Mushroom Stroganoff is a staple in my kitchen because it’s a comforting, satisfying dish that comes together quickly on busy weeknights. I appreciate how the earthy mushrooms soak up the creamy sauce, creating a rich texture without heaviness. The aroma of sautéed garlic and mushrooms filling the kitchen always signals a cozy meal ahead.

I usually serve this stroganoff over egg noodles or creamy mashed potatoes, which help balance the sauce perfectly. It’s a versatile dish that works well as a simple dinner or a casual gathering meal. The tender mushrooms and smooth sauce make every bite enjoyable and easy to prepare with pantry staples.

What makes this recipe special is the balance of flavors: a touch of tang from sour cream, a hint of sweetness from caramelized onions, and the deep umami from mushrooms and broth. It’s straightforward but delivers a satisfying depth that keeps me coming back.

Quick Facts

Why You’ll Love It

This Mushroom Stroganoff is a quick, comforting dish that highlights the natural flavor of mushrooms in a creamy, tangy sauce. It’s perfect for a cozy dinner and easy to customize.

• Uses simple, everyday ingredients
• Rich and creamy without being heavy
• Ready in under 30 minutes
• Vegetarian-friendly and hearty
• Pairs well with noodles, rice, or potatoes

Ingredients

Gathering the right ingredients ensures a flavorful stroganoff. Fresh mushrooms and good-quality sour cream make a big difference, while pantry staples like garlic and broth build the base of the sauce.

• 2 tablespoons olive oil or butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 12 ounces cremini or button mushrooms, sliced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 tablespoon all-purpose flour
• 1 cup vegetable broth
• 1 tablespoon Worcestershire sauce (optional, check for vegetarian)
• 1 cup sour cream
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Egg noodles or mashed potatoes, for serving

Step-by-Step Instructions

Follow these steps for a creamy, flavorful mushroom stroganoff. The key is to cook the mushrooms well to develop their flavor before adding the sauce components.

1. Heat olive oil or butter in a large skillet over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add sliced mushrooms, paprika, and thyme. Cook, stirring occasionally, until mushrooms release their moisture and start to brown, about 8 minutes.
5. Sprinkle flour over the mushrooms and stir to coat evenly; cook for 1-2 minutes to remove raw flour taste.
6. Gradually pour in vegetable broth while stirring to prevent lumps.
7. Add Worcestershire sauce if using, and bring the mixture to a simmer. Cook until sauce thickens, about 3-5 minutes.
8. Remove from heat and stir in sour cream until smooth. Season with salt and pepper to taste.
9. Serve hot over cooked egg noodles or mashed potatoes, garnished with chopped parsley.

Chef Tips

To get the best texture and flavor, keep these tips in mind when making mushroom stroganoff.

• Use a mix of mushroom varieties for deeper flavor.
• Don’t overcrowd the pan when cooking mushrooms to avoid steaming.
• Cook mushrooms until nicely browned for maximum umami.
• Temper the sour cream by adding a bit of hot sauce mixture before combining to prevent curdling.
• Adjust thickness by adding broth or cooking longer to reduce.

Substitutions

If you need to swap ingredients, here are some practical alternatives that won’t compromise the dish’s integrity.

• Use Greek yogurt instead of sour cream for a tangier, lighter sauce.
• Replace vegetable broth with chicken broth if not vegetarian.
• Swap olive oil with butter for a richer flavor.
• Use dried mushrooms rehydrated in warm water if fresh are unavailable.
• Try coconut cream for a dairy-free version, adjusting seasoning accordingly.

Storage & Reheating

Store leftover mushroom stroganoff properly to maintain its flavor and texture for later meals.

• Cool completely before refrigerating in an airtight container.
• Keep refrigerated for up to 3 days.
• Reheat gently on the stove or microwave, stirring occasionally; add a splash of broth if sauce thickens too much.

Perfect Pairings

This stroganoff pairs well with simple sides and drinks that complement its creamy, earthy flavors.

• Light-bodied red wine like Pinot Noir
• Steamed green beans or sautéed spinach
• Buttery mashed potatoes or buttered egg noodles

FAQs

Here are answers to common questions about making and serving mushroom stroganoff.

Nutritional Note

This mushroom stroganoff provides a moderate amount of calories, primarily from sour cream and oil, with a good source of fiber and vitamins from mushrooms and onions.