If you’re craving something creamy, hearty, and full of flavor, this Mushroom Stroganoff will hit the spot. It’s a fantastic vegetarian alternative to the traditional beef stroganoff, but it’s just as rich and satisfying. Plus, this dish comes together in under 30 minutes, making it a great option for busy weeknights.
Why You’ll Love This Recipe
- Quick & Easy: You can have this dish on the table in just 30 minutes.
- Rich & Creamy: Even without meat, the combination of mushrooms, garlic, and a luscious sauce makes every bite indulgent.
- Diet-Friendly: Easily adaptable for vegan and gluten-free diets.
- One-Pot Wonder: Minimal cleanup means you spend less time in the kitchen.
Ingredients You’ll Need
For the Stroganoff:
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound (450g) mushrooms (cremini, button, or portobello), sliced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 tablespoons flour (or cornstarch for gluten-free option)
- 1 cup vegetable broth
- 1 tablespoon Dijon mustard
- 1 teaspoon soy sauce or tamari (for extra umami flavor)
- ½ cup sour cream (or coconut cream for a dairy-free option)
- Salt and black pepper to taste
- Fresh parsley for garnish
For Serving:
- 8 ounces (225g) pasta (fettuccine, egg noodles, or gluten-free pasta)
- Cooked rice or mashed potatoes (optional alternative to pasta)
How to Make Mushroom Stroganoff
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Step 2: Sauté the Aromatics
Heat olive oil or butter in a large skillet over medium heat. Add diced onions and cook for 3–4 minutes until they become soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Cook the Mushrooms
Add the sliced mushrooms to the pan. Stir occasionally and let them cook for 7–8 minutes until they release their moisture and turn golden brown. This step is key to developing deep, savory flavors.
Step 4: Build the Sauce
Sprinkle flour (or cornstarch) over the mushrooms and stir well to coat. Cook for 1 minute to eliminate the raw flour taste. Pour in the vegetable broth, stirring continuously to avoid lumps. Add Dijon mustard, soy sauce, smoked paprika, and thyme. Let the sauce simmer for 5–7 minutes until it thickens.
Step 5: Add the Creaminess
Reduce the heat to low and stir in the sour cream (or coconut cream for a dairy-free version). Mix well and let it warm through. Season with salt and black pepper to taste.
Step 6: Serve & Enjoy
Toss the cooked pasta into the sauce and mix until fully coated. Garnish with fresh parsley and serve immediately. If you prefer, you can also serve this stroganoff over rice or creamy mashed potatoes.
Tips for the Best Mushroom Stroganoff
1. Use a Variety of Mushrooms
Different mushrooms bring different flavors and textures. Try a mix of cremini, button, and portobello for a deeper umami taste.
2. Don’t Skip Browning the Mushrooms
Mushrooms release moisture as they cook. Let them brown properly for maximum flavor before adding liquid ingredients.
3. Make It Vegan
Swap sour cream for coconut cream, cashew cream, or a dairy-free sour cream alternative. Use tamari instead of soy sauce to keep it fully plant-based.
4. Add a Protein Boost
If you’d like to add more protein, stir in cooked lentils, chickpeas, or tofu.
5. Adjust the Thickness
For a thicker sauce, simmer a bit longer. If it gets too thick, add a splash of vegetable broth to loosen it up.
What to Serve with Mushroom Stroganoff
- A Simple Green Salad: Light and fresh greens balance the richness of the stroganoff.
- Garlic Bread: A crispy slice is perfect for scooping up extra sauce.
- Steamed Vegetables: Try broccoli, asparagus, or green beans for added nutrients.
Frequently Asked Questions
1. Can I Make This Ahead of Time?
Absolutely! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if needed.
2. Can I Freeze Mushroom Stroganoff?
Yes, but without the sour cream added. Freeze the base sauce for up to 2 months and stir in the sour cream when reheating for best texture.
3. What Type of Pasta Works Best?
Egg noodles, fettuccine, or any ribbon-shaped pasta hold the creamy sauce beautifully. Gluten-free pasta works just as well!
Final Thoughts
Mushroom Stroganoff is comfort food at its finest — creamy, hearty, and packed with bold flavors. Whether you’re looking for a quick vegetarian dinner or a dairy-free alternative to the classic, this dish is sure to become a favorite. Try it tonight, and don’t forget to save and share this recipe for later!
