This mushroom stroganoff is the perfect garlicky, creamy, savoury vegetarian dinner. All served over silky noodles with a hefty helping of parsley to finish it all off. Only 8 ingredients and 30 minutes until you can be relaxing with a giant bowl of this creamy mushroom dinner.
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This is essentially a vegetarian mushroom cream sauce served over noodles. But we call it stroganoff because you would never eat cream sauce straight from the pan. But you would eat this from the pan and possibly scooped onto some fresh sourdough or crust bread. Just while you boil the noodles of course!
- Onion- mushrooms and onions and garlic are best friends.
- Garlic- see the note above
- Vegetable broth made from a stock cube- this forms part of the sauce. You can use water for this, but the stock brings so much flavour. *As a note, these stock cubes add a fantastic level of seasoning so, add salt with a light hand and keep tasting as you season so you don't overdo it.
- English mustard- brings an unexpected bite of heat and works well with the earthiness of the mushrooms.
- Paprika- a staple ingredient of all stroganoff recipes
- Sour cream- the key ingredient for the stroganoff. Use full fat so that it is the creamiest stroganoff you've ever made.
- Mushrooms- use brown chestnut mushrooms as they have more flavour than white ones. the backbone of this simple stroganoff recipe. Cut them into chunky quarters and sautee them until they are golden.
- thyme- fresh or dried. Brings out the earthiness in mushrooms. If you have some add it in, if not, it's fine to skip it.
- brandy- an indulgent (and traditional) addition to stroganoff recipes.
- butter- if you use some butter, be sure to also use some olive oil. Butter is for flavour, oil is for being able to get the pan hot without burning the onion or mushrooms.
Stroganoff step by step
- A non-stick frying pan is perfect for making this stroganoff. It lets the onions and mushrooms colour and become a deep golden brown without sticking to the bottom of the pan. Heat some oil in your skillet. Once it's hot, add in the chopped onion and saute for about 5 minutes, until the onion becomes very soft and translucent. Then add in the garlic and sautee for another 2 minutes.
- Add the chopped mushrooms to the pan and cook until deep golden. About 8-10 minutes.
- Once the mushrooms and onions are deep golden add in the English mustard and the paprika. Pour in the vegetable stock and bring up to a simmer.
- Take the skillet off the heat and add in the sour cream. The cream will melt into the stock and become the silliest, richest mushroom sauce EVER! If you would like your stroganoff a little thicker then reduce the stock further or add in less sour cream.
- Stir in the chopped parsley and boil the noodles.
Stroganoff top tips
- How to beat the curdle- one of the hurdles for first-time stroganoff makers is that the sour cream curdles when it's added to the pan. The reason for this is that your pan is too hot. Remove the pan from the heat and gently stir in the sour cream.
- Storing- because of the sour cream, this stroganoff doesn't freeze well. It splits when it defrosts. But it stores perfectly in the fridge for up to 4 days.
- Serving- I love my stroganoff over noodles, but it's equally delicious served over rice. You can also add in some frozen peas if you want to add in a green veg.
And now you've got a rich and creamy mushroom dish to please everyone. Add in some chicken if you've got a big meat eater and scoop these mushrooms liberally onto anything!
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Tools used to make this Mushroom StroganoffPrint
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