Mushroom Stroganoff Recipe
If you’re looking for a weeknight dinner that is rich, comforting, and packed with savory flavors, Mushroom Stroganoff is pure gold. This vegetarian twist on the classic Russian dish brims with golden mushrooms, silky sour cream, and a perfectly balanced sauce — all without a hint of meat. Whether you’re a devoted veggie lover or just searching for a satisfying and creamy main course, Mushroom Stroganoff is one of those recipes that feels hearty enough for colder evenings, yet fast and simple enough for any day of the week.
Ingredients You’ll Need
The magic of Mushroom Stroganoff is in its short and straightforward list of ingredients, each one playing an essential role in building flavor and giving the dish its signature creamy texture. Don’t skip the fresh parsley or smoked paprika — every ingredient here has a job to do.
- Olive oil: Adds richness and a subtle fruity base to sauté the veggies.
- Unsalted butter: Ups the creaminess and gives a luxurious mouthfeel to the overall sauce.
- Onion: Finely chopped onion creates a sweet, savory backbone for every bite.
- Garlic: Brings an aromatic punch, which perfectly complements earthy mushrooms.
- Cremini or button mushrooms: The real star — their deep, umami flavor and succulent texture make the Stroganoff hearty and satisfying.
- Smoked paprika: Adds a hint of warmth and subtle smokiness that lifts the whole dish.
- All-purpose flour: Helps the sauce thicken to that perfect, clings-to-your-noodle consistency.
- Vegetable broth: Gives depth and body to the sauce while keeping it vegetarian-friendly.
- Worcestershire sauce: Lends tang and complexity, enhancing the savory notes.
- Dijon mustard: Adds a gentle tanginess and rounds out the flavors gorgeously.
- Sour cream or plain Greek yogurt: The key to that creamy, luscious finish — Greek yogurt works well for a lighter twist.
- Salt and pepper: Simple seasonings for dialing in the flavor at the end.
- Fresh parsley: A shower of bright green to finish — don’t skip this fresh pop!
- Cooked egg noodles or rice: The classic base for your Mushroom Stroganoff, perfectly soaking up that dreamy sauce.
How to Make Mushroom Stroganoff
Step 1: Sauté Onion and Garlic
Start by setting a large skillet over medium heat and adding olive oil and butter. When the butter foams, toss in the finely chopped onion. Let it sauté for about 5 minutes, stirring occasionally until it turns soft and translucent—this forms the savory base that sets the tone for the whole dish. Next, add the minced garlic and let it cook for just one more minute, until fragrant—watch closely so the garlic doesn’t brown too quickly!
Step 2: Cook the Mushrooms
Add all your sliced mushrooms to the skillet. This might seem like a lot at first, but trust me, they’ll shrink as they cook. Stir frequently for 8 to 10 minutes, letting the mushrooms release their liquid and start to develop a golden color. This browning step builds deep, earthy flavor, and infuses the sauce later on.
Step 3: Season and Thicken
Sprinkle smoked paprika and flour evenly over the mushrooms. Stir to coat everything, letting the paprika bloom for a quick burst of smoky scent and the flour soak up any extra liquid. This step ensures that your sauce will be gloriously thick and rich once the liquids are added.
Step 4: Build the Sauce
Slowly pour in the vegetable broth while stirring constantly to prevent lumps. Add the Worcestershire sauce and Dijon mustard, giving the sauce both tang and savory layers. Let everything bubble gently for around 5 minutes. You’ll see the sauce thicken beautifully right before your eyes, creating that signature Mushroom Stroganoff texture.
Step 5: Stir in Creaminess
Take the skillet off the heat, and immediately stir in the sour cream (or Greek yogurt, if that’s your style). Mix until perfectly smooth and creamy. Give the sauce a taste and season with salt and pepper as needed. You’re just about ready to serve.
Step 6: Serve and Garnish
Ladle the finished Mushroom Stroganoff over warm egg noodles or rice. Finish it off with a generous sprinkle of freshly chopped parsley, which adds bright color and freshness, making each bite pop. Don’t be shy—pile it high!
How to Serve Mushroom Stroganoff
Garnishes
A final flourish of freshly chopped parsley is traditional for Mushroom Stroganoff, lending a fresh crunch and vibrant green color. You might also scatter a few extra grinds of black pepper or even a handful of sliced green onions for a modern twist. If you’re feeling luxurious, a drizzle of good-quality olive oil adds a lovely sheen right before serving.
Side Dishes
Serve your Mushroom Stroganoff over a big tangle of egg noodles or a mound of fluffy rice—either will absorb all that creamy, savory sauce. For something on the lighter side, try steamed green beans or a crisp cucumber salad. Crusty bread is always welcome to mop up anything left in the bowl.
Creative Ways to Present
For an elegant touch at dinner parties, serve Mushroom Stroganoff in shallow pasta bowls with a swirl of sour cream and a parsley sprig on top. It’s also fantastic spooned over toasted sourdough or even baked sweet potatoes for a cozy twist. Little ramekins work well for single servings at potlucks or buffets—this dish is endlessly adaptable!
Make Ahead and Storage
Storing Leftovers
Let any leftover Mushroom Stroganoff cool to room temperature, then transfer it to an airtight container. It keeps well in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers almost irresistible for a quick lunch or next-day dinner.
Freezing
You can freeze Mushroom Stroganoff if you need to, but keep in mind the sour cream may separate slightly when thawed. To minimize this, freeze the sauce without the sour cream, then stir it in fresh after reheating. Freeze in single portions for easy future meals.
Reheating
Reheat gently on the stovetop over medium-low heat, or microwave in short bursts, stirring often. If the sauce has thickened too much, add a splash of vegetable broth or water until you reach the right consistency. Stir in extra sour cream at the end for extra creaminess if desired.
FAQs
Can I make Mushroom Stroganoff vegan?
Absolutely! Substitute plant-based butter for regular butter, coconut cream or a dairy-free yogurt for the sour cream, and be sure to use a vegan Worcestershire sauce. You’ll still get all the savory richness without any dairy.
What kind of mushrooms work best?
Cremini and button mushrooms work like a charm, but feel free to mix in shiitake or portobello mushrooms for extra depth and meatiness. The more varieties, the better the flavor and texture!
Is this dish gluten-free?
It’s easy to adapt. Just swap the all-purpose flour for a gluten-free flour blend, and double check that your Worcestershire sauce is gluten-free. Then pair with gluten-free noodles or rice.
Can I make Mushroom Stroganoff ahead of time?
Definitely. Prepare the Stroganoff sauce up to two days in advance and store it in the fridge. When you’re ready to serve, reheat gently and stir in the fresh sour cream at the end to keep it smooth.
What’s the best way to thicken the sauce?
The combination of flour and slow simmering is key. Make sure to sprinkle the flour evenly over the cooked mushrooms, then add the broth slowly while stirring to avoid lumps. If needed, let the sauce reduce a bit longer for a richer, thicker result.
Final Thoughts
Mushroom Stroganoff truly proves that a cozy, satisfying dinner doesn’t have to be complicated or full of meat to be memorable. Give it a try, pile it high over your favorite noodles or rice, and enjoy how this vegetarian favorite brings comfort and warmth to your table every time.
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Mushroom Stroganoff Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in a creamy and flavorful Mushroom Stroganoff, a vegetarian twist on the classic dish. Loaded with tender mushrooms in a rich sauce, this Russian-inspired recipe is perfect for a satisfying meal.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz cremini or button mushrooms, sliced
Seasonings and Sauces:
- 1 teaspoon smoked paprika
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
Finishing Touches:
- 1/2 cup sour cream or plain Greek yogurt
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped for garnish
- Cooked egg noodles or rice for serving
Instructions
- Sauté Aromatics: Heat olive oil and butter in a skillet. Sauté onion until soft, then add garlic.
- Cook Mushrooms: Add mushrooms and cook until golden brown.
- Thicken Sauce: Sprinkle paprika and flour over mushrooms. Pour in broth, Worcestershire sauce, and mustard. Simmer until thickened.
- Finish Dish: Remove from heat, stir in sour cream, season, and serve over noodles or rice. Garnish with parsley.
Notes
- Experiment with different mushroom varieties for enhanced flavor.
- For a vegan version, substitute with plant-based ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-Inspired
Nutrition
- Serving Size: 1 bowl (without noodles)
- Calories: 220
- Sugar: 5g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
