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.
Recipe
Mushroom Stroganoff
by Ingrid Beer
This rich and creamy mushroom stroganoff with fresh thyme is an extra comfy-cozy vegetarian meal sure to warm the belly!
Category: Entree
Cuisine: American
Yield: Serves 4
Nutrition Info: 229 calories (stroganoff only)
Prep Time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Ingredients:
- 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
- Salt
- 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!
sheenam | thetwincookingproject.net
Lovvvvve mushroom stroganoff!!! This recipe looks great!! Trying super soon.
The Cozy Apron
Hi Sheenam,
That's wonderful! I really think you'll enjoy this one, then!
Msmoo
Amazing, had to use dried herbs, and added paprika instead of the nutmeg.I also just reduced the liquid instead of adding the flour. Served with pasta. Will be on our to make again list!!
The Cozy Apron
Hi there, that's fantastic! Thrilled the recipe has been added to your "make again" list, and I hope you and your loved ones are made cozy by it for a long time to come.
Happy cooking to you!
Karly
WOW! This looks so hearty and delicious, you wouldn't miss the meat at all. Thanks for sharing!
The Cozy Apron
Thanks Karly!
Tammy
This looks delicious and I can't wait to try it. I eat paleo so will sub the sour cream for canned coconut milk, and eat over spiralized zucchini noodles.
Roseanne
Okay! I made this as our main dish when we had our neighbors over for dinner this week and it is so absolutely delicious. Even my daughter, who thinks she doesn't like mushrooms, loved it. I will be making this again (and again, and again). Thanks so much, Ingrid. ♥️
The Cozy Apron
Roseanne, thanks so much for sharing your experience with the recipe!
My heart is so very happy that all of your bellies were happy. 🙂
Linda Betz
THIS was excellent, my dear. Good mixvof flavors, perfect instrructions, great tips. I made it without any changes. Thank you for another great recipe. Merry Christmas. xoxo
The Cozy Apron
Linda, my dear, so great to read you enjoyed the recipe!
May you and your loved ones have a wonderful, joy-filled and healthy holiday season. Much love to you, and Merry Christmas! xoxo
Elysse Melo
Made this tonight for the family I work for (and myself!). Everyone, including the 6 year old, loved it! Very hearty, and lots of dynamic flavours. So good! Will definitely be making again!
The Cozy Apron
Elysse, that makes me so happy to read that! It's always extra special when the kids really enjoy a dish as well. 😉
Thanks so much for sharing your experience with me!
allie
made this tonight with the addition of truffle salt and truffle oil - boy was it delish! my dad - who hates my cooking because it's too "exotic" even tried it and said " it's good! you could even put meat in this - chicken maybe - or pork..."...I'm focusing on the part where he said it was good.
thanks for this warming recipe ♥️
The Cozy Apron
Thanks for sharing this, Allie! That's great! 🙂
And if your dad would like the addition of meat in something like this, I think he may enjoy my chicken stroganoff recipe. You can search for it using the search bar, if you're ever interested.
So glad you're enjoying the recipe!
Patricia Markham
Ingrid, this is the best stroganoff. I've always shyed away from stroganoff because of the sour cream. Now that I am vegan I was able to veganize it with vegan sour cream and vegan butter. My husband said it taste like it came from a 5 star restaurant.
Thanks for this great recipe.
Ingrid Beer
Patricia, wow—thanks so much!
I'm thrilled that both you and your hubby enjoyed it, and what perfect vegan substitutions you made. I appreciate you coming back to share your experience, so that others can perhaps use your substitutions as well, if they're going for a totally vegan version. Happy cooking!
Valerie Martinot
I had an excess of mushrooms so thought it was a good opportunity to try this tonight - it was amazing 🙂 great recipe, slight variations were I added chilis for a bit of extra spice and was unfortunately short on parsely, other then that stuck to the recipe and it worked out very nice! Suepr tasty and would definitely recommend it 🙂 Thank you
The Cozy Apron
Thanks so much for your comment, Valerie! I'm thrilled you enjoyed this savory and cozy recipe, and even jazzed it up to make it your own!
Aliza
THIS WAS SO GOOD! Full disclosure: I didn't have enough shiitake so used more cremini, and forgot the nutmeg/thyme/parsley at the end.... But *wow*!! Oh yeah, also used red wine because didn't have white, then added a dash of sherry because it seemed right. Also only had vegan butter/sour cream so used those. Next time I'll prepare better & make it as instructed. But man, since this was a 10/10 even with my oopses, can't imagine how it'll be properly! 😍
Thanks for this goodness!
The Cozy Apron
Aliza, I'm so very happy to read that! You did great with the substitutions, by the way. May you enjoy the recipe for a long time to come!
Brenda
I can’t locate mushroom stock. What do you suggest as an alternative?
The Cozy Apron
Hi Brenda, chicken or beef stock will work really well, if you're not necessarily looking for vegetarian option. Vegetable stock or both, if you are vegetarian. But there's a company called "Better Than Bouillon" and they have a good mushroom stock in a base-like form. You can order on Amazon, most likely, if you'd like.
Hope that helps...and may you enjoy!