Description
A rich, creamy, and comforting vegetarian twist on classic stroganoff made with mushrooms, onions, and a luscious sour cream sauce. Ready in just 30 minutes, it’s perfect for weeknight dinners and can be served with noodles, rice, or mashed potatoes.
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)
Instructions
- 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.
Notes
Use Greek yogurt instead of sour cream for a lighter version.
Add a splash of white wine while cooking mushrooms for extra flavor.
To make it vegan, use olive oil and dairy-free sour cream.
Store leftovers in the fridge for up to 3 days and reheat gently on the stove.
Avoid freezing as the sour cream may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-Inspired
Nutrition
- Serving Size: 1 serving (without pasta)
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg
