Mushroom Stroganoff on Toast
Indulge in the cozy, earthy flavors of Mushroom Stroganoff on Toast, a comforting meat-free dish that’s perfect for any time of day. This recipe combines tender cremini mushrooms sautéed with fragrant shallots, garlic, and fresh thyme, all coated in a luscious, paprika-spiced sour cream sauce. Served over golden, crispy slices of rustic bread, it’s an irresistible harmony of creamy and crunchy textures. Ready in just 30 minutes, this vegetarian recipe is a quick and satisfying meal that's ideal for weeknight dinners or a hearty brunch. Garnished with fresh parsley for a pop of color and flavor, this dish is as elegant as it is easy to prepare. Whether you're a mushroom lover or looking for a unique twist on a stroganoff classic, this recipe will elevate your dining table with minimal effort.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 whole Shallots, finely chopped
- 3 whole Garlic cloves, minced
- 450 grams Cremini mushrooms, sliced
- 1 teaspoon Thyme leaves, fresh
- 1 teaspoon Paprika
- 1 cup Vegetable broth
- 2 teaspoons Dijon mustard
- 1 cup Sour cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 4 slices Rustic bread slices
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Heat a large skillet over medium heat. Add the olive oil and butter and let the butter melt completely.
Add the finely chopped shallots to the skillet and sauté for 2-3 minutes until softened and translucent.
Add the minced garlic and sauté for another 1 minute, being careful not to burn it.
Stir in the sliced cremini mushrooms and cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and the liquid mostly evaporates.
Sprinkle the thyme leaves and paprika over the mushrooms and stir well to coat.
Pour in the vegetable broth and stir in the Dijon mustard. Let the mixture simmer gently for 5 minutes to reduce slightly.
Lower the heat and stir in the sour cream. Mix until the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste.
While the stroganoff simmers, toast the bread slices until golden and crisp. You can use a toaster or a dry skillet over medium heat.
Place a slice of toasted bread on each plate and ladle the mushroom stroganoff generously over the top.
Garnish with freshly chopped parsley if desired and serve immediately.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 4504 mg | 196% | |
| Total Carbohydrate | 171.9 g | 63% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 36.8 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 492 mg | 38% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2392 mg | 51% | |
*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.
