Experience the rich and creamy delight of my Mushroom Stroganoff, a perfect blend of earthy mushrooms, silky sauce, and tender egg noodles. This recipe offers a vegetarian twist on a classic comfort dish, ensuring you don’t compromise on flavor while enjoying a meat-free meal.
Easy Mushroom Stroganoff Recipe
Think a stroganoff needs meat to be satisfying? Think again. Our Mushroom Stroganoff bursts with the deep, earthy flavors of cremini, white button, and shiitake mushrooms. The onions and garlic add savory notes, while the blend of sour cream and vegetable broth creates a silky, luxurious sauce. And let’s not forget that sprinkling of paprika – it adds an extra layer of warmth that makes this dish a standout.
As for the noodles, they’re more than just a base. They perfectly soak up that flavorful sauce, turning each forkful into a delight for your tastebuds. And the final flourish? A generous garnish of fresh parsley that adds a touch of freshness to this hearty dish. The result is a Mushroom Stroganoff that delivers a gourmet dining experience right at home. It’s meat-free comfort food at its finest, and a meal you’ll want to revisit again and again.
Why You’ll Love This Mushroom Stroganoff
- Vegetarian-friendly: This Mushroom Stroganoff is a perfect dish for those seeking flavorful vegetarian options. It’s meat-free but doesn’t skimp on the hearty satisfaction a traditional stroganoff provides.
- Versatile and Adaptable: The use of different mushrooms lets you play around with various textures and flavors. You can also add other vegetables or protein to the mix if you desire. The recipe can be easily adapted to fit your dietary needs or preferences.
- Easy and Quick to Prepare: Despite its gourmet appeal, this Mushroom Stroganoff is surprisingly simple and quick to make, using easy-to-find ingredients. It’s an ideal choice for busy weeknight dinners, but also impressive enough for entertaining guests.
Ingredients You’ll Need
- Egg Noodles: The backbone of this dish, egg noodles are perfect for soaking up the creamy sauce. If you prefer, you could substitute these with any pasta of your choice.
- Unsalted Butter & Olive Oil: They work together to sauté the onions and mushrooms, creating a flavor base for the dish. You could use any cooking oil you have on hand if olive oil isn’t available.
- Medium Onion: It provides a mild, sweet note that complements the earthiness of the mushrooms. Yellow or red onions would work as substitutes.
- Garlic Cloves: They give a kick of pungency and flavor. If fresh garlic isn’t available, you could use garlic powder or granulated garlic.
- Mushrooms: They’re the star of the show, providing a meaty texture and deep, earthy flavor. Any combination of cremini, white button, or shiitake mushrooms would work. Portobello mushrooms could also be a great alternative.
- Paprika: It adds warmth and depth to the dish. Feel free to use smoked paprika for a more intense flavor.
- Salt and Pepper: They season the dish and enhance the other flavors. Adjust according to your taste.
- Vegetable Broth: It helps create a rich and savory sauce. Chicken broth could be used as an alternative, but this would make the dish non-vegetarian.
- Sour Cream: It gives the sauce a creamy, tangy richness. Greek yogurt or crème fraîche could be used in its place if needed.
- All-Purpose Flour: It thickens the sauce to the perfect consistency. If you’re looking to make the dish gluten-free, you could use a gluten-free flour blend or cornstarch.
- Parsley: It finishes the dish with a fresh touch. If parsley isn’t your thing, try dill or chives.
How To Make Mushroom Stroganoff
You’re going to love how easy this Mushroom Stroganoff is to whip up! Let’s get started, my friend.
Cook The Pasta
First off, let’s tackle the noodles. Cook them according to the package instructions, then drain and set aside.
Sauté The Onion And Garlic
Now, heat up that skillet! Melt your butter, drizzle in the olive oil, and toss in your sliced onion. Give it a good stir and cook until it softens – we’re talking about 5 minutes. Next up, the garlic. Toss it in and let it cook until it’s nice and fragrant.
Add The Mushrooms
Here’s where the magic happens. Stir in your sliced mushrooms and let them cook until they release all their lovely moisture. This should take about 5-7 minutes. Sprinkle in the paprika, salt, and pepper and stir until everything is nicely mixed.
Make The Sauce
Now, in a separate bowl, whisk together your sour cream and flour until it’s smooth. Gradually add this mixture to the skillet, stirring all the while. Pour in the vegetable broth and keep stirring to combine everything. Bring the whole thing to a gentle simmer and let it cook for about 5-7 minutes. The sauce should thicken up beautifully.
Taste And Serve
Last but not least, taste your masterpiece. Adjust the seasoning with more salt and pepper as needed. Then, either mix the cooked noodles into the sauce or serve the sauce over the noodles. Sprinkle with some fresh chopped parsley and voila! You’ve just made a stellar Mushroom Stroganoff.
For the most flavorful stroganoff, use a mix of different mushroom types – cremini, white button, and shiitake all bring their unique flavors to the dish. Also, remember to let your mushrooms brown well before adding the liquid ingredients; this caramelization step is key to a deeply flavorful sauce.
Frequently Asked Questions
Yes, you can easily make this dish vegan. Substitute the butter with a vegan butter or more olive oil, replace the egg noodles with a vegan pasta, and use a vegan sour cream substitute.
Absolutely! While the recipe suggests cremini, white button, and shiitake mushrooms, you can experiment with other varieties like portobello, porcini, or even wild mushrooms. Each type will add its own unique flavor and texture.
Yes, you can make this dish gluten-free by substituting the regular egg noodles with gluten-free noodles and using gluten-free flour or cornstarch to thicken the sauce.
Yes, you can prepare the sauce in advance and refrigerate it for up to 2 days. When ready to serve, reheat the sauce gently on the stovetop, cook your noodles fresh, and combine.
- Let the Mushrooms Brown: For the most flavorful sauce, allow the mushrooms to brown well before adding any liquid ingredients. The browning process, also known as the Maillard reaction, contributes significantly to the dish’s rich, savory flavor.
- Mix Up Your Mushrooms: Don’t be afraid to mix and match different types of mushrooms. Each variety brings its own unique flavor and texture to the stroganoff, contributing to a more complex and delicious end result.
- Gradual Addition of Liquid: When making the sauce, add the sour cream and flour mixture gradually while continuously stirring. This helps ensure a smooth, lump-free sauce.
- Adjust Seasoning at the End: Always taste your sauce just before serving and adjust the seasoning as necessary. This final step can make a significant difference in bringing out the flavors of your stroganoff.
To store this Mushroom Stroganoff, first allow it to cool down completely. Then transfer it to an airtight container and refrigerate. It should keep well for up to 3-4 days. If you’re planning to store it longer, you can also freeze the stroganoff. Just be sure to keep the noodles separate as they can become mushy when frozen and reheated.
In the freezer, the stroganoff sauce can last up to 2 months. When you’re ready to enjoy it, thaw in the fridge overnight and reheat on the stove, adding a splash of broth if needed to loosen the sauce. Cook up some fresh noodles, combine, and enjoy!
Other Vegetarian Dishes You’ll Love
- Vegetable Fritters
- Mushroom Cauliflower Skillet
- Mushroom Pasta
- One Pot Tomato Basil Pasta
- Vegetarian Stuffed Mushrooms
- Mushroom Gravy
- Stuffed Mushrooms
Craving More? Follow Along:
- 8 ounces egg noodles
- 2 tablespoons butter unsalted
- 1 tablespoon olive oil
- 1 medium onion sliced
- 2 cloves garlic minced
- 1 pound mushrooms sliced, use a mix of cremini, white button and/or shiitake
- 1 teaspoon paprika
- salt and pepper to taste
- 1 cup vegetable broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons parsley chopped
- Cook the egg noodles or pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat the butter and olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, or until fragrant.
- Stir in the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.
- Sprinkle the paprika, salt, and pepper over the mushrooms. Stir to combine.
- In a small bowl, whisk together the sour cream and flour until smooth. Gradually stir this mixture into the skillet with the mushrooms.
- Add the vegetable broth to the skillet and stir well to combine. Bring the mixture to a gentle simmer, and cook for 5-7 minutes, or until the sauce has thickened.
- Taste the sauce and adjust the seasoning with salt and pepper as needed.
- To serve, either mix the cooked noodles into the sauce or serve the sauce over the noodles. Garnish with fresh chopped parsley.
Tips & Notes:
- Mushroom Choice: A blend of different mushroom types enhances the overall flavor of this dish. Feel free to experiment with your favorites.
- Noodle Substitute: While egg noodles are typically used in stroganoff, you can easily substitute them with your preferred pasta, gluten-free noodles, or even spiralized veggies for a low-carb option.
- Vegan Option: To make this dish vegan, swap the butter for a plant-based alternative, use a vegan pasta, and opt for a vegan sour cream substitute.
- Sauce Consistency: If your sauce thickens too much upon standing, simply thin it out with a little vegetable broth when reheating.
- Storing & Freezing: Remember, if you’re planning to freeze the stroganoff, it’s best to keep the sauce separate from the noodles to maintain the best texture upon reheating.