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Mushroom Stroganoff Recipe

Mushroom Stroganoff Recipe
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★★★★★

5.2 from 18 reviews

This mushroom stroganoff recipe is a creamy, comforting dish perfect for a hearty vegetarian meal. Made with a mix of fresh mushrooms, sautéed shallots, garlic, and fresh thyme, the sauce is thickened with a vegetable stock and flour slurry, then enriched with full-fat sour cream and fresh parsley. Serve it hot over cooked egg noodles for a satisfying dinner.

Ingredients

Scale

Sauce Ingredients

  • 2 Tbsp. olive oil
  • 2 Tbsp. unsalted butter
  • ½ cup thinly sliced shallots (about 1 large)
  • 1 lb. fresh mushrooms, thinly sliced (any combination of baby bella, shiitakes, oyster, or white mushrooms)
  • 1 ½ cups vegetable stock
  • 3 Tbsp. all-purpose flour
  • 4 garlic cloves, minced
  • 2 tsp. fresh thyme
  • 1 tsp. kosher salt
  • 1 tsp. paprika
  • 1 Tbsp. Worcestershire sauce
  • ½ cup full-fat sour cream
  • 2 Tbsp. fresh chopped parsley
  • Fresh ground black pepper, to taste

To Serve

  • Cooked egg noodles (quantity as desired)

Instructions

  1. Heat the fats: In a large sauté pan, heat the olive oil and unsalted butter over medium heat until melted and shimmering.
  2. Sauté shallots: Add the thinly sliced shallots to the pan and cook until softened and translucent, about 2 to 3 minutes, stirring occasionally to prevent browning.
  3. Cook mushrooms: Add the thinly sliced mushrooms to the pan and cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
  4. Prepare slurry: While mushrooms cook, whisk together the vegetable stock and all-purpose flour in a small bowl until smooth to create a slurry; set aside.
  5. Add aromatics: Stir in the minced garlic and fresh thyme into the mushroom mixture. Cook, stirring constantly, for about 1 minute until fragrant but not browned.
  6. Add slurry and seasonings: Pour the stock and flour slurry into the pan. Add kosher salt, paprika, Worcestershire sauce, and freshly ground black pepper to taste. Reduce the heat to medium-low and let the sauce simmer uncovered for 3 to 5 minutes until thickened.
  7. Add sour cream and parsley: Remove the pan from the heat and immediately stir in the full-fat sour cream and fresh chopped parsley until well combined and creamy.
  8. Serve: Spoon the mushroom stroganoff sauce over cooked egg noodles and serve warm.

Notes

  • The Worcestershire sauce used in this recipe may contain anchovies; substitute with a vegan Worcestershire or soy sauce for a fully vegan dish.
  • You can use any combination of mushrooms but ensure they are thinly sliced for even cooking.
  • Use full-fat sour cream for the creamiest sauce; Greek yogurt can be used as a lighter alternative but may slightly alter the flavor.
  • For gluten-free option, substitute all-purpose flour with gluten-free flour and use gluten-free noodles.
  • Fresh thyme is recommended for the best flavor, but dried thyme can be used in a pinch (use 1 teaspoon dried).
  • Serve with egg noodles, rice, or mashed potatoes for a complete meal.

Nutrition

Keywords: Mushroom Stroganoff, Vegetarian Stroganoff, Creamy Mushroom Sauce, Easy Mushroom Dinner, Vegetarian Comfort Food

Find it online: https://tastybynova.com/mushroom-stroganoff-recipe/