September 9, 2021

I’m surely not the first to think of making a stroganoff from mushrooms, but the idea arrived when I was desperately trying to make dinner without going to the store. Perhaps these ingredients are lurking in your refrigerator, too. I had some baby bellas and shiitakes, but any mushroom will work.

As a kid, I loved beef stroganoff and will admit my mother’s version was much more creamy than this iteration, employing quite a lot of sour cream. I’ve lightened it up. The finished dish may be served over egg noodles (yum), toast, rice, grits, or mashed potatoes, or served alongside scrambled eggs.

Serves 2

3 tablespoons olive oil

About 2 1/2 cups (1 9 ounce container) sliced mushrooms (or any other types of mushrooms, sliced)

3 generous sprigs of thyme

1/2 teaspoon smoked paprika

1 large shallot, chopped

1/4 cup white wine, if you have it. Water will do.

2 tablespoons tomato paste

1/4 cup sour cream

Salt and pepper generously applied

2 to 3 tablespoons chopped flat leaf parsley


In a wide skillet over medium high heat, warm the olive oil until it shimmers. Add the mushrooms in a single layer and leave them alone for about 5 minutes, until they are golden brown. Modulate the heat as necessary to cook them fiercely and boldly. Mushrooms like high heat. Turn them over and brown the second side with the same vigor, again for about 5 minutes.

Strip the leaves from the thyme stalks (or throw the stalks in whole and fish them out later) and add directly to the pan. Toss in the smoked paprika and the shallot, stir well, and reduce the heat to medium. Cook for about 3 minutes, until the shallot has softened. Turn the heat to medium high and add the wine. Cook until the pan is nearly dry, 2 or 3 minutes. Stir in the tomato paste until it has coated the mushrooms. Stir in the sour cream and cook until warmed through, but not boiling (the sour cream will break if boiled). The dish will not be soupy at all, but will be very lightly kissed with a creamy sauce. Generously salt and pepper to your own taste. Toss in the parsley and stir one more time.

Serve HOT. Do not plan for leftovers — this dish does not reheat well.

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