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. Great weeknight dinner option!
It has a creamy, yet light, sauce that tastes absolutely delicious. All sound good? Read on…
This time we decided to take one of our favorite dishes and simply remove the meat. This mushroom stroganoff came out fantastic!
Ingredients for Mushroom Stroganoff
- Mushrooms – We used baby bella, but use whatever is your favorite, or what you have on hand.
- Stock – Vegetable or beef.
- Worcestershire Sauce
- Dijon Mustard
- Sour Cream
- Noodles – We used egg noodles. See below for more ideas.
How to make Mushroom Stroganoff
Start out by cooking the noodles according to the directions on the package.
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.
Add in the flour and mix well.
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.
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.
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.
And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you!
Mushroom Stroganoff, on our Gypsy Plate… enjoy!
- 2 Tbsp Butter
- 1 small onion, chopped
- 16oz mushrooms, sliced (we used baby bella)
- 3 garlic cloves, finely chopped
- 2 Tbsp flour
- 2 cups vegetable or beef stock
- 1 Tbsp worcestershire sauce
- 1 Tbsp dijon mustard
- 3/4 cup sour cream
- Salt and pepper to taste
- 8oz egg noodles
- Parsley, for garnish
- 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.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 344Total Fat 16gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 5gCholesterol 57mgSodium 433mgCarbohydrates 41gFiber 8gSugar 9gProtein 11g
Nutrition information calculated by Nutritionix.
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