Mushroom stroganoff replaces the beef with a pound of cremini mushrooms and 8 ounces of shiitakes, and the result is honestly just as satisfying. Using two types of mushrooms matters. Cremini give you a familiar, mild base, while shiitakes bring a meatier, more intense flavor that keeps the dish from feeling like it is missing something. Cook them hard in butter over medium-high heat, letting them sit undisturbed for 4 minutes so they develop a deep brown sear rather than steaming in their own moisture.
After the onion and garlic soften, a dusting of flour thickens the sauce base before vegetable broth, Worcestershire sauce, and Dijon mustard go in. The Worcestershire adds a savory backbone that is hard to identify but impossible to miss. Smoked paprika and fresh thyme round things out. Pull the pan off the heat before stirring in the sour cream, because direct heat will cause it to curdle. This is a 30-minute meal that goes straight over wide egg noodles and tastes like something that took much longer. My son eats it without complaint, which is about the highest praise a weeknight dinner can get.
Brown Two Kinds of Mushrooms in Butter for Maximum Flavor
Melt butter in a large deep skillet over medium-high heat and add the sliced cremini and shiitake mushrooms together. Let them cook without stirring for 4 minutes to develop a deep brown sear on one side, then stir and cook another 3 minutes. Using two mushroom varieties creates more complexity than one alone, and the shiitakes bring a meatier, more intense flavor that makes the dish feel substantial.
Build the Sauce with Broth, Mustard, and Smoked Paprika
After softening the onion and garlic, sprinkle flour over everything and stir for 1 minute to create a roux. Pour in the vegetable broth along with the Worcestershire sauce and Dijon mustard, scraping up any browned bits from the pan. Add the thyme, smoked paprika, salt, and pepper, then simmer for 5 minutes until the sauce thickens into a rich, velvety gravy that coats the back of a spoon.
Stir in the Sour Cream Off the Heat and Serve Over Egg Noodles
Pull the skillet off the burner before stirring in the sour cream. This is important: adding it to a boiling sauce will cause it to curdle, but the residual heat is enough to incorporate it into a smooth, creamy finish. Spoon the stroganoff generously over the cooked egg noodles, garnish with parsley, and serve immediately while the sauce is still glossy.
Print
Mushroom Stroganoff
- Total Time: 30 minutes
- Yield: 4 servings
Description
Mushroom stroganoff is the vegetarian version of the Russian classic that does not feel like it is missing anything, because mushrooms were born for this sauce. A mix of cremini and shiitake mushrooms braised in a sour cream and mustard sauce with onions and thyme, served over egg noodles. The mushrooms bring their own meaty depth, and the sour cream sauce is rich, tangy, and impossibly comforting. This is cold-weather cooking at its best.
Ingredients
- 1 lb cremini mushrooms, sliced
- 8 ounces shiitake mushrooms, stems removed, sliced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups vegetable broth
- 1 tablespoon Worcestershire sauce (vegetarian version)
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup sour cream
- 12 ounces wide egg noodles
- 2 tablespoons fresh flat-leaf parsley, chopped
Instructions
- Cook the egg noodles in salted boiling water according to package directions. Drain and set aside.
- Melt butter in a large deep skillet over medium-high heat. Add the cremini and shiitake mushrooms and cook without stirring for 4 minutes until deeply browned on one side. Stir and cook another 3 minutes.
- Add the onion and cook 4 minutes until softened. Add garlic and cook 30 seconds.
- Sprinkle flour over the mushrooms and stir 1 minute. Pour in the broth, Worcestershire sauce, and mustard. Scrape up any browned bits.
- Add the thyme, paprika, salt, and pepper. Simmer 5 minutes until the sauce thickens.
- Remove from heat and stir in the sour cream until creamy and smooth.
- Serve the stroganoff over the egg noodles, garnished with parsley.
Notes
- A mix of mushroom varieties creates more depth than using just one kind. Shiitakes bring a meatier, more intense flavor than cremini alone.
- Add the sour cream off the heat to prevent it from curdling. It only needs the residual warmth to incorporate smoothly.
- The Worcestershire sauce adds a savory depth that is hard to pinpoint but impossible to miss. Use a vegetarian version if keeping this meat-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 6
- Sodium: 780
- Fat: 18
- Carbohydrates: 56
- Fiber: 4
- Protein: 14
- Cholesterol: 55
Frequently Asked Questions
Can I make Mushroom Stroganoff ahead of time?
This dish is best served fresh. The textures and flavors are at their peak right after cooking. You can prep some ingredients ahead, but cook it the day you plan to serve it for optimal results.
What’s the most important tip for making Mushroom Stroganoff?
A mix of mushroom varieties creates more depth than using just one kind. Shiitakes bring a meatier, more intense flavor than cremini alone.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for 3-4 days. Let the food cool to room temperature before refrigerating, but don’t leave it out for more than 2 hours. Reheat gently – low and slow is better than high heat, which can dry things out or make textures rubbery. Add a small pour of water or broth if it seems dry when reheating.
