Mushrooms Stroganoff
Creamy, comforting, and packed with robust flavors, Mushroom Stroganoff is the perfect vegetarian twist on the classic Russian dish. This one-pan recipe features tender cremini or button mushrooms, sautéed with garlic and onion until golden, then simmered in a rich, velvety sauce made with sour cream, Dijon mustard, and a hint of paprika and thyme. Quick and easy to prepare in just 35 minutes, it’s a satisfying meal that pairs beautifully with pasta, mashed potatoes, or rice for a hearty dinner. Garnished with fresh parsley, this meat-free stroganoff is a crowd-pleaser that's as indulgent as it is simple, making it an ideal choice for weeknights or special occasions.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium (finely chopped) Yellow onion
- 3 minced Garlic cloves
- 500 grams (sliced) Cremini or button mushrooms
- 1 teaspoon Paprika
- 0.5 teaspoon Dried thyme
- 2 tablespoons All-purpose flour
- 1.5 cups Vegetable broth
- 0.75 cup Sour cream
- 1 teaspoon Dijon mustard
- 2 tablespoons Chopped parsley
- to taste Salt
- to taste Freshly ground black pepper
- optional Cooked pasta, mashed potatoes, or rice (for serving)
Instructions
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted.
Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the sliced mushrooms to the skillet. Cook for 8-10 minutes, stirring frequently, until the mushrooms release their liquid and it evaporates, leaving the mushrooms browned.
Sprinkle the paprika, dried thyme, and flour over the mushrooms. Stir well to coat the mushrooms evenly.
Slowly pour in the vegetable broth while stirring. Bring the mixture to a simmer and cook for 5 minutes, allowing it to thicken slightly.
Reduce the heat to low and stir in the sour cream and Dijon mustard. Mix well to combine, but do not let the mixture boil.
Taste the sauce and season with salt and freshly ground black pepper as needed.
Remove the skillet from the heat and stir in the chopped parsley.
Serve the Mushroom Stroganoff hot over cooked pasta, mashed potatoes, or rice, or enjoy as is for a lighter option.
Nutrition Facts
Calories |
1195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 3492 mg | 152% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 32.4 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 423 mg | 33% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3134 mg | 67% | |
*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.
