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Easy Mushroom Stroganoff Recipe

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4.1 from 7 reviews

This Easy Mushroom Stroganoff is a creamy, comforting vegetarian dish made with a medley of fresh mushrooms simmered in a rich sauce of vegetable stock, sour cream, and fresh herbs. Perfectly seasoned with paprika and Worcestershire sauce, this stroganoff offers a delicious twist on the classic recipe, ideal for a hearty weeknight dinner or special occasion.

Ingredients

Vegetables & Aromatics

  • 1/2 cup thinly sliced shallots (about 1 large)
  • 1 lb. fresh mushrooms, thinly sliced (any combination of baby bella, shiitakes, oyster, or white)
  • 4 garlic cloves, minced
  • 2 tsp. fresh thyme
  • 2 Tbsp. fresh chopped parsley

Liquids & Sauces

  • 1 1/2 cups vegetable stock
  • 1 Tbsp. Worcestershire sauce
  • 1/2 cup full-fat sour cream

Fats

  • 2 Tbsp. olive oil
  • 2 Tbsp. unsalted butter

Seasonings & Thickeners

  • 3 Tbsp. all-purpose flour
  • 1 tsp. kosher salt
  • 1 tsp. paprika
  • Fresh ground black pepper, to taste

Instructions

  1. Heat fat and soften shallots: In a large saute pan, heat olive oil and butter over medium heat. Add the thinly sliced shallots and cook for about 2-3 minutes until softened, stirring occasionally to prevent burning.
  2. Cook mushrooms until tender: Add the sliced mushrooms to the pan and continue cooking for 8-10 minutes. Stir occasionally to ensure even cooking and to help the mushrooms release their moisture and become tender.
  3. Prepare flour slurry: While the mushrooms cook, whisk together vegetable stock and all-purpose flour in a separate bowl until smooth. This slurry will thicken the stroganoff sauce.
  4. Add garlic and thyme: To the mushroom mixture, stir in minced garlic and fresh thyme. Cook for about 1 minute, stirring constantly, until fragrant but not browned to release their flavors.
  5. Simmer with seasonings and slurry: Pour the flour-stock slurry into the pan along with kosher salt, paprika, Worcestershire sauce, and freshly ground black pepper to taste. Reduce the heat to medium-low and let the mixture simmer, uncovered, for 3-5 minutes to thicken and blend flavors.
  6. Finish with sour cream and parsley: Remove the pan from the heat. Immediately stir in the sour cream and chopped parsley to create a creamy texture and fresh finish. Adjust seasoning if necessary.
  7. Serve: Spoon the mushroom stroganoff over cooked egg noodles or your preferred pasta for a classic presentation.

Notes

  • For a vegan version, substitute sour cream with a plant-based alternative and use vegan Worcestershire sauce.
  • Feel free to use any mushroom varieties you prefer or have on hand for different flavor profiles.
  • If you want a thicker sauce, increase the flour slightly but whisk well to avoid lumps.
  • Serve with a side of steamed vegetables or a crisp green salad for a balanced meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://bitezly.com/easy-mushroom-stroganoff-recipe-2/