Creamy Mushroom Stroganoff with a Hint of Curry

1.In a large skillet, heat the butter and olive oil over medium heat until melted and shimmering.

2.Add the chopped onion and sauté for 4-5 minutes, until soft and translucent.

3.Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to burn it.

4.Add the sliced mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until they release their moisture and become golden brown.

5.Sprinkle the ground cumin, curry powder, smoked paprika, black pepper, and salt over the mushrooms. Stir well to coat and cook for 1-2 minutes to toast the spices and deepen their flavor.

6.Pour in the vegetable broth and bring to a gentle simmer. Let it reduce slightly for about 5 minutes, stirring occasionally.

7.In a small bowl, whisk together the sour cream, flour, and Dijon mustard until smooth.

8.Reduce the heat to low and gradually stir the sour cream mixture into the skillet, combining thoroughly to create a creamy sauce. Cook gently for 3-4 minutes, stirring frequently, until the sauce thickens but does not boil to prevent curdling.

9.Taste and adjust seasoning with additional salt or pepper if needed.

10.Stir in the chopped fresh parsley just before serving for a fresh, vibrant finish.

11.Serve the creamy mushroom stroganoff hot over cooked egg noodles or fluffy rice, garnished with extra parsley if desired.