Mushroom Stroganoff

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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Welcome to the comforting world of Mushroom Stroganoff, where earthy mushrooms meet a creamy, savory sauce to create a dish that's both hearty and satisfying. Perfect for meatless Mondays or any day you crave something warm and cozy.

Ingredients for Mushroom Stroganoff

Olive oil serves as the base fat for sautéing, adding richness to the dish. Onion and garlic create the aromatic foundation, giving depth to the flavor profile. A mix of mushrooms like cremini, shiitake, and portobello brings varied textures and a hearty, umami punch. Salt and black pepper season the dish, while smoked paprika adds a subtle smokiness that elevates the overall taste. Flour helps thicken the sauce, and vegetable broth forms the liquid base of the stroganoff. Soy sauce enhances umami, and sour cream provides the creamy, tangy finish. Fresh parsley adds a pop of color and freshness. Serve over egg noodles or rice for a complete meal.

Tips & Tricks

  • Use a mix of mushrooms for the best flavor and texture; each type brings a unique element to the dish.
  • If the sauce gets too thick, add a splash more vegetable broth to reach your desired consistency.
  • For a bit of heat, add a pinch of red pepper flakes along with the smoked paprika.

Serving Suggestions

This stroganoff pairs beautifully with a crisp green salad dressed in a simple vinaigrette. For a more indulgent meal, serve it with a side of garlic bread to soak up that delicious sauce. A light-bodied white wine, like a Sauvignon Blanc, complements the dish well.

Frequently Asked Questions

Can I use different mushrooms?
Absolutely! Feel free to experiment with whatever mushrooms you have on hand, just aim for a variety for texture.
Is there a non-dairy substitute for sour cream?
Yes, you can use a non-dairy yogurt or a cashew cream for a vegan-friendly option.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Mushroom Stroganoff Recipe Walkthrough

Start by heating up the olive oil in a large skillet over medium heat. Once the oil shimmers, toss in the sliced onion and minced garlic. Sauté these until the onion turns translucent; this should take about five minutes. The aroma at this stage is fantastic, a sign of good things to come.

Next, add your selection of sliced mushrooms to the skillet. Season them with salt, black pepper, and that lovely smoked paprika. Cook until the mushrooms are browned and tender, which will take around 8-10 minutes. Stir occasionally to ensure even cooking.

Now, sprinkle the flour over the mushrooms. Stir it in well, giving it about a minute or two to cook off the raw flour taste. This step is crucial for thickening the sauce later on.

Slowly pour in the vegetable broth while stirring constantly. You'll notice the sauce start to thicken. Keep stirring until you reach a smooth consistency. Add the soy sauce and let it simmer for another couple of minutes to meld the flavors together.

Remove the skillet from the heat and gently stir in the sour cream until everything is well combined. The result should be a luscious, creamy sauce enveloping tender mushrooms.

Serve the mushroom stroganoff over your choice of cooked egg noodles or rice, and don't forget to sprinkle with chopped fresh parsley for that fresh finish.

Why You'll Love This Recipe

  • Rich, creamy sauce without heavy cream.
  • Mushrooms bring a meaty texture, perfect for vegetarians.
  • Quick and easy — ready in under 30 minutes.
  • Uses simple, pantry-friendly ingredients.

Ingredients

2 tbsp olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
1 lb mixed mushrooms, sliced (such as cremini, shiitake, and portobello)
1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1/4 cup all-purpose flour
2 cups vegetable broth
1 tbsp soy sauce
1 cup sour cream
2 tbsp chopped fresh parsley
12 oz egg noodles or rice, cooked according to package instructions

Step-by-step Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sauté until onion is translucent, about 5 minutes.
2. Add the mushrooms to the skillet, season with salt, pepper, and smoked paprika. Cook until the mushrooms are browned and tender, about 8-10 minutes.
3. Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
4. Slowly add the vegetable broth, stirring constantly until the sauce thickens.
5. Stir in soy sauce and simmer for another 2 minutes.
6. Remove the skillet from heat and stir in the sour cream until well combined.
7. Serve the mushroom stroganoff over cooked egg noodles or rice and garnish with chopped fresh parsley.

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