The Stroganovs (or Strogonovs or Stroganoffs) were a highly influential and wealthy family in Russia dating back to the 16th century. Govjadina po-strogonovski, s gorchitseju, “Beef à la Stroganov, with mustard” made its first appearance in a 1871 cookbook and consists of a roux + mustard + broth. Since then chefs around the globe took matters into their own hands and worked assiduously to transform this dish into one that aligns to their own palate (including moi). Mushrooms are a good meat substitute and I now had to find a way to replicate the taste of Worcestershire sauce, which is an essential ingredient (I honestly don’t know how this fermented English condiment became central to a Russian sauce) and usually contains anchovies.

Mushroom Stroganoff is a popular take out order in my family and the girls always get a large bowl to share. I am not a big fan of mushrooms simply because it was an unfamiliar ingredient in Aai’s kitchen. Although mushrooms grow abundantly in India, especially in the monsoons, it was still considered to be an exotic ingredient. In recent years though, mushrooms have become very popular and appear regularly on restaurant menus.

I started using mushrooms in pasta or as a filling in sandwiches and have slowly become comfortable with adding them to various dishes. I used white mushrooms found easily in grocery stores as they are easy to cook and are quite mild in taste.

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Step by Step

1. Wash and slice 300 g of white mushrooms (approximately 8-10 mushrooms).
2. Thinly slice 1 medium onion.
3. Crush 3-4 cloves of garlic.
4. Heat a pan and add 2 tbsp of butter (or oil).
5. Add the onions and sauté for 1 minute till soft.
6. Add the crushed garlic and 2 tbsp of whole wheat flour (atta).
7. Sauté and mix well together.

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8. Add 1 tbsp of soy sauce, 1 tsp lemon or lime juice, 2 tsp sugar, 1 tsp of hot sauce or red chili powder. This is a good substitute for Worcestershire sauce.
9. Add 1.5 cups of water and stir it all together.
10. The sauce will become thick and bubbly.
11. Add the sliced mushrooms and allow them to cook and simmer in the sauce over medium heat.
12. Add some salt and pepper.
13. Stir occasionally.

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14. Add 1 cup of sour cream (see tips for substitute) and dried or fresh parsley.
15. Stir and allow to bubble gently.
16. Boil the pasta according to the directions on the box.
17. Serve hot in a bowl as follows:
    • Pasta first
    • Then the mushroom Stroganoff sauce
    • Grated cheese (preferably Parmesan)
    • Sprinkle of fresh or dried parsley
18. Just DIVINE!!

Some Tips

If you do not have sour cream use home made hung curd. Take 1/2 cup curd, place it in a muslin cloth and hang it in such a way that the liquid drips into a bowl. Hang for 1 hour and use the thick curd instead of sour cream.

I prefer to use pasta with ridges for creamy sauces as they allow the sauce to stay on and around each pasta noodle. I used the cavatappi shape, which is curly and has ridges.

You can use any type of mushrooms or even a mixed variety. I just played it safe with the white ones.

Also, if you do not have parsley, you can use dried or fresh Italian herbs.

If you do not have any hot sauces in your fridge, use 1 tsp of tomato paste + 1 tsp red chili powder.