Mmm — mushroom stroganoff 🍄🥘 — creamy, savory, and total comfort without the meat. Cozy vibes all the way.
Here’s a rich, classic mushroom stroganoff that’s ready in about 30 minutes.
Mushroom Stroganoff
Serves: 4
Ingredients
- 12 oz mushrooms (cremini or button), sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp flour
- 1½ cups vegetable broth
- 1 tbsp soy sauce or Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp paprika
- ½ cup sour cream
- Salt & black pepper, to taste
- Fresh parsley (optional)
For serving
- Egg noodles, rice, or mashed potatoes
Instructions
- Sauté mushrooms
- Heat butter and olive oil in a large skillet over medium-high.
- Add mushrooms in a single layer.
- Cook 5–7 minutes until browned and moisture evaporates.
- Season lightly with salt and pepper.
- Build flavor
- Add onions; cook 3–4 minutes until soft.
- Add garlic; cook 30 seconds.
- Make sauce
- Sprinkle flour over mushrooms; stir 1 minute.
- Slowly pour in broth, stirring to avoid lumps.
- Add soy sauce, Dijon, and paprika.
- Simmer 5 minutes until thickened.
- Finish creamy
- Lower heat.
- Stir in sour cream until smooth.
- Taste and adjust seasoning.
- Serve
- Spoon over noodles or rice.
- Garnish with parsley.
🔥 Tips & Variations
- Extra rich: Add a splash of heavy cream with the sour cream
- Vegan: Use plant butter & dairy-free sour cream
- Add protein: Chickpeas or tofu work great
- Deeper flavor: Splash of white wine before broth
If you want, I can give you a slow cooker version, one-pot pasta version, or beef + mushroom stroganoff for comparison 😌
