Name: Mushroom Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Russian-Inspired
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 lb (450 g) mushrooms, sliced (cremini, button, or mixed); 1 tablespoon all-purpose flour; 1 cup vegetable broth; 1 tablespoon soy sauce; 1 teaspoon Dijon mustard; 1 teaspoon smoked paprika; 1/2 cup sour cream (or Greek yogurt for lighter version); Salt and pepper, to taste; Fresh parsley, chopped (for garnish); Cooked egg noodles, pasta, or rice (for serving)

A rich, creamy, and comforting vegetarian twist on the classic stroganoff. I make it with tender mushrooms, onions, and a luscious sour cream sauce that turns out hearty and satisfying every time. I like to serve it with pasta, rice, or mashed potatoes, depending on what I have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

2 tablespoons butter

1 large onion, finely chopped

1 lb (450 g) mushrooms, sliced (cremini, button, or mixed)

3 garlic cloves, minced

1 tablespoon all-purpose flour

1 cup vegetable broth

1/2 cup sour cream (or Greek yogurt for lighter version)

1 tablespoon soy sauce

1 teaspoon Dijon mustard

Salt and pepper, to taste

1 teaspoon smoked paprika

Fresh parsley, chopped (for garnish)

Cooked egg noodles, pasta, or rice (for serving)

Directions

Heat olive oil and butter in a large skillet over medium heat.

Add onion and garlic, cooking until soft and fragrant.

Stir in the mushrooms and cook until golden and reduced in size.

Sprinkle in flour, stirring well to coat, and cook for 1 minute.

Slowly pour in vegetable broth, soy sauce, mustard, and paprika. Stir and simmer for 5–7 minutes until thickened.

Reduce heat and stir in sour cream. Season with salt and pepper to taste.

Serve hot over egg noodles, pasta, or rice, garnished with fresh parsley.

Servings and timing

This recipe makes 4 servings. Prep time is 10 minutes, cooking time is 20 minutes, for a total of 30 minutes. Each serving contains about 280 kcal (without pasta).

Variations

I sometimes swap the sour cream for Greek yogurt when I want a lighter version. For extra richness, I add a splash of heavy cream. If I want more depth of flavor, I add a splash of white wine while cooking the mushrooms. I also like making it vegan by replacing the butter with olive oil and using dairy-free sour cream.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stove over low heat, adding a splash of vegetable broth or water if the sauce has thickened too much. I avoid microwaving with pasta mixed in, since it tends to dry out.

FAQs

Can I make mushroom stroganoff ahead of time?

Yes, I often make it a day ahead and reheat it. The flavors actually deepen as it sits overnight.

Can I freeze mushroom stroganoff?

I don’t recommend freezing it because the sour cream tends to separate and change texture.

What mushrooms work best for this recipe?

I usually use cremini or button mushrooms, but a mix of mushrooms like shiitake and portobello gives an even richer flavor.

Can I make this vegan?

Yes, I replace the butter with olive oil and use a plant-based sour cream or cashew cream to make it fully vegan.

What should I serve with mushroom stroganoff?

I like it best with egg noodles, but rice, mashed potatoes, or even polenta work wonderfully too.

Conclusion

This mushroom stroganoff is my go-to when I want something creamy, comforting, and ready in under 30 minutes. It’s simple to make, versatile, and satisfying, whether I’m cooking for myself or serving family dinner. With just a few pantry staples and fresh mushrooms, I can always count on this dish to be a cozy favorite.

Mushroom Stroganoff