Stroganoff is a nostalgic dish that evokes many happy memories. This Mushroom Stroganoff is a vegetarian take on the classic, that delivers the same rich and delicious taste. A mix of wild and button mushrooms cooked with onions and garlic, then folded into the most luxurious cream sauce and served over noodles. Comfort food done right!
If you love the taste of Stroganoff, try this classic recipe for Beef Stroganoff. Hundreds of five star reviews from happy readers.
How to Make It
Mushroom Stroganoff is an affordable, delicious dish that could be on your table in under 30 minutes. It’s very easy to make and if you follow a few simple tips, you will end up with a meal that will rival both Beef and Chicken Stroganoff.
If you are a meat lover and are apprehensive that removing beef from this tasty and robust dish will leave you with a bland and pale version, fear not. I will show you exactly how to avoid that and infuse your vegetarian Stroganoff with much depth and flavour.
Tips for making the best vegetarian Stroganoff
- Make sure to saute the onions over low heat in butter until they get soft and start to take on colour.
- Add garlic towards the end and watch closely to prevent it from burning and becoming bitter.
- Use a variety of mushrooms to introduce diversity in flavour and texture. (More on mushrooms later.)
- Brown mushrooms, don’t steam them. Flavour comes from browning.
- Do not omit alcohol in the sauce. It adds a depth of flavour. I believe a splash of whisky pairs especially well with the earthy taste of mushrooms.
- Use a combination of fresh cream and sour cream for an authentic Stroganoff taste. Adjust the proportions according to your taste!
- A little bit of Dijon mustard goes a long way in adding a touch of acidity to the rich and creamy sauce, which creates balance!
- Don’t forget to salt properly. Creamy dishes NEED salt.
What mushrooms to use
Now let’s talk mushrooms. You can absolutely use regular button mushrooms. They are cheap and available. However, if you are interested in taking this dish a little further, go for a mix of mushrooms.
My favourite mushrooms to use are crimini/chestnut mushrooms, Portobello mushrooms, oyster mushrooms and field mushrooms.
For the most delicious flavour and texture, treat yourself to Chanterelles for a very authentic Russian Stroganoff.
The sauce recipe
Traditionally Stroganoff sauce is made primarily from sour cream, or as it is called in Russia “smetana”. The recipe I am sharing today uses a combination of fresh cream and sour cream as I find sour cream sold outside of Russia is a bit too sour.
I also add a splash of whisky and a touch of Dijon mustard to balance out the richness and creaminess of the sauce. You can also use brandy or white wine instead of whisky.
How to make it thick
The best way to thicken the Stroganoff sauce is by adding a tablespoon of flour to the pan and allowing it to mix with the butter creating a paste, which will thicken the cream sauce.
That being said, I personally prefer to rely on fatty sour cream to thicken my sauce, so more often than not I leave my sauce flour free.
However, the most customary way to enjoy Stroganoff outside of Russia is with egg noodles.
I tend to fall into the potatoes with Stroganoff camp but I do believe this Mushroom Stroganoff recipe is exceptional with noodles since it’s slightly reminiscent of Italian pasta sauces with a Russian twist, of course!
Take a look at our Russian recipe collection for side dishes or dessert ideas to complement this recipe if you want a truly authentic experience.
Can it be frozen?
I don’t recommend freezing dishes made with sour cream since it tends to separate when defrosted. If you are absolutely set on freezing this recipe, then omit the sour cream and use fresh cream only.
More vegetarian recipes that will NOT make you miss meat:
- Roasted Butternut Squash with Spiced Lentils, Feta and Pine Nuts
- Mediterranean Pasta with Zucchini
- Butternut Squash Risotto with Sage and Goat Cheese
- Vegan Pasta Alfredo
- 1 lbs fusilli or egg noodles
- 1 tbsp olive oil
- 1 tbsp butter
- 700g/1.5lbs mixed variety mushrooms chestnut/crimini mushrooms, field mushrooms, oyster mushrooms.
- salt and pepper to taste
- 1 onion
- 2 cloves garlic
- 70ml/1/4cup whisky or brandy
- 1 tbsp flour
- 125ml/1/2 cup vegetable or chicken stock
- 125ml/1/2cup double/heavy cream or single cream
- 1 tbsp Dijon mustard or whole grain mustard
- 1 bay leaf
- 250ml/1cup full fat sour cream I used 18% Polish sour cream (smetana)
- 1 tbsp chopped parsley
- Set the pasta to cook in a pot of salted boiling water according to package instructions.
- Meanwhile, heat the oil and butter in a large pan and brown the sliced mushrooms with a pinch of salt and pepper until golden over medium heat. If your mushrooms release too much liquid and start to steam, turn up the heat to get them browned.(Read my tips in the post!)Remove the mushrooms to a separate plate and set aside.
- To the same pan add chopped onions and saute over low heat for 7-10 minutes until tender and slightly golden. Add minced garlic and cook for about 30 seconds longer, then hit the pan with a splash of whisky and let it simmer until the alcohol is mostly burned off and the liquid is reduced in half.
- Then add 1 tablespoon of flour and mix well until it's combined with the fat. Then pour in the stock and bring to a boil, bring the mushrooms back to the pan and mix to combine. Then add double/heavy cream, Dijon mustard and one bay leaf. Let simmer over low heat for about 10 minutes. Then turn the heat off and stir in sour cream (this prevents sour cream from curdling), season with salt and pepper.
- Drain the pasta and add to the mushroom stroganoff, toss to combine until pasta is evenly coated with the sauce. Serve sprinkled with chopped parsley.