Creamy Mushroom Stroganoff Recipe in 30 Minutes
This creamy Mushroom Stroganoff is a cozy weeknight dinner that comes together in just 30 minutes. With earthy mushrooms, a tangy sour cream sauce, and fresh herbs, it’s comforting, affordable, and simple enough for beginner home cooks.
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
For the best Mushroom Stroganoff, use a mix of mushrooms for richer flavor. To make it vegan, swap sour cream for cashew cream and butter for olive oil.
Nutrition (per serving, estimated)
Calories: 320
Carbohydrates: 28g
Protein: 8g
Fat: 20g
Saturated Fat: 9g
Cholesterol: 35mg
Sodium: 480mg
Fiber: 3g
Sugar: 4g
Calories: 320
Carbohydrates: 28g
Protein: 8g
Fat: 20g
Saturated Fat: 9g
Cholesterol: 35mg
Sodium: 480mg
Fiber: 3g
Sugar: 4g