Ingredients:

  • 5 lbs (750 g) Mixed Mushrooms (sliced 1/4 inch thick)
  • 3 Tbsp (45 g) Unsalted Butter, divided
  • 2 Tbsp (30 ml) Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Fresh Thyme, finely chopped
  • 1/4 cup (60 ml) Brandy or Dry Sherry
  • 1 Tbsp (15 g) All-Purpose Flour
  • 1 3/4 cups (400 ml) Vegetable Stock (low sodium), hot
  • 1 Tbsp (15 ml) Soy Sauce or Vegan Worcestershire
  • 1 tsp (5 ml) Dijon Mustard
  • Salt and Black Pepper, to taste
  • 7 oz (200 g) Crème Fraîche or Full-Fat Sour Cream, room temperature
  • 2 Tbsp (30 ml) Fresh Parsley, roughly chopped, for garnish

Instructions:

  1. Prepare Mushrooms: Wipe mushrooms clean and slice evenly. Ensure all aromatics (onion, garlic, thyme) are prepped and ready.
  2. Sear the Mushrooms: Heat half the butter and oil in a large sauté pan over medium-high heat. Add about half of the sliced mushrooms (avoid crowding the pan). Cook until they release liquid and then brown deeply (approx. 5–7 minutes). Season lightly.
  3. Repeat Searing: Remove the first batch of mushrooms and set aside. Add the remaining butter and oil and sear the second batch until deeply browned. Combine all seared mushrooms.
  4. Sauté Aromatics: Reduce heat to medium. Add the diced onion to the pan drippings and sauté until softened (3 minutes). Add the minced garlic and thyme, cooking for 1 minute until fragrant.
  5. Deglaze: Increase the heat slightly. Pour in the brandy (or sherry). Bring to a bubble and scrape up all the brown bits (fond) from the bottom of the pan. Cook for 1 minute until the alcohol has evaporated.
  6. Thicken: Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste.
  7. Add Liquid: Gradually whisk in the hot vegetable stock, stirring constantly to prevent lumps.
  8. Simmer: Stir in the soy sauce/Worcestershire and Dijon mustard. Bring the sauce to a gentle simmer. Reduce heat to low and cook for 5–10 minutes until the sauce reduces slightly and thickens.
  9. Combine: Return the seared mushrooms to the sauce and stir to coat. Taste and adjust seasoning (salt and pepper).
  10. Temper the Cream (Crucial Step): Remove the pan completely from the heat source. Place the room temperature crème fraîche or sour cream in a separate small bowl. Ladle 2–3 tablespoons of the hot sauce into the cream and whisk until smooth—this tempers the cream.
  11. Finish the Sauce: Gently stir the tempered cream mixture back into the main pan. Do not boil the stroganoff after the cream is added, as this will cause it to split.
  12. Garnish and Serve: Check seasoning one final time. Garnish generously with fresh parsley and serve immediately.