Mushroom Stroganoff

5 from 1 vote

Meet your new favorite dinner dish: Mushroom Stroganoff! This recipe is a vegetarian delight, brimming with a medley of mushrooms all bathed in a creamy, savory sauce. It's incredibly simple to whip up, yet exudes a gourmet quality that will impress both your family and guests.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Lunch

Cuisine: American, Russian

Servings:

Calories: 470kcal

Author: Joanna Cismaru

Ingredients

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

US Customary - Metric

Instructions

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.

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.

Nutrition