This creamy Mushroom Stroganoff Recipe is what dreams are made of. The flavor combination between the mushrooms and the hearty stroganoff sauce is amazing.
The Mushroom Stroganoff is made with savory mushrooms, Greek yoghurt/sour cream, broth and fresh thyme, topped with egg noodles to create the tastiest dinner.
Mushroom Stroganoff = Best Vegetarian Stroganoff
Everyone has that one meal they choose when they’re craving comfort food. Nothing screams comfort food like stroganoff! The Mushroom Stroganoff is a classic vegetarian comfort food dish that will leave you happy and full.
Why Make This Mushroom Stroganoff?
Vegetarian: Not only is this recipe vegetarian, it’s also packed with veggies! We used at least double (or more) the number of mushrooms that most other mushroom stroganoff recipes use.
Healthier: We like to make simple twists to make traditional dishes a little healthier. Not only did we add more veggies, but we used Greek yogurt instead of sour cream.
Done in 30 minutes: Dinner is ready to go in 30 minutes. Yes, please.
What does mushroom stroganoff taste like?
Mushroom stroganoff sauce has a similar flavor to beef stroganoff, but the umami flavors definitely predominate since they are the key ingredient in the recipe.
What’s in Mushroom Stroganoff Sauce?
Stroganoff sauce is traditionally made with sour cream and a roux, which is a mixture of butter, flour, and milk or broth. Most stroganoff sauces contain onions, mushrooms (even beef stroganoff), and Worcestershire sauce.
We’ve gone for a healthier version of a creamy and delicious sauce for this Mushroom Stroganoff with triple the amount of mushrooms and delicious Greek yogurt!
Ingredients for Mushroom Stroganoff Sauce
Here’s what you need to make the stroganoff sauce.
- vegetable broth – We made this recipe with beef broth (which is non-veggie) and that works too.
- Yellow Onion – White onions or shallots also work.
- Garlic – Garlic is a must for this sauce. It adds so much savory flavor.
- Mushrooms – Mushrooms are the star of the show. Scroll down to see which ones we recommend.
- Worcester sauce – A bit of vinegar really helps bring out all the umami flavors.
- Greek yogurt or sour cream – We used both yogurt and sour cream. So feel free to use what you want.
- Flour – Flour will help thicken the sauce. We used white whole wheat flour, but all-purpose flour works too.
What Kind of Mushrooms Should You Use?
There is no rule as to what type of mushrooms to use in this Mushroom Stroganoff recipe. We used a mix of bella mushrooms, white mushrooms, and shiitake mushrooms.
Feel free to experiment with any type of mushroom you would like, such as portobello!
Try it!
Always swing
The Always pan is our favorite pan for frying, steaming, frying and simmering. It’s a non-stick pan that we highly recommend.
Buy now!
How to make mushroom stroganoff
This Mushroom Stroganoff is a really easy dinner you can make any night of the week. It’s ready in 30 minutes so you’ll be sitting down with a large bowl of comfort food in no time!
Sauté the mushrooms
The first step in making mushroom stroganoff is to sauté the mushrooms. A common mistake when frying mushrooms is that they start cooking them at too high a temperature and not giving the moisture enough time to cook the mushrooms off.
A few Tipps
Add mushrooms to pan, making sure to toss mushrooms in oil and sprinkle with salt. It’s important not to skimp on oil or salt. The salt will help draw moisture out of the mushrooms.
Start by frying the mushrooms over medium heat, not high heat. You want to slowly sear the mushrooms first, then sauté them over medium-high heat for the last few minutes to brown them.
Try not to push the mushrooms around in the pan too much. Let the mushrooms sit and drain their liquid.
You’ll know when the mushrooms are done when they’re still bulging but golden brown.
After the mushrooms are sautéed, add the onion and garlic until the onion is translucent.
Mix broth and flour
Once the mushrooms are cooked, it’s time to add a combination of broth and flour. Beat the flour into a cup of broth.
Usually, for a slurry like this, you add cornstarch to a warm liquid, but there is no need to use cornstarch for this recipe. trust us!
Slowly pour the mixture into the pan and stir together over medium-high heat until the broth starts to bubble.
How do you thicken stroganoff sauce? Instead of a roux, we bind this mushroom stroganoff with a slurry of flour and broth.
Make the stroganoff sauce
When the porridge starts to thicken, add the Greek yogurt, the rest of the broth and fresh thyme to the pan and mix. The Greek yogurt gives the sauce a delicious acidity and creams it up to the point of deliciousness!
When the sauce is hot, serve the mushroom stroganoff over pasta.
Want a more traditional sauce?
We’re big fans of Greek yogurt, but feel free to swap it out for sour cream, which is a lot more traditional. You could even go with 50/50 Greek yogurt and sour cream. Your decision!
Mushroom Stroganoff Tips
We used flour to thicken this mushroom stroganoff as we found the flavor to be much better than a cornstarch slurry.
The best substitute for sour cream (which is used in traditional stroganoff) is Greek yogurt, not milk. Greek yogurt has the same flavor and thickness as sour cream.
To make mushroom stroganoff gluten-free, use gluten-free pasta and gluten-free all-purpose flour for thickening.
This recipe is not vegan or dairy-free as it calls for Greek yogurt or sour cream. However, it is vegetarian.
variations
If you’re looking to add more nutrition or veggies to your stroganoff, we’re here to tell you it’s a great idea. When you add the onions to the pan, sauté the other vegetables with the mushrooms. Here are a few ideas:
- Peas
- carrot
- potatoes
- shallot
storage
Allow the stroganoff to cool completely. Then transfer to an airtight container and store for up to 3-5 days.
Mushroom Stroganoff
This is the creamiest, most flavorful mushroom stroganoff on the web. It’s made with savory mushrooms, Greek yogurt, broth and fresh thyme, folded in with egg noodles to create the most flavorful dinner!
Preparation:15 protocol
Cook:20 protocol
In total:35 protocol
Ingredients
- 10 oz. wide egg noodles
- 4 tablespoon olive oil separated
- 20 oz. mixed mushrooms thinly sliced (we used portobello and white mushrooms)
- 1/2 large white onion rolled
- 5 cloves Garlic
- 1/2 teaspoon Salt separated
- 1/2 teaspoon ground pepper
- 2 cups vegetable broth separated (or any kind)
- 3 tablespoon white whole wheat flour
- 1/2 Cup 2% Greek yogurt Option to use sour cream instead
instructions
-
Following the package directions on the back of your egg noodles, bring a large pot of salted water to a boil. Add egg noodles.
-
Cook the egg noodles until al dente, then strain the water from the noodles.
-
Rinse the noodles with cold water and set aside.
-
Next, heat a large skillet (or Dutch oven) over medium-high heat and add 3 tablespoons olive oil.
-
When the olive oil is fragrant, add all the mushrooms and 1/4 teaspoon salt to the pan and turn the heat to medium/low.
-
Sauté mushrooms for 6-8 minutes, tossing every 3-4 minutes.
-
Add 1 more tablespoon of olive oil to the mushrooms, onion, and garlic. Mix everything together and sauté for another 2-3 minutes.
-
While the vegetables are cooking, add the flour to 1 cup of the broth and stir until the flour is mostly dissolved.
-
Turn the heat to medium-high and slowly pour the flour and broth mixture into the pan, whisking evenly until the mixture thickens.
-
Take the stroganoff off the heat and let it cool for just a minute so the Greek yogurt doesn’t curdle when you add it. Then slowly add the remaining broth, Greek yogurt, pepper and fresh thyme to the pan and mix until combined.
-
Bring the mixture to a boil, and then put it on low heat.
-
Toss the egg noodles in the mushroom stroganoff sauce and heat the mixture over low heat until the noodles are hot and ready to eat.
nutritional information
Calories: 217kcal Carbohydrates: 14G Protein: 10G Fat: 14G Fiber: 3G Sugar: 5G
