If ever a dish embodied cozy comfort in a bowl, it would be Mushroom Stroganoff. This vegetarian classic is rich, creamy, and deeply savory, with the earthiness of mushrooms soaking up all the flavors of smoked paprika and thyme. It’s the kind of meal that’s decadent enough for dinner guests, yet simple enough for a weeknight dinner at home. Whether you’re a lifelong vegetarian or just craving a hearty, meatless main, Mushroom Stroganoff delivers big on both taste and nostalgia, every single time.
Ingredients You’ll Need
Gathering your ingredients is quick and easy, and every single item brings something essential to the table—from rich depth of flavor, to silkiness, to a pop of fresh green at the end. Each ingredient melds together into the dreamy sauce and hearty base that makes Mushroom Stroganoff so irresistible.
- Olive oil: Kickstarts everything with a fruity, rich base for sautéing the veggies.
- Yellow onion: Brings gentle sweetness and a tender texture to anchor the flavor profile.
- Garlic: Gives a bold aromatic lift and deepens the savory notes beautifully.
- Cremini or white mushrooms: The heart of your stroganoff; they soak up the sauce and provide a satisfying, meaty bite.
- Smoked paprika: Adds warmth and that subtle smokiness that is so memorable in stroganoff.
- Dried thyme: Infuses the sauce with gentle herbal complexity.
- Salt and black pepper: A must for brightening and balancing all the other flavors.
- All-purpose flour: Thickens the sauce and makes it gloriously creamy.
- Vegetable broth: De-glazes the pan and creates the luscious, flavorful base for the sauce.
- Soy sauce: Gives an umami punch and extra seasoning, bringing out the best in the mushrooms.
- Sour cream (or vegan alternative): Lends a tangy richness that defines classic stroganoff texture and taste.
- Egg noodles or pasta of choice: The perfect vehicle for soaking up all that saucy goodness.
- Chopped fresh parsley (optional): Adds a burst of freshness and vibrant color as a garnish.
How to Make Mushroom Stroganoff
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large skillet over medium heat. Toss in the diced onion and let it cook gently, stirring every now and then until it softens and turns translucent—this usually takes 4 to 5 minutes. Add the minced garlic for an extra punch of flavor, letting it sizzle just until fragrant, which takes about 30 seconds. The combination sets a delicious foundation for your Mushroom Stroganoff.
Step 2: Cook the Mushrooms
Add your sliced mushrooms to the skillet. Let them cook for 8 to 10 minutes, stirring occasionally. You want them to release their moisture and start turning golden and caramelized around the edges. This is when your kitchen truly starts to smell amazing, and all that umami starts to build.
Step 3: Season and Thicken
Now it’s time to inspire your mushrooms! Sprinkle in the smoked paprika, thyme, plus salt and pepper to taste. Give everything a good stir so the seasonings coat the mushrooms evenly. Then, sprinkle the flour over the mixture and stir again—this will help thicken your sauce to that irresistibly creamy consistency.
Step 4: Make the Sauce
Pour in the vegetable broth slowly, stirring as you go to avoid any lumps. Add the soy sauce and bring it all to a gentle simmer. Let it bubble away for 5 to 7 minutes, and watch the sauce transform into a velvety, golden bath for your mushrooms. This step is where everything comes together—just keep stirring to marry all the flavors.
Step 5: Add Creaminess
Reduce the heat to low and scoop in the sour cream (or vegan alternative). Stir until the sauce is perfectly smooth and dreamy, with no streaks of cream left—this is truly what gives Mushroom Stroganoff its signature comforting richness.
Step 6: Prepare and Combine with Noodles
While the sauce simmers, cook your noodles or pasta according to package instructions. Drain them well, then serve big spoonfuls of the mushroom stroganoff generously over the hot noodles. Sprinkle with fresh parsley if you like—that little touch of green is pure magic.
How to Serve Mushroom Stroganoff
Garnishes
A little fresh parsley lends not just a burst of color, but lifts the earthy flavors of Mushroom Stroganoff with a hint of brightness. Freshly cracked black pepper or a swift dusting of smoked paprika over the top also looks stunning and adds just a touch more flavor.
Side Dishes
This dish practically begs for a crisp green salad on the side, maybe with lemony vinaigrette to cut through the richness. Warm crusty bread or a few slices of toasted sourdough are also wonderful for mopping up any leftover sauce. If you want to go extra cozy, serve with buttered green beans or roasted broccoli.
Creative Ways to Present
Try serving Mushroom Stroganoff in shallow bowls layered with the noodles at the bottom and the saucy mushrooms heaped on top, garnished in a swirl of sour cream. You can even stuff the creamy mixture into vol-au-vents or use as a decadent topping for baked potatoes if you’re looking to truly impress!
Make Ahead and Storage
Storing Leftovers
Let any leftover Mushroom Stroganoff cool to room temperature, then transfer it to an airtight container. Keep it in the refrigerator for up to 3 days—just note that the flavors tend to get even better as everything mingles overnight.
Freezing
This dish actually freezes quite well, especially if you freeze the sauce and noodles separately. Freeze the stroganoff in a tightly sealed container for up to 2 months. To preserve that perfect creamy texture, you may want to stir in the sour cream just before reheating.
Reheating
Gently reheat Mushroom Stroganoff on the stovetop over low heat, stirring frequently so the sauce doesn’t separate. If it seems a little too thick, add a splash of vegetable broth or water to bring it back to its original creamy consistency. The microwave works in a pinch, but take care to heat slowly and stir often.
FAQs
Can I make Mushroom Stroganoff vegan?
Absolutely! Use a plant-based sour cream and swap out egg noodles for your favorite egg-free pasta. Most grocery stores now carry great vegan alternatives, so your stroganoff will turn out just as creamy and flavorful.
Which mushrooms work best in this recipe?
Cremini or white mushrooms are classic, but you can absolutely use baby bella for a deeper flavor, or even try a mix of wild mushrooms for more texture and intense earthiness. The key is to slice them nicely so they soak up all that savory sauce!
What can I use instead of sour cream?
Plain Greek yogurt (dairy or non-dairy) is a wonderful substitute, adding similar tang and creaminess. There are also delicious vegan sour cream products available, or even a splash of cashew cream for a dairy-free twist.
Can I make Mushroom Stroganoff gluten-free?
Yes! Simply use a gluten-free all-purpose flour or cornstarch to thicken the sauce, and pair it with your favorite gluten-free pasta. You’ll still get all that wonderful flavor and creamy texture.
What protein can I add to this dish?
For a protein boost, try stirring in cooked lentils, white beans, or crispy pan-fried tofu. If you eat dairy and eggs, a sliced soft-boiled egg on top also pairs wonderfully with the rich, savory flavors.
Final Thoughts
Once you’ve tasted the cozy, creamy goodness of Mushroom Stroganoff, it’s bound to become a regular on your menu. This recipe is a hug in a bowl, filled with flavor and so easy to make. Gather your ingredients and make it tonight—you’ll be amazed how satisfying a meatless classic can be!
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Mushroom Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-inspired
- Diet: Vegetarian
Description
A comforting and creamy vegetarian mushroom stroganoff recipe that is perfect for a cozy dinner. This Russian-inspired dish features sautéed mushrooms in a savory sauce served over egg noodles and topped with a dollop of sour cream.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 pound cremini or white mushrooms, sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour
- 1 1/2 cups vegetable broth
- 1 tablespoon soy sauce
- 1/2 cup sour cream, or vegan alternative
- 8 ounces egg noodles or pasta of choice
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Cook onion until softened, then add garlic.
- Cook Mushrooms: Add mushrooms, cook until golden. Season with paprika, thyme, salt, and pepper.
- Thicken Sauce: Sprinkle flour over mushrooms, stir well. Slowly add broth, soy sauce, and simmer until thickened.
- Finish and Serve: Stir in sour cream. Cook noodles, then serve stroganoff over noodles. Garnish with parsley.
Notes
- For a vegan version, use plant-based sour cream and egg-free noodles.
- Try baby bella or wild mushrooms for different flavors.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
