Laura Smith
Beef stroganoff is a hearty dish that originated in Russia in the 19th century. It is typically made with sautéed beef cooked in a creamy sauce and served over noodles, rice, or polenta. Mushrooms are a key ingredient in traditional beef stroganoff, adding an earthy flavor and bulk to the dish. While any variety of mushroom can be used, some popular options include baby bella, shiitake, and oyster mushrooms. For those who don't like the texture of mushrooms, they can be minced or chopped finely to create a smooth, creamy sauce.
| Characteristics | Values |
|---|---|
| Type of mushroom | Baby bella, shiitake, oyster, button, chanterelle |
| Texture | Mushrooms can be minced or left large |
| Quantity | 250g sliced mushrooms |
| Cooking method | Sautéed, fried |
| Notes | Mushrooms are optional but add an earthy flavour and bulk up the dish |
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What You'll Learn
Fresh vs. canned mushrooms
While any variety or combination of mushrooms will work for a beef stroganoff, some recipes call for specific types of mushrooms. For instance, one recipe recommends baby bella mushrooms, while another suggests using shiitake mushrooms.
Fresh mushrooms are generally preferred over canned mushrooms for beef stroganoff. Some cooks mince fresh mushrooms to a paste-like consistency to mask the texture for picky eaters. Fresh mushrooms can be sautéed in butter, pepper, and beef bouillon, or cooked with onions and garlic.
However, canned mushrooms can be more convenient if fresh mushrooms are unavailable or if you're looking for a quicker option. Some recipes even call for canned mushroom soup as an ingredient. If using canned mushrooms, you can sauté them in butter and spoon them over each dish.
Ultimately, the choice between fresh and canned mushrooms depends on personal preference, availability, and the desired level of convenience.
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Types of mushroom (e.g. shiitake, oyster)
While making beef stroganoff, you can use any variety or combination of mushrooms. Some recipes specifically recommend using baby bella mushrooms, while others suggest shiitake, oyster, chanterelle, or button mushrooms.
If you're looking to add a strong earthy flavor and bulk up your stroganoff, mushrooms are a great option. However, if you're not a fan of the texture of mushrooms, you can try mincing them to a paste-like consistency or leaving them large enough to pick out of the dish. Alternatively, you can use mushroom powder or Better Than Bouillon Mushroom base to incorporate the flavor without the texture.
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Chopping/slicing mushrooms
When it comes to preparing mushrooms for beef stroganoff, there are a few different approaches you can take depending on your preferences.
Firstly, it's important to choose the right type of mushrooms. While any variety or combination of mushrooms will work, some popular options include baby bella, shiitake, oyster, button, chanterelle, and shitake mushrooms.
Now, let's discuss the chopping and slicing techniques for mushrooms in beef stroganoff:
For a classic beef stroganoff, you'll want to slice the mushrooms thinly so that they cook evenly and absorb the flavours of the sauce. Aim for slices that are about 2-3 millimetres thick. This will ensure that the mushrooms are tender and not too chunky in the final dish. If you prefer a finer texture, you can mince the mushrooms in a food chopper until they reach a paste-like consistency. This option is great for those who don't like the texture of mushrooms but still want to enjoy their flavour.
Another approach is to leave the mushrooms in larger pieces. This allows those who don't care for mushrooms to easily pick them out of the dish. If you choose this method, simply quarter or halve the mushrooms lengthwise or cut them into thick slices.
When slicing the mushrooms, it's important to use a sharp knife to ensure clean cuts and prevent the mushrooms from becoming bruised or crushed. Work on a clean, dry surface and use a cutting board to protect your countertop. Start by trimming the ends of the mushroom stems, then use a gentle sawing motion to cut the mushrooms to your desired thickness.
In terms of quantity, a typical beef stroganoff recipe calls for around 250 grams of sliced mushrooms. However, you can always adjust this amount to your taste preferences.
Remember to handle fresh mushrooms with care as they can spoil quickly. It's best to clean them just before slicing and cooking to avoid excess moisture, which can lead to sogginess. A gentle wipe with a damp paper towel or a soft brush is usually sufficient to remove any dirt or debris.
Once your mushrooms are sliced, they're ready to be sautéed with onions and garlic, adding a delicious earthy flavour to your beef stroganoff.
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Quantity of mushrooms
The quantity of mushrooms to use in beef stroganoff varies depending on the recipe and the preference of the cook. While some recipes specify the exact amount of mushrooms to use, such as 250 grams of sliced mushrooms in one recipe, others simply list mushrooms as one of the ingredients without providing a specific quantity.
When making beef stroganoff, it is common to use a variety of mushrooms, such as baby bella, shiitake, oyster, or chanterelle mushrooms. These mushrooms can be sliced, minced, or left whole, depending on the desired texture and presentation of the dish. Some people prefer to chop the mushrooms finely to minimize their texture, while others may prefer larger pieces that can be easily picked out if desired.
To ensure the best flavor and texture, it is essential to properly prepare and cook the mushrooms. Sautéing the mushrooms in butter, oil, or other fats is a popular method that enhances their flavor and aroma. Cooking the mushrooms until they are completely softened or browned adds a unique texture and taste to the dish.
The ratio of mushrooms to other ingredients in beef stroganoff is also worth considering. As a hearty ingredient with a distinct flavor, mushrooms can be adjusted in quantity to suit personal preferences. Some people may prefer a more mushroom-forward dish, while others may opt for a more balanced approach where the mushrooms complement the other flavors without overwhelming them.
In summary, the quantity of mushrooms in beef stroganoff can range from a generous amount to a more modest presence, depending on the recipe, personal taste, and the desired texture and flavor profile of the final dish. Experimentation and taste testing are often the best ways to determine the ideal mushroom quantity for this classic and versatile dish.
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Vegetarian mushroom stroganoff
This recipe is a tasty, vegetarian take on the classic beef stroganoff. It's hearty, savoury, and delicious, and can be served with egg noodles, pasta, quinoa, veggies, or anything else that takes your fancy. It's also incredibly simple to make and can be ready in about 30 minutes.
Ingredients
- Mushrooms: You can use any variety or combination of mushrooms for this recipe. Baby bella (cremini), shiitake, button, portobello, and white mushrooms all work well.
- Onions
- Garlic
- Butter
- Thyme
- Salt and pepper
- White wine or vegetable broth
- Sour cream or Greek yoghurt
- Flour
- Noodles, pasta, quinoa, or veggies to serve
Method
- Bring a pot of water to a boil for your noodles/pasta/quinoa.
- Chop up your ingredients. You'll need a full pound of mushrooms for this recipe.
- Sauté the onions in butter for 5 minutes, stirring occasionally.
- Add the garlic and mushrooms and continue sautéing for another 5-7 minutes, until the mushrooms are cooked and tender.
- Add the wine and deglaze the pan, scraping up the brown bits from the bottom of the pan.
- Add the thyme, salt, and pepper, and stir.
- Cook for 4-5 minutes or until thickened and bubbly, stirring constantly.
- Add the sour cream or Greek yoghurt and stir to combine.
- Add the cooked noodles/pasta/quinoa to the pan and mix well.
- Garnish with parsley if desired and serve.
Tips
- If you want to add some extra texture, try mincing the mushrooms in a food chopper.
- If you're serving this dish with veggies, try roasted asparagus or Brussels sprouts.
- For a gluten-free version, use gluten-free flour and pasta.
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Frequently asked questions
You can use any type of mushroom for beef stroganoff, including baby bella, button, shiitake, oyster, chanterelle, and even mushroom powder or Better Than Bullion Mushroom base.
There is no definitive answer, but a BBC Good Food recipe recommends using 250g of sliced mushrooms.
After sautéing the steak, onions, and garlic, add the mushrooms to the pan and sauté until browned.
Yes, mushrooms are optional, but they add an earthy flavor and bulk to the dish.
Yes, you can make a vegetarian version by omitting the beef and using mushrooms as the main ingredient.
