Cremini mushrooms simmered in a smokey and creamy sauce, Mushroom Stroganoff is an easy and comforting vegetarian meal that you can have on the table in about 30 minutes.
Vegetarian or not, hopefully we can all agree that mushrooms are delicious! I know that some of you out there probably are not fans, but they are one of my favourite foods and one of my go tos when I'm looking to make a meaty dish vegetarian.
This mushroom stroganoff is a vegetarian version of traditional beef stroganoff. It trades the beef for a pile of mushrooms but keeps all the flavour of the classic sauce.
This recipe is easy to prepare and comes together in about 30 minutes with minimal fussing.
How to make it
First, get a big pot of well salted water boiling to cook your pasta in.
Then, prep your mushrooms and onions. I used cremini mushrooms here because they are my favourite, but a blend of mushrooms would be really nice here as well to add different flavour and texture.
I like them halved (or quartered if they are very large) in this dish so that you get nice chunky bites of mushroom.
Heat a large skillet to medium heat, and some butter, then add the mushrooms. Season them well with sea salt and ground pepper, then let them cook for about 8-10 minutes until they have released a fair bit of moisture and have browned.
When your mushrooms have cooked, remove them from the skillet, then add a bit more butter along with the onions and garlic. Sautee for 5 minutes or so until the onions have softened.
Pour in the wine and use a wooden spoon to scape at any stuck bits on the pan to loosen them up.
Let the wine reduce by about half.
Add the flour into the mushroom stir and mix well, then pour the stock into the skillet and add the thryme, paprika, and mustard.
Give everything a good stir then increase the heat to high and bring the sauce to a boil.
Reduce the heat to a low simmer and stir the sauce gently until it begins to thicken up.
Add the sour cream to the skillet and stir well until it is combined into the sauce.
Remove the sticks from the thyme from the sauce before serving over the egg noodles.
Garnish with parsley or chives.
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- 8 oz egg noodle pasta
- 3 Tablespoons butter - divided
- 1.5 pounds cremini mushrooms - halved or quartered
- 1 onion - sliced
- 3 cloves garlic - crushed
- 1⁄2 cup dry white wine
- 1.5 cups mushroom stock
- 2 Tablespoons flour
- ½ cup sour cream - or Greek yogurt
- 2-3 sprigs thyme
- 2 teaspoon dijon mustard
- 1 teaspoon smoked paprika
- chopped fresh parsley or chives
- sea salt & black pepper
- Cook the egg noodles in a large pot of well salted water according to package directions then butter and season them.
- Heat the butter in a large skillet over medium heat. Add the mushrooms and season. Cook until browned then remove from the skillet.
- Add the remaining butter along with the onions and garlic. Cook until tender.
- Add the wine and deglaze the pan.
- Mix the flour in with the mushroom stock then add to the skillet along with the mushrooms, thyme sprigs, dijon mustard and paprika.
- Remove a few tablespoons of liquid and mix with the sour cream to temper it, then stir the sour cream into the sauce.
- Season well with sea salt and ground pepper and serve over the buttered noodles.
- Garnish with chopped parsley or chives.
* nutritional information is calculated by online tools and may not be 100% accurate.
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