Super Easy Mushroom Stroganoff

This meat-free version of the classic Beef Stroganoff is on the table in 30 minutes from start to finish! A hearty and satisfying blend of earthy mushrooms, onions and garlic in a luscious and aromatic sauce! Cool sour cream and fresh herbs balances out the other rich flavors! You won’t even miss the beef!

Here’s what you need:

I used chicken broth because that is what I have on hand, but you could easily make this vegetarian by using a vegetable broth.

This dish comes together pretty quickly once you begin, so I recommend having every ingredient measured out and prepped before you even turn on the stove to prevent yourself from having to panic prep later on.

Choose the widest pan you have.

This dish has a lot of mushrooms, and in order for them to brown properly, they need to come in contact with the surface of the pan. I actually add half of the mushrooms to the pan at a time, which you will see in a second, and that is while using my enormous braising pan. You could even add the mushrooms in thirds if you think it is necessary.

How to make mushroom stroganoff:

First, sauté the aromatics (onion and garlic.)

Also, if you are serving noodles with this, go ahead and start boiling the water. By the time the sauce is ready, the noodles should be ready as well.

Cook the mushrooms in 2 parts.

Try to get each mushroom in contact with the surface of the pan so they each brown evenly. I add half of the mushrooms first and spread them out evenly. Leave them alone for a few seconds to get a sear, then toss and repeat. Scoot everything to one corner, add the remaining olive oil and mushrooms. Do just like you did with the first half. Spread them out, let them brown, then toss.

Make a roux.

Add the flour and stir to coat all of the mushrooms. Continue to sauté until the raw flour flavor is cooked out, which usually takes a minute or two.

Finish the sauce.

Add the broth, 1 teaspoon of salt, the black pepper, dijon and worschestershire. Stir to marry the ingredients. Bring it to a simmer. The roux you made with the flour will thicken the sauce. Continue to simmer for 7 to 8 minutes. It should have the consistency of a brown gravy.

Turn off the heat.

Fold in the sour cream and fresh herbs. Taste and make any adjustments necessary to the seasonings!

What can mushroom stroganoff be served over?

It’s usually served over egg noodles, but there are loads of other tasty dishes that would make an excellent base, such as:

• polenta
• steamed white or brown rice
• crusty bread
• cauliflower rice
• spaghetti squash
• mashed potatoes
• roasted potatoes
• risotto

Here’s a helpful tip:

Unless you intend to enjoy the entire pan of stroganoff in one meal, I would recommend not mixing it with the noodles. I would instead add the cooked noodles to individual bowls and ladle the sauce over them. This is because, when refrigerated, the noodles begin to completely absorb the sauce, making the entire dish very dry and there really isn’t an effective way (that I have found) to restore its sauciness when reheating. So, if you are planning on making this in advance, or if you are making enough to stretch between multiple meals, store the mushroom sauce by itself.

Other recipes to try:

• Fancy Stuffed Mushrooms
• Simple Mushroom Soup
• Pepperoni Pizza Stuffed Mushrooms
• Fettuccine with Mushrooms, Kale and Walnuts
• Mushroom and Bacon Braised Chicken