Hearty and deliciously creamy, my mushroom stroganoff makes for a wonderfully cozy and quick dinner, perfect for a meatless Monday. Brimming with a combo of shiitake and cremini mushrooms, a touch of garlic, fresh thyme, plus a rich sauce kissed with sour cream, my mushroom stroganoff recipe is mouthwatering spooned atop of egg noodles or mashed potatoes.
Wonderfully “Meaty” Without the Meat
Warming and comforting recipes with rich, earthy flavors are my favorite kinds of recipes for this time of year.
I love to gather together just a bowl-full of simple, earthy ingredients, a large skillet or pan to prepare everything in, and then serve the finished recipe in a very rustic and “family-style” way, straight from that same skillet with only a few accouterments to accompany it.
Enter this creamy and velvety mushroom stroganoff recipe, kissed with a touch of rich sour cream, and wonderfully infused with a sprinkle of fresh and fragrant thyme leaves as a finisher.
This dish, which happens to be vegetarian, is beautifully filling and “meaty” just as it as, without the addition of any meat.
It's a delicious and cozy meal when something flavorful and comforting is what you crave, or perhaps something a little on the lighter side, even quick and easy to prepare.
My Recipe for Mushroom Stroganoff
For my mushroom stroganoff recipe, I'm opting to use two kinds of mushrooms, cremini and shiitake, as both offer something unique when it comes to the texture and flavor of my mushroom stroganoff.
I enjoy cremini mushrooms (which eventually become “portobello” mushrooms once they have matured) because they are hearty and substantial. And when sliced thickly, they offer a wonderfully meaty texture to a dish which makes it filling.
I also really love shiitakes mushrooms (they are probably my personal favorite mushroom), because while they are thinner and smaller, their flavor is so gloriously bold and big, and brings an almost garlicky, slightly spicy essence to a mushroom-centric dish.
And because mushrooms pair wonderfully with herbs, I really love the addition of fresh thyme leaves in my mushroom stroganoff, which bring in a bit of a “woodsy” quality and flavorful depth and savoriness.
Of course, minced onion and a generous amount of garlic cloves are also necessary ingredients, as they bring the aromatic aspect to the dish, as does a sprinkle of white and black pepper, plus a pinch of nutmeg.
I even drizzle in a little tiny hint of white wine, as this adds a whisper of something unique and bright, but it can be left out of the recipe, if you prefer.
Here's a glance at my mushroom stroganoff recipe: (or just jump to the full recipe...)
- To get started, I saute my onions and my sliced mushrooms together for about 10 minutes, or until they release their juices and begin to caramelize slightly and become browned.
- Next, I add in my aromatics and the remainder of my ingredients, and allow things to cook for a moment or two.
- Then, I add my mushroom stock into the pan, allow the mixture to simmer for several minutes more, just until the sauce tightens up a bit.
- Finally, I finish the sauce with some sour cream and a sprinkle of spices.
- I then serve the mushroom stroganoff with gnocchi or buttered pasta (which can be added straight into the pan), or a side of these fluffy garlic mashed potatoes.
by Ingrid Beer
This rich and creamy mushroom stroganoff with fresh thyme is an extra comfy-cozy vegetarian meal sure to warm the belly!
Yield: Serves 4
Nutrition Info: 229 calories (stroganoff only)
Prep Time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
- 1 tablespoon olive oil
- 2 tablespoons ghee or unsalted butter
- ½ onion, very finely diced
- 1 ½ pounds cremini mushrooms, sliced
- ½ pound shiitake mushrooms, sliced
- Black pepper
- 6 cloves garlic, pressed through garlic press
- ½ cup white wine
- 1 ounce flour (or about 3 level tablespoons, plus ½ teaspoon)
- 2 cups mushroom stock (or chicken or vegetable stock)
- Pinch white pepper
- Pinch nutmeg
- ¼ cup sour cream
- 1 teaspoon chopped parsley
- 1 teaspoon fresh thyme leaves
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- Place a large, heavy-bottom skillet, pan or braiser over medium-high heat, and add in the olive oil and the butter. Once melted, add in the finely diced onion and allow that to cook for about 30 seconds to 1 minute just to soften, then add in the sliced mushrooms.
- Add a good pinch of salt and pepper to the mushrooms and onions, and saute them together for about 10 minutes, allowing the mushrooms to release their liquid and begin to brown a bit.
- Next, add in the garlic and stir that in just until aromatic. Then, pour in the white wine and allow that to simmer and reduce for about 30 seconds.
- Sprinkle in (as evenly as possible) the flour, and stir that in to incorporate. Then, pour in the mushroom stock, whisking or stirring all the while to avoid lumps from forming.
- Reduce the heat to medium or medium-low, and allow the mixture to gently simmer for about 2-3 minutes, just to slightly “tighten up” or thicken.
- Turn off the heat and add in the pinch of white pepper and nutmeg, as well as the sour cream, and stir that in to combine.
- Add in the parsley and thyme, and have to taste to see if any additional salt and pepper is needed.
- If serving with egg noodles, you can add them directly into the mushroom stroganoff and fold to combine. Or, serve your desired accompaniment on the side, and spoon the mushroom stroganoff over top.
Tips & Tidbits for Mushroom Stroganoff recipe:
- Choose a variety of mushrooms: I love the combination of cremini and shiitake mushrooms, but you can totally use your favorites! Try to use a combination for flavor and texture purposes, choosing more aromatic and meaty mushrooms, such as white button mushrooms, or larger portobello mushrooms chopped into smaller bites. You can even use dried mushrooms such as porcini for this recipe.
- It'll look like a lot of mushrooms: Two pounds of mushrooms by volume looks like a heck of a lot! But know that just a few minutes into cooking them, they will begin to go down in volume by half (or even more) as their water evaporates. So be aware that the 2 pounds (raw) will yield a perfect amount for this recipe once cooked down.
- Leave out the wine: While there is only a small amount of white wine in this recipe, you can simply leave it out if you prefer not to use any alcohol.
- Earthy herbs: Fresh thyme leaves and parsley are great for this recipe, but you can also use dried thyme and dried parsley, just use less.
- Vegan mushroom stroganoff: This recipe can easily be adjusted to be made completely vegan by simply substituting the ghee or butter for a butter alternative. You could also simply substitute more olive oil in place of the butter.
- Prepare ahead: This is a great recipe to prepare ahead of time, as you can make it the day before you plan on serving it, and then simply reheat it in the pan and serve.
- What to serve with mushroom stroganoff: Gnocchi, or even little “baby” gnocchi (my preference) are delicious with mushroom stroganoff. Buttered egg noodles, spaetzle, pappardelle, or even mashed potatoes are also great! A nice green salad, with perhaps a tangy vinaigrette and spicy arugula, is also lovely on the side.
Hungry in more cozy mushroom recipes? Check out this Steak and Ale Soup with Mushrooms, these Sauteed Mushrooms with Garlic, this Braised Beef with Mushrooms, this Mushroom Pasta, this Short Rib Ragu with Porcini Mushrooms, or these Stuffed Mushrooms!
Cook's Note: This recipe was originally published in 2018 , and has been updated with even more love!