Mushroom Stroganoff
Creamy, comforting, and packed with earthy flavors, this Mushroom Stroganoff is a vegetarian twist on the classic Russian dish, perfect for weeknight dinners or special occasions. Made with tender cremini mushrooms sautéed with garlic and onions, this dish is infused with the warmth of paprika and thyme before being simmered in a luscious sauce of vegetable broth, Dijon mustard, and heavy or coconut cream. A touch of soy sauce adds depth, while a cornstarch slurry ensures the perfect velvety texture. Served over your choice of pasta, rice, or mashed potatoes and garnished with fresh parsley, this one-pan recipe is as easy to make as it is delicious. Whether you’re looking for a hearty meatless meal or a family-friendly dinner idea, this Mushroom Stroganoff delivers indulgent comfort in just 40 minutes.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 large Garlic cloves, minced
- 500 grams Cremini mushrooms, sliced
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1.5 cups Vegetable broth
- 0.5 cup Dry white wine (optional, substitute with more broth if omitted)
- 1 tablespoon Dijon mustard
- 1 tablespoon Soy sauce or tamari
- 0.75 cup Heavy cream or coconut cream
- 2 teaspoons Cornstarch
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
- 4 servings Cooked pasta, rice, or mashed potatoes (for serving)
Instructions
Heat the butter and olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms to the pan and cook for about 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Sprinkle the paprika and dried thyme over the mushrooms and stir to combine.
Pour in the vegetable broth and white wine (if using), scraping the bottom of the pan to deglaze. Bring to a simmer.
Stir in the Dijon mustard and soy sauce (or tamari), ensuring everything is mixed well.
Reduce the heat to low and stir in the heavy cream or coconut cream. Let the mixture simmer gently for 5-7 minutes to thicken slightly.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
Slowly pour the cornstarch slurry into the stroganoff, stirring constantly. Cook for another 2-3 minutes until the sauce thickens to your desired consistency.
Season with salt and black pepper to taste.
Remove from heat and stir in the chopped parsley for a fresh finish.
Serve hot over cooked pasta, rice, or mashed potatoes. Enjoy!
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 619 mg | 27% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.9 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 785 mg | 17% | |
*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.
