Where’s the Beef? Mushroom Chicken Stroganoff

Mushroom Chicken Stroganoff is wonderfully complex, layered and lighter take on the beef classic. Recipe below.

STROGANOFF WITHOUT BEEF? We recently came across a recipe that had us asking just that. We’re happy to report that umami-rich mushrooms and leftover chicken offer a quick, simple—and richly flavored—take on this old school comfort food dish.

Hailing mostly from mid-nineteenth-century Russia and starring classic Russian ingredients, sour cream and onions, it also has some French roots. Namely the classic French fricassee de boeuf, which features Dijon mustard. We straddled the two classics, using both sour cream and Dijon mustard. And we swapped shallots for the onion.

Mushrooms are often featured in beef stroganoff. Here, they star, a half-pound for 2 to 3 servings. And you can make this vegetarian by omitting the chicken, upping the volume of mushrooms (use 1-1/2 to 2 pounds), and swapping in vegetarian or mushroom stock.

Mushroom Chicken Stroganoff is wonderfully complex and layered. And it’s even more so the next day, so make it a day ahead. And if you are in a more classical Beef Stroganoff mood, you’ll find our very nice modern update of the original here.

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Mushroom Chicken Stroganoff

Mushroom Chicken Stroganoff is wonderfully complex, layered and lighter take on the beef classic.

Course Main Course, Pasta

Servings 2 or 3

Ingredients

• 8 ounces white mushrooms, sliced thickly
• 1 garlic clove, minced
• 1 shallot, minced, about 1/4 cup
• 2 tablespoons olive oil
• 1/2 cup dry sherry (see Kitchen Notes)
• 1 cup chicken stock
• 1 tablespoon soy sauce
• 1 teaspoon dried tarragon
• 1 teaspoon Dijon mustard
• 1/2 cup sour cream
• Black pepper
• 3 ounces cooked, cubed chicken
• nutmeg
• Serve with egg noodles (or mashed potatoes)

Instructions

• Heat the olive oil in a large skillet over medium-high heat. Put in the minced shallots and the garlic, sprinkle them with a little salt, and sauté until soft and clear—about 2 minutes or so.
• Add the mushrooms, stir them to coat, and sauté them until the are golden. As ever, leave room between the mushroom slices to allow their water content to cook off, and turn them after three or four minutes.
• Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
• When the mushrooms are nicely golden, add the sherry to the pan and cook for another couple of minutes.
• Pour in the chicken stock and the soy sauce. Simmer for five more minutes, allowing the liquid to reduce a bit. Add in the cooked chicken and the tarragon, heat through, then reduce the heat to low. Stir in the Dijon mustard and the sour cream. Grate a little nutmeg over the top, followed by a grinding of pepper. That's it.
• Serve this over egg noodles.

Kitchen Notes

Dry sherry. Don't use the good stuff—the cheap kind will do just fine.