A creamy, vegetarian twist on the classic Russian dish, Mushroom Stroganoff combines earthy mushrooms, tangy sour cream, and aromatic spices in a rich, savory sauce.
Mushroom Stroganoff
Servings
4
servingsPrep time
10
minutesCooking time
25
minutesPerfect for a cozy meal, it’s served over buttered egg noodles or rice for a comforting, hearty dish.
Ingredients
8 oz (225g) egg noodles or rice (for serving)
2 tbsp butter (or olive oil)
1 medium onion, diced
2 garlic cloves, minced
1 lb (450g) mushrooms (cremini, button, or a mix), sliced
2 tbsp all-purpose flour
1 cup vegetable or beef broth
½ cup sour cream (or Greek yogurt for a lighter option)
1 tsp paprika (smoked or sweet)
½ tsp salt (adjust to taste)
¼ tsp black pepper
Fresh parsley, chopped (for garnish)
Directions
- Cook Noodles/Rice : Prepare according to package instructions. Set aside.
- Sauté Aromatics : In a large skillet, melt 1 tbsp butter over medium heat. Add onion and garlic; cook until soft (3-4 minutes).
- Cook Mushrooms : Add remaining butter and mushrooms. Sauté until golden and tender (5-7 minutes).
- Make Roux : Stir in flour and paprika; cook 1 minute to remove raw flour taste.
- Simmer Sauce : Gradually pour in broth, whisking to avoid lumps. Bring to a simmer until thickened (3-4 minutes).
- Add Sour Cream : Reduce heat to low. Stir in sour cream until smooth. Season with salt and pepper.
- Serve : Spoon stroganoff over noodles or rice. Garnish with parsley.
