Hamdi Saidani This delicious Bobby Flay Mushroom Stroganoff is a creamy, comforting dish perfect for meatless meals. Loaded with hearty portobello and shiitake mushrooms, it’s simmered in a rich, tangy sauce featuring goat cheese and Dijon mustard. Serve over buttery egg noodles for a satisfying dinner that’s simple to make yet packed with flavor!
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Jump to Recipe🤎 Why You’ll Love This Mushroom Stroganoff Recipe:
- Rich Mushroom Flavor: Bobby Flay Mushroom Stroganoff bursts with the earthy, umami-rich taste of portobello and shiitake mushrooms.
- Creamy Texture: The creamy sauce, enhanced by goat cheese and sour cream, coats each noodle, offering a luxurious texture.
- Quick Preparation: With simple ingredients and straightforward steps, this recipe is perfect for busy weeknights or cozy weekends.
❓ What Is Bobby Flay Mushroom Stroganoff Recipe?
Bobby Flay Mushroom Stroganoff is a creamy and savory dish made with portobello and shiitake mushrooms, simmered in a rich broth with goat cheese and sour cream, served over buttered egg noodles.
🍄Bobby Flay Mushroom Stroganoff Ingredients
- 1 pound portobello mushrooms, stemmed
- 8 ounces shiitake mushrooms, stemmed
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1 1/4 cups mushroom broth
- 1/2 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- 2 ounces soft goat cheese
- 1/2 cup sour cream
- 2 tablespoons chopped parsley
- Cooked and buttered egg noodles, for serving
🍲 How To Make Bobby Flay Mushroom Stroganoff
- Slice the portobello mushrooms into 1/2-inch-thick strips, then cut each strip in half. Do the same with the shiitake mushrooms, keeping them separate.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the portobello mushrooms and cook for about 1 minute until browned. Season with salt and pepper. Transfer to a bowl.
- Add 1 tablespoon of butter to the skillet, then add the shiitake mushrooms and cook for about 30 seconds. Add the remaining butter, salt, and pepper, and cook for 1-2 minutes until browned.
- Return the portobello mushrooms to the skillet and sprinkle flour over them. Toss until the flour disappears, about 30 seconds.
- Stir in half of the broth, soy sauce, and mustard, scraping the bottom of the skillet. Then add the remaining broth.
- Simmer until the sauce thickens slightly, about 6 minutes. Cover and simmer for 5 minutes more, stirring occasionally.
- Stir in the goat cheese, then remove from heat and stir in sour cream and parsley. Taste and adjust seasoning as needed. Serve the stroganoff over buttered egg noodles.
💭 Recipe Tips
- Mushroom Selection: Choose fresh portobello and shiitake mushrooms for top-notch flavor and texture.
- Slicing Technique: Slice mushrooms into 1/2-inch-thick strips for a consistent texture and better eating experience.
- Butter Browning: Brown butter well for a rich, nutty taste that enhances the savory goodness of your mushrooms.
🍞 What To Serve With Mushroom Stroganoff?
Serve mushroom stroganoff with buttered egg noodles, garlic bread, steamed vegetables, side salad, mashed potatoes, roasted asparagus, and grilled chicken.
🎚 How To Store Leftovers Mushroom Stroganoff?
- In the fridge: Store leftovers mushroom stroganoff in an airtight container for 3 days.
- In the freezer: Freeze leftovers mushroom stroganoff in a freezer-safe container for 3 months.
🥵 How To Reheat Leftovers Mushroom Stroganoff?
- In the oven: Reheat leftovers mushroom stroganoff in a covered dish for 5 minutes at 350°F.
- In the microwave: Microwave leftovers mushroom stroganoff on medium heat for 1 minute.
- On the stove: Reheat leftovers mushroom stroganoff gently in a skillet over medium-low heat for 2 minutes.
- In the air-fryer: Reheat leftovers mushroom stroganoff for 3 minutes at 325°F.
FAQ’S:
Can I Use Salted Butter Instead Of Unsalted?
Yes, you can use salted butter, but adjust the amount of additional salt you add to the dish accordingly to avoid over-salting.
How Can I Make Mushroom Stroganoff More Spicy?
You can make Mushroom Stroganoff more spicy by adding chopped chili peppers, red pepper flakes, or a dash of hot sauce to the sauce while cooking.
Can I Use Dried Mushrooms Instead Of Fresh?
Yes, you can rehydrate dried mushrooms and use them in this dish. Just make sure to adjust the cooking time accordingly.
How Can I Make The Sauce Thicker?
To make the sauce thicker, you can simmer it for a few extra minutes to reduce it further or mix a small amount of cornstarch with water and stir it into the sauce until thickened to your liking.
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Bobby Flay Mushroom Stroganoff Nutrition Fact
- Calories: 370cals
- Total Fat: 10g
- Saturated Fat: 1.5g
- Total Carbs: 58g
- Net Carbs: 48g
- Dietary Fiber: 10g
- Total Sugars: 7g
- Protein: 17g
- Sodium: 740mg
- Calcium: 147mg
- Iron: 3mg
Bobby Flay Mushroom Stroganoff
Course: Dinners, Lunch, MainCuisine: American, Canada, BritishDifficulty: Beginner4
servings20
minutes20
minutes370
kcalThis delicious Bobby Flay Mushroom Stroganoff is a creamy, comforting dish perfect for meatless meals. Loaded with hearty portobello and shiitake mushrooms, it’s simmered in a rich, tangy sauce featuring goat cheese and Dijon mustard. Serve over buttery egg noodles for a satisfying dinner that’s simple to make yet packed with flavor!
Ingredients
1 pound portobello mushrooms, stemmed
8 ounces shiitake mushrooms, stemmed
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1 1/4 cups mushroom broth
1/2 teaspoon soy sauce
1 teaspoon Dijon mustard
2 ounces soft goat cheese
1/2 cup sour cream
2 tablespoons chopped parsley
Cooked and buttered egg noodles, for serving
Directions
- Slice the portobello mushrooms into 1/2-inch-thick strips, then cut each strip in half. Do the same with the shiitake mushrooms, keeping them separate.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the portobello mushrooms and cook for about 1 minute until browned. Season with salt and pepper. Transfer to a bowl.
- Add 1 tablespoon of butter to the skillet, then add the shiitake mushrooms and cook for about 30 seconds. Add the remaining butter, salt, and pepper, and cook for 1-2 minutes until browned.
- Return the portobello mushrooms to the skillet and sprinkle flour over them. Toss until the flour disappears, about 30 seconds.
- Stir in half of the broth, soy sauce, and mustard, scraping the bottom of the skillet. Then add the remaining broth.
- Simmer until the sauce thickens slightly, about 6 minutes. Cover and simmer for 5 minutes more, stirring occasionally.
- Stir in the goat cheese, then remove from heat and stir in sour cream and parsley. Taste and adjust seasoning as needed. Serve the stroganoff over buttered egg noodles.
Notes
- Mushroom Selection: Choose fresh portobello and shiitake mushrooms for top-notch flavor and texture.
Slicing Technique: Slice mushrooms into 1/2-inch-thick strips for a consistent texture and better eating experience.
Butter Browning: Brown butter well for a rich, nutty taste that enhances the savory goodness of your mushrooms.