Creamy, vegetarian mushroom stroganoff is packed with flavor and absolutely delicious as a meatless dinner served with al dente pasta.
Ingredients
Beef stroganoff is a great comfort food dish and this mushroom version is a fantastic vegetarian alternative. Flavored with all the same aromatics as it’s meatier sibling, this mushroom stroganoff is so delicious and you won’t even miss the beef.
- Onion.
- Fresh garlic cloves.
- Mushrooms. Use a variety of mushrooms for the best flavor. Cremini mushrooms, Portobello, white button mushrooms, shiitake, etc.
- Fresh thyme.
- Flour. Substitute with gluten-free flour, if needed.
- Stock/broth. I used beef stock but if you want to keep this recipe vegetarian, use a rich vegetable broth. A tablespoon of soy sauce/tamari will add extra umami savoriness to the sauce.
- Sour cream. Vegan sour cream is a great dairy-free alternative.
- Dijon mustard.
- Salt and black pepper.
- Fresh parsley.
- Pasta, to serve. I used fettuccine but any pasta or wide egg noodle of your choice will work. Use gluten-free pasta if necessary. The mushroom stroganoff can be served with rice too.
How to make mushroom stroganoff
Set a large sauté pan or large skillet over medium-high heat then melt a few tablespoons of butter/olive oil. Add the chopped onions and sliced mushrooms and cook for 15 minutes until the mushrooms are golden brown and the onions are soft. Add the garlic and thyme leaves then sauté for another minute. Stir in the flour and cook for a minute then pour in the stock and whisk until the flour has been mixed into the liquid.
Reduce the heat then gently simmer for a few minutes until the sauce has thickened slightly then stir in the sour cream and mustard. Season with salt and pepper and cook for another minute or two. Taste and adjust the seasoning if necessary then serve over pasta or rice with a sprinkle of fresh parsley.
Can I make this ahead?
The stroganoff sauce can be made up to 3 days in advance and kept in an airtight container in the fridge. I wouldn’t recommend freezing the sauce as it might split once thawed.
Mushroom recipes
Creamy mushroom stroganoff
Ingredients
- 2 tbsp butter/olive oil
- 1 onion finely chopped
- 4 garlic cloves crushed
- 500 g (1lb) mushrooms sliced
- 1 tsp fresh thyme
- 1 tbsp flour
- 1½ cups stock/broth
- 1 cup sour cream
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- fresh parsley to serve
Instructions
- Set a large sauté pan or large skillet over medium-high heat then add the butter/olive oil.
- Add the chopped onions and sliced mushrooms and cook for 15 minutes until the mushrooms are golden brown and the onions are soft.
- Add the garlic and thyme leaves then sauté for another minute.
- Stir in the flour and cook for a minute then pour in the stock and whisk until the flour has been mixed into the liquid.
- Reduce the heat then gently simmer for a few minutes until the sauce has thickened slightly then stir in the sour cream and mustard.
- Season with salt and pepper and cook for another minute or two.
- Taste and adjust the seasoning if necessary then serve over pasta or rice with a sprinkle of fresh parsley.
Leave a Reply