How to make mushroom stroganoff

Matt Jenner

Contributing Writer

Who says meat-eaters get to have all the fun? This recipe is a vegetarian twist on a classic comfort staple: beef stroganoff. Only a few slight changes are needed to turn this heavy, meat-centric meal into a vegetarian's delight. Even meat-eaters won't miss the beef, as the variety of mushrooms in the dish provide a unique mouthfeel that mimics steak. Plus, because there's no raw meat to worry about, this dish can be completed in half the time of a traditional beef stroganoff.

The beauty of this dish is that the possibilities are nearly endless. The recipe below calls for a combination of three types of mushrooms (white button, shiitake and baby portobello), but feel free to use your own favorites, mix-and-match or just use one type of mushroom. You can even incorporate additional vegetables. Nestled over a bed of soft egg noodles, this creamy mushroom stroganoff can't be beat!

Cooktop Cove

Three-Mushroom Stroganoff

4-6

10 mins

15 mins

25 mins

1/2 cup sliced white button mushrooms

1/2 cup sliced shiitake mushrooms

1/2 cup sliced baby portobello mushrooms

12 ounces wide, flat egg noodles

1 medium onion, chopped

3 garlic cloves, minced

3/4 cup low-sodium vegetable stock

1/2 cup sour cream

2 tablespoons all-purpose flour

3 tablespoons unsalted butter

2 tablespoons vegetable or canola oil

1 teaspoon paprika

1 teaspoon freshly chopped parsley

Kosher salt and fresh ground black pepper (to taste)

In a large pot, bring 6 cups of salted water to a rolling boil.

Add egg noodles and cook according to the packaging for an al dente consistency. Drain and set aside egg noodles.

Add 2 tablespoons butter to a large skillet over medium-high heat and melt butter.

Add the chopped onion to the skillet, and sauté until the onions become soft and translucent, about 3 to 5 mins.

Add vegetable oil, followed immediately by the garlic and sliced white button, shiitake and baby portobello mushrooms. Carefully toss mushrooms and onions together.

Sauté the mushrooms until they start to brown, about 5 mins.

Add the remaining tablespoon of butter, flour, paprika and a large pinch of salt and pepper.

Stir all ingredients and allow the vegetables to cook down, about 3 to 5 mins.

Add vegetable stock. Gently stir the mixture and partially cover.

Reduce heat to medium-low and allow the gravy to thicken.

Once the gravy is thickened, add parsley and sour cream to the skillet. Mix to fully incorporate the sour cream into the stroganoff.

Add salt and pepper to taste.

Continue to cook until the stroganoff mixture is homogenous and the sauce is silky.

Portion out the egg noodles in individual bowls, and top with stroganoff.

Garnish with a dollop of sour cream, a pinch of paprika and freshly chopped parsley.

Pro tip: For fewer calories, use a low-fat sour cream and half the butter.

Resources

Print this recipe