TL/DR – Mushroom Stroganoff. Mounds of thinly sliced mushrooms cook down into a beautifully creamy buttermilk and sour cream sauce, complimented by lots of fresh thyme and sage. –
Say what you will about buttermilk, but I keep it in my fridge pretty much consistently at this point. I use it for baking, salad dressing, and for sauces like this one. I prefer the whole variety, but if you’re counting calories, then by all means use low-fat buttermilk.
This tasty Mushroom Stroganoff cannot be categorized as a quick, weeknight meal, but it is most definitely a treat for the weekend. It also works as a make-ahead-and-reheat vegetarian dinner.
Start with a LOT of thinly sliced baby bella mushrooms. They’re a little more substantial than the white button mushrooms. Sauté them in a large, deep skillet in a bit of olive oil over high heat, allowing them to sweat the majority of their moisture out. Add 1/2 teaspoon of kosher salt after they have started sweating. Once most of the moisture has cooked off, remove them from the skillet.
To the skillet, add a bit more olive oil and minced onion and sauté for a few minutes, then add minced garlic and minced fresh thyme and fresh sage. Deglaze the skillet with some white wine, then add the mushrooms back in.
Stir in buttermilk and sour cream and season with a bit more salt and lots of freshly ground pepper. Allow the sauce to simmer for about five more minutes, then turn off the heat and add more sour cream. (Yes, more.)
Serve it immediately over pasta, chunky toasted bread, or zucchini zoodles. For other vegetarian pasta recipes, try Kale Alfredo, Pasta with Spinach Herb Sauce, or Pesto with Fennel and Radishes. For more fun with buttermilk, try Buttermilk Sage Chicken or Lemon Herb Grilled Wings.
Mushroom Stroganoff
Mounds of thinly sliced mushrooms cook down into a beautifully creamy buttermilk and sour cream sauce, complimented by lots of fresh thyme and sage.
Ingredients
- 32 oz baby bella mushrooms, thinly sliced
- 2 T extra virgin olive oil, divided
- 1 t kosher salt, divided
- 1 small yellow onion, minced, about 3/4 c
- 3 to 4 cloves garlic, minced
- 2 T fresh thyme, minced
- 3 T fresh sage, minced
- 1/4 c white wine, preferably pinot grigio
- 1 c whole buttermilk
- 3/4 c sour cream
- 1/4 t freshly ground black pepper
Directions
- Step 1 In a large, deep skillet, heat 1 T extra virgin olive oil over high heat, then add all of the thinly sliced mushrooms. Stir them frequently until they start to sweat and release moisture. Add 1/2 t of the kosher salt once they start to sweat. Allow them to cook almost all moisture off, stirring occasionally, for about 6 to 8 minutes.
- Step 2 Once the mushrooms have cooked the majority of their moisture off, remove them from the skillet. Add the remaining 1 T olive oil to the skillet followed by the minced onion and allow it to cook for about 2 minutes on medium heat.
- Step 3 Add the minced garlic and minced thyme and sage to the skillet and cook for one minute longer.
- Step 4 Add the white wine and allow it to cook mostly off, about 30 seconds to one minute.
- Step 5 Stir in the buttermilk, 1/2 c of the sour cream, the remaining 1/2 t kosher salt and the freshly ground pepper and lower the heat to medium low. Simmer the sauce for about 5 minutes.
- Step 6 Turn off the heat and add the remaining 1/4 c of sour cream. Serve immediately over hot pasta or zucchini zoodles, or spoon it over chunky toasted bread.
