Sarah Brown
Mushroom stroganoff is a hearty and comforting dish that can be easily adapted for vegetarians and vegans. While there are many types of mushrooms that can be used, cremini and shiitake are popular choices due to their unique textures and flavours. Cremini mushrooms, which mature into portobello mushrooms, offer a meaty texture, while shiitake mushrooms have a bold, slightly spicy flavour. For those who don't like the texture of mushrooms, it is recommended to finely mince them or use mushroom powder. Additionally, sautéing mushrooms until they are browned can enhance their flavour and make them more palatable for those who are hesitant to try them.
| Characteristics | Values |
|---|---|
| Mushrooms | Portobello, shiitake, cremini, white button, baby bella, maitake, oyster, trumpet, field |
| Preparation | Sliced, sautéed, browned, fried, minced, finely chopped |
| Spices | Thyme, parsley, nutmeg, white pepper, smoked paprika, black pepper |
| Sauces | Sour cream, coconut milk, tahini, soy sauce, Worcestershire sauce, mustard, miso paste, nutritional yeast |
| Accompaniments | Egg noodles, mashed potatoes, gnocchi, pasta, rice, polenta, salad, roasted vegetables |
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What You'll Learn
Portobello mushrooms
Portobello mushroom stroganoff is a delicious, savoury, and comforting dish that can be served with egg noodles, mashed potatoes, rice, or even quinoa. It is a versatile dish that can be adapted to suit various dietary preferences and restrictions.
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Shiitake mushrooms
When cooking with shiitake mushrooms, it is recommended to sauté them in a medium-hot pan with olive oil until they are golden and aromatic. They can also be added to a beef stroganoff, pairing well with beef brisket.
When preparing shiitake mushrooms for a stroganoff, it is important to clean them without adding water, as mushrooms are porous and can become soggy. Slicing and sautéing the mushrooms until they are browned and caramelised will enhance their flavour and create a delicious addition to your stroganoff.
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Oyster mushrooms
When preparing oyster mushrooms for stroganoff, it is important to first clean them by wiping off any dirt patches with a paper towel or a clean kitchen towel. Oyster mushrooms can then be sliced or torn into small pieces, depending on your preference for texture and presentation.
To cook oyster mushrooms for stroganoff, start by heating olive oil or butter in a pan. You can use vegan butter as a substitute if you prefer. Add onions and season with salt, cooking until they are softened. Then, add the oyster mushrooms, stirring to combine. Cook this mixture for 8 to 10 minutes, leaving it undisturbed for a few minutes at a time to allow the mushrooms to caramelize and develop a rich, umami flavour.
For added flavour, deglaze the pan with wine, scraping up any browned bits from the bottom. You can also add soy sauce to enhance the savoury taste of the dish. Cook until the liquid has reduced and thickened, then remove the pan from the heat. Finish the dish by stirring in crème fraîche or sour cream, and seasoning with salt and pepper to taste.
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Chopping and frying techniques
When preparing mushrooms for stroganoff, there are a few different approaches you can take when it comes to chopping and frying. Here are some techniques to consider:
Chopping Techniques
- If you want to mask the texture of the mushrooms, mince them finely. This way, they will blend into the dish, and you can still enjoy the flavour without the texture being a prominent feature.
- For a more prominent mushroom presence, slice the mushrooms. This will give a hearty, meaty texture to the stroganoff, especially if you use thicker slices of mushrooms like cremini or portobello.
- If you are using smaller mushrooms like shiitake, you can quarter them to create a chunky texture.
- You can also chop the caps and not the stems, as the caps have a better texture and are more commonly used.
Frying Techniques
- To enhance the flavour of the mushrooms, sauté them in a pan without any oil or butter first. This will allow them to release their water, and once the liquid evaporates, you can add your fats.
- For a meatier flavour and texture, fry the mushrooms until they are browned and slightly dehydrated. This will give them a chewier texture, similar to meat.
- If you are using butter, melt it in a pan over medium-high heat before adding the mushrooms. Continue to sauté until the mushrooms are cooked and tender.
- For a more well-rounded flavour, combine different types of mushrooms, such as cremini and shiitake, to create a balance of textures and flavours.
Remember, the beauty of mushroom stroganoff is that you can use whatever mushrooms you have available or prefer. Get creative and experiment with different varieties to find your favourite combination!
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Meat alternatives
Mushrooms are a great meat alternative in stroganoff, and there are many types to choose from. Portobello mushrooms are a popular choice, as they are firm and sliced thickly, providing a meaty texture to the dish. They are also versatile, as they can be chopped into smaller bites. Cremini mushrooms, which mature into portobello mushrooms, are another hearty option. Shiitake mushrooms are also a favourite due to their bold flavour and garlicky, slightly spicy essence.
If you're looking for a more budget-friendly option, white button mushrooms are a good choice, as they are more readily available and affordable. Oyster mushrooms are another option, and they can be found fresh at farmers' markets or dried in stores. Trumpet mushrooms are a good alternative for those who don't like the texture of mushrooms, as their texture is not as prominent.
For those who want to mask the mushroom texture even more, it is recommended to chop the mushrooms into small pieces or mince them finely. Sliced mushrooms can be browned in a pan to enhance their flavour and make them taste more like meat. Additionally, sautéing or frying mushrooms until they are dehydrated and browned can alter their texture, making them chewier and more meat-like.
If you're looking for a mushroom powder or a base, Better Than Bullion Mushroom is an option that can be purchased online.
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Frequently asked questions
Cremini, shiitake, portobello, white button, baby bella, oyster, maitake, and trumpet mushrooms are all good options for a stroganoff.
Mushrooms can be sautéed in butter or olive oil until they release their juices and begin to caramelize and turn golden brown. It is also recommended to cook them without oil first to release their water, and then add butter or oil.
Sour cream, coconut milk, Greek yoghurt, and tahini can all be added to a mushroom stroganoff to make it creamier.
Aromatics such as onions, leeks, and garlic can be added to a mushroom stroganoff. Spices such as thyme, white pepper, nutmeg, and paprika can also be added, along with soy sauce, Worcestershire sauce, and vegetable or mushroom stock.
