Mushroom Stroganoff Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://delishfamilyrecipe.com/mushroom-stroganoff-recipe/
