This creamy mushroom stroganoff is the perfect comfort food for any night of the week. The sauce is made with a blend of vegetable stock, sour cream, Dijon mustard, and a hint of paprika, creating a delicious creamy texture.
You'll also love my creamy chicken stroganoff, creamy mushroom tagliatelle, and this creamy mushroom pasta bake.
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⭐️ Why this recipe works
- Rich Flavor: The combination of mixed mushrooms (cremini, portobello, shiitake) provides a deep, earthy flavor that forms the base of the dish.
- Creamy Texture: Sour cream (or vegan alternative) adds a creamy consistency that makes the stroganoff luxuriously smooth.
- Balanced Seasoning: Dijon mustard and paprika add a subtle tang and warmth, enhancing the overall taste without overpowering it.
- Versatile: Can be served over various bases such as pasta, wide egg noodles, or rice, making it adaptable to different preferences and dietary needs.
- Quick and Easy: The recipe comes together in under an hour, making it perfect for a weeknight dinner.
🧾 Ingredients overview
- Onion: Adds sweetness and depth to the base of the dish.
- Garlic: Enhances the flavor with its aromatic and pungent qualities.
- Mixed Mushrooms: The star of the dish, providing texture and umami richness.
- Fresh Thyme: Adds a subtle, earthy herb flavor that complements the mushrooms.
- Flour: Thickens the sauce to achieve the desired consistency.
- Vegetable Stock: Creates the liquid base of the sauce, adding savory depth.
- Sour Cream: Provides creaminess and tang, balancing the flavors.
- Dijon Mustard: Adds a slight tang and complexity to the sauce.
- Paprika: Adds color and a mild, smoky flavor.
- Fresh Parsley: Used as a garnish to add a fresh, vibrant finish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Creamy Mushroom Stroganoff recipe step-by-step
- Sautéing: Begin by cooking onions and mushrooms in butter or olive oil until they start to caramelize. Pro tip: High heat will help caramelize the mushrooms, enhancing their flavour.
- Flavour Building: Next, add garlic and thyme. Incorporate the flour, then slowly whisk in the broth. Remember: Gradual addition of broth will ensure a smooth and creamy sauce.
- Final Additions: Stir in the sour cream and Dijon mustard, then season with salt and pepper to your preference. Tip: Adjusting the seasoning at this stage allows for perfect flavour balance.
- Serving: Serve the stroganoff over your choice of pasta or rice, garnishing with a sprinkle of fresh parsley.
📖 Variations
- Vegan Option: Use vegan sour cream or cashew cream instead of regular sour cream.
- Gluten-Free: Substitute flour with a gluten-free flour blend and use gluten-free pasta or rice.
- Additional Veggies: Add peas, spinach, or bell peppers for extra nutrition and color.
- Rich Flavor Boost: Add a splash of soy sauce or tamari along with the vegetable stock for a deeper umami flavor.
- Herb Variations: Experiment with other herbs like rosemary or tarragon for a different aromatic profile.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Cooking with Umami: Enhance the umami flavor by adding a touch of miso paste or dried porcini mushroom powder to the sauce. These ingredients add a rich, savory depth that complements the mushrooms beautifully.
- Butter and Olive Oil: Use a combination of butter and olive oil when sautéing the onions and mushrooms. The butter adds richness, while the olive oil prevents it from burning.
- Silky Sauce: For an exceptionally silky sauce, strain the sauce through a fine mesh sieve after adding the vegetable stock and before mixing in the sour cream and mustard. This step ensures a smooth, lump-free sauce.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled mushroom stroganoff in an airtight container in the fridge for up to 3 days.
- Freezer: Not suitable for freezing.
- Reheat: To reheat, warm the stroganoff in a pan over low heat, stirring occasionally until heated through. Add a splash of vegetable stock or water if the sauce is too thick.
❓Recipe FAQ's
Absolutely! Different mushroom varieties will each bring their unique flavour and texture profile, making the dish uniquely yours. Some popular options include cremini, portobello, shiitake, or a blend of your favourites.
Yes, it certainly can! Replace the sour cream with a vegan alternative (such as cashew cream or a store-bought vegan sour cream), and you'll have a delicious Vegan Mushroom Stroganoff.
Of course! You can prepare the sauce up to 3 days in advance and store it in the refrigerator. When you're ready to serve, simply reheat it gently on the stove, adjusting the consistency with a bit of broth if necessary.
Looking for other vegetarian comfort food recipes like this? Try these:
If you tried this Creamy Mushroom Stroganoff please let me know in the comments below, and please leave a star rating while you're there!
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Easy One Pot Mushroom Stroganoff
Ingredients
- 1 large onion, finely chopped (200g)
- 3 cloves fresh garlic, minced
- 500 g (1 lb) mixed mushrooms, sliced (cremini, portobello, shiitake)
- 1 tablespoon fresh thyme leaves
- 40 g (⅓ cups) flour or gluten-free flour
- 500 ml (2 cups) vegetable stock or broth
- 200 g (¾ cups) sour cream or vegan sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- 300 g (⅔ lb) pasta, wide egg noodles, or rice (gluten-free if necessary)
Instructions
Preparation:
- Cook your pasta or rice according to the package instructions. Drain, set aside, and keep warm.
Cooking the Stroganoff:
- Heat a large pan over medium heat, adding a splash of olive oil or a knob of butter. Sauté the finely chopped onion until it softens and becomes translucent, about 5 minutes.
- Add the sliced mushrooms, increasing the heat to medium-high. Sauté until the mushrooms release their liquid, start to brown, and most of the liquid evaporates, around 10 minutes.
- Stir in the minced garlic, fresh thyme leaves, and paprika, cooking for another minute until the garlic is fragrant.
- Sprinkle the flour over the mushroom mixture, stirring to coat the mushrooms. Cook for a minute to remove the raw flour taste.
- Slowly whisk in the vegetable stock, stirring constantly to prevent lumps. Bring the mixture to a simmer.
- Lower the heat to medium and stir in the sour cream and Dijon mustard until well combined. Season with salt and black pepper to taste.
- Cook for another 2-3 minutes, until the sauce thickens to your desired consistency.
Serving the Stroganoff:
- Divide the cooked pasta or rice among four plates. Top each with a generous portion of the mushroom stroganoff.
- Garnish with freshly chopped parsley and serve hot. Enjoy your comforting, creamy Mushroom Stroganoff!
Notes
- For a richer flavour, add a splash of soy sauce or tamari along with the vegetable stock. Feel free to experiment with different mushroom varieties or add additional veggies such as peas or spinach.
- For a vegan version, substitute the sour cream with a vegan alternative such as cashew cream or store-bought vegan sour cream.
- For a gluten-free dish, use a gluten-free flour blend to thicken the sauce and opt for gluten-free pasta or rice.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Paul
This recipe was a big hit with my vegetarian daughter. Thank you so much!
Deborah Rainford
So happy that it was a hit!
Julie
Great recipe
Very tasty
Deborah Rainford
So happy you loved it, Julie! Thanks so much for taking the time to leave a comment and a review! It's so appreciated!:)
Kristin
This sounds good! I’m on the “other side of the pond” and I’m enjoying looking through your Aldi recipes!
Deborah Rainford
So happy that you're liking the recipes. I grew up in Canada and it took me a while to convert to grams and mls rather than cups. So if you have any questions about conversions or equivalents just let me know. And I can work it out for you. The recipe card also has a conversion option too! Thanks so much for being here! 🙂
Pauline
Delicious! Only changes I made were yoghurt for sour cream (because I didn’t have any) & I was a bit short on mushrooms so added chopped asparagus, served with penne pasta.
Samantha
Think you need to do some editing to this.
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!
silliest?
Nice recipe and will be trying it. Love my mushrooms.
Deborah Thompson
Thanks so much for catching that! Typos will be the death of me!