This mushroom stroganoff is easy to make and hearty enough to fill the most dedicated carnivores and vegetarians alike. A tasty, quick to make and comforting vegetarian main.
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I’ve made a few vegetarian meals before which I’d challenge the most dedicated of meat eaters not to find ‘meaty’ and hearty enough (like these beet and black bean burgers), and this mushroom stroganoff is definitely another one to add to the list. It’s also really easy and quick to make and transforms the humble mushroom into a delicious, flavorful meal.
I’ve created this recipe in part for a monthly virtual party that I discovered and am excited to join – Foodie Extravaganza – where each month a food holiday in that month is chosen and everyone creates recipes using that ingredient.
You know I’ve mentioned food holidays a few times before, and so I thought it would be fun to join in being creative with a particular ingredient, and seeing how others do so as well. Plus, I was intrigued to see all the other creative recipes and thought you might like to see them as well – links to all are below.
For now, though, back to the mushroom stroganoff. This recipe has a lot in common with the more traditional beef stroganoff, where mushrooms are sometimes used alongside the beef, but instead the mushrooms are the stars.
How to make mushroom stroganoff
This dish comes together in a few easy steps:
- Chop the mushrooms and onion.
- Soften the onion then add the mushrooms and soften them as well.
- Add the seasonings and stock.
- After a short cook, finish off with sour cream.
I have used two different types of mushrooms – crimini (brown) and portabella (portabello) – as they have different textures which I think adds to the end result. Then there is additional flavor from onions, stock, thyme and paprika and it’s all finished off with sour cream to give a luscious sauce.
See the short video to see how easy it is to make
I have served it here with herb spaetzle as I have seen before and that it goes really well with. In the UK, stroganoff is typically served with rice while the US seems to favor ribboned pasta such as linguini, so I decided to not do either! Although I guess spaetzle is closest to pasta, but it’s pretty light and is great at lapping up the tasty sauce.
I’ve described spaetzle in more detail in the separate recipe, and would definitely encourage you to give it a try. It’s great other ways as well, like as bacon onion spaetzle. But here, I would let you off if you wanted to serve this with pasta or rice instead, for an even easier meal.
This mushroom stroganoff has such a fantastic flavor and can be whipped up in a few minutes, so makes for a great midweek meal, that feels a bit special despite the lack of effort needed. We will definitely be enjoying this comforting meal again over the colder months.
If you’re a mushroom fan you might also enjoy these:
More see more vegetarian meals.
Print Recipe
Mushroom stroganoff
A vegetarian twist on the traditional stroganoff, this mushroom version is easy to make and full of flavor.
Services: 2 -3
calories: 197calories
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Ingredients
- 1 ½ tablespoon butter 7g
- 1 onion medium
- 7 oz crimini mushrooms 200g (brown)
- 6 oz portabella mushrooms 170g (portable)
- ½ tablespoon flour
- ½ cup stock 120ml vegetable, beef or chicken all fine, as you have/to suit dietary needs
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- 4 tablespoon sour cream
- Chopped parsley to serve
Instructions
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Dice the onions and chop the mushrooms into small-ish chunks – I tend to halve the crimini then slice, cut the portabella into slices then into a dice.
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Melt the butter over a medium heat in a skillet/saute pan and add the onions. Cook, stirring occasionally, until softened, about 3-5minutes.
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Add the mushrooms and cook, increasing the heat if need be so they cook without becoming too wet.
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Once the mushrooms have softened, about 3-5min, add the flour to absorb the excess fat then add the stock, paprika and thyme. Stir to ensure any browning from the pan is mixed in then bring to a simmer and cook for 5-10minutes.
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Remove from the heat, allow to cool slightly then stir through the sour cream before serving over rice, pasta or spaetzle, topped with some chopped fresh parsley
Nutrition
calories: 197calories | Carbohydrates: 16g | protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 346mg | Potassium: 868mg | fiber: 2g | Sugar: 7g | Vitamin A: 825UI | Vitamin C: 4mg | Calcium: 57mg | Iron: 1.2mg
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Plus try these wonderful Mushroom recipes being shared today!
Photos have been updated – if you’re looking for ones you might recognize, previous included:
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