This mushroom stroganoff is easy to make and hearty enough to fill the most dedicated carnivores and vegetarians alike. A tasty, quick to make and comforting vegetarian main.
This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.
I've made a few vegetarian meals before which I'd challenge the most dedicated of meat eaters not to find 'meaty' and hearty enough (like these beet and black bean burgers), and this mushroom stroganoff is definitely another one to add to the list. It's also really easy and quick to make and transforms the humble mushroom into a delicious, flavorful meal.
I've created this recipe in part for a monthly virtual party that I discovered and am excited to join - Foodie Extravaganza - where each month a food holiday in that month is chosen and everyone creates recipes using that ingredient.
You know I've mentioned food holidays a few times before, and so I thought it would be fun to join in being creative with a particular ingredient, and seeing how others do so as well. Plus, I was intrigued to see all the other creative recipes and thought you might like to see them as well - links to all are below.
For now, though, back to the mushroom stroganoff. This recipe has a lot in common with the more traditional beef stroganoff, where mushrooms are sometimes used alongside the beef, but instead the mushrooms are the stars.
How to make mushroom stroganoff
This dish comes together in a few easy steps:
- Chop the mushrooms and onion.
- Soften the onion then add the mushrooms and soften them as well.
- Add the seasonings and stock.
- After a short cook, finish off with sour cream.
I have used two different types of mushrooms - crimini (brown) and portabella (portabello) - as they have different textures which I think adds to the end result. Then there is additional flavor from onions, stock, thyme and paprika and it's all finished off with sour cream to give a luscious sauce.
I have served it here with herb spaetzle as I have seen before and that it goes really well with. In the UK, stroganoff is typically served with rice while the US seems to favor ribboned pasta such as linguini, so I decided to not do either! Although I guess spaetzle is closest to pasta, but it's pretty light and is great at lapping up the tasty sauce.
I've described spaetzle in more detail in the separate recipe, and would definitely encourage you to give it a try. It's great other ways as well, like as bacon onion spaetzle. But here, I would let you off if you wanted to serve this with pasta or rice instead, for an even easier meal.
This mushroom stroganoff has such a fantastic flavor and can be whipped up in a few minutes, so makes for a great midweek meal, that feels a bit special despite the lack of effort needed. We will definitely be enjoying this comforting meal again over the colder months.
If you're a mushroom fan you might also enjoy these:
- mushroom quesedillas
- mushroom galette
- Japanese mushroom rice
- spaghetti alla carbonara with mushrooms.
Plus see more vegetarian meals.
Mushroom stroganoff
Ingredients
- 1 ½ tablespoon butter
- 1 onion medium
- 7 oz crimini mushrooms (brown)
- 6 oz portabella mushrooms (portabello)
- ½ tablespoon flour
- ½ cup stock vegetable, beef or chicken all fine, as you have/to suit dietary needs - recommend low sodium/homemade if possible
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- 4 tablespoon sour cream
- chopped parsley to serve
Instructions
- Dice the onions and chop the mushrooms into small-ish chunks - I tend to halve the crimini then slice, cut the portabella into slices then into a dice.
- Melt the butter over a medium heat in a skillet/saute pan and add the onions. Cook, stirring occasionally, until softened, about 3-5minutes.
- Add the mushrooms and cook, increasing the heat if need be so they cook without becoming too wet.
- Once the mushrooms have softened, about 3-5min, add the flour to absorb the excess fat then add the stock, paprika and thyme. Stir to ensure any browning from the pan is mixed in then bring to a simmer and cook for 5-10minutes.
- Remove from the heat, allow to cool slightly then stir through the sour cream before serving over rice, pasta or spaetzle, topped with some chopped fresh parsley
Video
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Plus try these wonderful Mushroom recipes being shared today!
- 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
- Mushroom Leek Chinese Dumplings by The Joyful Foodie
- Shiitake Bruschetta by Culinary Adventures with Camilla
Remember to pin for later!
Shadi Hasanzadenemati says
I would love to make this for dinner this weekend. It looks super easy and so tasty! Love the photos!
Caroline's Cooking says
Thank you, I updated the photos recently to try to show it off a bit better 🙂 It's a lovely easy and tasty meal, enjoy!
Lisa Bynum says
My husband has been instructed to lay off red meat. This might be a good substitute for traditional beef stroganoff.
Caroline's Cooking says
Agree this would make a great alternative.
Jen says
Oh, this looks 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.
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. Welcome to the party!
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 @ The Flavor Bender says
This sounds delicious Caroline! 🙂 I love mushrooms so anything with mushrooms in it - I'm totally in! 🙂 Love the idea of the foodie extravaganza too! Sounds like a really fun idea 🙂
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!