Mushroom Stroganoff Recipe

Introduction

Mushroom Stroganoff is a creamy, comforting dish that combines tender mushrooms with a rich sour cream sauce. Perfect for a cozy dinner, this vegetarian twist on the classic beef Stroganoff delivers deep flavor and satisfying texture.

Ingredients

• 1 pound fresh mushrooms, sliced
• 1/2 cup sliced onion
• 1/4 cup butter
• 1 garlic clove, minced
• 3 tablespoons all-purpose flour
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• 2 teaspoons beef bouillon granules
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup sour cream
• 1/2 teaspoon minced fresh thyme
• Hot cooked egg noodles
• Paprika and chopped fresh parsley for garnish

Instructions

1. Step 1: In a large skillet over medium-high heat, melt the butter and sauté the sliced mushrooms and onions, stirring occasionally, until tender. Add the minced garlic and cook for one more minute. Use a slotted spoon to transfer the mushroom mixture to a bowl and keep warm.
2. Step 2: Add the flour to the remaining butter and pan juices in the skillet, stirring constantly until smooth and lump-free. Gradually whisk in the beef broth, Worcestershire sauce, red wine vinegar, bouillon granules, salt, and pepper. Bring to a boil, stirring frequently, and cook for about two minutes until the sauce thickens.
3. Step 3: Remove the skillet from the heat and stir in the sour cream, minced thyme, and the reserved mushroom mixture. Warm the sauce gently, avoiding boiling to prevent the sour cream from curdling.
4. Step 4: Serve the mushroom Stroganoff over hot cooked egg noodles. Garnish each plate with a sprinkle of paprika and chopped fresh parsley if desired.

Tips & Variations

• Whisk the broth into the flour mixture slowly to ensure a smooth, lump-free sauce.
• Try substituting cremini or shiitake mushrooms for extra depth of flavor.
• Serve over mashed potatoes or rice as an alternative to egg noodles.
• For a vegetarian version, use vegetable broth and omit the Worcestershire sauce or use a vegetarian version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent curdling. Adding a splash of broth or water can help loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Stroganoff without beef broth?

Yes, you can substitute vegetable broth for a vegetarian or milder flavor. Just be sure to adjust the seasoning to taste.

How do I prevent the sour cream from curdling?

Always add sour cream off the heat or over very low heat and avoid boiling once the sour cream is in the sauce. Stir gently while warming to keep the texture smooth.

Mushroom Stroganoff Recipe

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★★★★★

5 from 92 reviews

This classic Mushroom Stroganoff recipe features tender sautéed mushrooms and onions in a rich, creamy sour cream sauce thickened with flour and flavored with Worcestershire sauce, red wine vinegar, and fresh thyme. Served over hot egg noodles and garnished with paprika and fresh parsley, it’s a comforting vegetarian take on the traditional beef stroganoff.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Eastern European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushroom Mixture

• 1 pound fresh mushrooms, sliced
• 1/2 cup sliced onion
• 1/4 cup butter
• 1 garlic clove, minced

Sauce

• 3 tablespoons all-purpose flour
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• 2 teaspoons beef bouillon granules
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup sour cream
• 1/2 teaspoon minced fresh thyme

To Serve

• Hot cooked egg noodles
• Paprika and chopped fresh parsley for garnish

Instructions

1. Sauté the mushrooms and aromatics: In a large skillet over medium-high heat, melt the butter and add the sliced mushrooms and onions. Cook, stirring occasionally, until the mushrooms and onions are tender and browned, about 7-10 minutes. Add the minced garlic and cook for an additional minute until fragrant. Remove the mushroom mixture with a slotted spoon, place it in a bowl, and keep warm.
2. Build the sauce base: To the remaining butter and pan juices in the skillet, sprinkle the flour and stir constantly, cooking until the flour is incorporated and no lumps remain. Gradually whisk in the beef broth, Worcestershire sauce, red wine vinegar, bouillon granules, salt, and pepper. Bring the sauce to a boil, stirring frequently, and cook for 2 minutes until thickened and smooth.
3. Finish the Stroganoff: Reduce the heat to low and stir in the sour cream, fresh thyme, and the reserved mushroom mixture. Warm the sauce gently without boiling to prevent the sour cream from curdling. Stir until heated through.
4. Garnish and serve: Spoon the mushroom Stroganoff over hot cooked egg noodles. Sprinkle each serving with paprika and freshly chopped parsley as a colorful garnish. Alternatively, serve over mashed potatoes or rice for a comforting meal.

Notes

• Use a whisk when adding broth to prevent lumps in the sauce.
• Do not boil the sauce after adding sour cream to avoid curdling.
• Egg noodles are traditional, but mashed potatoes or rice make excellent alternatives.
• For a vegan version, substitute sour cream with a plant-based alternative and use vegetable broth instead of beef broth.

Keywords: Mushroom Stroganoff, vegetarian stroganoff, creamy mushroom sauce, easy mushroom recipe, stroganoff recipe, egg noodles, comfort food