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Stoganoff without the meat? Yes, introducing mushroom stroganoff! This vegetarian version of the classic beef stroganoff is packed with rich flavors, and a creamy texture, and is incredibly easy to make. Perfect for a comforting weeknight dinner, this dish will quickly become a family favorite.

Why You’ll Love Mushroom Stroganoff

Rich and Creamy Flavor: The combination of baby bella mushrooms, garlic, and sour cream creates a deliciously rich and creamy sauce. Each bite is full of savory goodness that will satisfy even the biggest of appetites.
Easy to Make: This recipe is straightforward and doesn’t require any complicated steps or hard-to-find ingredients. With just a few simple steps, you’ll have a delicious meal ready in no time.
Versatile: Mushroom Stroganoff can be served over a variety of bases such as noodles, rice, or mashed potatoes. This makes it easy to customize based on what you have on hand or your personal preference.
Vegetarian Delight: This dish is perfect for vegetarians or anyone looking to reduce their meat consumption. The mushrooms provide a hearty and satisfying texture that even meat-lovers will enjoy.
Great for Leftovers: Mushroom Stroganoff tastes just as good, if not better, the next day. It reheats well, making it a great option for meal prep or leftovers.

Ingredients For Mushroom Stroganoff

Baby Bella Mushrooms: These mushrooms have a rich flavor and meaty texture that make them a perfect substitute for meat in this dish.
Garlic: Adds a fragrant and flavorful depth to the sauce.
Sour Cream: Creates the creamy base of the stroganoff, giving it a tangy and smooth texture.
Soy Sauce: Enhances the umami flavor of the dish and adds a hint of saltiness.
Cornstarch: Used to thicken the sauce, ensuring it has a perfect consistency.
Water: Helps dissolve the cornstarch and soy sauce mixture.
Black Pepper: Adds a touch of spice and complements the other flavors.
Olive Oil: Used for pan-frying the mushrooms, you can substitute with any cooking oil of your choice.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Mushroom Stroganoff

Nonstick Pan: Essential for cooking the mushrooms evenly without sticking.
Measuring Cups and Spoons: To ensure precise measurements of the ingredients.
Fork: For mixing the cornstarch and soy sauce mixture.
Spatula: Useful for stirring the mushrooms and combining all ingredients smoothly.

How To Make Mushroom Stroganoff

Heat the Oil: Place a nonstick pan on high heat and add olive oil.
Cook the Mushrooms: Add all the sliced mushrooms to the pan. They will shrink as they cook. Reduce the heat to medium-high once they start sizzling.
Stir Occasionally: Cook the mushrooms for about 10 minutes, stirring occasionally until they are tender.
Prepare the Sauce Mixture: In a small bowl, mix water, soy sauce, and cornstarch until the cornstarch is dissolved.
Add to Pan: Pour the cornstarch mixture over the mushrooms, add minced garlic, and sprinkle with black pepper. Stir well.
Combine with Sour Cream: After a minute, add sour cream and mix until the mushrooms are fully coated and the sour cream is heated through.
Finish Cooking: Continue cooking until the mixture starts to bubble. Remove from heat.
Serve: Serve the Mushroom Stroganoff over noodles, rice, or mashed potatoes. Adjust salt to taste if necessary.

Serving Suggestions for Mushroom Stroganoff

Over Noodles: Serve the creamy Mushroom Stroganoff over a bed of egg noodles for a classic pairing.
With Rice: A serving of fluffy white or brown rice complements the rich sauce perfectly.
Mashed Potatoes: Spoon the stroganoff over creamy mashed potatoes for a comforting meal.
Side Salad: Add a fresh green salad with a light vinaigrette to balance the richness of the stroganoff. Enjoy different side salad recipes
Crusty Bread: Serve with slices of crusty bread to soak up every bit of the delicious sauce.

Tips For Success

Choose Fresh Mushrooms: For the best flavor and texture, use fresh baby bella mushrooms. Make sure they are firm and free from blemishes. You can also use a mix of different mushrooms for a more complex flavor.
Proper Mushroom Cooking: When cooking the mushrooms, ensure they are spread out evenly in the pan. Crowding the pan can cause them to steam rather than brown. If necessary, cook them in batches.
Adjust Heat as Needed: Keep an eye on the heat while cooking the mushrooms. If they start to burn, lower the heat. If they are not cooking quickly enough, increase the heat. This helps in achieving the perfect texture.
Thickening the Sauce: When mixing the cornstarch with water and soy sauce, ensure the cornstarch is completely dissolved to avoid lumps in the sauce. Stir continuously once added to the mushrooms to achieve a smooth consistency.
Flavor Adjustments: Taste the stroganoff before serving and adjust the seasoning if necessary. The amount of soy sauce can be adjusted for saltiness, and black pepper can be added for more spice. If you prefer a tangier sauce, add a bit more sour cream.
Serving Fresh: Serve the Mushroom Stroganoff immediately once it’s done cooking. The sauce tends to thicken as it cools, so serving it fresh ensures the best texture and flavor.
Garnishing: For a nice touch, garnish the stroganoff with fresh herbs like parsley or dill. This not only adds color but also enhances the flavor.
Storage and Reheating: If you have leftovers, store them in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if it has thickened too much.
Dietary Modifications: This recipe can be easily modified to suit different dietary needs. For a vegan version, use a plant-based sour cream. Gluten-free soy sauce can be used for those avoiding gluten.

Variations And Substitutions

Vegan Version: To make this dish vegan, simply substitute the sour cream with a plant-based alternative. There are many vegan sour cream options available in stores, or you can make your own by blending cashews and lemon juice. Additionally, ensure that the soy sauce you use is free from any animal products.
Gluten-Free Option: If you need a gluten-free version, use tamari or gluten-free soy sauce instead of regular soy sauce. Make sure to double-check all other ingredients to ensure they are certified gluten-free.
Different Mushrooms: While baby bella mushrooms are recommended, you can use any type of mushrooms you like. White button mushrooms, portobello mushrooms, or a mix of wild mushrooms can add unique flavors and textures to the dish.
Extra Veggies: For added nutrition and flavor, you can include other vegetables. Bell peppers, spinach, or zucchini are great options. Add them in when cooking the mushrooms to ensure they are tender and flavorful.
Lower Fat Version: To reduce the fat content, use a low-fat or fat-free sour cream. Alternatively, you can substitute part of the sour cream with Greek yogurt for a tangy twist and lower calories.
Herbs and Spices: Customize the flavor profile by adding your favorite herbs and spices. Dill, thyme, or parsley can complement the dish beautifully. A pinch of smoked paprika can add a subtle smoky flavor.
Cheesy Twist: For an extra indulgent version, stir in a handful of grated cheese, such as Parmesan or Gruyère, into the sauce. This will make the stroganoff even creamier and more flavorful.
Wine Addition: Adding a splash of white wine to the sauce can enhance the flavors. Pour in the wine after cooking the mushrooms and let it reduce before adding the cornstarch mixture.
Protein Boost: If you want to add more protein while keeping it vegetarian, you can include some cooked lentils or chickpeas. These will add texture and make the dish even more filling.

Storage and Reheating

How To Store:

Refrigerator: Store any leftover Mushroom Stroganoff in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
Freezer: For longer storage, you can freeze the stroganoff. Place it in a freezer-safe container, leaving some space at the top for expansion. It can be stored in the freezer for up to 2 months.

How To Reheat:

Stovetop: Reheat the stroganoff gently on the stovetop over medium-low heat. Stir occasionally to prevent sticking. If the sauce has thickened too much, add a splash of water or broth to reach the desired consistency.
Microwave: Place a portion of the stroganoff in a microwave-safe dish. Cover it loosely with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power in 1-minute intervals, stirring in between, until heated through.
Oven: For larger portions, you can reheat the stroganoff in the oven. Preheat the oven to 350°F (175°C). Transfer the stroganoff to an oven-safe dish, cover with foil, and heat for about 20 minutes or until hot.

Frequently Asked Questions

Can I use other types of mushrooms for this recipe?

Yes, you can use any type of mushrooms you prefer or have on hand. White button mushrooms, portobello mushrooms, or a mix of wild mushrooms can all be used in this recipe. Each type of mushroom will add its unique flavor and texture to the dish.

Is this recipe suitable for vegans?

The recipe can be made vegan by substituting the sour cream with a plant-based alternative. Ensure that the soy sauce and any other ingredients used are also vegan-friendly. There are many delicious vegan sour cream options available that will work perfectly in this dish.

How can I make this recipe gluten-free?

To make Mushroom Stroganoff gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce. Always check the labels of other ingredients to ensure they are certified gluten-free. This simple swap makes the dish suitable for those with gluten sensitivities or celiac disease.

Can I add other vegetables to this dish?

Absolutely! Adding extra vegetables can enhance both the flavor and nutritional value of the stroganoff. Bell peppers, spinach, zucchini, or even peas can be great additions. Just add them in during the cooking process so they become tender and integrate well with the mushrooms.

What can I serve with Mushroom Stroganoff?

Mushroom Stroganoff pairs wonderfully with a variety of sides. Serve it over egg noodles, rice, or mashed potatoes for a complete meal. A fresh green salad or crusty bread also makes great accompaniments to balance the richness of the stroganoff.

How do I thicken the sauce if it’s too thin?

If the sauce is too thin, you can add a little more cornstarch mixed with water to thicken it. Mix 1 teaspoon of cornstarch with 2 teaspoons of cold water until smooth, then stir it into the sauce and cook until it thickens to your desired consistency. Remember to do this slowly to avoid over-thickening.

Can I make this recipe ahead of time?

Yes, you can prepare Mushroom Stroganoff ahead of time. Cook the dish as directed, let it cool completely, and then store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving. It’s a great option for meal prep or entertaining guests.

Is it possible to make this dish lower in fat?

For a lower-fat version, you can use low-fat or fat-free sour cream. Additionally, substituting part of the sour cream with Greek yogurt can reduce the fat content while still providing a creamy texture. These modifications will make the dish lighter without compromising on flavor.

What can I do if the mushrooms release too much water while cooking?

Mushrooms naturally release water when cooked. To manage this, cook the mushrooms over high heat initially to evaporate the moisture quickly. If there is still too much liquid, you can drain some of it off or continue cooking until it reduces. This step ensures the mushrooms brown nicely and the sauce isn’t too watery.

Can I freeze leftover Mushroom Stroganoff?

Yes, Mushroom Stroganoff can be frozen. Allow it to cool completely, then transfer it to a freezer-safe container, leaving some space at the top for expansion. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave before serving.

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