What goes well with mushroom stroganoff?

This dish is typically served over egg noodles but also tastes great over rice, red skin mashed potatoes , or cauliflower mash . Then, add a side dish like lemon asparagus , garlic green beans , to make it a complete meal.

Can I make this recipe vegan?

Yes, substitute the Worcestershire sauce with a vegan variety or soy sauce, and use plant-based butter and sour cream or yogurt to make this recipe vegan.

Can I make this mushroom stroganoff recipe in advance?

Yes, prepare the recipe as written. Store in an airtight container in the fridge for up to 4 days. Reheat over medium-low heat on the stovetop. I do not recommend freezing as the sour cream is likely to separate when it thaws.

Mushroom Stroganoff Recipe (One Pot)

Description

This one-pot vegetarian Mushroom Stroganoff is cozy, comforting, and full of rich savory flavor.

Ingredients

Units Scale

2 Tbsp. olive oil
2 Tbsp. unsalted butter
1/2 cup thinly sliced shallots, about 1 large
1 lb. fresh mushrooms, thinly sliced (any combination of baby bella, shiitakes, oyster, or white)
1 1/2 cups vegetable stock
3 Tbsp. all-purpose flour
4 garlic cloves, minced
2 tsp. fresh thyme
1 tsp. kosher salt
1 tsp. paprika
1 Tbsp. Worcestershire sauce
1/2 cup full-fat sour cream
2 Tbsp. fresh chopped parsley
Fresh ground black pepper, to taste

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Instructions

In a large saute pan, heat olive oil and butter over medium heat. Add shallots and cook until softened, about 2-3 minutes, while stirring occasionally.
Add mushrooms and cook until tender, about 8-10 minutes, stirring occasionally.
In the meantime, whisk together the stock and flour to create a slurry and set aside.
To the pan, stir in garlic and thyme. Cook, stirring constantly, for about a minute or until fragrant.
Add slurry, salt, paprika, Worcestershire sauce, and black pepper, to taste. Reduce heat to a medium-low and simmer 3-5 minutes, uncovered.
Remove off the heat and immediately stir in the sour cream and parsley. Serve over cooked egg noodles.

Notes

Avoid curdling: Use a high-quality sour cream, and stir it into the pan once it is removed from the heat. Do not let it come to a boil! Can use plain Greek yogurt or cream cheese. Avoid anything reduced fat.
Leftovers: This recipe makes enough sauce for 12 oz. dry egg noodles. If planning on leftovers, it’s best to store the sauce and cooked noodles separately. It will keep for up to 4 days. I do not recommend freezing this dish as the sour cream can separate upon reheating.

Nutrition

Serving Size: 1/2 cup sauce
Calories: 155
Sugar: 3.2 g
Sodium: 383.8 mg
Fat: 12.6 g
Carbohydrates: 9.2 g
Protein: 3.6 g
Cholesterol: 21.5 mg