Go Back

Wild Mushroom Stroganoff

This hearty mushroom stroganoff highlights the earthy, smoky flavors of wild foraged mushrooms, cooked until deeply browned to release their rich aroma. Cream, paprika, and broth create a velvety sauce that coats each mushroom piece, resulting in a dish with a luxurious, rustic appearance and a satisfying, creamy texture. Perfect for cozy nights, it offers a sophisticated take on a classic comfort food.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Russian
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 500 g wild mushrooms (shiitakes, chanterelles, porcinis) cleaned and sliced
  • 1 large onion thinly sliced
  • 2 cloves garlic minced
  • 150 g sour cream full-fat preferred
  • 1 tbsp paprika smoked paprika preferred
  • 1 cup broth warm, vegetable or beef
  • 2 tbsp butter unsalted
  • 1 tbsp flour for thickening
  • salt and pepper to taste seasoning

Equipment

  • Large cast iron skillet
  • Sharp knife
  • Wooden spoon
  • Measuring spoons and cups
  • Small saucepan (optional)

Method
 

  1. Place a large cast iron skillet over medium-high heat and add a tablespoon of butter. Once melted and shimmering, add the sliced onions and minced garlic, sautéing until fragrant and golden, about 3-4 minutes.
  2. Add the sliced wild mushrooms to the skillet, spreading them out so they cook evenly. Let them brown deeply, stirring occasionally, until they release their water and develop a rich, smoky aroma and deep brown color, about 8-10 minutes.
  3. Sprinkle the flour over the mushrooms, stirring well to coat evenly. Cook for about 1 minute to eliminate the raw flour taste and help thicken the sauce later.
  4. Gradually pour in the warm broth, stirring constantly to create a smooth, velvety sauce. Bring to a gentle simmer and cook until the mixture thickens slightly, about 5 minutes. The sauce should be glossy and cling to the mushrooms.
  5. Reduce the heat to low and stir in the smoked paprika, then fold in the sour cream off the heat to prevent curdling. Mix until the sauce is smooth, creamy, and aromatic. Season with salt and pepper to taste.
  6. Let the stroganoff rest for a couple of minutes so the flavors meld and the sauce thickens further. The mushrooms should be deeply browned, and the sauce velvety and inviting. Serve hot, garnished with fresh herbs if desired, alongside crusty bread or over noodles.