Mushroom Stroganoff Recipe
This mushroom stroganoff is the vegetarian version of the classic: deeply browned mushrooms in a paprika-Dijon sauce finished with sour cream (no bland, watery gravy here!). The key is browning the mushrooms until they give up their moisture before building the sauce, so you get real umami flavor and a velvety finish. Serve it over egg noodles, pasta, rice, or mashed potatoes.
Servings: 6 servings
Calories: 411kcal
Ingredients
- 4 Tablespoons extra-virgin olive oil *divided
- 24 ounces (1.5 lbs.) mixed mushrooms (cremini, oyster, and/or shiitake)
- 1 yellow onion, diced
- 3 garlic cloves
- 1 Tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- ½ teaspoon salt
- 1 cup vegetable broth
- 2 Tablespoons tamari or soy sauce
- 1-2 Tablespoons all-purpose flour or cornstarch
- ½ cup white wine
- 2 Tablespoons nutritional yeast
- ¾ teaspoon paprika
- ¼ teaspoon ground black pepper
- 1.5 teaspoons Dijon mustard
- ½ cup crème fraîche or sour cream
- 12 ounces wide egg noodles
Instructions
- Use a paper towel to wipe off any dirt from your mushrooms. Slice into ¼-inch sized pieces.
- Heat 2 tablespoons olive oil in a large skillet on medium-high heat. Once the oil is shimmering, add HALF of the prepped mushrooms without overcrowding them. To get a nice sear, do not touch the mushrooms for 4-5 minutes. Quickly flip the mushrooms, and sear the other side for 4-5 minutes, being sure not to stir/move them around. You want to get them nicely browned.
- Reduce the heat to medium-low and add HALF of the garlic, HALF of the thyme, and ¼ teaspoon salt. Cook for 1-2 minutes, then transfer to a plate or bowl.
- Repeat this process with the remaining oil, mushrooms, garlic, thyme, and salt. After flipping mushrooms, add diced onion and cook for 5-7 minutes, until translucent.
- While the mushrooms cook, prepare the vegetable broth roux. In a medium bowl, whisk together the vegetable broth, soy sauce, and flour until smooth and free of clumps.
- Add first batch of cooked mushrooms back into the pan. Pour in the white wine to deglaze the pan, scraping up any brown bits on the bottom of the pan. Simmer for about 3 minutes, until most of the liquid has evaporated.
- Add the vegetable broth roux to the pan, whisking to remove any lumps. Bring to a simmer, then stir in nutritional yeast, paprika, and black pepper. Cook over medium-low heat for 8-10 minutes, until thick and creamy.
- While the sauce cooks, make the pasta. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside, keeping warm.
- Remove skillet with mushroom mixture from the heat, and stir in mustard and sour cream. Add the cooked pasta and toss to coat. Serve immediately.
Video
Notes
- Fridge: store 3-4 days in an airtight container.
- Reheat: low heat with a splash of broth; avoid boiling, which can break the creamy sauce.
- Don't steam the mushrooms: use a wide pan and cook in batches if needed. Browning is what gives the mushrooms flavor!
Nutrition
Calories: 411kcal | Carbohydrates: 52g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 59mg | Sodium: 726mg | Potassium: 793mg | Fiber: 4g | Sugar: 5g | Vitamin A: 315IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 2mg
