Mushroom stroganoff is an exceptional side dish that also fits beautifully on a festive table. This is the recipe shared with us by Agapi Micheli.

Ingredients

Serves 6–8

• 80 ml extra-virgin olive oil
• 80 g finely chopped onion
• 1 garlic clove
• 600 g mixed mushrooms (white button, portobello, oyster)
• 1 tbsp smoked paprika
• 40 g Dijon mustard
• 50 g soy sauce
• 50 ml dry white wine
• 200 ml water or stock
• 300 g heavy cream or soy cream
• 20 g finely chopped parsley
• 4 g salt
• Freshly ground black pepper

Method

Step 1

Heat the olive oil over medium heat in a large pot. Add the onion and garlic and sauté until softened.

Step 2

Prepare the mushrooms:

• Cut the white mushrooms into quarters.
• Peel the portobello mushrooms and cut them into 6–8 pieces.
• Separate the oyster mushrooms by hand into 3–4 pieces, depending on size.

Step 3

Add the mushrooms to the pot and sauté over high heat until most of their moisture evaporates and they take on a light color.

Step 4

Add the paprika, mustard, and soy sauce, mixing well. Deglaze with the white wine and allow it to evaporate slightly.

Step 5

Add the water or stock and the cream. Season with salt and pepper, then simmer until the sauce thickens.

Step 6

Remove from heat, stir in the chopped parsley, and serve with rice, pasta, quinoa, or potatoes.