This stroganoff recipe isn’t too far removed from all the usual suspects you’ll see floating all over the internet, but I will say that it definitely has a twist. The mushrooms are submerged and simmered in sherry wine and broth to draw out more of their flavor into the sauce, and it’s finished with soy sauce and red miso added to the sour cream to boost its savory flavor even further. Feel free to use any kind of mushrooms you like. Personally, we love shiitakes when we can get them, but creminis or button mushrooms are still delicious mushrooms to use for this recipe. <br /> <br /> <br />This dish can also be easily made vegetarian if desired. Omit the beef and beef broth and include a handful of dried mushrooms to it instead. When you rehydrate the mushrooms in water, use a cup of the leftover broth to add to the confit. The sauce will turn out earthy, woodsy, and immensely delicious.

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