until it releases a fragrant, savory aroma, being careful not to burn it.
  5. Add the sliced wild mushrooms to the skillet, spreading them out into a single layer. Let them brown undisturbed for about 4-5 minutes until edges turn golden and crispy.
  6. Stir the mushrooms and cook for another 5 minutes, allowing their earthy aroma to deepen and excess moisture to evaporate, resulting in a rich, fragrant smell.
  7. Pour in the broth, scraping up any browned bits from the bottom of the pan with your spoon, then bring to a gentle simmer. Let it cook for about 5 minutes until slightly reduced and flavorful.
  8. Reduce the heat to low and stir in the sour cream, mixing gently until the sauce becomes velvety and creamy. Keep it just below simmering to prevent curdling.
  9. Season with smoked paprika, salt, and pepper, tasting and adjusting the seasoning as needed. The sauce should be fragrant with smoky, earthy notes and a rich, velvety texture.
  10. Allow the mixture to rest off heat for 2 minutes so flavors meld and sauce thickens slightly. Serve hot over buttered noodles, rice, or mashed potatoes, garnished with fresh herbs if desired.

Notes

For extra smoky depth, add a dash of liquid smoke or smoked sea salt. To thicken the sauce further, stir in a teaspoon of flour or cornstarch dissolved in cold water during the final simmer.