There’s nothing quite like a bowl of creamy Mushroom Stroganoff on a cozy evening. The earthy mushrooms, silky sour cream sauce, and tender noodles come together in the most comforting way. Stroganoff began as a Russian classic but has since evolved into countless versions worldwide. This vegetarian spin is hearty enough to satisfy everyone at the table, whether or not they usually skip meat. I remember making this dish for the first time on a rainy night—it felt like a warm hug in a bowl. The best part? It’s simple, beginner-friendly, and ready in under 30 minutes.
Why You’ll Love This Recipe
You’ll want to keep this Mushroom Stroganoff recipe on repeat because:
- Rich and flavorful: A mix of mushrooms, shallots, and thyme makes every bite savory and comforting.
- Quick to make: Ready in about 30 minutes, perfect for weeknights.
- Budget-friendly: Mushrooms and pantry staples make this affordable comfort food.
- Versatile: Serve it over egg noodles, mashed potatoes, or rice—it’s a dish that adapts to your cravings.
The Story Behind Mushroom Stroganoff
The roots of Mushroom Stroganoff are tied to its meaty predecessor, Beef Stroganoff. Here are some fun facts:
- The original Stroganoff was created in 19th-century Russia and named after the Stroganov family.
- Traditionally, it used beef with sour cream sauce, a common Russian pairing.
- Mushroom Stroganoff gained popularity in the mid-20th century as vegetarian cooking became mainstream.
- Today, it’s a global comfort food, loved by vegetarians and meat-eaters alike.
Key Ingredients in Mushroom Stroganoff
- Olive oil & butter – A flavorful base that balances richness with smooth texture.
- Shallots – Mildly sweet and savory, adding depth to the sauce.
- Mushrooms – Baby bella, shiitake, oyster, or white mushrooms bring earthy, meaty flavor.
- Vegetable stock & flour – Combined as a slurry, they thicken the sauce into a velvety consistency.
- Garlic & thyme – Aromatic and fresh, perfect for layering flavor.
- Paprika & Worcestershire sauce – Add smokiness and tangy umami.
- Sour cream – Gives the sauce its signature creaminess and tang.
- Parsley & black pepper – Fresh finishing touches that brighten the dish.
How to Make Mushroom Stroganoff
Here’s a step-by-step guide to cooking the best Mushroom Stroganoff:
- Sauté the aromatics: Heat olive oil and butter in a large sauté pan over medium heat. Add thinly sliced shallots and cook 2–3 minutes until softened.
- Cook the mushrooms: Stir in sliced mushrooms. Cook 8–10 minutes, stirring occasionally, until tender and golden.
- Make a slurry: Whisk vegetable stock and flour together in a small bowl until smooth. Set aside.
- Add flavor: Stir garlic and thyme into the pan. Cook for about 1 minute, just until fragrant.
- Build the sauce: Pour in the slurry, then add salt, paprika, Worcestershire sauce, and a few cracks of black pepper. Reduce heat to medium-low and simmer uncovered for 3–5 minutes until the sauce thickens.
- Finish with creaminess: Remove the pan from the heat. Stir in sour cream and chopped parsley until smooth.
- Serve it up: Spoon the stroganoff over cooked egg noodles and garnish with extra parsley if desired.
Mushroom Stroganoff Tips and Twists
Make this recipe your own with these helpful tips and variations:
Tips
- Use a mix of mushroom varieties for deeper flavor.
- Don’t skip browning the mushrooms—this builds a richer sauce.
- Keep the heat low when adding sour cream to prevent curdling.
- Add extra broth if you prefer a looser sauce.
- Taste and adjust seasoning right before serving.
Variations
- Vegan version: Swap sour cream for cashew cream and butter for olive oil.
- Protein boost: Stir in chickpeas or lentils for added substance.
- Greens: Toss in spinach or kale during the last few minutes of cooking.
Storage, Reheating, and Make-Ahead Tips
You can enjoy Mushroom Stroganoff beyond the first serving with a little planning:
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stove over low heat with a splash of broth or water to loosen the sauce.
- Make-Ahead: Prepare the sauce a day ahead without sour cream, then stir it in just before serving for best texture.
Serving Suggestions
Pair your Mushroom Stroganoff with sides that balance its creamy, savory flavors:
- Over buttered egg noodles for a classic presentation.
- With mashed potatoes for hearty comfort food.
- Alongside a crisp cucumber tomato salad for freshness.
- With crusty bread or rosemary garlic bread to soak up extra sauce.
- Paired with a glass of dry white wine, like Sauvignon Blanc.
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt works well, but the flavor will be slightly tangier.
Do I need to use shallots?
Shallots add subtle sweetness, but onions are a fine substitute.
What mushrooms are best?
A mix of baby bella, shiitake, and oyster creates the best depth of flavor.
Is Mushroom Stroganoff gluten-free?
Swap all-purpose flour for cornstarch or gluten-free flour to make it gluten-friendly.
Can I double the recipe?
Yes, easily scale up the ingredients using the 2x or 3x measurements.
Enjoy Your Mushroom Stroganoff
With its creamy sauce, earthy mushrooms, and comforting flavor, Mushroom Stroganoff is the kind of dish you’ll want to make again and again. It’s budget-friendly, adaptable, and absolutely satisfying. Whether you serve it over noodles, rice, or potatoes, every bite feels like pure comfort. Don’t be surprised if it becomes one of your go-to weeknight meals—it’s just that good.
Explore More Recipes
Pair your Mushroom Stroganoff with these tasty sides and dishes from Abby’s Recipes:
- Rustic No-Knead Rosemary Garlic Bread – perfect for soaking up every bit of sauce.
- Roasted Broccoli and Carrots – an easy veggie side to balance the creaminess.
- Cucumber Tomato Salad – light, refreshing, and a great contrast to the richness.
- Slow Cooker Tuscan Chicken Meatballs with Gnocchi – another comforting dish for when you want variety on your table.
With these recipes, you can create a well-rounded meal that’s both cozy and delicious.
Creamy Mushroom Stroganoff Recipe in 30 Minutes
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- ½ cup shallots thinly sliced (about 1 large)
- 1 lb fresh mushrooms thinly sliced (baby bella, shiitake, oyster, or white)
- 1 ½ cups vegetable stock
- 3 Tbsp all-purpose flour
- 4 garlic cloves minced
- 2 tsp fresh thyme
- 1 tsp kosher salt
- 1 tsp paprika
- 1 Tbsp Worcestershire sauce
- Fresh ground black pepper to taste
- ½ cup full-fat sour cream
- 2 Tbsp fresh chopped parsley
- Cooked egg noodles for serving
Instructions
- Heat olive oil and butter in a large sauté pan over medium heat.
- Add shallots and cook 2–3 minutes until softened, stirring occasionally.
- Stir in mushrooms and cook 8–10 minutes until tender and golden.
- In a small bowl, whisk vegetable stock and flour into a slurry.
- Add garlic and thyme to the pan, cooking about 1 minute until fragrant.
- Stir in the slurry, salt, paprika, Worcestershire sauce, and black pepper. Simmer 3–5 minutes until thickened.
- Remove from heat and stir in sour cream and parsley.
- Serve over cooked egg noodles and garnish with extra parsley.
Notes
Calories: 320
Carbohydrates: 28g
Protein: 8g
Fat: 20g
Saturated Fat: 9g
Cholesterol: 35mg
Sodium: 480mg
Fiber: 3g
Sugar: 4g