This vegetarian stroganoff features king oyster mushroom, which has a meaty texture suitable for subbing beef. The remaining ingredients are what you will find in a Polish take on this ubiquitous Russian dish. Smacznego! Read more about our favorite speciality markets where you can find an abundance of fun items here.
Recipe by Marta Madigan
2 large king oyster mushrooms sliced in ½-inch-thick circles and cut in half
1½ cups vegetable stock
2 tablespoons olive oil
16-ounce box white button mushrooms, quartered or sliced
1 large onion, diced
1 clove garlic, minced
Salt and freshly ground black pepper
2 tablespoons soy sauce
1 teaspoon sugar
1 shot of Żubrówka bison grass vodka or ½ glass white wine
1 teaspoon tomato paste
1 teaspoon mustard
2 teaspoons flour
1 medium brine pickle or 6 cornichons, diced
2 tablespoons sour cream
2 tablespoons chopped fresh parsley leaves
Directions to Make Vegetarian Stroganoff
- Preheat a large nonstick frying pan. Score each slice of king oyster mushroom (optional) before dry-sautéing them over medium heat until golden and crisp. Do not overcrowd the frying pan. Fry mushrooms in two batches for 3 minutes on each side. Transfer mushrooms into a saucepan with warmed-up vegetable stock. Cook on low.
- Heat olive oil and sauté the remaining mushrooms for about 3 minutes on each side. Do not stir if you want them crisp. Add onion, garlic, salt and pepper. Cook for 2-3 minutes. Add soy sauce and sugar. Keep cooking for another 2 minutes.
- Add vodka and deglaze the pan for 2 minutes. Add tomato paste and mustard. Sprinkle with flour and gently stir to incorporate.
- Transfer the contents of the frying pan into the saucepan with the vegetable stock and king oyster mushrooms. Add pickles and cook for 10 minutes or longer. If the sauce looks too thick, add stock or water. Once the consistency of the sauce is to your liking, temper sour cream and pour it into the saucepan. Mix. Season to taste with salt and pepper.
- Serve over egg noodles, rice or kasha—a popular Easter European dish made from gluten-free buckwheat groats. Sprinkle with fresh parsley.