If you’re on the hunt for a soul-warming, creamy dinner that happens to be meatless but doesn’t skimp on flavor, Mushroom Stroganoff is about to become your new favorite. This Russian-inspired classic transforms humble mushrooms into a luscious, silky sauce that clings beautifully to noodles. With layers of savory, umami-rich flavor and an irresistibly creamy texture, it’s the kind of comforting meal you’ll crave again and again—perfect for both busy weeknights and cozy gatherings alike.
Ingredients You’ll Need
The magic of Mushroom Stroganoff is how a few everyday ingredients can create something so decadent and comforting. Each component has a role, whether it’s building savory depth, adding a pop of color, or ensuring that signature creamy finish.
- Olive oil (1 tablespoon): Lends a subtle fruitiness and helps sauté the aromatics for a rich flavor foundation.
- Unsalted butter (1 tablespoon): Adds classic richness and a hint of sweetness that makes the sauce velvety smooth.
- Yellow onion, diced (1 small): Brings sweetness and depth to the base of the stroganoff.
- Garlic, minced (3 cloves): Infuses the dish with aromatic warmth—don’t skip this!
- Cremini or white mushrooms, sliced (1 lb): The star ingredient—choose a mix for extra flavor complexity and a hearty texture.
- Smoked paprika (1 teaspoon): Adds a touch of smokiness that gives Mushroom Stroganoff that irresistible depth.
- Dried thyme (1/2 teaspoon): Delivers earthiness and a lovely fragrance that ties all the flavors together.
- Salt (1/2 teaspoon): Balances and enhances all the flavors.
- Black pepper (1/4 teaspoon): Provides a gentle kick that complements the creamy sauce.
- All-purpose flour (1 tablespoon): Helps thicken the sauce for that luxurious texture.
- Vegetable broth (1 cup): Adds a savory backbone without overpowering the mushrooms.
- Soy sauce (1 tablespoon): Boosts umami and adds a subtle savory depth that rounds out the sauce.
- Sour cream (1/2 cup): Brings signature tangy creaminess to your Mushroom Stroganoff—full-fat is best!
- Egg noodles or pasta of choice (8 oz): The perfect vehicle to soak up every bit of that luscious sauce.
- Fresh parsley, chopped: A pop of green freshness that wakes up the dish right at the end.
How to Make Mushroom Stroganoff
Step 1: Cook the Noodles
Begin by getting your egg noodles or favorite pasta bubbling away in salted water. Cook according to the package instructions, drain them well, and set aside. Having your noodles ready means they can swoop right into that luscious stroganoff sauce later while it’s still hot and creamy.
Step 2: Sauté the Aromatics
Heat the olive oil and butter in a large skillet over medium heat. Once the butter is melted and bubbly, add the chopped onion. Sauté for three to four minutes until soft and slightly golden—the perfect aroma to start your Mushroom Stroganoff. Stir in the minced garlic and let it sizzle for about 30 seconds, just until fragrant.
Step 3: Cook the Mushrooms
Toss in the sliced mushrooms and spread them out in an even layer. Let them cook undisturbed for a minute or two to develop a good sear—this helps intensify their umami flavor. Continue sautéing for seven to eight minutes, stirring occasionally, until the mushrooms have released their moisture and are beautifully browned.
Step 4: Add Seasonings and Flour
Sprinkle in the smoked paprika, dried thyme, salt, and black pepper. Let these spices toast in the pan for a moment to unlock their flavors. Next, dust the flour evenly over the mushrooms and stir until everything’s well coated—this step is the secret to a luxurious, thick sauce later.
Step 5: Make the Creamy Sauce
Slowly pour in the vegetable broth, stirring constantly to avoid lumps. The broth should blend smoothly with the flour, creating a silky sauce. Add the soy sauce and bring the mixture to a gentle simmer, letting it bubble for three to five minutes until the sauce thickens and the flavors meld.
Step 6: Finish with Sour Cream
Remove your skillet from the heat and stir in the sour cream until the sauce looks gloriously smooth and creamy. If you notice any streaks, a gentle whisk will bring everything together. If you want the sauce warmer, return it to low heat briefly, but be careful not to boil after adding sour cream to keep it silky.
Step 7: Combine and Serve
Add your cooked noodles directly to the sauce and give everything a gentle toss to coat. Scatter chopped fresh parsley over the top for a vibrant finish and serve your Mushroom Stroganoff piping hot. That’s it—pure comfort in a bowl!
How to Serve Mushroom Stroganoff
Garnishes
A generous sprinkle of fresh, chopped parsley is a must for a pop of color and a burst of freshness. If you’re feeling a little extra, try a crack of black pepper, a dusting of smoked paprika, or even a few chives on top. The green herbs liven up the rich sauce beautifully.
Side Dishes
While Mushroom Stroganoff is hearty on its own, it pairs wonderfully with a crisp green salad, roasted vegetables, or some lightly steamed broccoli. Good bread is always a winner for mopping up the creamy sauce—think a rustic baguette or a slice of sourdough.
Creative Ways to Present
For a dinner party, serve Mushroom Stroganoff in shallow pasta bowls or small cast-iron skillets for rustic charm. Or try spooning it over fluffy mashed potatoes, creamy polenta, or even rice for a twist. For cozy entertaining, offer a “build your own” bar with different noodles and toppings like fresh dill, pickled onions, or shaved parmesan.
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom Stroganoff keeps beautifully in the refrigerator. Store it in an airtight container for up to three days—just know the noodles will absorb more sauce as it sits, making everything even more flavorful.
Freezing
To freeze, prepare the sauce and mushrooms but leave out the noodles and parsley. Cool completely, transfer to a freezer-safe container, and freeze for up to two months. Thaw overnight in the refrigerator and reheat before adding freshly cooked pasta and garnishes.
Reheating
For the best texture, gently reheat Mushroom Stroganoff on the stovetop over low heat, stirring frequently. Add a splash of vegetable broth or water if the sauce is too thick. The sour cream can sometimes separate, but a good stir will bring it back together—just be careful not to overheat.
FAQs
Can I make Mushroom Stroganoff vegan?
Absolutely! Swap the butter and sour cream with their favorite plant-based alternatives—there are fantastic vegan sour creams available now. The results are still luxuriously creamy and rich.
What mushrooms work best in Mushroom Stroganoff?
Cremini or white mushrooms are classic, but you can mix things up with shiitake, portobello, or even wild mushrooms for extra depth. Using a variety makes the dish even more satisfying.
Can I prepare Mushroom Stroganoff in advance?
You can! The sauce and mushrooms can be made ahead, then cooled and stored. Just cook your pasta fresh and reheat the sauce gently for best results—add your sour cream and parsley right before serving.
Is there a gluten-free option?
Yes, you can use gluten-free all-purpose flour and your favorite gluten-free pasta. Make sure your soy sauce is also certified gluten-free and you’ll have a dish everyone can enjoy.
Can I add other vegetables?
Go for it! Spinach, peas, or diced bell peppers are excellent additions. Just add them during the last few minutes of cooking so they stay vibrantly green and tender-crisp.
Final Thoughts
Few things comfort like a big, creamy bowl of Mushroom Stroganoff. Whether you’re a lifelong vegetarian or just craving something cozy and flavorful, this dish has a way of turning an ordinary night into something special. Give it a try—you might just find yourself making it on repeat!
Print
Mushroom Stroganoff Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and creamy vegetarian take on the classic beef stroganoff, this Mushroom Stroganoff is a hearty and flavorful dish perfect for a cozy dinner.
Ingredients
Main Dish:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 lb cremini or white mushrooms (sliced)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1/2 cup sour cream
- 8 oz egg noodles or pasta of choice
- chopped fresh parsley for garnish
Instructions
- Cook the noodles: Cook the noodles according to package directions, then drain and set aside.
- Sauté onion and garlic: In a large skillet, heat olive oil and butter. Sauté onion until softened, then add garlic and cook briefly.
- Cook mushrooms: Add mushrooms and cook until browned. Season with paprika, thyme, salt, and pepper.
- Thicken the sauce: Sprinkle flour over mushrooms, then pour in vegetable broth and soy sauce. Simmer until thickened.
- Finish the sauce: Remove from heat and stir in sour cream until smooth. Add cooked noodles and toss to coat.
- Serve: Garnish with parsley and serve hot.
Notes
- For a vegan version, use plant-based butter and sour cream.
- Add a splash of white wine or a pinch of nutmeg for extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 590mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
