Mushroom Stroganoff is a 30 minute vegetarian meal that is hearty, creamy and flavorful even for carnivores. It is quick, easy and you will not miss the meat!
Flavors in this mushroom stroganoff are not only rich and balanced but elevated. We are not vegetarians but definitely trying to eat less meat. And mushrooms stroganoff with 2 lbs of meaty brown mushrooms is a good substitute for beef stroganoff. It’s always a hit and great for a crowd. It’s easy to throw together but there is so much flavor!
I also want you to know I left mushroom stroganoff recipe flexible. I didn’t use white wine because I often don’t have it on hand. You can also use any mushrooms and dairy to make dish creamy. Let’s quickly go over everything. 🙂
Ingredients You Will Need
- Mushrooms: I like to use brown mushrooms, also known as baby bellas or mini portobello. They don’t cost much more than white mushrooms but offer more flavor. You can use white, wild or combination of any mushrooms.
- Yogurt: To cut back on saturated fat, I like to use plain yogurt with 3.5% fat content. But if you are used to less tangy taste of sour cream, go for it.
- Onion, garlic and butter: Fresh onion and garlic sauteed in butter add sweetness, creaminess and flavor to stroganoff. You can also use olive oil that adds a lot of flavor.
- Broth and spices: Any low sodium broth like vegetable and mushroom will work. You can replace 1/2 cup of it with white wine. And dried thyme goes well with mushrooms but sub with dried oregano if thyme isn’t your thing.
- Cornstarch or flour: This acts as a thickener for sauce and comes down to your personal preference and what’s in your pantry.
How to Make Mushroom Stroganoff
To cook pasta, I recommend to start boiling water at same time as you start sauteing the onion. Then add pasta to water when you start making sauce. Maximum freshness guaranteed. 🙂
- Saute onion in melted butter until translucent. Add dried thyme at the end to help it release its natural oils and flavors.
- Cook mushrooms and garlic for about 10 minutes or until a bit golden brown and amount reduced in half. Mushrooms consist of 90% water, so cooking them on medium-high heat before adding sauce helps with flavor.
- Make sauce by whisking broth, cornstarch, salt and pepper and adding to the skillet. Let mushroom sauce first boil and then simmer for 5 minutes. And don’t forget to add pasta to boiling water now.
- Make sauce creamy by stirring in yogurt or sour cream off of heat. No need to cook it, especially yogurt that might curdle.
What to Serve Mushroom Stroganoff With?
A note on pasta. You can use any pasta that has openings and cavities to scoop up the sauce. Not spaghetti. We like to use whole grain pasta for its fiber, vitamins and nutrients vs. regular pasta. But I will not judge. 🙂
When ready to serve, add cooked pasta to plates and scoop generous amount of sauce with mushrooms on top. Then nothing is better than freshly grated Parmesan cheese and a sprinkle of fresh parsley or dill, and a pinch of freshly cracked pepper. Call me when you make mushroom stroganoff. 🙂
A simple salad would round mushroom stroganoff dish nicely:
How to Store and Reheat Mushroom Stroganoff
Refrigerate sauce with mushrooms in an airtight container for up to 5 days. Reheat in a skillet by simmering on low heat and stirring.
You can freeze mushroom stroganoff but I highly recommend to leave out yogurt or sour cream for any portions you plan to freeze. It freezes great and add dairy when reheating. Also don’t freeze with pasta, as cooked pasta doesn’t freeze well.
I was pleasantly surprised to see that even without meat and being full of pasta it has a whopping 20 g of protein per serving. Those mushrooms, pasta and yogurt.
Do your kids eat mushrooms? Try these kid friendly mushroom dinner ideas:
More Vegetarian Dinner Recipes
- Tex Mex sweet potato skillet
- Vegetarian quesadillas
- Healthy mac and cheese
- One pot chili mac
- Buckwheat stir fry
- 12 oz 4 cups pasta
- 2 lbs brown mushrooms sliced
- 1 medium onion chopped
- 1/4 tsp thyme dried
- 4 garlic cloves minced
- 3 tbsp butter unsalted
- 2 cups vegetable or mushroom broth low sodium
- 3 tbsp cornstarch or whole wheat flour
- 1/2 cup plain yogurt at least 3.5% fat
- 3/4 tsp salt
- Ground black pepper to taste
- Parsley or dill finely chopped
- Parmesan cheese grated
- Cook pasta in salted water until al dente or as per package instructions. I recommend to add pasta to boiling water at same time as you add broth to mushrooms.
- Preheat large deep skillet on medium heat and melt butter.
- Add onion and cook for 3 minutes, stirring occasionally.
- Add thyme and cook for 30 seconds, stirring often.
- Add mushrooms and garlic. Cook uncovered on medium-high heat for 10 minutes, stirring occasionally.
- In a medium bowl, whisk broth, cornstarch, salt and pepper. Add to skillet, bring to a boil, reduce heat to low and let sauce simmer for 5 minutes.
- Don't forget to add pasta to boiling water now as well.
- Turn off heat, add yogurt and stir. Garnish with more pepper to taste and dill/parsley.
- Serve over pasta garnished with parmesan cheese.
- Store: Refrigerate covered for up to 2 days. Freeze in an airtight container for up to 3 months.
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