Mushroom Stroganoff with Wheatballs
A creamy and comforting Mushroom Stroganoff with hearty wheatballs, perfect for a cozy dinner! 🍄🍝
Ingredients
- ### For the Stroganoff:
- - 1 tablespoon olive oil
- - 1 onion finely chopped
- - 3 cloves garlic minced
- - 400g about 14 oz mushrooms, sliced (use a mix of your favorites, such as cremini and button mushrooms)
- - 1 teaspoon dried thyme
- - 1 teaspoon paprika
- - 1 cup vegetable broth
- - 1 cup sour cream or a dairy-free alternative
- - 2 tablespoons soy sauce
- - Salt and pepper to taste
- - Fresh parsley chopped (for garnish)
- ### For the Wheatballs:
- - 1 cup cooked wheat such as bulgur or farro
- - 1/2 cup breadcrumbs
- - 1/4 cup grated Parmesan cheese or a dairy-free alternative
- - 1 tablespoon fresh parsley chopped
- - 1 teaspoon garlic powder
- - 1 teaspoon onion powder
- - Salt and pepper to taste
- - 1 tablespoon olive oil for frying
Instructions
- **Prepare the Wheatballs**: In a mixing bowl, combine cooked wheat, breadcrumbs, Parmesan cheese, fresh parsley, garlic powder, onion powder, salt, and pepper. Mix until well combined. Form the mixture into small balls, about the size of a golf ball.
- **Cook the Wheatballs**: Heat olive oil in a skillet over medium heat. Add the wheatballs and cook until golden brown on all sides, about 8-10 minutes. Remove from the skillet and set aside.
- **Make the Stroganoff**: In the same skillet, add olive oil and sauté the onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- **Add the Mushrooms**: Stir in the sliced mushrooms, thyme, and paprika, and cook until the mushrooms are tender and browned, about 7-10 minutes.
- **Create the Sauce**: Pour in the vegetable broth and bring to a simmer. Reduce heat and stir in the sour cream and soy sauce. Cook for another 5 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
- **Combine and Serve**: Gently stir the cooked wheatballs into the stroganoff sauce, ensuring they are well-coated. Serve hot, garnished with fresh parsley.
Video
Notes
- Additional Tips: Feel free to add other vegetables, such as spinach or bell peppers, for added nutrition and flavor.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
- Freezer-Friendly: Yes, the stroganoff can be frozen. Allow it to cool completely before transferring to a freezer-safe container.