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Easy Mushroom Stroganoff Recipe

Easy Mushroom Stroganoff Recipe
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5.2 from 19 reviews

This one-pot vegetarian Mushroom Stroganoff is cozy, comforting, and full of rich savory flavor. It’s a perfect dish for a satisfying weeknight meal or a special dinner gathering.

Ingredients

Main Ingredients:

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

Instructions

  1. Saute Shallots: In a large saute pan, heat olive oil and butter over medium heat. Add shallots and cook until softened, about 2-3 minutes, while stirring occasionally.
  2. Cook Mushrooms: Add mushrooms and cook until tender, about 8-10 minutes, stirring occasionally.
  3. Prepare Slurry: Whisk together the stock and flour to create a slurry and set aside.
  4. Season and Simmer: Stir in garlic and thyme. Cook for about a minute, then add slurry, salt, paprika, Worcestershire sauce, and black pepper. Simmer for 3-5 minutes on medium-low heat, uncovered.
  5. Finish and Serve: Remove from heat and stir in sour cream and parsley. Serve over cooked egg noodles.

Notes

  • Avoid curdling: Use a high-quality sour cream and add it off the heat. Do not let it boil! You can substitute with plain Greek yogurt or cream cheese, but avoid reduced-fat options.
  • Leftovers: Store sauce and noodles separately for up to 4 days. Do not freeze as the sour cream may separate upon reheating.

Nutrition

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