Mushroom Stroganoff – Creamy, Savory, and Comforting

1 pound (450 g) mixed mushrooms, cleaned and sliced

2 tablespoons butter

1 tablespoon olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon flour

1 teaspoon paprika

1 teaspoon Dijon mustard

1 cup vegetable or mushroom broth

1 cup sour cream or heavy cream

Salt and freshly ground black pepper to taste

2 tablespoons chopped parsley for garnish

Cooked pasta, rice, or mashed potatoes for serving

Prepare the Mushrooms: Clean the mushrooms with a damp cloth and slice them evenly. Avoid washing them under running water to prevent sogginess.

Sauté the Onions and Garlic: In a large skillet, heat the butter and olive oil over medium heat. Add the onions and cook for 5 minutes until translucent. Add the garlic and cook for another minute until fragrant.

Cook the Mushrooms: Add the mushrooms to the skillet and cook for 10 minutes, stirring occasionally, until they release their moisture and turn golden brown. Season with salt and pepper.

Add the Flour and Spices: Sprinkle the flour and paprika over the mushrooms and stir well to coat. This helps thicken the sauce later.

Deglaze with Broth: Pour in the broth and stir, scraping up any browned bits from the bottom of the pan. Add the mustard and stir until combined.

Simmer the Sauce: Reduce the heat and let the sauce simmer for 5-7 minutes until it thickens slightly.

Add the Cream: Stir in the sour cream or heavy cream and mix until smooth. Do not boil after adding the cream to prevent curdling.

Adjust Seasoning: Taste and adjust with salt, pepper, or a squeeze of lemon juice for brightness.

Serve: Spoon the Mushroom Stroganoff over pasta, rice, or mashed potatoes. Garnish with chopped parsley and a sprinkle of paprika.