This is a flavorful mushroom stroganoff that's packed with umami flavor from three kinds of mushrooms, soy sauce, sherry wine, and mustard. And it's made creamy with sour cream. Serve it over mashed potatoes or go traditional with egg noodles.
This recipe is best when you use more than one type of mushroom. This gives this dish a more complex mushroom flavor and a variety of textures. Check out the video inside the Recipe Card on how to make this dish.
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🏃♀️ Post Summary
In a hurry? This summary covers the essential points.
- Meal Prep: 25 minutes. Cook Time: 45 minutes.
- I recommend using a variety of mushrooms for a greater depth of flavor.
- It's worth a trip to the store to get sherry wine.
- The entire dish is made in one large skillet or sauté pan.
- Vegan and gluten-free options are included in the post.
- Check out the video inside the recipe card for how to make this recipe.
Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.
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Winter is peak season for mushrooms and most markets have a wide variety to choose from in these months. It's the perfect time to make mushroom soup, salads dressed with a mushroom vinaigrette, and mushroom gravy.
This year, I wanted to experiment with a mushroom stroganoff.
🧐 What is Stroganoff?
Classic stroganoff typically refers to a Russian beef dish named after the Stroganov family but variations like chicken stroganoff, pork stroganoff, and mushroom stroganov are also popular. The stroganoff sauce is generally a roux made with prepared mustard and broth, and finished with a little sour cream.
These days, the sauce can include wine, onions, garlic, mushrooms, and tomato paste.
🧅 Ingredient Notes
This list only covers ingredients that require some notes. Go to the Recipe Card at the bottom of this post for a complete listing of the ingredients, measurements, and directions.
- Onions - Yellow onions are best in this recipe.
- Mushrooms - I used a combination of cremini mushrooms, also called baby bella mushrooms or white button mushrooms, shiitake mushrooms, and oyster mushrooms.
- Better Than Bouillon Paste - Use either the Seasoned Vegetable or Mushroom paste.
- Soy sauce - Miso is a soy bean-based fermented paste. It comes in three common varieties in the States: white miso, yellow miso, and red miso. Red miso has the most intense umami flavor of the three and holds up well against the mushrooms.
- Sherry wine - This is not the same as sherry wine vinegar. Sherry wine has a distinctive flavor, but if you can't find it, substitute white wine.
- Paprika - If you have it, use Hungarian Sweet Paprika. Otherwise use plain paprika.
- Mustard - Use a Dijon or coarse grain mustard.
📝 Instructions Overview
Detailed instructions for making this mushroom stroganoff are in the recipe card below, but here's an overview!
Step 1
Meal Prep. Prep the mushrooms and dice the onion.
Step 2
Sauté. Sauté the onion and mushrooms in batches until the mushrooms are well-browned. Add the thyme and salt.
Step 3
Cook the pasta. Cook the pasta while you perform the following steps. Drain.
Step 4
Make the roux. Flour the mushrooms to create a roux. Add the sherry and simmer until the alcohol is cooked off and add the water and bouillon. Simmer until thickened.
Step 5
Finish. Stir in the soy sauce, paprika, and mustard. Remove from the heat and stir in the sour cream. Fold in the drained pasta and serve.
🥬 Make it Vegan
Use a plant-based sour cream or substitute full-fat coconut milk. Plant-based sour creams are often made with cashews or tofu. Coconut milk will contribute a coconut flavor to the stroganoff sauce.
🌾 Make it Gluten Free
- Use a gluten-free flour for making the roux.
- Swap in Tamari for soy sauce.
- Serve the mushroom sauce over mashed potatoes - especially these miso mashed potatoes.
🍽 Side Dish Ideas
Serve with glazed carrots and a simple green salad. Have a basket of bread on the table. If you want crusty bread, make these crusty French baguettes. Or you prefer a soft roll, you can't go wrong with these potato rolls.
🙋♀️ FAQ
Yes. You can either make the sauce ahead and make the pasta and toss it all together just before serving, or make the entire dish ahead.
Be careful when re-warming the stroganoff sauce. It's best to reheat it slowly over medium-low heat to ensure the sour cream doesn't separate.
Refrigerate leftovers in an airtight container for up to 3 days.
I don't recommend using butter for cooking mushrooms in this recipe. You want to get the oil pretty hot before adding the mushrooms to pan. Otherwise, they'll give off too much liquid before they cook, meaning they'll steam. If you use butter, it will burn at that temperature.
Vegetarian Mushroom Stroganoff Recipe (One-Pot)
Video
Equipment
- Large saute pan
- Large pot for cooking the pasta
Ingredients
- 20 ounces mixed mushrooms check the Ingredient Notes for what I used
- 1 small yellow onion about 1 cup when diced
- 4 tablespoons extra virgin olive oil divided
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt or ½ teaspoon sea salt
- ¼ cup all-purpose flour
- ½ cup sherry wine or a dry white wine
- 1 cup water
- 1 teaspoon Better Than Bouillon Paste check the Ingredient Notes for suggestions on which
- 2 tablespoons soy sauce
- 1 teaspoon sweet Hungarian paprika
- 1 ½ teaspoon Dijon mustard
- ½ cup sour cream
- 8 ounces dried wide egg noodles
- 1 tablespoon chopped fresh parsley
Instructions
- Meal prep. Clean the dirt from the mushrooms. Thinly slice cremini mushrooms and shiitake mushrooms. If using oyster mushrooms, tear them into strips using your fingers.Dice the onion.
- Saute. Heat half of the oil in a large saute pan over medium-high heat. When the oil is hot, add half of the mushrooms and onions. Sauté until the mushrooms are browned, about 10 minutes, only occasionally nudging them around the pan with a wooden spoon. Scoop them out of the pan into a bowl and set aside.Pro tip: Don't be tempted to move the mushrooms and onions around very much while they sauté. Leave them alone and only stir them every minute or so.Add the remaining oil to the pan and when hot, add the remaining mushrooms and onion. When the mushrooms are nicely browned, reduce the heat to medium and add the thyme. Sauté for a minute or two.Add the reserved sautéed mushrooms and onions and the salt to the pan. Sauté for an additional 1-2 minutes.
- Cook the pasta. Bring a large pot of salted water to a boil and add the pasta. Cook it according to the package directions and drain.
- Make a roux. Sprinkle the flour over the mushrooms and onions and toss to coat. Cook over medium heat until the flour is lightly browned, about 5 minutes, and add the sherry.Scrape up any brown bits with a spatula as the sherry comes to a simmer. Lower the heat to medium-low to maintain a simmer for a few minutes. Once most of the sherry has dissipated, add the water and bouillon paste to the mixture.Bring back to a low simmer and stir while the sauce thickens, 5-7 minutes.
- Finish. Stir in the soy sauce, paprika, and mustard. Remove from the heat and stir in the sour cream. Add the drained pasta to the mushroom sauce and toss to coat well. Serve warm, garnished with parsley.
Notes
Ingredient Notes
- Onions - Yellow onions are best in this recipe.
- Mushrooms - I used a combination of cremini mushrooms, also called baby bella mushrooms or white button mushrooms, shiitake mushrooms, and oyster mushrooms.
- Better Than Bouillon Paste - Use either the Seasoned Vegetable or Mushroom paste. If you prefer to use vegetable broth, you may need to add more salt when you correct for seasoning at the end.
- Soy sauce - Miso is a soy bean-based fermented paste. It comes in three common varieties in the States: white miso, yellow miso, and red miso. Red miso has the most intense umami flavor of the three and holds up well against the mushrooms.
- Sherry wine - This is not the same as sherry wine vinegar. Sherry wine has a distinctive flavor, but if you can't find it, substitute white wine.
- Paprika - If you have it, use Hungarian Sweet Paprika. Otherwise use plain paprika.
- Mustard - Use a Dijon or coarse grain mustard.
Duy Khang
This dish is super tasty and easy to make. For a mushroom lover like me, it's absolutely perfect!