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Mushroom Stroganoff brings together tender mushrooms and rich, creamy sauce with just enough herbs to make every forkful lush and satisfying. It is my go-to when everyone needs comfort food but we are in the mood for something lighter than beef. You can whip this up quickly on a weeknight or make a double batch to serve company—either way, no one will miss the meat.
The creamy sauce is what hooked my family and now it is our vegetarian comfort dish whenever we need something soothing. The first time I made it my sister actually asked for the recipe to take home and she rarely requests seconds.
Ingredients
- Mushrooms: look for a mix of cremini shiitake or button mushrooms very fresh and firm add deep flavor and texture to the sauce
- Onion: finely chopped yellow or white add sweetness choose ones heavy for their size with papery skin
- Garlic: use fresh cloves for the best kick mince just before cooking for the brightest flavor
- Unsalted butter: gives the sauce richness and helps caramelize the mushrooms use real butter if possible
- Sour cream: makes everything creamy and tangy opt for full-fat for best texture
- Olive oil: helps the butter go farther and prevents burning use extra virgin for fullest taste
- All-purpose flour: thickens the sauce give it a quick sift to avoid lumps
- Vegetable broth: brings balance without overpowering the mushrooms use a low-sodium version
- Dijon mustard: a subtle zing and sharpness use the best mustard you have
- Soy sauce: boosts umami check for natural fermentation on the label
- Salt and freshly ground black pepper: season every layer taste as you go
- Smoked paprika: brings subtle warmth and a hint of smokiness
- Fresh thyme leaves: add brightness dried is fine if fresh is not available
- Chopped fresh parsley: perks up the finished dish with fresh color and a bit of earthiness use Italian flat-leaf if you can
- Egg noodles or tagliatelle: soft and welcoming base for the sauce cook just to al dente for perfect texture
Step-by-Step Instructions
- Prepare Your Pan:
- Heat olive oil with butter in a large skillet set over medium heat. Let the butter melt with the oil so it does not brown and swirl to coat the pan.
- Sweat the Aromatics:
- Add chopped onion to the pan and cook stirring gently until translucent about three minutes. This draws out sweetness and sets the flavor base.
- Bloom the Garlic:
- Stir in minced garlic and cook for one minute until you can smell its fragrance. Be careful not to let it brown.
- Brown the Mushrooms:
- Raise the heat to medium-high and tip in all your sliced mushrooms. Let them sit undisturbed for a minute or two then stir and keep going until they are golden and any juices disappear about eight minutes. This step adds serious depth and keeps things from getting soggy.
- Build the Sauce:
- Dust the flour evenly over the mushrooms and stir well to coat every piece cook for one minute to remove any raw flour taste.
- Add Flavor and Liquids:
- Slowly pour in the vegetable broth while stirring the whole time to avoid clumps. Add Dijon mustard soy sauce smoked paprika and thyme sprinkle with a touch of salt and pepper.
- Simmer and Thicken:
- Lower the stove to low and let everything bubble gently for about five minutes. Stir now and then until you have a silken sauce.
- Finish with Cream:
- Take the pan off the heat and fold in the sour cream until completely dissolved and luscious adjust seasoning here if needed.
- Plate It Up:
- Pile the cooked noodles on plates or a big serving dish. Spoon the hot mushroom sauce generously over the noodles and finish with fresh parsley.
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I have experimented with many mushrooms but adding even a handful of shiitake takes this from good to amazing. It was my grandmother who taught me to tuck a spoonful of Dijon in at the end for extra depth and I never skip it now.
Storage Tips
Let leftovers cool before covering and refrigerating where they will keep well for up to three days. For longer storage seal in freezer-friendly containers and freeze for up to two months. When reheating add a spoon of water or broth and warm gently on the stove to keep the sauce silky.
Ingredient Substitutions
For a dairy-free version swap in a plant-based butter and a vegan sour cream those work beautifully. Any sturdy pasta stands in for noodles—try whole wheat or gluten-free for special diets. Use tamari or coconut aminos if you need to skip soy sauce.
Serving Suggestions
Ideal served over wide egg noodles it also shines over mashed potatoes rice or even polenta for a heartier twist. Add a big salad or simple green beans to keep things fresh. If you are pouring wine choose something light like a Pinot Noir which highlights the earthy mushrooms.
A Few Words on History
Mushroom Stroganoff is inspired by the classic beef stroganoff from Russia but has taken on many forms in kitchens across Europe. This comforting branch of the family tree became a vegetarian staple in the seventies and never left my rotation. Now it is a favorite across generations who eat less meat but love deep cozy flavors.
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Common Questions
- → Which mushrooms work best for this dish?
Use a mix of cremini, button, and shiitake mushrooms for varied texture and deep flavor. Experiment with your favorites.
- → Can I make this dish vegan?
Yes, swap the butter and sour cream for plant-based alternatives and choose egg-free pasta for a completely vegan option.
- → Is gluten-free preparation possible?
Absolutely. Use gluten-free flour, tamari instead of soy sauce, and your favorite gluten-free pasta for safe dining.
- → How can I enhance the flavor?
Use a variety of fresh herbs, and brown the mushrooms well for deeper, richer savory notes throughout the sauce.
- → What pasta types pair well?
Tagliatelle and egg noodles work wonderfully, but feel free to use fettuccine or gluten-free varieties as preferred.
- → Can the dish be made ahead?
Yes, prepare the sauce in advance and store separately. Reheat gently and serve over freshly cooked noodles.