mushroom stroganoff

(adapted by Hetty Lui McKinnon)

Ingredients:

1 tablespoon extra-virgin olive oil, divided

½ yellow onion, finely diced

¾ pound mixed mushrooms (oyster, shiitake, cremini or button), stemmed and sliced into ¼-inch pieces

1 sprig fresh thyme

1 garlic clove, finely chopped

¼ cup dry sherry

½ tablespoon butter

½ tablespoon flour

½ cup vegetable stock or chicken broth

1 tablespoon soy sauce

1 teaspoon Dijon mustard

¼ cup crème fraîche or sour cream

Black pepper

Pinch of nutmeg

Pinch of sweet paprika, for dusting

2 T chopped parsley leaves, for serving

Mashed potatoes, wide egg noodles or rice, for serving

Directions:

Place a 10-inch skillet on medium heat. Add ½ tablespoon olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Remove the onions to a plate or bowl. Drizzle in ½ tablespoon olive oil and add the mushrooms and thyme, stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow all of the mushroom liquid to cook off and for the mushrooms to caramelize. During the last two minutes add the garlic. Return the onions the pan.

Pour in the sherry to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add ½ tablespoon of butter and ½ tablespoon of flour and cook stirring constantly for one minute.

Add the vegetable stock or broth and soy sauce and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened. (At this point the stroganoff can be made a day ahead of time. Cool completely, cover and refrigerate. To proceed rewarm on medium-low then medium stirring frequently, until it is hot and simmering.)

Take the pan off the heat and stir in the mustard and crème fraîche. Taste, and season with salt, black pepper, and nutmeg.  Serve with your choice of mashed potatoes, wide egg noodles, spaetzle or rice. Dust with paprika, scatter with parsley.

Serves 2