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Mushroom Stroganoff Recipe

Russian · Main course · 40 min total

A hearty and creamy vegetarian twist on the classic beef stroganoff, featuring earthy mushrooms in a rich sour cream sauce served over egg noodles.

Ingredients

• 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup vegetable broth
• 1 tbsp Dijon mustard
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 2 tbsp fresh parsley, chopped
• 8 oz egg noodles
• Salt and black pepper to taste

Instructions

1. Cook egg noodles according to package directions until al dente. Drain and set aside.
2. In a large skillet, heat butter and olive oil over medium-high heat. Add mushrooms in a single layer (work in batches if needed) and cook without stirring for 3-4 minutes until browned. Stir and cook for another 2-3 minutes until golden. Transfer to a bowl.
3. Reduce heat to medium. Add onion to the skillet and cook, stirring, for 5 minutes until softened. Add garlic and cook for 1 minute.
4. Sprinkle flour over the onions and stir for 1 minute. Slowly pour in vegetable broth while whisking to avoid lumps. Add Dijon mustard and bring to a simmer, stirring until thickened, about 2 minutes.
5. Return mushrooms to the skillet. Stir in sour cream and heavy cream. Simmer gently for 2-3 minutes until heated through (do not boil). Season with salt and pepper to taste.
6. Serve mushroom stroganoff over egg noodles, garnished with fresh parsley.

Tips

• For a vegan version, substitute butter with vegan butter, sour cream with cashew cream, and heavy cream with coconut cream.
• Serve with a side of steamed green beans or a simple salad.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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