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Creamy mushroom stroganoff
Creamy, vegetarian mushroom stroganoff is packed with flavor and absolutely delicious as a meatless dinner served with al dente pasta.
Course
Dinner
Cuisine
Russian
Keyword
mushroom stroganoff, mushroom stroganoff recipe, vegan mushroom stroganoff
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
194
kcal
Author
Alida Ryder
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.
Nutrition
Calories:
194
kcal
|
Carbohydrates:
15
g
|
Protein:
8
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.2
g
|
Cholesterol:
35
mg
|
Sodium:
722
mg
|
Potassium:
660
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
390
IU
|
Vitamin C:
7
mg
|
Calcium:
106
mg
|
Iron:
1
mg