Savory Mushroom Stroganoff
Easy Mushroom Stroganoff is one of those comforting dishes that effortlessly delivers flavor and richness. I first stumbled upon this recipe during a chilly evening when I craved something hearty but didn’t want to spend hours in the kitchen. The combination of earthy mushrooms, creamy sauce, and fragrant herbs creates a symphony of flavors that is simply irresistible. Whether you’re preparing a weeknight dinner or a cozy meal for friends, this quick and satisfying dish will impress anyone lucky enough to be at your table.
Why you’ll love this dish
There are countless reasons to fall in love with Easy Mushroom Stroganoff. It’s a perfect marriage of flavors and textures that come together in just about 30 minutes. If you’re looking for a budget-friendly, meatless option that your whole family will adore, this recipe is your answer. The earthy umami from the mushrooms and the creamy sour cream sauce create a rich, satisfying dish that feels indulgent without breaking the bank.
“This is my go-to comfort food! It’s simple, quick, and absolutely delicious. My kids love it over egg noodles!”
How this recipe comes together
Creating this delightful stroganoff is a breeze. The process is straightforward:
- Sauté the shallots and mushrooms until they’re beautifully caramelized.
- Whisk together a flavorful slurry with vegetable stock and flour.
- Combine everything and finish it off with creamy goodness from sour cream.
It sounds simple, right? Let’s gather our ingredients!
What you’ll need
To make this amazing dish, here’s what you’ll need:
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter
- 1/2 cup thinly sliced shallots (about 1 large)
- 1 lb. fresh mushrooms, thinly sliced (you can use any combination of baby bella, shiitakes, oyster, or white)
- 1 1/2 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
- 1/2 cup full-fat sour cream
- 2 Tbsp. fresh chopped parsley
- Fresh ground black pepper, to taste
Feel free to swap out fresh herbs or utilize low-fat sour cream if you prefer a lighter version.
Step-by-step instructions
- Begin by heating olive oil and butter in a large sauté pan over medium heat.
- Add the thinly sliced shallots and cook them until they’re softened, about 2-3 minutes.
- Toss in the sliced mushrooms and allow them to cook until tender, which takes about 8-10 minutes. Stir occasionally for even cooking.
- While the mushrooms cook, whisk together the vegetable stock and flour in a separate bowl to create a slurry. Set it aside.
- Once the mushrooms are tender, stir in the minced garlic and fresh thyme. Cook while stirring for about a minute until you smell that gorgeous aroma.
- Pour in the slurry mix, along with the kosher salt, paprika, Worcestershire sauce, and black pepper. Lower the heat to medium-low and let it simmer uncovered for 3-5 minutes.
- Once removed from heat, stir in the sour cream and chopped parsley, ensuring it’s well mixed.
- Serve it hot over cooked egg noodles for the best experience.
Best ways to enjoy it
When it comes to serving Easy Mushroom Stroganoff, the choices are delightful! A bed of tender egg noodles is traditional, but you might also consider serving it over rice or mashed potatoes for a comforting twist. Garnish with extra chopped parsley or a sprinkle of grated Parmesan cheese for an elevated presentation. It pairs beautifully with a crisp green salad or steamed veggies to balance out the richness of the stroganoff.
Storage and reheating tips
Leftovers can be a beautiful thing! To store, allow the stroganoff to cool completely before transferring it into an airtight container. It’ll keep well in the refrigerator for about 3-4 days. For reheating, simply warm it on the stovetop over low heat, adding a splash of vegetable stock to keep the sauce creamy. You can freeze leftovers too, but be mindful that the texture of sour cream might slightly change once thawed.
Helpful cooking tips
Here are a few tips to ensure your stroganoff turns out perfectly every time:
- Always slice mushrooms evenly; this helps them cook uniformly.
- Don’t skip the garlic and thyme—they add depth of flavor!
- If you want to boost the umami factor, consider adding a splash of soy sauce or a sprinkle of nutritional yeast for a cheesy flare.
Creative twists
Looking for a twist on this classic dish? You can add protein by sautéing some cooked lentils or chickpeas along with the mushrooms. For a spicy kick, throw in a pinch of red pepper flakes. Vegan? Simply replace the sour cream with a plant-based alternative, and use vegetable broth without any animal products. The possibilities are endless!
Your questions answered
-
How long does it take to make Easy Mushroom Stroganoff?
This recipe takes about 30 minutes from start to finish! -
Can I substitute other proteins in this dish?
Absolutely! Chicken or beef can be sautéed alongside the mushrooms if you prefer meat. -
How do I make this dish gluten-free?
Swap the all-purpose flour for a gluten-free flour blend and serve over gluten-free pasta. -
Can I freeze this stroganoff?
Yes, but be aware that the consistency of the sour cream might differ once thawed. -
What can I serve with mushroom stroganoff?
A fresh green salad, roasted vegetables, or garlic bread can make excellent accompaniments.
Dive into the comfort of Easy Mushroom Stroganoff, and create a delicious meal that brings warmth to your dining table. Enjoy every bite!
Easy Mushroom Stroganoff
Ingredients
Main Ingredients
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter
- 1/2 cup thinly sliced shallots (about 1 large)
- 1 lb. fresh mushrooms, thinly sliced (any combination of baby bella, shiitakes, oyster, or white)
- 1 1/2 cups vegetable stock
- 3 Tbsp. all-purpose flour
- 4 cloves garlic, minced
- 2 tsp. fresh thyme
- 1 tsp. kosher salt
- 1 tsp. paprika
- 1 Tbsp. Worcestershire sauce
- 1/2 cup full-fat sour cream
- 2 Tbsp. fresh chopped parsley
- Fresh ground black pepper, to taste
Instructions
Cooking
- Begin by heating olive oil and butter in a large sauté pan over medium heat.
- Add the thinly sliced shallots and cook them until they’re softened, about 2-3 minutes.
- Toss in the sliced mushrooms and allow them to cook until tender, which takes about 8-10 minutes. Stir occasionally for even cooking.
- While the mushrooms cook, whisk together the vegetable stock and flour in a separate bowl to create a slurry. Set it aside.
- Once the mushrooms are tender, stir in the minced garlic and fresh thyme. Cook while stirring for about a minute until you smell that gorgeous aroma.
- Pour in the slurry mix, along with the kosher salt, paprika, Worcestershire sauce, and black pepper. Lower the heat to medium-low and let it simmer uncovered for 3-5 minutes.
- Once removed from heat, stir in the sour cream and chopped parsley, ensuring it’s well mixed.
- Serve it hot over cooked egg noodles for the best experience.
