Mushroom Stroganoff

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…

Stroganoff has been a staple in my family since I was a kid. Beef stroganoff, meatball stroganoff, and simple hamburger stroganoff were always making their way to the dinner table. And, when we felt we should have the occasional meatless night, this meatless stroganoff was always a top pick.

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 turns 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 – These are the star of the dish, so I use a generous 24 ounces. Baby bella (cremini) mushrooms are my first choice. White button mushrooms work well too, or you can mix in shiitake or portobello for even more flavor. Slice them fairly thick so they don’t disappear into the sauce.
• Pasta – Egg pasta is my favorite with stroganoff. If you prefer, skip the pasta altogether and serve the stroganoff over mashed potatoes or rice.
• Olive oil – Just a little for searing the mushrooms. I use regular olive oil here, since the skillet needs to be fairly hot to get that beautiful browning.
• Butter – Once the mushrooms are browned, butter goes into the skillet to cook the onions and build the sauce.
• Onion – A small yellow onion is perfect here. I let it cook until soft and beginning to caramelize, which adds a little natural sweetness and another layer of savory flavor to the sauce. Shallots would also be good if you happen to have some.
• Garlic – I use three a good bit of freshly chopped garlic.
• All-purpose flour – This helps thicken the broth into a silky sauce that coats the mushrooms and noodles. Cook it with the butter and seasonings for a minute or two before adding the liquid. For a gluten-free alternative, you can use a cornstarch slurry instead, adding it to the simmering sauce rather than cooking it with the butter.
• Paprika – Mainly for color.
• Stock – Vegetable stock keeps this dish meatless, while beef stock gives it a flavor closer to traditional beef stroganoff.
• Worcestershire sauce – For a savory depth that works especially well with mushrooms.
• Dijon mustard – One of my favorite ingredients in a good stroganoff sauce. Regular yellow mustard isn’t quite the same, so I recommend sticking with Dijon if possible.
• Sour cream – This gives stroganoff its signature creamy texture and slightly tangy flavor. I use regular full-fat sour cream for the best consistency, but light sour cream works too. Whichever you use, stir it in after turning off the heat to help keep the sauce smooth and prevent curdling.
• Salt and black pepper – Season the mushrooms lightly as they brown, then taste the finished sauce before adding more.
• Fresh parsley – For garnish at the end.

How to Make Mushroom Stroganoff

Cook pasta: Boil pasta in salted water according to directions on package.

Brown mushrooms: Heat a lightly greased skillet over medium high heat. Once hot, add mushrooms in a single layer (you will need to cook them in batches). Sear undisturbed for a few minutes until they brown up on the bottom. Add a little salt. Stir and continue cooking for a few minutes until they have softened up. Remove to a plate, and repeat with remaining mushrooms.

Sauté onion and garlic: Melt butter in the skillet. Add onions and mushrooms and sauté until soft and beginning to caramelize, about 6-8 minutes. Add in garlic and stir for a minute.

Create a roux: Stir in flour and paprika and cook, stirring for another minute or two.

Build the sauce base: Gradually add broth, stirring continuously. Add Worcestershire sauce and Dijon mustard. Simmer for about five minutes.

Make it Stroganoff: Return mushrooms and cook for about a minute. Turn off heat. Fold in sour cream.

Finish the dish: Once the sauce if ready, stir in noodles and garnish with chopped fresh parsley.

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.

Recipe Notes and Tips

• Brown the mushrooms in batches. This is probably my most important tip for this recipe. Mushrooms release quite a bit of moisture as they cook, and if you crowd the skillet, they’ll steam rather than brown. Give them some space and let them develop a nice golden color before stirring. That browning adds so much flavor to the finished stroganoff.
• Don’t stir the mushrooms too soon. Once they hit the hot skillet, leave them alone for a few minutes. This gives them time to develop that beautiful seared surface. I like to add a little salt after they’ve started browning rather than right at the beginning.
• Add the stock gradually. Pour it in a little at a time while stirring, especially at the beginning. This helps the flour blend smoothly into the liquid without forming lumps.
• Turn off the heat before adding sour cream. This is important! Sour cream can separate when exposed to too much heat. I always remove the skillet from the heat before folding it in. You get a much smoother, creamier sauce this way.

How to Make Mushroom Stroganoff Completely Vegetarian

We use 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.

And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for 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
Pasta al Limone
Greek Fasolakia

Recipe Video

Mushroom Stroganoff (Recipe + Video)

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This easy Mushroom Stroganoff is a creamy, comforting meatless dinner that's ready in under 30 minutes. All the cozy goodness of classic stroganoff, without the meat!

5.0 Stars (29 Reviews)

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Ingredients

• 8oz dried pasta (I recommend egg pasta)
• 1 tablespoon olive oil
• 24oz mushrooms, sliced
• 2 tablespoons butter
• 1 small onion, chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons flour
• 1 teaspoon paprika
• 2 cups vegetable or beef stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• ¾ cup sour cream
• salt, to taste
• pepper, to taste
• parsley, for garnish

Instructions

1. Boil pasta in salted water according to directions on package. (Alternately, you can serve this mushroom stroganoff with rice or mashed potatoes)
2. Heat a lightly greased skillet over medium high heat. Once hot, add mushrooms in a single layer (you will need to cook them in batches). Sear undisturbed for a few minutes until they brown up on the bottom. Add a little salt. Stir and continue cooking for a few minutes until they have softened up. Remove to a plate, and repeat with remaining mushrooms.
3. Melt butter in the skillet. Add onions and mushrooms and sauté until soft and beginning to caramelize, about 6-8 minutes.
4. Add in garlic and stir for a minute. Then stir in flour and paprika and cook, stirring for another minute or two.
5. Gradually add broth, stirring continuously. Add Worcestershire sauce and Dijon mustard. Simmer for about five minutes.
6. Return mushrooms and cook for about a minute.
7. Turn off heat. 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 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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This was originally posted February 7, 2022. It has been updated with an improved recipe, images and added video.