This mushroom stroganoff is easy to make and hearty enough to satisfy the most dedicated carnivores and vegetarians alike. It's quick, tasty and packed with delicious comfort factor.
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Growing up, my mum made beef stroganoff which I really enjoyed and honestly, I'm not quite sure why I didn't take that into my own cooking as an adult. But having had two mushroom-skeptic kids added to reasons not to, though thankfully that has now changed. Part of that is they now know if you cook mushrooms correctly, they can be really tasty. And if ever a dish showed them off then this is it.
This mushroom stroganoff takes all that tasty, creamy comfort factor from the original meat version and makes it vegetarian. The sauce is still rich and flavorful, and mushrooms make it surprisingly hearty. And it's still so easy and quick to make.
Origins of Stroganoff
The original dish, beef stroganoff, was created for, and named after, Count Stroganoff who was a noble in the Russian court in the 1800s. Not much is known about the chef who created it, as is sadly sometimes the case. Being made for such high society, it was meant as an elegant dish to highlight tender meat in a rich sauce.
That's not to say we can't all enjoy it, though, of course. But while you can get away with slightly less expensive cuts, to get that true flavor, it's still generally not exactly a cheap meal. And honestly, while some make a version with ground beef and mushroom soup, I personally find it's not remotely the same.
This mushroom version, to me, strikes a great compromise. It takes the core elements of the original but is more budget-friendly and also works for different diets.
Ingredients and variations
As mentioned, this dish uses the same key elements of the original but uses mushrooms rather than meat:
- Mushrooms - the star of the dish that replaces the meat. I recommend using more than one variety to get more depth of flavor. For ease, I have suggested cremini (crimini/small brown) and Portobello mushrooms (Portabella/larger flat mushrooms) as a good mix. But you could use white button mushrooms instead of cremini, or add in other mushrooms like king oyster mushrooms or some chanterelles. Just go for roughly the same overall weight.
- Onion and garlic - these provide the aromatic base for the sauce, and to me are essential, so I don't recommend you skip or replace them.
- Butter - this is my fat of choice for cooking the aromatics and mushrooms as it adds to the rich flavor. If you want to make the dish vegan, I'd probably suggest vegan butter over oil.
- Broth/stock - this adds flavor and liquid to the sauce. To be in-keeping with the original, and for a little more depth of flavor, you would use beef stock but you can also use vegetable stock to keep it vegetarian. Chicken stock also works as an alternative to the beef if that's what you have.
- Sour cream (and potentially cream) - in Russia you would use "smetana" which is a type of sour cream but typically it's a little less sour and more creamy than you tend to get in the US/UK and elsewhere. Personally I really like the slightly tangier sour cream but the more artificial thickness doesn't always feel quite right. So, whether for flavor or texture, you might also want a little cream as well. Creme fraiche would also work as an alternative, too. If you want to make the dish vegan, you can use vegan sour cream.
- Paprika, pepper and thyme - these add a lovely aromatic depth of flavor to the sauce. You can also add a little Dijon mustard, if you like, and/or some Worcestershire sauce to give a little more umami depth, but it also works well without these additions.
- Flour - you use just a little to absorb excess fat and thicken the sauce.
Top tip: don't rush the sauce
While this is easy to make, and still quick, it's key that you take your time to develop flavors. You want to make sure your onions cook enough that you bring out their sweetness, so they should become translucent. And the mushrooms need to get past releasing their liquids and start to brown a bit or they can be bland and mushy. So be patient!
How to serve mushroom stroganoff
I know everyone has their favorite or what they think is "right", but the truth is there is no one way to serve stroganoff, whether beef or mushroom version. So do what you prefer or have.
Here I have served it with herb spaetzle which is essentially a kind of homemade pasta/egg noodle. You could also use ready-made egg noodles, other pasta shapes like linguine, rice, polenta or mashed potato. You just want some kind of starch that will soak up all that delicious rich sauce - you don't want to waste it!
Whatever you serve the mushroom sauce with, I recommend adding a little chopped parsley on top as you serve. Not only does it add a burst of bright color, but it adds a nice freshness. Chopped chives would also work well instead.
This mushroom stroganoff has such a fantastic flavor and can be whipped up in a few minutes, so makes for a great midweek meal. It's a dish that feels a bit special despite the minimal effort, and being pretty affordable. It's a great back pocket meal for the colder months, or any excuse.
If you're a mushroom fan you might also enjoy these:
- Baked portobello mushrooms (a reader's favorite for good reason, this easy dish is a great side or even a main)
- Mushroom galette (a delicious free-form pie/tart with a touch of cheese - great flavors and perfect as a lunch)
- Japanese mushroom rice (easy to make and full of umami flavors. A comforting side)
- Mushroom quesadillas (easy, tasty and adaptable vegetarian quesadillas)
- Spaghetti alla carbonara with mushrooms (not vegetarian, but a great twist on the classic)
- Plus see more vegetarian meals in the archives.
Mushroom stroganoff
Ingredients
- 1 ½ tablespoon butter
- 1 onion medium
- 1 clove garlic or more if small
- 8 oz cremini mushrooms (crimini/brown - see notes)
- 6 oz portobello mushrooms (portabella)
- ½ tablespoon flour
- ½ teaspoon paprika sweet or smoked, as you have/prefer
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper or more/less to taste
- ½ cup stock vegetable, beef or chicken stock/broth all fine, as you have/to suit dietary needs - recommend low sodium/homemade if possible
- 4 tablespoon sour cream plus if needed a little more, to taste, or some cream
- chopped parsley to serve
Instructions
- Dice the onions relatively small and finely chop the garlic. Chop the mushrooms into small-ish chunks - I tend to halve the cremini then slice and cut the portobello into slices then into a dice, or smaller depending on the size.
- Melt the butter over a medium heat in a relatively wide skillet/saute pan and add the onions. Cook, stirring occasionally, until they have softened and become translucent, about 3-5 minutes. Add the garlic and cook a minute more.
- Add the mushrooms and cook, increasing the heat if needed. Don't be tempted to add more fat as they absorb it to start - instead stir regularly so they don't stick and the mushrooms will start to release liquids. Let all the liquids evaporate and continue to cook so that the mushrooms start to brown a little - this helps them develop flavor.
- Once the mushrooms have started to brown slightly, add the flour to absorb the excess fat (it will also help thicken the sauce and mix into the mushroom mixture. Then add the paprika, thyme and black pepper, mix in and cook briefly. Add the stock, stir to ensure any browning from the pan is mixed in then bring to a simmer and cook for around 3 - 5 minutes.
- Remove from the heat, allow to cool slightly then stir through the sour cream. If you feel it needs it, add a little more sour cream or add some cream (which will make it a little creamier but thinner, and has less "tang" but can be a good fit. I suggest taste first and see what you feel it needs). Serve over rice, pasta, egg noodles or spaetzle, topped with some chopped fresh parsley.
Video
Notes
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
This post was first shared in September 2015 and has been updated, primarily with new photos and additional information/tips.
Try some other tasty dishes making the most of mushrooms:
- Chicken and Mushroom Stuffed Crepes by Cooking with Carlee
- Crusted Seafood Mushroom Caps by The Freshman Cook
- Duxelles by Food Lust People Love
- Marinated Mushrooms by Making Miracles
- Portabella and Butternut Squash Crepes by Cherishing A Sweet Life
- Rántott Gomba - Hungarian Fried Mushrooms by Tara's Multicultural Table
- Mushroom Bread Pudding by A Day in the Life on the Farm
- Ravioli with Mushrooms and Brussels Sprouts by Sew You Think You Can Cook
- Shiitake Bruschetta by Culinary Adventures with Camilla
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Jen says
Oh, how divine! We ate mushroom stroganoff a lot growing up - it was always one of my favorites. We usually had it over rice or sometimes egg noodles. This spaetzle looks amazing too!
Caroline's Cooking says
Thanks, yes it works with lots of bases, this made a nice change for me.
Lisa Bynum says
My husband has been instructed to lay off red meat. This makes a good substitute for traditional beef stroganoff.
Caroline's Cooking says
Agree this makes a great alternative.
georgie says
i LOVE stroganoff!! i've only ever had beef stroganoff before but I love mushrooms so i'd love to try this version!
Caroline's Cooking says
I was brought up with the beef version and loved it but I now really love this version as well.
Josette says
This is my husband's dream dinner, Caroline. I am making it for him in the cooler weather for sure. Your photos are absolutely mouthwatering!
Caroline's Cooking says
Thanks, Josette, that's very kind. And hope you like it when you try it.
Food Daydreaming says
I recently had to sit by awkwardly while two friends argued quite heatedly about whether stroganoff should be served with rice or pasta, so I really like how you used herb-infused spaetzle instead! Looks great
Caroline's Cooking says
Thanks. Well spaetzle does solve the debate on rice v pasta (and goes well too!)
Kathleen says
Oh boy! This sounds amazingly wonderful. I love stroganoff, but never thought to just have it with the mushrooms and not the meat. YUM!
Caroline's Cooking says
Thanks, Kathleen, you really don't miss the meat and the flavor is delicious.
Sarah says
I love Stroganoff! I've never made a mushroom version before, but I can't wait now 🙂 I also love making spaetzle, there's just nothing like it. Can't wait to give this a try 🙂
Caroline's Cooking says
Thanks, Sarah, I hope you like the mushroom version!
Christinef says
I'm in Mushroom heaven, your dish looks beautiful! We love stroganoff, and have never tried spaetzle, you've inspired me to make some!
Caroline's Cooking says
Thanks, I hope you give them a go and like them, and they go really well with the stroganoff.
Stacy says
I cannot even tell you how long I've been wanting to try making a mushroom only stroganoff but it's been at least five years. Yours is exactly as I've been imagining it would turn out. Caroline! Now I really must try it.
Caroline's Cooking says
Thanks, Stacy - do definitely give it a go, it's so easy and tasty!
Elaine says
I love that the mushroom is the main ingredient (and not just an addition) to a great meal. Yum!
Caroline's Cooking says
Thanks, Michelle - as I say it's amazingly hearty and tasty.
Tara says
Absolutely love Spaetzle. It was the first food I learned how to make. Your mushroom stroganoff looks like the perfect topping.
Caroline's Cooking says
Thanks, Tara, how fun spaetzle was the first thing you learned to make. The two indeed go really well together.
Dini says
This sounds delicious Caroline! 🙂 I love mushrooms so anything with mushrooms in it - I'm totally in! 🙂
Caroline's Cooking says
Thanks, Dini, this is a really tasty dish, and all the better that you love mushrooms! I hope you give it a try.
Loretta says
So rich and creamy, it looks delicious and meatless too, gorgeous! So will I find spatzle in the pasta aisle?
Caroline's Cooking says
Thanks, Loretta. Actually I have never seen ready-made spaetzle before, I have only had it in restaurants or, now, making it myself (there's a link to a recipe above).
Carlee says
That looks so good. Definitely hearty enough that you wouldn't miss the meat. I have never tried spaetzle, but I am adding it to my list of things to get to!
Caroline's Cooking says
Thanks, Carlee, it is definitely one to try!