Ingredients
Scale
- 2 tablespoons Olive Oil: Extra virgin, for sautéing the mushrooms and aromatics, providing a clean base flavor.
- 1 tablespoon Butter (optional, or use more olive oil for vegan): Adds richness and helps with browning the mushrooms.
- 2 pounds Mixed Mushrooms (e.g., cremini, shiitake, oyster, portobello): Cleaned and sliced or torn. A variety offers complex flavor and texture. Cremini provide a good base, shiitake an umami punch, and oyster a delicate, almost seafood-like note.
- 1 large Yellow Onion: Finely chopped, forms the aromatic foundation of the sauce.
- 3–4 cloves Garlic: Minced, adds a pungent kick that complements the mushrooms.
- 1/2 teaspoon Dried Thyme (or 1 teaspoon fresh): Its earthy, slightly minty notes pair beautifully with mushrooms.
- 1/4 cup All-Purpose Flour (or gluten-free blend): To thicken the sauce, creating a velvety consistency.
- 4 cups Vegetable Broth: Good quality, low-sodium is preferred, allowing you to control the saltiness.
- 2 tablespoons Dijon Mustard: Adds a tangy sharpness that cuts through the richness.
- 1 tablespoon Vegetarian Worcestershire Sauce: Provides a deep, savory, umami flavor. Ensure it’s a vegetarian/vegan version.
- 1–2 teaspoons Smoked Paprika (or sweet paprika): Lends a warm, smoky flavor and a beautiful color to the sauce.
- 1 cup Sour Cream (or full-fat coconut milk/cashew cream for vegan): The classic ingredient for creaminess and tang. Must be full-fat for best results and to prevent curdling.
- Salt and freshly ground Black Pepper: To taste, essential for enhancing all the flavors.
- Fresh Parsley or Dill: Chopped, for garnish, adding a touch of freshness and color.
- Cooked Egg Noodles, Rice, or Mashed Potatoes: For serving.
Instructions
- Prepare the Mushrooms:
- Gently clean the mushrooms with a damp paper towel or a soft brush. Avoid washing them under running water if possible, as they can absorb too much moisture.
- Slice the mushrooms to about 1/4-inch thickness. If using larger portobellos, you might want to remove the tough stems and slice the caps. Oyster mushrooms can often be torn by hand. Keeping the pieces relatively substantial is good as they will shrink during cooking.
- Sauté the Mushrooms:
- Heat 1 tablespoon of olive oil (and the butter, if using) in a large, heavy-bottomed pan or Dutch oven over medium-high heat.
- Once the oil is shimmering, add half of the mushrooms to the pan in a single layer. Do not overcrowd the pan; this allows the mushrooms to brown properly rather than steam.
- Cook for 5-7 minutes, stirring occasionally, until the mushrooms are well-browned and have released their liquid, and that liquid has mostly evaporated. Season lightly with salt and pepper during this stage.
- Remove the browned mushrooms from the pan and set them aside in a bowl.
- Add the remaining 1 tablespoon of olive oil to the pan and repeat the process with the second half of the mushrooms. Set them aside with the first batch.
- Sauté Aromatics:
- To the same pan (no need to wipe it clean – those browned bits are flavor!), add the chopped yellow onion. Sauté over medium heat for 5-7 minutes, or until softened and translucent, scraping up any browned bits from the bottom of the pan.
- Add the minced garlic and dried thyme (if using fresh, add it later with the parsley). Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Build the Sauce Base:
- Sprinkle the all-purpose flour over the onions and garlic. Stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux. It will look a bit pasty.
- Gradually whisk in the vegetable broth, a little at a time, ensuring each addition is fully incorporated to prevent lumps. Scrape the bottom of the pan to release any flavorful bits.
- Simmer and Flavor the Sauce:
- Once all the broth is incorporated and the sauce is smooth, bring it to a gentle simmer.
- Stir in the Dijon mustard, vegetarian Worcestershire sauce, and smoked paprika.
- Return the sautéed mushrooms (and any accumulated juices) to the pan.
- Reduce the heat to low, cover, and let the stroganoff simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
- Finish with Creaminess:
- Remove the pan from the heat. This is important to prevent the sour cream from curdling.
- In a small bowl, temper the sour cream: whisk a few spoonfuls of the hot mushroom sauce into the sour cream until smooth. This gradually raises its temperature.
- Gently stir the tempered sour cream mixture into the stroganoff until well combined and creamy.
- Taste the stroganoff and adjust seasoning with salt and freshly ground black pepper as needed. If it’s too thick, you can add a splash more vegetable broth or warm water. If too thin, you can simmer it very gently for a few more minutes (before adding sour cream is best for this, or be very careful not to boil it after).
- Serve:
- Serve the creamy Mushroom Stroganoff hot over your choice of cooked wide egg noodles (traditional), fluffy rice, creamy mashed potatoes, or even polenta.
- Garnish generously with freshly chopped parsley or dill for a burst of color and freshness.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 450