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Creamy Mushroom Stroganoff

A warm, rich, and cozy dish featuring silky mushrooms and creamy sauce, perfect for a comforting meatless dinner.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 tablespoons olive oil or butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 20 ounces mixed mushrooms, sliced (cremini, baby bella, and shiitake)
  • 1 teaspoon smoked paprika
  • 1 tablespoon Dijon mustard
  • 1 tablespoon flour (or cornstarch for gluten-free)
  • 1 cup vegetable or mushroom broth
  • 1/2 cup dry white wine or more broth
  • 1/2 cup sour cream or full-fat Greek yogurt
  • 1/4 cup heavy cream or whole milk (optional)
  • 1 tablespoon soy sauce or tamari
  • Salt and black pepper
  • Fresh parsley, chopped (for garnish)
  • Cooked egg noodles, fettucine, rice, or mashed potatoes (for serving)

Instructions

  1. Heat the oil or butter in a wide skillet over medium-high. Add the onions with a pinch of salt and cook until soft and lightly golden. Stir in the garlic and let it go for 30 seconds.
  2. Add the mushrooms in batches so they sear instead of steam. Let them sit for a minute before stirring to get a little browning. Season with salt and pepper. When most of their moisture cooks off and they look caramelized, stir in the smoked paprika and mustard.
  3. Sprinkle the flour over the mushrooms and stir to coat. Cook for 30 seconds. Pour in the wine, scraping up any browned bits on the pan. Let it reduce by about half, then add the broth and soy sauce. Bring to a gentle simmer and let it thicken for a couple of minutes.
  4. Lower the heat. In a small bowl, whisk the sour cream with a spoonful of the hot sauce from the pan to temper it. Stir the tempered sour cream back into the pan along with the cream or milk if using. Keep the heat low and don’t boil so it stays smooth and lush. Taste and adjust for salt, pepper, and tang. If you like it brighter, add a tiny squeeze of lemon.
  5. Toss with hot noodles or spoon over rice or potatoes. Finish with parsley and a few grinds of pepper. Serve and enjoy.

Notes

Cook the mushroom base ahead of time, then stir in the dairy right before serving. Store leftovers in the fridge for up to 3 days.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 30mg

Keywords: strogonoff, mushroom stroganoff, vegetarian comfort food, creamy pasta, easy recipes