Why You’ll Love This Recipe
Easy Mushroom Stroganoff is a rich, creamy, and satisfying meatless dish that’s perfect for cozy dinners. Made with sautéed mushrooms, onions, garlic, and a tangy sour cream sauce, this comforting classic is served over egg noodles or rice. It’s quick to prepare, full of umami flavor, and ideal for vegetarians or anyone craving a hearty, easy meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
butter or olive oilonion (diced)garlic (minced)cremini or white mushrooms (sliced)flourvegetable broth or stocksoy sauce or tamariDijon mustardsour creampaprikasalt and pepperegg noodles, rice, or mashed potatoes (for serving)fresh parsley (for garnish)
directions
Cook egg noodles or rice according to package instructions and set aside.
In a large skillet, heat butter or oil over medium heat. Add onion and cook until soft.
Add garlic and sliced mushrooms. Cook until mushrooms are browned and have released their moisture.
Sprinkle flour over the mushroom mixture and stir to coat evenly.
Slowly pour in vegetable broth while stirring to prevent lumps.
Add soy sauce, Dijon mustard, paprika, salt, and pepper. Simmer for 5–7 minutes until thickened.
Remove from heat and stir in sour cream until smooth.
Serve hot over noodles or rice and garnish with fresh parsley.
Servings and timing
This recipe yields 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
Add a splash of white wine with the broth for added depth.
Use Greek yogurt instead of sour cream for a lighter version.
Add spinach or peas for extra veggies.
Use gluten-free flour and tamari for a gluten-free option.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet or microwave, adding a splash of broth if needed.
Not ideal for freezing due to dairy, but can be frozen without sour cream and stirred in after reheating.
FAQs
Can I use any mushrooms?
Yes, cremini, white, or baby bella mushrooms all work well.
Is this dish vegan?
Use plant-based butter, broth, and sour cream or cashew cream to make it vegan.
Can I make it ahead?
Yes, store the sauce and noodles separately and combine when ready to serve.
What can I serve it with?
Traditionally served over egg noodles, but rice, quinoa, or mashed potatoes work too.
Why did my sauce curdle?
Add sour cream off the heat and stir well to keep it smooth.
Can I use canned mushrooms?
Fresh is best, but canned mushrooms can work if well-drained and sautéed briefly.
Can I add protein?
Yes, try adding lentils, tofu, or seitan for more protein.
How can I make it spicy?
Add crushed red pepper flakes or a dash of hot sauce.
What’s the best thickener?
Flour works well, but cornstarch can be used for a gluten-free option.
Can I double the recipe?
Yes, just use a larger skillet or pot and adjust cook time slightly.
Conclusion
Easy Mushroom Stroganoff is a creamy, comforting classic that’s simple to make and packed with flavor. Whether served over noodles or rice, it’s a budget-friendly, vegetarian dish that proves meatless meals can be just as hearty and delicious.
Print
Easy Mushroom Stroganoff
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-American
- Diet: Vegetarian
Description
Easy Mushroom Stroganoff is a creamy, savory vegetarian take on the classic Russian dish. Loaded with tender mushrooms, onions, and a rich sour cream sauce, it’s perfect served over pasta, rice, or mashed potatoes.
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 16 oz mushrooms (cremini or white), sliced
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp all-purpose flour
- 1 1/2 cups vegetable broth
- 1 tbsp soy sauce
- 1/2 cup sour cream
- 8 oz egg noodles or pasta of choice, cooked
- Fresh parsley, chopped (for garnish)
Instructions
- Cook noodles or pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat.
- Add onions and cook until soft, about 4–5 minutes. Stir in garlic and cook for 1 minute.
- Add mushrooms, thyme, paprika, salt, and pepper. Cook until mushrooms release their juices and begin to brown, about 8–10 minutes.
- Sprinkle flour over the mushrooms and stir to coat evenly. Cook for 1–2 minutes.
- Gradually stir in vegetable broth and soy sauce. Bring to a simmer and cook until thickened, about 5 minutes.
- Reduce heat to low and stir in sour cream. Do not boil after adding sour cream.
- Add cooked noodles and toss to coat in the sauce.
- Garnish with chopped parsley and serve warm.
Notes
- Use Greek yogurt instead of sour cream for a lighter version.
- Substitute gluten-free flour and pasta to make it gluten-free.
- Great with a side of steamed green beans or a simple salad.