This Creamy Mushroom Stroganoff is a mushroom lovers dream! Ready in just 30 minutes this is a great weeknight dinner. Buttery mushrooms in a rich creamy sauce with thick ribbons of pasta, this is perfect veggie comfort food.
The thing I love most about this dish is how quick and easy it is to make. It’s perfect for those nights when you don’t want to spend too much time in the kitchen. And the other thing I love about this? It’s perfect bowl food, you know, the type of dinner you can cosy up on the sofa with and watch your favourite show? This mushroom stroganoff is perfect for that!
There are so many versions of vegetarian stroganoff on the web, this is just my version. I’ve tried so many different ways of cooking this and while a lot of recipes call for paprika I found that Dijon mustard worked so much better. The sauce for this stroganoff is luxuriously rich and garlicky and perfect with mushrooms.
But First, What is Stroganoff?
Traditionally stroganoff is made with beef and originated in Russia. Sautéed pieces of beef were served in a sauce made with sour cream. From its origins in mid-19th-century Russia, stroganoff has become very popular all around the world. And there are now many variations of the original recipe.
What You’ll Need
You really only need a few basic ingredients to make this vegetarian stroganoff.
How To Make Mushroom Stroganoff
This is just a quick visual guide, please see the recipe card below for full instructions and ingredients list.
- Cook the onion until soft. Add the butter to the pan then add the mushrooms and cook until tender. Next, add the garlic and cook for a minute. Cook the pasta according to the packet instructions.
- Now add in the mustard to the mushrooms and stir well. Next, add the flour, stir well and cook for a minute or two. Then slowly add the stock stirring all the time.
- Once the sauce is thick stir in the sour cream.
- Finally, finish off the dish by stirring in the chopped parsley. Then add the pasta to the pan and toss it gently into the sauce. Serve it immediately.
Recipe Notes and Substitutions
- Mushrooms – you can use any mushrooms you like here. I usually make this with white mushrooms. You can use a mixture of wild and white mushrooms too.
- Henderson’s Relish – is an English sauce, it looks like Worcestershire sauce, but it’s a relish, not a condiment. It has a distinctive sharp, spicy, yet sweet taste. If you can’t find this you could use mushroom ketchup or a mixture of soy sauce and lemon juice instead.
- Sour cream – you can use low fat if you wish, I prefer full fat in this though. If you’re not a fan of sour cream you could use cream cheese instead, it does change the taste quite a bit though. Add the cream cheese just after you have cooked the mushrooms.
- Stock – I make my stock using vegetable bouillon. I add 2 teaspoons of bouillon with 250ml (1 cup) of boiling water
- Pasta – You can use whatever pasta you like here, we love the thick ribbons of pappardelle.
- Pro-Tip – Go for bigger mushrooms, (but not portabellas) for this dish and cut them thickly so that they don’t disintegrate when you cook them.
- Pro-Tip – cooking the onions for 15 minutes with a pinch of salt will bring out the sweetness in the onions and give you lovely soft onions.
How To Serve Mushroom Stroganoff
We love this with pasta, but it’s great with rice too. I like this with wild rice for more of an earthy flavour. And if you are in need of some serious comfort food try it on some creamy cheesy mashed potatoes.
More Tasty Pasta Dishes You Will Love:
- Creamy Garlic Mushroom Pasta – So quick and easy to make this is perfect for busy weeknights, with just a few simple ingredients you can have a delicious pasta dinner on the table in just 30 minutes!
- Spinach and Mushroom Pasta – this is perfect cosy comfort food. It’s really tasty and satisfying, quick and easy to make, great for a tasty weeknight dinner.
- Mushroom and Kale Pasta Bake – Pasta, mushrooms and kale in a creamy cheesy sauce baked with a crispy topping. Delicious!
Have you made this Mushroom Stroganoff Recipe? Rate it and leave me a comment below to let me know what you think!
Mushroom Stroganoff
Ingredients
- 1 tbsp olive oil
- 1 medium brown onion peeled, cut in half then sliced thinly
- ½ tsp of sea salt divided into two portions
- 1 ½ tbsp butter
- 500 g (1 lb) of mushrooms wiped clean then sliced thickly
- 2 - 3 cloves of garlic put through a garlic press or finely chopped
- ¼ tsp freshly ground black pepper
- 1 tbsp Dijon mustard
- 2 tbsp plain flour (all-purpose flour)
- 250 ml ( 1 cup ) of stock made with 2 teaspoons of vegetable bouillon
- 1 tbsp Henderson's Relish optional, if you can't find this try a vegetarian version of Worcestershire sauce.
- 2 tbsp sour cream
- a handful of fresh parsley (approx 4 - 5 tbsp) stems removed, leaves chopped
- 300 g (approx 3 ½ cups depending on what pasta you use) pasta I used pappardelle pasta
Instructions
- Heat 1 tablespoon of olive oil in a large saute pan.Add the sliced onion and ¼ teaspoon of sea salt.Cook for approx 15 minutes over medium heat until the onion is soft. Stir often to avoid burning.Meanwhile, cook the pasta according to the packet instructions.
- Add 1 tablespoon of butter to the pan, once melted add half the mushrooms and cook until tender. Push the cooked mushrooms to one side of the pan.Add another ½ tablespoon of butter to the pan, once melted add the remaining mushrooms. Cook until they release their juices.
- Now add the garlic to the pan and cook for a minute.Stir in 1 tablespoon of mustard and make sure all the mushrooms are covered in the mustard.
- Add 2 tablespoons of plain (all-purpose) flour to the pan stir well and cook for a minute or two. Now slowly add the stock to the pan, stirring all the time. Add 1 tablespoon on Henderson's relish now. Simmer for a few minutes.The sauce should be nice and thick now. Add about ¼ teaspoon of freshly ground black pepper to the sauce now.
- Turn down the heat to low then stir in the sour cream one tablespoon at a time. You should have a creamy sauce now.Finally, stir in the chopped parsley keeping a little back for garnish if you wish.Drain the pasta, then add it to the mushrooms. Toss gently and serve immediately.
Notes
- Mushrooms – you can use any mushrooms you like here. I usually make this with white mushrooms. A mixture of wild and white mushrooms works really well too.
- Henderson’s Relish – this is an English sauce, it looks like Worcestershire sauce, but is a relish, not a condiment. It has a distinctive sharp, spicy, yet sweet taste. If you can’t find this you could use mushroom ketchup or a mixture of soy sauce and lemon juice instead.
- Sour cream – you can use low fat if you wish, I prefer full fat in this though. If you’re not a fan of sour cream you could use cream cheese instead, it does change the taste quite a bit though. Add the cream cheese just after you have cooked the mushrooms.
- Stock – I make my stock using vegetable bouillon. I add 2 teaspoons of bouillon with 250ml (1 cup) of boiling water
- Pasta – You can use whatever pasta you like here, we love the thick ribbons of pappardelle.
- Nutritional Information - is calculated using an online tool. It is approximate and is based on one serving of four.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.
