Introduction
Mushroom Stroganoff is a vegetarian twist on the classic beef stroganoff, replacing meat with hearty mushrooms to create a comforting, flavorful dish. Rich with sour cream, onions, garlic, and mushrooms, this dish is perfect served over egg noodles, rice, or mashed potatoes. Its creamy texture and umami-rich flavor make it a satisfying meal for vegetarians and meat-eaters alike.
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 1 lb mixed mushrooms (such as cremini, shiitake, and oyster, sliced)
- 1 tsp smoked paprika
- 1 tsp Dijon mustard
- 1 tbsp all-purpose flour
- 1/2 cup vegetable broth
- 1/2 cup sour cream (or a vegan alternative)
- 1 tbsp Worcestershire sauce (use vegan Worcestershire sauce if needed)
- 1 tsp soy sauce (for umami)
- Salt and pepper (to taste)
- 1/4 cup fresh parsley (chopped, for garnish)
- 1/2 cup white wine (for deglazing, optional)
- Cooked egg noodles, mashed potatoes, or rice (for serving)
Instructions
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Sauté the Vegetables:
- Heat olive oil and butter in a large skillet over medium heat. Add the finely chopped onions and sauté for 5-7 minutes until softened and golden.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
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Cook the Mushrooms:
- Add the sliced mushrooms to the skillet, stirring occasionally. Cook for 8-10 minutes until the mushrooms are soft, browned, and have released their moisture.
- If using white wine, deglaze the pan by adding the wine at this point, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until reduced by half.
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Build the Sauce:
- Stir in the smoked paprika, Dijon mustard, and flour. Cook for 1-2 minutes to allow the flour to absorb the moisture and slightly thicken the mixture.
- Slowly pour in the vegetable broth, stirring constantly to prevent lumps. Let the sauce simmer for 5 minutes to thicken.
- Add the sour cream, Worcestershire sauce, and soy sauce. Stir well to combine, allowing the flavors to meld together. Season with salt and pepper to taste.
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Serve:
- Once the sauce has thickened to your desired consistency, remove from heat. Serve the mushroom stroganoff over cooked egg noodles, rice, or mashed potatoes.
- Garnish with fresh chopped parsley for a burst of color and freshness.
Health Considerations
- Vegetarian and Vegan Options: Mushroom stroganoff can easily be made vegan by using plant-based butter, sour cream, and Worcestershire sauce.
- Rich in Fiber: Mushrooms provide a good source of fiber, helping to promote digestive health.
- Lower Fat Option: For a lighter version, substitute sour cream with low-fat yogurt or a plant-based alternative.
- Sodium Control: Use low-sodium vegetable broth and soy sauce to reduce sodium intake.
Serving Suggestions
- With Noodles: Serve over buttered egg noodles for a traditional stroganoff experience.
- Over Rice: For a gluten-free option, pair the stroganoff with steamed white or brown rice.
- With Mashed Potatoes: Creamy mashed potatoes make an excellent base for this rich, flavorful sauce.
Tips
- Mushroom Variety: Use a mix of mushrooms for a more complex flavor. Cremini, shiitake, and oyster mushrooms work particularly well.
- Deglazing the Pan: Adding white wine when cooking the mushrooms enhances the depth of flavor and helps lift caramelized bits from the pan, adding richness to the sauce.
- Sour Cream Consistency: To avoid curdling, stir in the sour cream at the end and avoid boiling the sauce once it’s added.
- Make It Ahead: Mushroom stroganoff stores well in the fridge for up to 3 days. Reheat gently on the stove to maintain its creamy consistency.
