Prepare to embark on a culinary journey that transforms humble dried wild mushrooms into a luxurious, creamy Russian delicacy that will transport your taste buds straight to the heart of Eastern European cuisine. This Dried Wild Mushroom Stroganoff is not just a recipe; it's a magical transformation of earthy, intense mushroom flavors into a velvety, comforting dish that promises to become your new favorite comfort food.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Russian
Serves: 4 servings
Ingredients
- 100 g dried wild mushrooms
- 1 onion, chopped
- 2 cloves garlic, minced
- 200 ml sour cream
- 2 tablespoons flour
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh dill, for garnish
Instructions
- Rehydrate the dried wild mushrooms by placing them in a bowl of warm water for 20-25 minutes until they become soft and plump. Drain and reserve the mushroom soaking liquid.
- Carefully chop the rehydrated mushrooms into bite-sized pieces, removing any tough stems or debris.
- In a large skillet, melt butter over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 5-6 minutes.
- Add minced garlic to the skillet and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
- Sprinkle flour over the onion and garlic mixture, stirring to create a light roux. Cook for 2 minutes to remove the raw flour taste.
- Gradually add the reserved mushroom soaking liquid to the skillet, whisking continuously to prevent lumps and create a smooth sauce.
- Add the chopped rehydrated mushrooms to the skillet and simmer for 10-12 minutes, allowing the flavors to meld together.
- Reduce heat to low and stir in sour cream, creating a creamy and rich sauce. Season with salt and pepper to taste.
- Cook for an additional 3-4 minutes, ensuring the sauce is heated through but not boiling.
- Remove from heat and garnish with freshly chopped dill before serving.
- Serve hot with egg noodles, rice, or mashed potatoes as a traditional accompaniment.
Tips
- Always use high-quality dried wild mushrooms for the most intense flavor profile. Porcini, morel, or a wild mushroom blend work exceptionally well.
- Don't rush the mushroom rehydration process - the soaking liquid is liquid gold and packed with deep, rich flavor that will enhance your entire sauce.
- Control your heat when adding sour cream to prevent curdling. Always add it on low heat and stir continuously.
- For an extra layer of flavor, consider deglazing the pan with a splash of white wine before adding the mushroom soaking liquid.
- Fresh dill is crucial - it's not just a garnish, but adds a bright, fresh note that cuts through the richness of the creamy sauce.
- This dish pairs beautifully with wide egg noodles, but can also be served over mashed potatoes or rice for variety.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 8g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
