Mushroom stroganoff is the vegetable take on the Russian classic from Moscow. Instead of beef, mushrooms get a hard sear and go into a sauce of sour cream, mustard and paprika. Egg noodles on the side, and you have a warm plate on the table in under an hour.
The mushrooms matter most. They need real colour before the sauce goes in. If they only stew in their own juice, everything tastes watery later. Sour cream and mustard make the sauce silky and a little sharp; lemon at the end keeps it fresh.
You can finish the sauce a little early and cook the noodles only when everyone is at the table. Leftovers reheat well the next day with a splash of water or stock. Do not skip the dill; it cuts through the cream.
Ingredients
Steps
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What to drink
Dry Riesling
A dry Riesling with some acidity cuts through the creamy sauce and mustard without feeling heavy.
Variations
With oyster mushrooms
Swap half the button mushrooms for oyster mushrooms. They keep more bite and taste stronger.
With rice
Serve over warm rice instead of noodles. The sauce sits just as well on top.