Description
This creamy and comforting Vegetarian Mushroom Stroganoff is rich, flavorful, and ready in under 30 minutes. Made with sautéed mushrooms, onions, and a silky sour cream sauce, it’s the perfect cozy dinner for any night of the week.
Ingredients
- 2 tbsp butter (or olive oil for vegan option)
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz mushrooms (cremini, button, or mixed), sliced
- 2 tbsp all-purpose flour
- 1 cup vegetable broth
- 1 cup sour cream (or vegan sour cream)
- 1 tbsp vegetarian Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles, pasta, rice, or mashed potatoes for serving
Optional add-ins: spinach, thyme, white wine, or red pepper flakes.
Instructions
- Prepare the Skillet: Heat butter and olive oil in a large skillet over medium heat.
- Cook Onions: Add chopped onions and sauté for 4–5 minutes until softened.
- Add Garlic: Stir in minced garlic and cook for 1 minute.
- Add Mushrooms: Add sliced mushrooms. Cook 8–10 minutes until browned and their liquid evaporates.
- Add Flour: Sprinkle flour over the mushrooms and stir until evenly coated; cook 1 minute.
- Add Broth & Seasonings: Pour in vegetable broth slowly, stirring constantly. Add Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. Simmer 3–4 minutes.
- Make It Creamy: Reduce heat and stir in sour cream until smooth.
- Serve: Spoon stroganoff over noodles, rice, or potatoes. Garnish with fresh parsley. Enjoy warm!
Notes
- Use a mix of mushrooms (cremini + portobello) for deeper flavor.
- For extra richness, add ¼ cup white wine before the broth.
- Keep heat low when adding sour cream to prevent curdling.
- Add a handful of spinach at the end for extra nutrients.
- Want it vegan? Use plant-based butter and sour cream.
- Too thick? Add a splash of broth. Too thin? Simmer longer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes