Name: Savory Mushroom Stroganoff.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 2 tablespoons olive oil (or vegan butter); 1 medium onion, finely chopped; 2 cloves garlic, minced; 10 oz mushrooms, sliced (use a mix of your favorites); 1 teaspoon dried thyme; 1 teaspoon smoked paprika (optional); 1 cup vegetable broth; 1 tablespoon flour (for thickening); 1/2 cup sour cream (or plant-based alternative); Salt and pepper, to taste; 8 oz pasta (egg noodles, fettuccine, etc.); Fresh parsley for garnish

This Savory Mushroom Stroganoff is a creamy, flavorful dish made with sautéed mushrooms, garlic, onions, and a rich sour cream sauce. Paired with your favorite pasta, it’s a satisfying, plant-based alternative to the classic beef stroganoff, perfect for any dinner occasion. The earthy mushrooms and silky sauce create a comforting meal.

Recipe Tips and Tricks:

Use a mix of mushrooms for added depth of flavor. Try cremini, shiitake, and portobello for variety.
For extra richness, add a tablespoon of vegan butter or olive oil to the sauce.
Stir in a splash of white wine for a subtle acidity.
If you prefer a thicker sauce, allow it to simmer a bit longer.
Don’t forget to season generously with salt and pepper to bring out the natural umami in the mushrooms.

Why You’ll Love This Recipe:

This Mushroom Stroganoff is a great option for those seeking a hearty, meatless dinner. It’s incredibly creamy, thanks to the combination of sour cream and vegetable broth, while the mushrooms provide a satisfying meaty texture. The savory sauce coats the pasta perfectly, making it a comforting, one-pot meal that everyone will love. Plus, it’s quick to make, and leftovers taste even better the next day!

Yield: Serves 4

Savory Mushroom Stroganoff.

A creamy, comforting Mushroom Stroganoff, perfect for dinner and meatless nights. Savory, flavorful, and easy to make.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 tablespoons olive oil (or vegan butter)
1 medium onion, finely chopped
2 cloves garlic, minced
10 oz mushrooms, sliced (use a mix of your favorites)
1 teaspoon dried thyme
1 teaspoon smoked paprika (optional)
1 cup vegetable broth
1 tablespoon flour (for thickening)
1/2 cup sour cream (or plant-based alternative)
Salt and pepper, to taste
8 oz pasta (egg noodles, fettuccine, etc.)
Fresh parsley for garnish

Instructions

Prepare the Pasta: Start by boiling water for the pasta. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Sauté the Vegetables: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
Cook the Mushrooms: Add the sliced mushrooms to the skillet and sauté for about 5-7 minutes, until they release their moisture and become golden brown. Stir occasionally to ensure even cooking.
Add Seasonings: Sprinkle the thyme and paprika (if using) over the mushrooms. Stir to combine, allowing the herbs to release their flavors.
Make the Sauce: Stir in the flour and cook for 1-2 minutes to remove the raw taste. Gradually add the vegetable broth, stirring constantly to avoid lumps. Let the sauce simmer for 5 minutes until it thickens.
Finish the Sauce: Lower the heat and stir in the sour cream, mixing until the sauce becomes creamy and smooth. Season with salt and pepper to taste.
Combine with Pasta: Add the cooked pasta to the skillet, tossing gently to coat it with the mushroom sauce. Cook for an additional 2-3 minutes to let everything come together.
Serve: Garnish with fresh parsley before serving.

Notes

If you're using dried mushrooms, rehydrate them before cooking and use the soaking liquid in place of some or all of the vegetable broth for added depth. For a richer taste, you can add a splash of white wine before adding the broth.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 252Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 17mgSodium 254mgCarbohydrates 28gFiber 3gSugar 4gProtein 6g

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

Ingredients Notes:

Mushrooms: The mushrooms are the star of this dish, so choose fresh, high-quality mushrooms. Different types bring varying textures and flavors to the dish.
Sour Cream: If you’re looking for a dairy-free version, use coconut cream or a vegan sour cream alternative.
Vegetable Broth: For a deeper flavor, you can also use mushroom broth or add a splash of soy sauce to enhance the umami.
Pasta: You can use any pasta for this recipe. Egg noodles are the classic choice, but fettuccine, penne, or even rice work wonderfully as well.

Variations and Substitutions:

Vegan Option: Use plant-based sour cream and replace any butter with olive oil or vegan butter.
Additional Protein: Add plant-based protein such as tofu or tempeh for more substance.
Flavor Add-ins: A dash of smoked paprika or a few sprigs of fresh thyme can add extra depth of flavor.
Spiciness: For a spicy kick, add red pepper flakes or a small diced chili pepper.

Storage Options:

Leftover stroganoff can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over low heat, adding a bit more vegetable broth or water if the sauce has thickened too much. It can also be frozen for up to 1 month, but note that the sauce may separate upon thawing. Stir well before serving.