Mushroom Stroganoff with Steamed Rice | Lunch & Dinner Recipes | Creamy Sauce Recipe for Rice

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Learn how to make Mushroom Stroganoff at home with our Chef Varun Inamdar

Mushroom Stroganoff Ingredients:
1 tbsp Oil
1 tbsp Butter
1 cup Cooked Rice
1 cup Button mushrooms
1 cup Portobello mushrooms
1 tsp Soy Sauce
1 tsp Mustard Powder
1/2 cup Fresh Cream
1/2 Lemon Juice
1/2 cup water
1/2 tsp salt
Black Pepper
1 cup Cooked Rice
Parsley (for garnish)

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About Stroganoff
The dish is named after one of the members of the influential Stroganov family. A legend attributes its invention to French chefs working for the family, but several researchers point out that the recipe is a refined version of older Russian dishes.

Mushroom Stroganoff or Mushroom Stroganov (UK: /ˈstrɒɡənɒf/, US: /ˈstrɔːɡənɔːf, ˈstroʊɡ-/; Russian: бефстро́ганов, romanized: befstróganov,[1] IPA: [bʲɪfˈstroɡənəf]) is an altered version of Russian dish, consists of sautéed pieces of mushrooms served in a sauce of mustard and smetana (sour cream). Mushrooms are common in many variants.The sauce is a simple roux mixed with prepared mustard and broth, and finished with a small amount of sour cream.Stroganoff’s popularity extends to Japan, where it is most commonly served with white rice, or white rice seasoned with parsley and butter.

Hey guys this is me, the Bombay Chef Varun Inamdar, and welcome to Rajshri Food. Well, today’s recipe is from the land of Russia which is dedicated to a Russian noble, of course. Across the globe there are various versions of this recipe The most prominent one being with Mushrooms.

Ladies and Gentleman, I’m talking about Stroganoff as a sauce and the recipe for the day is Mushroom Stroganoff. Let’s begin. Moreover, especially, in places like Brazil and New York because over the 1980s this possibly became one of the most famous recipes that started getting served, not only in restaurants but also in homes.

Let’s begin the recipe with a little touch of oil because you do not want the butter to get burned and that brings us to the next important ingredient. Salted Butter. It is a very rich recipe which is soft is brown

It also has sour cream, so it has that wonderful tenderness to the whole sauce and that, will, of course, come with sour cream. Now, of course, we are not going to use sour cream in this recipe But I’m going to show you how to acidulate your cream at home.

Sounds quite, technical? But don’t worry, we’ll come to it. Allow the butter to start melting and while that’s happening let’s quickly slice a red onion. This recipe classically has a lot of ingredients It has red onions, it has some garlic, it has Worcester sauce it has flavour, it has sour cream,

And the list just goes on and on and on and on and on. But what I’m doing is I’m making it very typically home-style with mustard powder and things like that. You’ll of course realise it.

What I’m going to do is make it in a certain way that I’ve been making it over the years because I think I find it easier that way. Also the ingredients are all available in your kitchen pantry. So you don’t have to go all out looking for them.

Let’s push the red onions which are now sliced into the pan. We want this to beautifully caramelize because that’s where the colour of this dish would come from which is that light brown in the cream. Caramelization of onions especially in this recipe are extremely important because that’s where you get that beautiful

Light brown tone to the acidulated cream which eventually becomes the signature colour of this recipe. Stroganoff remember. A lot of people also confuse this recipe with a Goulash. But a Ghoulash is very different. Ghoulash is a stew, Stroganoff is a sauce. So, I think for beginners, this is quite a distinct differentiation.

And I think we should stick with it rather than getting confused. Allow the onions to turn golden brown in colour. Let’s move on to the next core ingredient and they are mushrooms. Now, in this case, I’m using a combination of Button Mushrooms and Portobello mushrooms because these are available where I live.

You can by all means go all out and use different kind of mushrooms bring in your oysters, shimejis, and things like that and go all out and wild. Let’s cut these. When I say cut I just mean thick slices. Also you want the mushrooms to retain that bite.

Even after they get sauteed and cooked because you don’t want them to kind of get disintegrated in the cream or the sauce. So good thick cuts of mushrooms. Once the onions get caramelised the next step is to also throw in the mushrooms and ensure that they also get that wonderful caramelized

Bottom and then we kind of flip it or toss it and we can go all out, and just bring in that wonderful caramelised colour. The mushrooms are cut and ready. Let’s transfer all of this in the caramelized onions. We need to stir this on high flame because on low flame the mushrooms

Will start releasing its internal moisture and you do not want to sauce it up at this stage at least. No salt, nothing, because you do not want to draw out the moisture at any stage just ensure these are spread like so and they take the entire surface of the pan or the wok.

This entire mixture has beautifully caramelised. It’s got that tinge of brown which is of course required for this recipe. And if you see it has also taken the colour right here. Now all this colour, the moment you add in the cream and water is all going to get drawn back to the bottom

And that’s where the colour of the Stroganoff becomes what it should be. Let’s stir this well. At this stage, I’m going to add in Mustard and in this case Mustard Powder. Now because this is mustard, of course, in its powdered form, it is going to be extremely strong

So just a little bit of mustard powder. In case you have your Dijon Mustards and your English mustards and your mustard paste and things like that. Go all out and put that to use. I’m adding in a touch of Soya Sauce.

Well, this in a lot of ways is not required in this recipe traditionally you are supposed to add in Worcester sauce now, because, we may not have Worcester sauce in our homes because it is not one of those regularly used ingredients I’m adding in soya sauce because soya sauce is generally available.

This will also help in bringing that wonderful colour to the sauce. The next ingredient is what’s going to define the entire base and the silken nature of this recipe and that is cream. Now this is dairy cream, it is fresh cream.

Traditionally we are supposed to use sour cream and a touch of Greek yogurt. But what I’m going to do is I’m going to acidulate this cream I’m going to add in an acid, in this case, Lemon Juice. We stir this well. And this is how you can make your acidulated cream at home.

Let’s add this into the mushrooms. Well, in case, you have sour cream by all means please go ahead and use that and also maybe like a tbsp. of Greek Yogurt. Start stirring this. While stirring we also need to ensure that we start scraping the sides and the bottom of the pan.

That’s where all the flavour is. Once this is mixed well we are going to add in water and this is purely to kind of adjust the consistency and bring in that balance in the sauce. Let’s go easy with the salt. Because acidulated cream may also feel salty

I say feel salty because it is going to be kind of sour And sometimes while we eat we kind of forget the difference between sour and salty. Go easy with the salt, especially in this recipe. Stir this well and lastly, freshly cracked black pepper.

The moment you add in water, you will also realise that the sides where the mushrooms and onions were kind of bringing in that colour will start releasing naturally. That’s the whole idea… of a beautiful Stroganoff. Freshly cracked Black Pepper.

The colour of the Stroganoff literally needs to be like a Cappuccino in a cup with that dusting of coco powder on the top. A quick stir. Allow this to boil for precisely 30-40 secs. And with this your Stroganoff sauce is done and ready.

Well, ideally, in this recipe when you are sauteing the mushrooms you could also add in like a half a tsp. of refined flour, or whole wheat flour. Saute that so that this eventually also thickens up. I do not like it because I like to keep it gluten free in a lot of ways.

So I like it like that, but if you like the sauce thicker, of course, a Roux or a Beurre manié is your way forward. When I say Roux I mean sauteing of the flour and by Beurre manié, I mean, at this stage, you make a ball of butter

And refined flour and just throw in one or two balls here and there. That disintegrates in the sauce and brings it that wonderful thickness. With this Mushroom Stroganoff is done and ready and this goes amazingly well with a bowl of steamed rice, and, of course, if you can add some parsley to it

There’s nothing better than that. Finally, I’m going to top this up with some finely chopped Parsley Well, in this case, if you want to take this to another level you can garnish this with some cocktail onions, you can throw in some gherkins some sliced Cornichons, just personalise it.

And here you have, Mushroom Stroganoff with Parsley rice done and ready. Make this for your family, make this for your friends, Go all out and impress them. Bye for now.