This easy Mushroom Stroganoff is a lighter and healthier take on your traditional beef stroganoff. It’s also super quick, and super tasty!
With just a handful of basic ingredients, you can have this meatless dinner on the table in under half an hour. It has a creamy, yet light, sauce that tastes absolutely delicious. All sound good? Read on…
Sometimes it can feel challenging to find new meatless dinner ideas. There’s always our popular Greek Bean Soup, which we can’t seem to get enough of. And, of course, we have some Indian vegetables like Gobi Matar and Aloo Palak.
This time we decided to take one of our favorite dishes and simply remove the meat. This mushroom stroganoff came out fantastic!
Why this Recipe Works
- Rich, earthy flavors: Mushrooms, especially varieties like baby bella, have a deep, earthy flavor which is the cornerstone of this dish. Their meaty texture makes the stroganoff hearty and satisfying.
- It’s creamy and comforting: The combination of sour cream, flour, and broth creates a thick, creamy sauce that’s comforting and rich.
- Simple ingredients, big flavor: The recipe has basic, readily available ingredients, but tuurns out great.
- It’s quick and easy: The recipe is simple and quick, making it an perfect choice for a weeknight dinner.
Ingredients
You can find exact measurements in the recipe card at the end of this post. Here are the things you will need:
- Mushrooms – I prefer baby bella, but use whatever is your favorite, or what you have on hand.
- Onion – Chopped.
- Garlic – Always fresh.
- Flour – For thickening.
- Broth – Vegetable or beef.
- Worcestershire Sauce – Adds a depth of flavor. Omit for purely vegetarian.
- Dijon Mustard – Another layer of flavor.
- Sour Cream – We use regular, but you can use light if watching calories.
- Noodles – I like egg noodles. See below for more ideas.
How to Make Mushroom Stroganoff
1. Cook noodles: Start out by cooking the noodles according to the directions on the package.
2. Sauté veggies: Melt butter in a skillet, then sauté the mushrooms and onions until they start to get soft. Add in the garlic and cook for a couple of minutes.
3. Create roux: Add in the flour and mix well.
4. Finish the sauce: Stir in the stock, Worcestershire sauce and mustard. Mix well and simmer for about five minutes, until the sauce starts to thicken up, then fold in the sour cream.
5. Serve: Stir in the noodles, or spoon the mushroom gravy over them for each individual serving. We like to garnish it with some chopped parsley or fresh thyme.
Some Other Serving Ideas
We usually have our stroganoff with egg noodles. That being said, any of your other favorite pasta shapes would go great.
This mushroom stroganoff also goes great over steamed white rice or mashed potatoes.
If you’re watching carbs, try it over spaghetti squash or cauliflower rice.
How to Make Mushroom Stroganoff Completely Vegetarian
We used beef stock, but you can certainly use vegetable stock.
Typical Worcestershire sauce has anchovies, but there are vegan Worcestershire sauces available in store. In its absence, you can substitute ½ tablespoon of soy sauce and ½ tablespoon of tomato paste.
Storing Leftovers
You can refrigerate leftover mushroom stroganoff in an airtight container for 3-4 days. Reheat on the stovetop or in the microwave. You might want to add a splash of extra water when reheating.
We hope you love this mushroom stroganoff as much as we do. It’s a great meatless dinner option that’s still hearty and comforting. When you try it, please leave a star rating and comment, I love to hear from you.
Mushroom Stroganoff, on our Gypsy Plate… enjoy!
Try these other easy meatless dinner ideas!
Tuscan Bean Soup
Eggplant Parmesan
Gigi Hadid Pasta
Paneer Jalfrezi
Marry Me Chickpeas
Aloo Gobi
Greek Fasolakia
Mushroom Stroganoff
This easy Mushroom Stroganoff is a lighter and healthier take on your traditional beef stroganoff. It’s also super quick, and super delicious!
Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 16oz mushrooms, sliced (I use baby bella)
- 3 garlic cloves, finely chopped
- 2 tablespoons flour
- 2 cups vegetable or beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ¾ cup sour cream
- salt, to taste
- pepper, to taste
- 8oz egg noodles
- parsley, for garnish
Instructions
- Cook noodles according to directions on package. (Alternately, you can serve this mushroom stroganoff with rice or mashed potatoes)
- Melt butter in a skillet over medium high heat. Add onions and mushrooms and sauté until soft, about 6-8 minutes.
- Add in garlic and stir for a minute, then stir in flour.
- Stir in stock, worcestershire sauce and dijon mustard. Simmer for about five minutes.
- Fold in sour cream. Once nicely mixed, stir in noodles and garnish with chopped fresh parsley.
Notes
- You can refrigerate leftover mushroom stroganoff in an airtight container for 3-4 days. Reheat on the stovetop or in the microwave. You might want to add a splash of extra water when reheating.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 344Total Fat 16gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 5gCholesterol 57mgSodium 433mgCarbohydrates 41gFiber 8gSugar 9gProtein 11g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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Fettuccine works WONDERFULLY with this recipe, too.