Mushroom Stroganoff with Mustard and Chive Mash
Creamy, comforting, and full of savory depth, this Mushroom Stroganoff with Mustard and Chive Mash is a vegetarian spin on a classic dish that’s perfect for cozy dinners. Tender slices of golden-browned mushrooms are simmered in a rich, paprika-spiced sour cream sauce, creating an irresistible umami-packed filling. Paired with velvety mashed potatoes enhanced by the tangy warmth of Dijon mustard and the fresh brightness of chopped chives, this recipe brings together hearty flavors and luxurious textures. Ready in under an hour and featuring simple pantry staples, it’s an ideal choice for a wholesome weeknight meal or an elegant meatless main course. Serve with a sprinkle of fresh parsley for an added pop of color and flavor.
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Recipe Information
Ingredients
- 800 g Potatoes (Yukon Gold or Russet)
- 60 g Unsalted Butter
- 120 ml Whole Milk
- 2 tbsp Dijon Mustard
- 3 tbsp Fresh Chives
- 2 tbsp Olive Oil
- 500 g Brown or Cremini Mushrooms (sliced)
- 2 Garlic Cloves (minced)
- 1 Onion (finely chopped)
- 1 tsp Paprika
- 250 ml Vegetable Stock
- 150 g Sour Cream
- 1 tbsp All-Purpose Flour
- 2 tbsp Fresh Parsley (chopped, optional for garnish)
- 1 to taste Salt
- 1 to taste Black Pepper
Instructions
Peel and chop the potatoes into even-sized chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until tender when pierced with a fork.
While the potatoes are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are golden brown and have released much of their moisture.
Sprinkle 1 tablespoon of flour over the mushroom mixture and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Stir in the paprika, then gradually add the vegetable stock while stirring to create a smooth sauce. Simmer for 5 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the sour cream. Season the stroganoff with salt and pepper to taste. Keep warm on low heat while you finish the mash.
Once the potatoes are cooked, drain them thoroughly and return them to the pot. Add the butter, milk, Dijon mustard, and a pinch of salt. Mash until smooth and creamy.
Stir in the chopped chives and adjust the seasoning with additional salt and pepper, if needed.
To serve, divide the mustard and chive mash among plates. Top with the mushroom stroganoff and garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 3891 mg | 169% | |
| Total Carbohydrate | 206.3 g | 75% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 39.7 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 565 mg | 43% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 5397 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
