There’s something about this warm, creamy mushroom stroganoff that hits the spot when I need a comforting meal fast. The earthy mushrooms mixed with smoky paprika and a rich, tangy sauce come together in no time, making it perfect for busy nights. It’s one of those dishes that feels like it took hours, but really, it’s just 30 minutes of easy cooking. Whether it’s served over noodles, mashed potatoes, or rice, this stroganoff always brings that cozy, satisfying feeling everyone loves.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
- Big flavors without the meat. Skip the beef, this vegetarian dish is savory, hearty, and packed with protein while being vegetarian.
- Quick and easy recipe. With only minimal prep, you’ll have this dish ready in under 30 minutes.
- Satisfying comfort food. It’s a warm and cozy meal, perfect for chilly weather or when you’re craving for something indulgent.
📋 Ingredients and notes
To make this mushroom stroganoff recipe, you’ll need a mix of mushrooms, vegetable broth, all-purpose flour, olive oil, Dijon mustard, an onion, garlic cloves, sour cream, Worcestershire sauce, lemon juice, fresh parsley, smoked paprika, Italian seasoning, salt, and black pepper.
Variations & Substitutions
- Mushrooms. Use a mix of mushrooms like cremini mushrooms, shiitake mushrooms, and white button mushrooms for a richer flavor profile. You can also add oyster mushrooms.
- Vegetable broth. Use a low-sodium broth or make your own at home.
- Olive oil. You can also use unsalted butter if you want a creamier stroganoff sauce.
- All-purpose flour. Use a 1:1 gluten-free flour blend if needed. You can also use cornstarch tp thicken the sauce.
- Sour cream. Use full-fat sour cream for a richer and creamier sauce; low-fat versions may separate more easily. You can also use plain Greek yogurt for a healthier alternative, but make sure to add it off the heat to avoid curdling.
- Dijon mustard. Swap it with whole-grain mustard or yellow mustard.
- Worcestershire sauce. You can also use soy sauce or tamari.
- Garlic and onion. For sauteing. Use fresh garlic and onion for the best flavor.
- Seasonings. I used Italian seasoning, smoked paprika, salt, and pepper to season the mushrooms.
- Fresh parsley. Swap it with other herbs like fresh thyme or oregano.
Make vegan mushroom stroganoff
Making this recipe vegan is super easy: simply swap the sour cream for a plant-based version or use coconut cream for a rich alternative. You’ll also want to use a vegan Worcestershire sauce (or substitute with soy sauce or tamari) to keep the flavors bold without any animal products. Everything else stays the same, so you’ll still get that creamy, smoky, and hearty stroganoff without the dairy!
📖 How to make this mushroom stroganoff recipe
Step 1:
In a large heavy bottomed pan or deep pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
Step 2:
Add the sliced mushrooms to the pan and cook, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes.
Step 3:
Stir in the smoked paprika, Italian seasoning, salt, and pepper. Cook for 1-2 minutes until fragrant.
Step 4:
Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste. Gradually add the vegetable broth, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce thickens about 3 minutes.
Step 5:
Stir in the Dijon mustard and Worcestershire sauce. Reduce the heat to low and add the sour cream. Stir until well combined and heated through, but do not let it boil.
Step 6:
Stir in the lemon juice and chopped parsley. Taste and adjust the seasoning with more salt and pepper if needed.
Step 7:
Serve the stroganoff over rice, noodles or mashed potatoes. Garnish with additional parsley if desired.
Shruthi’s Top Tip
Deglaze the pan with a splash of white wine before adding the vegetable broth. This adds an extra layer of flavor to the sauce.
- Ensure your pan is hot before adding the mushrooms to achieve a good sear and prevent them from becoming soggy.
- Slice mushrooms uniformly to ensure even cooking and prevent some pieces from being over or undercooked.
- Whisk the flour with a small amount of cold broth before adding it to the mushrooms to avoid clumps and create a smoother sauce.
- Temper the sour cream by mixing it with a bit of the hot sauce first, then gradually stir it into the pan to prevent curdling. Avoid boiling the sauce after adding sour cream to prevent it from curdling and maintain a smooth texture.
👩🏽🍳 Troubleshooting FAQs
Avoid boiling the sauce after adding sour cream. Instead, keep the heat low and stir continuously until the sour cream is fully incorporated and the mixture is heated through.
Gradually add more vegetable broth or a splash of milk until the desired consistency is achieved. Stir constantly to maintain a smooth texture.
Yes, replace the sour cream with a dairy-free alternative like cashew cream or coconut yogurt, and ensure your Worcestershire sauce is vegan-friendly.
Try adding a dash of soy sauce or tamari for umami richness, or a teaspoon of nutritional yeast for a cheesy, savory boost.
🍴 How to serve mushroom stroganoff
Serve mushroom stroganoff over rice, egg noodles, pasta, mashed potatoes, or even polenta for a satisfying main dish. You can also pair it with roasted vegetables, crusty bread, or dinner rolls.
🍴Storage and reheating suggestions
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze it for 3 months.
To reheat, place it on the stovetop over medium heat for 3-4 minutes or until completely heated through.
🍴 More mushroom recipes
If you like this recipe, check out my other vegetarian mushroom recipes:
Leek and Mushroom Pasta
Easy Mushroom Wellington (Vegan)
Mushroom Barley Soup
Easy Mushroom Ragù (Vegan)
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Mushroom Stroganoff
Equipment
- 1 heavy bottomed pan
Ingredients
- 3 tablespoons olive oil
- 1 onion, large, finely chopped
- 3 cloves garlic, minced
- 1 pound mixed mushrooms, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 ½ cups vegetable broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 1 tablespoon lemon juice
- ¼ cup chopped fresh parsley
Instructions
- In a large heavy bottomed pan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Add the sliced mushrooms to the pan and cook, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes.
- Stir in the smoked paprika, Italian seasoning, salt, and pepper. Cook for 1-2 minutes until fragrant.
- Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste. Gradually add the vegetable broth, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce thickens, about 3 minutes.
- Stir in the Dijon mustard and Worcestershire sauce. Reduce the heat to low and add the sour cream. Stir until well combined and heated through, but do not let it boil.
- Stir in the lemon juice and chopped parsley. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve the stroganoff over rice, noodles or mashed potatoes. Garnish with additional parsley if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
