Mushroom Stroganoff

This Mushroom Stroganoff is a creamy, savory vegetarian dish with tender mushrooms in a rich, tangy sour cream sauce. Perfect over noodles or rice, it’s a comforting, gluten-free optional meal ready in under 30 minutes.

Why You’ll Love This Recipe

This Mushroom Stroganoff is a vegetarian twist on a classic comfort dish, delivering rich, creamy flavors without the meat. Earthy mushrooms soak up a velvety, tangy sauce made with sour cream, garlic, and a hint of mustard, creating a cozy meal that’s both satisfying and quick to prepare. Ready in under 30 minutes, it’s perfect for busy weeknights, family dinners, or impressing guests with its gourmet feel. Naturally adaptable for gluten-free or vegan diets, this dish pairs beautifully with noodles, rice, or mashed potatoes. Its bold umami and creamy texture make it a crowd-pleaser, with leftovers that reheat wonderfully for a delicious, hassle-free meal.

Recipe Tips and Tricks

• Sauté Mushrooms Well: Cook until golden to enhance umami and avoid watery sauce.
• Use Full-Fat Sour Cream: Prevents curdling and ensures creamy richness.
• Deglaze with Wine: Adds depth; broth works if avoiding alcohol.
• Don’t Overcook Sauce: Heat gently after adding sour cream to maintain texture.
• Taste and Adjust: Balance salt, mustard, or lemon for perfect flavor.
• Slice Mushrooms Evenly: Uniform pieces ensure consistent cooking and texture.
• Serve Immediately: Keeps sauce creamy and noodles from getting soggy.
• Thicken if Needed: Add a cornstarch slurry for thicker consistency.

Yield: 4 Servings

Mushroom Stroganoff

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Creamy vegetarian stroganoff with savory mushrooms, perfect over noodles.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

• ¼ cup dry white wine (optional)
• ¾ cup full-fat sour cream
• 1 cup low-sodium vegetable broth
• 1 lb cremini or button mushrooms, sliced
• 1 small onion, diced
• 1 tsp Dijon mustard
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp unsalted butter
• 8 oz wide egg noodles
• Salt and pepper to taste

Instructions

1. Cook Noodles: Boil egg noodles in salted water until al dente; drain and set aside.
2. Prep Mushrooms: Clean mushrooms with a damp cloth; slice thinly for even cooking.
3. Sauté Aromatics: Melt butter in a large skillet; cook onion and garlic 3-4 minutes until soft.
4. Cook Mushrooms: Add mushrooms; sauté 6-8 minutes until golden and moisture evaporates.
5. Deglaze (Optional): Pour in white wine; stir 1 minute until mostly evaporated.
6. Add Broth: Stir in vegetable broth and Dijon mustard; simmer 3-4 minutes to meld flavors.
7. Add Sour Cream: Lower heat; stir in sour cream gently until smooth, avoiding curdling.
8. Season: Taste and adjust with salt, pepper, or more mustard for tangy balance.
9. Toss with Noodles: Combine noodles with sauce in skillet; toss to coat evenly.
10. Serve: Garnish with parsley; serve warm with a side salad for a cozy meal.

Notes

• Use a wide skillet for even mushroom cooking and sauce reduction.
• Keep heat low when adding sour cream to prevent separation.
• Leftovers are great over rice or as a casserole base.
• Store sauce separately to maintain noodle texture.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 206Total Fat 13gSaturated Fat 7gUnsaturated Fat 6gCholesterol 47mgSodium 5868mgCarbohydrates 18gFiber 2gSugar 2gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Mushrooms (1 lb): Cremini or button for umami; mixed varieties for depth.
• Sour Cream (¾ cup): Full-fat for richness; Greek yogurt for lighter option.
• Egg Noodles (8 oz): Wide for sauce cling; pasta or rice as alternatives.
• Vegetable Broth (1 cup): Low-sodium for control; enhances savory base.
• Onion (1 small, diced): Yellow for sweetness; shallots for milder flavor.
• Garlic (2 cloves, minced): Fresh for bold aroma; powder as substitute.
• Butter (2 tbsp): Unsalted for sautéing; olive oil for lighter option.
• Dijon Mustard (1 tsp): Adds tangy depth; yellow mustard as backup.
• White Wine (¼ cup, optional): Dry for flavor; broth if alcohol-free.
• Parsley (2 tbsp, chopped): Fresh garnish for color and freshness.

Variations and Substitutions

• Vegan: Use vegan sour cream and butter; swap noodles for rice.
• Gluten-Free: Use gluten-free noodles or serve over mashed potatoes.
• Mushroom Mix: Try shiitake, oyster, or portobello for varied flavor.
• Protein Boost: Add tofu, chicken, or beef strips for heartiness.
• Spicy Kick: Add ¼ tsp red pepper flakes or cayenne.
• Creamy Twist: Swap half sour cream for heavy cream or cream cheese.
• Herb Swap: Use thyme or dill instead of parsley.
• Low-Fat: Use Greek yogurt or low-fat sour cream.

Storage Options

• Refrigerator: Store sauce and noodles separately up to 3 days.
• Freezer: Freeze sauce only up to 2 months; thaw overnight.
• Reheating: Warm sauce on stove with splash of broth; microwave gently.

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Until you can read, Mushroom Spinach Stuffed Chicken Breast