Ingredients
Scale
- 1 lb (450g) mixed mushrooms (button, cremini, shiitake), sliced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil or butter
- 1 cup vegetable broth
- 1 cup sour cream or plant-based alternative
- 2 tbsp all-purpose flour or gluten-free thickener
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: a splash of dry white wine for depth
Instructions
- Heat the olive oil or butter in a large skillet over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the sliced mushrooms and cook, stirring occasionally, until they release their moisture and become browned, about 8-10 minutes.
- If using, pour in a splash of white wine and simmer until reduced by half.
- Sprinkle the smoked paprika and dust with flour. Stir well to coat the mushrooms evenly.
- Gradually pour in the vegetable broth, stirring constantly until the sauce thickens. Reduce the heat to low.
- Remove from heat and stir in the sour cream. Adjust seasoning with salt and pepper.
- Serve hot, garnished with freshly chopped parsley.
Notes
- Ensure mushrooms are sliced evenly for uniform cooking.
- For a vegan version, replace sour cream with coconut or cashew-based sour cream.
- Use high-quality smoked paprika for a deeper smoky flavor.
- Serve over mashed potatoes, noodles, or rice for a filling meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian, Earthy & Savory
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg