Description
This Halloumi Stroganoff recipe is an easy and delicious weeknight dinner idea – ready in 30 minutes! Loaded with mushrooms and pan fried halloumi cheese in a creamy, savory sauce. YUM!
Ingredients
Scale
- 1 tablespoon avocado oil (or olive oil)
- 8.8 ounces (250 grams) halloumi cheese, cut into strips or cubes
- 1/4 cup butter
- 1 medium onion, finely chopped
- 1 pound mushrooms, sliced (454 grams)
- 2 cloves garlic, minced
- 1/4 cup dry sherry (or dry white wine), optional
- 2 tablespoons flour
- 1 ½ cups vegetable broth
- 1 tablespoon tamari or soy sauce
- 1 teaspoon paprika
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup sour cream, full fat
- Salt and freshly ground pepper, to taste
- Garnish: Chopped fresh parsley (or chives or dill)
Instructions
- Pan Fry Halloumi: Heat the oil in a large skillet or sauté pan over medium-high heat. Pan fry the halloumi strips or cubes for a few minutes on each side until golden brown. Remove to a plate and set aside.
- Sauté Veggies: In the same pan, melt the butter and sauté the onion until softened. Add in the sliced mushrooms and cook until the mushrooms have released all their liquid and started to brown. Add garlic and sauté for 1 more minute. Season with a little salt and pepper.
- Deglaze Pan: Add the dry sherry or white wine to deglaze the pan and cook down for a few minutes, stirring with a wooden spoon to pick up the bits on the bottom of the pan. (Note: This step adds great flavor but is optional. Simply proceed to the next step if you prefer.)
- Make Sauce: Sprinkle over the flour and cook while stirring for 1 minute. Slowly add the vegetable broth while stirring to incorporate. Add in the tamari (or soy sauce), paprika and nutmeg. Simmer for a few minutes until it begins to thicken. Reduce the heat to low and stir through the sour cream.
- Serve: Add back the halloumi and toss to combine and reheat. Season to taste with salt and pepper and garnish with some chopped parsley. Delicious served over rice or noodles with a simple salad on the side!
Notes
- What type of mushrooms to use? You can use whatever mushrooms you like or a mixture of your faves. Some options include: cremini mushrooms, white button mushrooms, shitake mushrooms, oyster mushrooms, etc.
- Nutmeg: I love the flavor that freshly grated nutmeg adds to this dish. I like to use a handheld fine grater to grate in some whole nutmeg. However, you could also use a pinch of ground nutmeg instead.
- A few tips for a smooth sauce: To prevent the risk of the sauce curdling, I like to use room temperature sour cream. I just measure it out and set it on the counter while I prep the other ingredients. Also make sure to use full fat sour cream and to turn the heat down to low before stirring it through.
- Storage + Reheating: This dish tastes best when served immediately. However, leftovers can be stored for 3-5 days in the fridge or up to 3 months in the freezer. Make sure to reheat slowly over low heat. Since the sauce contains sour cream, it can curdle or break if it gets too hot.
