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Mushroom Stroganoff

Mushroom stroganoff is a creamy, savory dish that uses tender mushrooms cooked with onions, garlic, and a smoky paprika sauce. The dish is finished with sour cream to create a velvety texture and rich flavor, mimicking the hearty qualities of traditional beef stroganoff but with a vegetarian twist. It’s perfect for cozy nights with its earthy aroma and luxurious appearance.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Eastern European
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g cremini or shiitake mushrooms sliced
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp butter or oil for sautéing
  • 1 tbsp flour for thickening
  • 0.5 cup dry white wine or vegetable broth
  • 1 cup sour cream full-fat preferred
  • 1 tsp smoked paprika or sweet paprika
  • Salt and pepper to taste
  • Chopped parsley for garnish

Equipment

  • Large skillet or sauté pan
  • Wooden spoon
  • Sharp Knife
  • Cutting board

Method
 

  1. Start by cleaning and slicing the mushrooms into even pieces. Prepare the onion and garlic, finely chopping the onion and mincing the garlic.
  2. Heat a large skillet over medium-high heat and add the butter or oil. Once shimmering, add the sliced mushrooms in a single layer. Cook without stirring for 2-3 minutes until they start to brown, then stir and cook for another 5-6 minutes until deeply golden and fragrant.
  3. Push the mushrooms to one side of the pan. In the cleared space, add the chopped onion and cook for 3-4 minutes until translucent and fragrant. Add the minced garlic and cook for another minute, stirring constantly so it doesn’t burn.
  4. Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1 minute to eliminate the raw flour taste, then pour in the white wine or broth, scraping up any browned bits from the bottom of the pan.
  5. Allow the mixture to simmer gently for 3 minutes until the liquid reduces slightly and the sauce begins to thicken.
  6. Lower the heat to medium and stir in the sour cream and smoked paprika. Mix thoroughly until the sauce is smooth and velvety. Warm through for 2-3 minutes, but do not let it boil to prevent curdling.
  7. Taste and season with salt and pepper. Adjust the flavor as needed. The sauce should be rich, earthy, and fragrant with a smoky hue.
  8. Remove from heat and garnish with chopped parsley. Serve immediately over buttered noodles, rice, or mashed potatoes for a cozy, satisfying meal.

Notes

For a vegan version, substitute sour cream with coconut or cashew cream, and use vegetable broth. For gluten-free, replace flour with rice flour or cornstarch. Adjust seasoning to taste, and enjoy this earthy, creamy dish!