Mushroom Stroganoff
This vegetarian version of classic stroganoff is just as meaty, rich, and comforting as the original.
Serves4
Prep25 minutes
Cook35 minutes
Luxuriously rich stroganoff is thought to be all about the beef, but this recipe proves it’s really all about the sauce and meaty mushrooms. This vegetarian take on the classic Russian dish is simple to prepare and sure to satisfy even the staunchest carnivores. It’s umami-rich, thanks to tomato paste, Dijon, and soy sauce, and a dream to serve over tender egg noodles, rice, or mashed potatoes.
What’s the Difference Between Goulash and Stroganoff?
While both goulash and stroganoff have Eastern European roots, they are two distinct dishes.
- Goulash is a Hungarian stew made with meat, vegetables, and spices, particularly paprika. The meat is typically beef, veal, pork, or lamb depending on the recipe. It’s sometimes, but not always, served with egg noodles.
- Stroganoff is a Russian sauce made with beef, mushrooms, and onions, that’s often made creamy with sour cream, mustard, or both. It’s typically served over egg noodles or rice.
What Is Stroganoff Sauce Made Of?
Stroganoff sauce is made of beef, mushrooms, onions, and spices. It’s often thickened with a roux and made creamy with sour cream and mustard. In this recipe, the beef is skipped entirely and replaced with an abundance of mushrooms. The mushrooms, combined with tomato paste and soy sauce, give this sauce it’s umami-rich texture and flavor.
How Do You Thicken Mushroom Stroganoff?
A roux helps thicken this mushroom stroganoff. A roux is simply a combination of fat — usually butter or oil — and flour that’s cooked together to create a paste that helps thicken liquid. Here, the flour is sprinkled over the buttery mushrooms rather than cooked simply with the fat alone. This is simply to move the thickening process along and ensure you have dinner on your table in under an hour.
Mushroom Stroganoff
This vegetarian version of classic stroganoff is just as meaty, rich, and comforting as the original.
Prep time 25 minutes
Cook time 35 minutes
Serves 4
Nutritional Info
Ingredients
- 1 1/2 pounds
fresh mushrooms, such as cremini, shiitake, oyster, or a combination
- 1
medium yellow onion
- 3 cloves
garlic
- 1
small bunch fresh parsley
- 1
small bunch fresh thyme
- 4 tablespoons
(1/2 stick) unsalted butter, divided
- 1 teaspoon
kosher salt, divided, plus more as needed
- 1/2 teaspoon
freshly ground black pepper, divided, plus more as needed
- 1/2 cup
dry white wine
- 1 tablespoon
double concetrated tomato paste (from a tube)
- 1 tablespoon
all-purpose flour
- 1 cup
low-sodium vegetable broth or water
- 1 tablespoon
low-sodium tamari or soy sauce
- 1 tablespoon
Dijon mustard
- 1/2 teaspoon
hot or sweet paprika
Cooked wide egg noodles, mashed potatoes, or steamed rice, for serving
- 4 tablespoons
crème fraîche or sour cream, divided
Instructions
Trim 1 1/2 pounds mushrooms (if using shiitake mushrooms, remove their stems completely) and slice into 1/4-inch-thick pieces. Dice 1 medium yellow onion. Mince 3 garlic cloves. Pick the leaves from 1 small bunch fresh parsley until you have 2 tablespoons and coarsely chop. Pick the leaves from 1 small fresh thyme bunch until you have 1 tablespoon.
Melt 2 tablespoons of the unsalted butter in a large high-sided skillet over medium heat. Add the onion and sauté until golden and softened, about 5 minutes. Add the garlic and thyme and sauté until fragrant, about 1 minute. Transfer to a medium bowl.
Add 1 tablespoon of the unsalted butter to the pan and add half the mushrooms in an even layer. Cook undisturbed until browned on the bottom, about 5 minutes. Season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper and cook, stirring once or twice, until the mushrooms are browned all over and tender, 2 to 3 minutes more. Transfer to the bowl with the onion.
Add the remaining 1 tablespoon unsalted butter to the pan and repeat cooking the remaining mushrooms. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Return the cooked mushrooms and onion and any accumulated juices in the bowl to the pan.
Add 1/2 cup dry white wine and simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the liquid has evaporated and the pot is almost dry, about 3 minutes. Add 1 tablespoon tomato paste and stir until it coats the mushrooms and onions and darkens in color, about 2 minutes.
Sprinkle 1 tablespoon all-purpose flour into the pan and toss to coat. Add 1 cup low-sodium vegetable broth or water, 1 tablespoon low-sodium tamari or soy sauce, 1 tablespoon Dijon mustard, and 1/2 teaspoon paprika. Stir and bring to a boil. Reduce the heat to low and simmer until the mixture is reduced slightly and is saucy, 4 to 6 minutes.
Remove the pan from the heat. Add the parsley and stir to combine. Taste and season with more kosher salt and black pepper as needed. Serve over cooked wide egg noodles, mashed potatoes, or steamed rice. Garnish each serving with 1 tablespoon crème fraîche or sour cream.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.