Mushroom Stroganoff
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2tablespoons extra-virgin olive oil
- 1yellow onion, finely diced
- Salt
- 1½pounds mixed mushrooms (oyster, shiitake, cremini or button), stemmed and sliced into ¼-inch pieces
- 2sprigs fresh thyme
- 2garlic cloves, finely chopped
- ½cup white wine
- 1cup vegetable stock
- 2tablespoons soy sauce
- 1½teaspoons Dijon mustard
- ½cup crème fraîche or sour cream
- Black pepper
- Sweet paprika, for dusting
- Handful of chopped parsley leaves, for serving
- Mashed potatoes, wide egg noodles or rice, for serving
Preparation
- Step 1
Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
- Step 2
Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
- Step 3
Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.
Private Notes
Cooking Notes
Test-driving this recipe as possible Veg-Thanksgiving main course, I found it absolutely delicious with a couple of changes per other commenters. Sub dry sherry for the white wine. To make it saucier, add a bit more broth and adjust mustard, soy, creme fraiche accordingly. Also, I sprinkled freshly ground nutmeg with the creme fraiche in the firm belief that mushrooms and nutmeg are a marriage made in heaven.
Doubled the garlic, and doubled the cooking time for the mushrooms (lots of liquid to cook off). Family liked it, but it needs more creamy sauce ratio to the mushrooms.
Read through recipe and most of notes. Made the adjustments that were most suggested. Sherry instead of white wine, shrooms in batches for more caramelization. Sautéed onions and garlic then added back the cooked mushrooms. 1 tsp butter and flour. Cook for a few minutes, then added rest of ingredients. Served over brown rice, garnished with chives. Steamed green beans on the side.So GOOD! Next time over mashed potatoes.
4.25/5. Would consider cooking mushrooms in batches to get more caramelized, could be user error in cooking. Pan appeared over crowded with onions. After deglazing, added 1 tbsp butter and flour to make a roux. Per other recommendations of sauce being watery… would definitely do again. Served over mashed potatoes. 10/10 would recommend for an easy meatless meal.
This was flavorful but I felt the sauce was thin and watery. I may add flour next time or something to thicken it.
I used mushroom stock, not veggie, as I wanted to maximize the mushroom flavor in the dish. Either use a quality store bought stock or make your own from dried porcinis (even better).
The cooking times are a lie! 8-10 minutes not only to cook off the water from a pound and a half of mushrooms but also caramelize too!! Not likely, you’re looking at least at 30 minutes if you’re lucky and boy I was not lucky. I spent at least 20 minutes prepping alone and now here I am almost an hour later and the water still isn’t cooked off the mushrooms! I’ll let you know if they ever caramelize. And step two? Like I need to deglaze… I’ve got a soup of mushroom water here.
Hmm. I'd sub sherry for white wine, and either add cream cheese or sub it for the sour cream. But serving it over mashed potatoes is genius, I'll definitely do that next time.
This was fabulous on a chilly autumn evening. I made it plant-based by using cashew cream, and lower sodium by skipping the slat and using 1/3 of the soy sauce. I was a bit generous with the wine and really let the mushrooms, garlic and onion caramelise. Lots of fresh thyme. A tiny spritz of lemon juice to brighten. Seriously delicious.
It was delicious, but thicker than I expected after adding sour cream. I would add a bit more broth or cook it down less next time. Served over polenta which was a great alternative to the other suggestions.
Roasting the mushrooms in convection oven concentrates the mushroom flavors and caramelizes beautifully. Takes about 30 minutes. Time to prepare a nice creamy sauce and mashed potatoes. Stir the mushrooms into sauce at the last minute and top with minced parsley.
This was delicious, but definitely cook the mushrooms longer to cook the liquid off. The sauce is a little more watery than expected, but still full of flavor. It mixes really well with mashed potatoes. If serving over noodles, I would recommend adding a roux or cornstarch to thicken the sauce so it sticks better. I used a Sauvignon Blanc for the white wine.
This was delicious. Made 1.5x sauce (except wine) and did a roux with 1Tbs each butter and flour after deglazing pan, per others' comments. With pre-sliced mushrooms and my 12" cast iron skillet, this was easy and quick. Served over noodles.
Great recipe. I added blended silken tofu in lieu of the sour cream and it was top tier
I am going to serve this over soft polenta. Yum.
Apparently, using plain yogurt to sub for the sour cream was a bad idea. Separated!
Excellent. Added flour to yogurt to thicken sauce otherwise followed recipe as is.
No matter what recipe I'm cooking, my mushrooms never, ever caramelize. Never. Ever.
Everybody liked. Was a little too tart. Probably sherry and not white wine.
Great recipe. Served over noodles. Added Worcestershire sauce. Quite tasty!
Great recipe. Added Worcestershire sauce. Takes time for the mushrooms to cook down. Quite tasty!
Makes enough for 4 people. Would be a lot easier doing half the recipe.
Sub Worcestershire sauce for soy sauce.
Made it for the 2nd time. Just delicious!
I always like to add protein to a meal. How would the addition of cannelloni beans fare?
I rarely measure anything… Ingredients or cooking times. That said, I thought this turned out very nice. I bought all the varieties of mushrooms available at the local grocery… And added some dried porcini. For the broth, just addedthe porcini soaking liquid and a bit of salt. Cooked some dried rigatoni since that’s what was in the cupboard. Threw it into the stroganoff. Added some roasted broccoli and enjoyed with a bottle of Pinot. I’m perfectly satisfied.
Made as written twice, once with mashed potatoes and once with polenta. Both 5 stars. When I pass the mushrooms at the store I pause and consider changing my menu plans to include this.
I followed the recipe and it turned out absolutely delicious! I used brown button mushrooms that I had for a few days already so they were dryer and produced less liquid so I did not have a runny sauce.
Absolutely delicious. I doubled the garlic and served over roasted sweet potatoes. Thank you!
Used a tablespoon of butter and flour after deglazing and it thickened it up nicely. Great flavor with a little smoked paprika.
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