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Quick Mushroom Stroganoff Recipe

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3.9 from 13 reviews

Quick Mushroom Stroganoff is a creamy, comforting dish featuring a medley of fresh mushrooms cooked in a savory sauce made with shallots, garlic, vegetable stock, and full-fat sour cream. Ready in just 50 minutes, it is perfect for serving over egg noodles as a satisfying vegetarian entrée.

Ingredients

For the Stroganoff

  • 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)
  • 1 1/2 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
  • 1/2 cup full-fat sour cream
  • 2 Tbsp. fresh chopped parsley
  • Fresh ground black pepper, to taste

To Serve

  • Cooked egg noodles (amount as preferred)

Instructions

  1. Heat the fats: In a large sauté pan, heat the olive oil and unsalted butter over medium heat until melted and hot.
  2. Sauté shallots: Add the thinly sliced shallots and cook for 2-3 minutes until they are softened, stirring occasionally to prevent burning.
  3. Cook mushrooms: Add the sliced mushrooms to the pan and cook for 8-10 minutes until tender and browned, stirring occasionally to promote even cooking.
  4. Prepare slurry: While mushrooms cook, whisk together the vegetable stock and all-purpose flour in a bowl until smooth; set this slurry aside.
  5. Add aromatics: Stir the minced garlic and fresh thyme into the mushroom mixture and cook for about one minute, stirring constantly until fragrant.
  6. Simmer sauce: Pour in the prepared slurry, then add kosher salt, paprika, Worcestershire sauce, and black pepper to taste. Reduce the heat to medium-low and let the mixture simmer uncovered for 3-5 minutes, allowing it to thicken.
  7. Finish and serve: Remove the pan from heat and immediately stir in the full-fat sour cream and chopped fresh parsley. Serve the mushroom stroganoff hot over cooked egg noodles.

Notes

  • Use a mix of mushroom varieties to create a complex, rich flavor.
  • Do not boil after adding sour cream to prevent curdling.
  • Adjust seasoning with salt and pepper according to taste.
  • Cooked egg noodles serve as a classic and delicious base.
  • For a vegan version, substitute sour cream with a plant-based alternative and use vegan Worcestershire sauce.

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