Easy Mushroom Stroganoff
Creamy, comforting, and packed with earthy flavor, this Easy Mushroom Stroganoff is the perfect meat-free dinner for busy weeknights. With tender slices of white or cremini mushrooms sautéed to golden perfection and simmered in a rich, velvety sauce infused with paprika, thyme, and a touch of Dijon mustard, this vegetarian stroganoff is as hearty as it is satisfying. The simple recipe comes together in just 35 minutes, including prep and cook time, making it ideal for quick yet indulgent meals. Serve it over a bed of egg noodles or your favorite pasta, and finish with a sprinkle of fresh parsley for a vibrant touch. Whether you’re a long-time fan of mushroom dishes or new to plant-based cooking, this savory stroganoff will win you over with every bite. Perfect for families, budget-friendly, and completely customizable, this dish is your go-to for a cozy dinner at home!
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 500 grams white or cremini mushrooms, sliced
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 0.75 cups sour cream
- 1 teaspoon Dijon mustard
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 300 grams egg noodles or pasta
Instructions
Heat a large skillet over medium heat and add the butter and olive oil. Once melted, add the chopped onion and sauté for 4-5 minutes until translucent.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Toss the mushrooms into the skillet, stirring occasionally, and cook for 8-10 minutes until they release their moisture and turn golden brown.
Sprinkle the paprika and dried thyme over the mushrooms, stir to combine, and let cook for another minute to release their flavors.
Add the all-purpose flour to the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the vegetable broth while stirring to ensure a smooth consistency. Bring the mixture to a gentle simmer and cook for 5-7 minutes until slightly thickened.
Reduce the heat to low and stir in the sour cream and Dijon mustard. Mix well until the sauce becomes creamy and smooth. Season with salt and black pepper to taste.
While the sauce is simmering, cook the egg noodles or pasta according to package instructions. Drain and set aside.
Serve the mushroom stroganoff over the cooked noodles or pasta, and garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3920 mg | 170% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 35.9 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 429 mg | 33% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2968 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
