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Home Paddenstoelen-stroganoff met aardappelpuree

Vegetarian Comfort food Weeknight Savory Mushrooms

Stroganoff without meat? Absolutely. Mushrooms give this classic sauce exactly the depth and bite you want, while crème fraîche makes everything rich and silky. This is a dish where you won't miss the meat, because the flavor speaks for itself. Serve it atop a mound of light, airy mashed potatoes and you have a meal to savor.

x_ckl_recipe_markerMushroom-stroganoff with mashed potatoes A classic stroganoff, but filled with savory mushrooms and a creamy sauce based on crème fraîche. Perfect for a weeknight or a relaxed weekend meal. How to make mushroom-stroganoff with mashed potatoes? Main course Eastern European-inspired 4 people 15 min 40 min

Peel the potatoes and cut them into even pieces. Cook them in plenty of salted water for about 20 minutes until tender.
Meanwhile, clean the mushrooms with a damp cloth and slice them into thick pieces or quarters.
Heat a knob of butter in a large frying pan over high heat. Fry the mushrooms in two batches until golden brown, about 4 minutes per batch. Set them aside.
Turn the heat down slightly. Add another knob of butter and sauté the onion and garlic in the same pan for 3 minutes, until soft and lightly golden.
Add the paprika and a teaspoon of tomato paste and stir well. Deglaze with the vegetable stock and let it reduce for 2 minutes.
Stir the crème fraîche and Dijon mustard into the sauce. Return the mushrooms and let everything simmer gently for another 3 minutes. Season with salt, pepper and a splash of lemon juice.
Drain the potatoes and mash them with butter, warm milk, salt and a pinch of nutmeg until light and fluffy.
Divide the mashed potatoes among deep plates, spoon the mushroom-stroganoff over them and garnish with fresh parsley. Serve immediately.

Vegetarian Comfort food Weeknight Savory Mushrooms 800 g starchy potatoes 500 g mixed mushrooms (chestnut, shiitake, oyster) 1 large onion, finely chopped 2 garlic cloves, finely chopped 2 tbsp butter (plus extra for the mash) 1 tsp paprika (smoked or sweet) 1 tsp tomato paste 150 ml vegetable stock 200 g crème fraîche 1 tbsp Dijon mustard Juice of half a lemon 100 ml whole milk Pinch of nutmeg Salt and freshly ground pepper Handful of fresh parsley, roughly chopped Large frying pan Saucepan Potato masher Cutting board Chef's knife Wooden spoon Colander Potato Masher potato-masher Chef's knife chefs-knives Cooking Pot cooking-pot Chopping Board chopping-board Cookinglife Potato Masher Stainless Steel Handle Cookinglife Aardappelstamper Kai Chef's knife Shun Classic - 32 tiers damask steel - 15 cm - DM-0723 Kai Group Koksmes Sola Cookware set Pearl 6-piece stainless steel – downdraft suitable – cooking pots Ø 16, 18, 20 cm & saucepan Ø 16 cm + BEKA frying pans Ø 24, 28 cm – suitable for all heat sources Sola Pannenset Namture Acacia Cutting Board M - 28 x 18 cm - Wooden Prep & Serving Board Namture Snijplank Creamy gnocchi with gorgonzola, spinach and walnuts foodies-romige-gnocchi-met-gorgonzola-spinazie-en-walnoten Gluten-free risotto with mushrooms and truffle oil foodies-glutenvrije-risotto-met-paddenstoelen-en-truffelolie Pappardelle met wilde paddenstoelen en parmezaan foodies-pappardelle-met-wilde-paddenstoelen-en-parmezaan Homemade Spätzle with brown butter and sage foodies-zelfgemaakte-spatzle-met-bruin-boter-en-salie

Recipe

Mushroom-stroganoff with mashed potatoes

A classic stroganoff, but filled with savory mushrooms and a creamy sauce based on crème fraîche. Perfect for a weeknight or a relaxed weekend meal.

Course	Main course
Kitchen	Eastern European-inspired
Servings	4 people

Preparation time

Preparation time	15 min
Total	40 min

Equipment

Large frying pan
Saucepan
Potato masher
Cutting board
Chef's knife
Wooden spoon
Colander

Ingredients

800 g starchy potatoes
500 g mixed mushrooms (chestnut, shiitake, oyster)
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp butter (plus extra for the mash)
1 tsp paprika (smoked or sweet)
1 tsp tomato paste
150 ml vegetable stock
200 g crème fraîche
1 tbsp Dijon mustard
Juice of half a lemon
100 ml whole milk
Pinch of nutmeg
Salt and freshly ground pepper
Handful of fresh parsley, roughly chopped

How to make mushroom-stroganoff with mashed potatoes?

Peel the potatoes and cut them into even pieces. Cook them in plenty of salted water for about 20 minutes until tender.
Meanwhile, clean the mushrooms with a damp cloth and slice them into thick pieces or quarters.
Heat a knob of butter in a large frying pan over high heat. Fry the mushrooms in two batches until golden brown, about 4 minutes per batch. Set them aside.
Turn the heat down slightly. Add another knob of butter and sauté the onion and garlic in the same pan for 3 minutes, until soft and lightly golden.
Add the paprika and a teaspoon of tomato paste and stir well. Deglaze with the vegetable stock and let it reduce for 2 minutes.
Stir the crème fraîche and Dijon mustard into the sauce. Return the mushrooms and let everything simmer gently for another 3 minutes. Season with salt, pepper and a splash of lemon juice.
Drain the potatoes and mash them with butter, warm milk, salt and a pinch of nutmeg until light and fluffy.
Divide the mashed potatoes among deep plates, spoon the mushroom-stroganoff over them and garnish with fresh parsley. Serve immediately.

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The trick to a good stroganoff is frying the mushrooms over high heat in small batches. That way the moisture evaporates quickly and they brown properly instead of becoming soft and watery. That small step makes the difference between a limp sauce and a dish with real depth.

A wide, heavy frying pan is your best friend for this recipe. It distributes heat evenly and gives the mushrooms room to brown nicely. With the right pan on the stove you can deliver dishes like this flawlessly every time.

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