Easy Mushroom Stroganoff
A comforting and creamy mushroom stroganoff that comes together in just 30 minutes, perfect for a hearty weeknight dinner.
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.
Notes
Leftovers can be stored for about 3-4 days in an airtight container. For reheating, warm it on the stovetop over low heat, adding a splash of vegetable stock if necessary.