Mushroom Stroganoff Recipe
Cuisine: Continental
Course: Main Course
Diet: Vegetarian
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Onion (chopped) | 2 medium |
| Garlic (chopped) | 8 cloves |
| Button mushrooms (quartered) | 1 cup |
| Carrot (Gajjar, sliced diagonally) | 1 medium |
| Green beans (French Beans, sliced) | 1 cup |
| Baby corn (sliced diagonally) | 1 cup |
| Dried oregano | 1 tsp |
| Dried thyme leaves | 1 tsp |
| Fresh cream | 1/4 cup |
| Salt | To taste |
| Black pepper | To taste |
| Sunflower oil | As needed |
| Cooked rice | 1 cup |
| Green peas (Matar) | 1/2 cup |
| Sugar | 1 tsp |
| Fresh oregano (sprigs) | 6 sprigs |
| Butter | 3 tbsp |
Instructions:
To begin making the Mushroom Stroganoff, gather all your ingredients and have them prepped and ready to go. This will make the cooking process smooth and efficient.
-
Sautéing Vegetables:
- Heat a skillet over medium heat and add a splash of sunflower oil.
- Add the chopped onions and garlic to the pan, sautéing them until they become soft and translucent.
- Next, stir in the sliced carrots and continue sautéing for a few minutes. Sprinkle a pinch of salt to help speed up the softening process.
- Add the sliced green beans and baby corn to the skillet. Cook, stirring occasionally, until the vegetables are tender and slightly browned.
- Now, add the button mushrooms to the skillet. Stir occasionally and cook until the mushrooms release their moisture and the water evaporates, leaving the mushrooms lightly browned.
-
Simmering the Vegetables:
- Pour in 1 cup of water and bring the mixture to a gentle boil.
- Let the vegetables simmer for at least 20 minutes, allowing the flavors to meld together and the vegetables to cook through.
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Making the Stroganoff Sauce:
- Once the vegetables are cooked, reduce the heat to low and stir in the fresh cream, dried oregano, thyme leaves, salt, and pepper.
- Bring the mixture to a boil once more, allowing the sauce to thicken slightly. Adjust the seasoning to taste.
-
Preparing the Herbed Rice:
- While the mushroom stroganoff is simmering, heat a separate pan (or kadai) over medium heat and add the butter.
- Once the butter melts, add the chopped garlic and onions. Sauté them until soft and aromatic.
- Stir in 1 teaspoon of sugar and continue to sauté until the onions caramelize and turn golden brown.
- Add the green peas to the pan and cook for 2 minutes, allowing them to soften and blend with the caramelized onions.
- Finally, add the cooked rice, fresh oregano, and salt. Toss the rice well to ensure it is evenly coated with the aromatic butter and herbs.
-
Serving:
- To serve, place a portion of the herbed rice onto each plate.
- Spoon the mushroom stroganoff over the rice, allowing the creamy sauce and tender vegetables to shine.
- Serve hot, and enjoy with a side of Fresh Garden Salad and a refreshing Apple and Ginger Cocktail for a complete meal.
This Mushroom Stroganoff, served alongside herbed rice, is a delightful vegetarian dish full of flavor and texture. The creamy sauce paired with the earthy mushrooms, sweet vegetables, and fragrant herbs makes this recipe perfect for a cozy dinner or a special Sunday brunch. It is easy to prepare, yet impressive in both taste and presentation. Enjoy this hearty dish with loved ones, and savor the warmth it brings to your table.
