Ingredients and Weight:
- Portobello mushrooms (8 large), 2 lbs
- Olive oil, 1/4 cup
- Yellow onion (1 medium), 1/2 lb
- Garlic (4 cloves), 1/4 oz
- Beef broth (2 cups), 16 fl oz
- White wine (1/2 cup), 4 fl oz
- Sour cream (1 cup), 8 oz
- Dijon mustard (2 tablespoons)
- Worcestershire sauce (2 tablespoons)
- Salt and pepper (to taste)
- Fresh parsley (for garnish), 1/2 oz
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Slice the mushrooms into thin strips.
- Heat the olive oil in a large skillet over medium heat.
- Add the onions and sauté until softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Pour in the beef broth and white wine. Bring to a simmer and let reduce by half.
- Stir in the mushrooms, sour cream, Dijon mustard, and Worcestershire sauce.
- Season with salt and pepper to taste.
- Simmer for 15-20 minutes, or until the mushrooms are tender.
- Garnish with fresh parsley and serve hot.
Nutritional Information:
- Calories: 350 per serving
- Protein: 20g
- Carbohydrates: 25g
- Fat: 15g
Dish Characteristics:
- Rich and creamy
- Savory and umami-rich
- Vegetarian (if beef broth is replaced with vegetable broth)
- Perfect for a special occasion or elegant dinner
User Comments:
- "Absolutely delicious! The mushrooms were so tender and flavorful."
- "This dish was a hit at our dinner party. Everyone loved the combination of flavors."
- "I've made this stroganoff several times now, and it never disappoints. It's a family favorite."
Special Precautions and Tips:
- If you don't have Portobello mushrooms, you can use other types such as Cremini or Button mushrooms.
- For a richer flavor, use a dark beer instead of white wine.
- Let the stroganoff sit for a few minutes before serving to allow the flavors to meld.
