The Ultimate Comfort: Creamy Mushroom Stroganoff with Garlic Mashed Potatoes

Welcome back, food enthusiasts! Today, I’m excited to share a recipe that’s perfect for those cozy nights in when you just want something warm and comforting: The Ultimate Comfort – Creamy Mushroom Stroganoff with Garlic Mashed Potatoes.

Mushrooms have always been a favourite in our household. They’re versatile, hearty, and lend a wonderful umami flavour to any dish. This creamy mushroom stroganoff is no exception. It’s rich, velvety, and pairs beautifully with the garlic mashed potatoes that will leave you coming back for seconds (or thirds, no judgment here!).

Let me set the scene for you: It’s been a typical drizzly day here in the UK, and after a long day of work, my wife and I were both craving something that felt like a warm hug. Enter this dish. The earthy mushrooms, creamy sauce, and buttery garlic mash – it’s the kind of meal that makes you forget about the grey clouds outside.

One thing I truly adore about this dish is how it brings together simple ingredients in such an elevated way. I’ve chosen button mushrooms because they’re easy to find and they absorb all the delicious flavours of the dish so well. But you could easily switch them out for cremini or portobello mushrooms if you’re feeling fancy.

In the mashed potatoes, that touch of garlic takes things to the next level. If you’re like me and love garlic, you might be tempted to add even more, but trust me, two cloves are just the right amount to complement the stroganoff without overpowering it.

A little tip for you: when making the stroganoff, make sure to sprinkle the flour evenly and stir well to avoid any lumps. Patience is key here – gradual is the way to go!

So, without further ado, here’s how you can make this comforting masterpiece at home. It’s not complicated and is sure to become a staple in your kitchen. Enjoy, and happy cooking!

**Ingredients:**
– 500g button mushrooms, sliced
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 2 tbsp unsalted butter
– 1 tbsp all-purpose flour
– 250ml vegetable broth
– 200ml sour cream
– 1 tbsp Dijon mustard
– 1 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– 1 kg potatoes, peeled and cubed
– 50g unsalted butter (for potatoes)
– 100ml whole milk (for potatoes)
– 2 cloves garlic, minced (for potatoes)

**Method:**

**Mushroom Stroganoff**
1. In a large pan, heat the olive oil and 2 tbsp of butter over medium heat.
2. Add the chopped onion and cook for about 5 minutes until softened.
3. Add the minced garlic and cook for another 2 minutes, stirring frequently.
4. Add the sliced mushrooms to the pan and cook for about 10 minutes until they are browned and have released their moisture.
5. Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
6. Gradually pour in the vegetable broth while stirring continuously, ensuring there are no lumps.
7. Bring the mixture to a simmer and cook for 5 minutes until it thickens.
8. Stir in the sour cream, Dijon mustard, and paprika. Season with salt and pepper to taste. Simmer gently for another 5 minutes.

**Garlic Mashed Potatoes**
1. Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
2. Bring the water to a boil and cook the potatoes for 15-20 minutes, or until they are fork-tender.
3. Drain the potatoes and return them to the pot.
4. Add the 50g of butter and minced garlic to the pot. Mash the potatoes until smooth.
5. Gradually add the whole milk while mashing, until you reach your desired consistency.
6. Season with salt and pepper to taste.

**Serving**
1. Serve the creamy mushroom stroganoff over a generous portion of garlic mashed potatoes.
2. Garnish with chopped fresh parsley.

The next time you’re in the mood for some serious comfort food, I hope you’ll give this creamy mushroom stroganoff a try. It’s sure to become one of your go-to recipes, especially when you’re looking to escape the cold and bring a bit of warmth into your home.

Until next time, happy cooking!

Ingredients

– 500g button mushrooms, sliced
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 2 tbsp unsalted butter
– 1 tbsp all-purpose flour
– 250ml vegetable broth
– 200ml sour cream
– 1 tbsp Dijon mustard
– 1 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– 1 kg potatoes, peeled and cubed
– 50g unsalted butter (for potatoes)
– 100ml whole milk (for potatoes)
– 2 cloves garlic, minced (for potatoes)

Method

Mushroom Stroganoff

1. In a large pan, heat the olive oil and 2 tbsp of butter over medium heat.
2. Add the chopped onion and cook for about 5 minutes until softened.
3. Add the minced garlic and cook for another 2 minutes, stirring frequently.
4. Add the sliced mushrooms to the pan and cook for about 10 minutes until they are browned and have released their moisture.
5. Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
6. Gradually pour in the vegetable broth while stirring continuously, ensuring there are no lumps.
7. Bring the mixture to a simmer and cook for 5 minutes until it thickens.
8. Stir in the sour cream, Dijon mustard, and paprika. Season with salt and pepper to taste. Simmer gently for another 5 minutes.

Garlic Mashed Potatoes

1. Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
2. Bring the water to a boil and cook the potatoes for 15-20 minutes, or until they are fork-tender.
3. Drain the potatoes and return them to the pot.
4. Add the 50g of butter and minced garlic to the pot. Mash the potatoes until smooth.
5. Gradually add the whole milk while mashing, until you reach your desired consistency.
6. Season with salt and pepper to taste.

Serving

1. Serve the creamy mushroom stroganoff over a generous portion of garlic mashed potatoes.
2. Garnish with chopped fresh parsley.