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Mushroom Stroganoff

This vegetarian stroganoff is so rich and satisfying, you won’t miss the beef. Mixed mushrooms provide that hearty, umami-packed base while sour cream creates the classic tangy sauce. Serve it over egg noodles or rice for a complete meal that feels indulgent and comforting. It comes together quickly but tastes like you spent hours in the kitchen. Perfect for cozy weeknight dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb mixed mushrooms, sliced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups vegetable broth
  • 1 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
  • Salt and pepper
  • Fresh parsley

Method
 

  1. Sauté mushrooms until browned. Make sure your pan is properly heated before adding ingredients — you should hear a nice sizzle. Don't overcrowd the pan or things will steam instead of getting that beautiful golden color.
  2. Add onion and cook until soft.
  3. Add garlic and cook 1 minute.
  4. Sprinkle with flour, stir.
  5. Gradually add broth, stirring constantly.
  6. Simmer until thickened. Keep an eye on the heat — you want a gentle simmer with small bubbles, not a rolling boil. This helps develop flavor without overcooking.
  7. Remove from heat, stir in sour cream and mustard.
  8. Add paprika, salt, and pepper. Always taste as you go — you can add more seasoning, but you can't take it away!
  9. Serve over noodles, garnish with parsley. This is your chance to make it look as good as it tastes! A little garnish goes a long way for presentation.