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Mushroom Stroganoff Recipe

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4.4 from 52 reviews

This easy Mushroom Stroganoff is a creamy, comforting dish that highlights a medley of fresh mushrooms simmered in a rich sauce made with shallots, garlic, and sour cream. Perfect for a vegetarian main course, it combines hearty flavors and a velvety texture ideal for a cozy meal.

Ingredients

Vegetables and Aromatics

  • ½ 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 and Sauces

  • 1 ½ cups vegetable stock
  • 1 Tbsp. Worcestershire sauce
  • ½ cup full-fat sour cream

Fats and Oils

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

Dry Ingredients and Spices

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

Instructions

  1. Heat fats: In a large skillet over medium heat, warm 2 tablespoons of olive oil and 2 tablespoons of unsalted butter until melted and shimmering.
  2. Sauté shallots: Add the thinly sliced shallots to the skillet and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
  3. Cook mushrooms: Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown, about 8-10 minutes. Stir frequently to ensure even cooking.
  4. Add garlic and thyme: Stir in the minced garlic and 2 teaspoons of fresh thyme and cook for another 1-2 minutes until fragrant.
  5. Make the roux: Sprinkle the 3 tablespoons of all-purpose flour over the mushrooms and stir well to coat evenly. Cook the flour for about 1-2 minutes to remove the raw taste.
  6. Add liquid: Slowly pour in the 1 ½ cups of vegetable stock while continuously stirring to prevent lumps, allowing the sauce to thicken for about 3-5 minutes.
  7. Season the sauce: Stir in 1 teaspoon kosher salt, 1 teaspoon paprika, and 1 tablespoon Worcestershire sauce. Adjust seasoning to taste by adding fresh ground black pepper.
  8. Finish with sour cream: Remove the skillet from heat and gently fold in ½ cup of full-fat sour cream until the sauce is creamy and well combined without boiling to prevent curdling.
  9. Garnish and serve: Sprinkle 2 tablespoons of fresh chopped parsley over the stroganoff before serving. Serve hot over noodles, rice, or mashed potatoes as desired.

Notes

  • You can use any combination of mushrooms for varied texture and flavor; baby bella and shiitake add deep, earthy notes.
  • For a vegan alternative, substitute sour cream with coconut cream or cashew cream and use a vegan Worcestershire sauce.
  • Do not boil after adding sour cream to avoid curdling the sauce.
  • Serve with your favorite pasta, egg noodles, or creamy mashed potatoes for a complete meal.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.

Find it online: https://justsosavory.com/mushroom-stroganoffs-recipe/