Mushroom Stroganoff

This mushroom Stroganoff, created by Taste of Home Test Kitchen contributor Margaret Knoebel, is a meatless twist on the classic comfort-food favorite. This easy one-skillet meal puts veggies front and center, and mushroom fans will appreciate the meaty texture and deep umami flavor mushrooms bring to the rich, creamy Stroganoff sauce. Plus, mushrooms are a rich source of antioxidants and B vitamins, making this dish both nourishing and comforting.

Because mushrooms cook quickly, this Stroganoff comes together in about 30 minutes—perfect for a quick and easy weeknight dinner. The recipe is also wonderfully flexible. You can bulk it up with ground beef, turkey or chicken, or make it vegetarian or even fully vegan with a few simple swaps.

Mushroom Stroganoff Ingredients

• Mushrooms: Cremini or white button mushrooms both work well in this Stroganoff, or you can use a combination of the two for a more complex flavor. For an even earthier taste and a meatier texture, consider adding sliced shiitake or portobello mushrooms.
• Onion and garlic: These alliums add sweetness and aromatic depth. Yellow onions and fresh garlic deliver the best flavor, but other types of onions and/or jarred garlic work in a pinch.
• Butter: Either salted or unsalted butter works in this recipe. If using salted butter, you can reduce the amount of added salt called for to prevent the dish from becoming overly salty.
• All-purpose flour: When combined with butter and pan drippings, flour forms a roux that thickens the sauce. Stir it into the butter before adding liquid to prevent lumps from forming.
• Beef broth: Combining beef broth with a small amount of beef bouillon boosts the savory depth and umami flavor.
• Worcestershire sauce: This pantry staple adds tangy depth and helps mimic the savory, meaty flavor of classic beef Stroganoff.
• Red wine vinegar: A splash of red wine vinegar adds brightness and balances the richness. If you don’t have red wine vinegar, apple cider vinegar works in a pinch.
• Sour cream: I’d argue sour cream is the most important ingredient in any Stroganoff! It gives the sauce its signature tangy flavor and creamy texture. Full-fat sour cream is best for a rich, smooth sauce, but light sour cream, Greek yogurt or a plant-based alternative can be substituted if needed.
• Fresh thyme: A pinch of fresh thyme adds subtle herbal warmth that pairs beautifully with the mushrooms. If you only have dried thyme, use only about 1/4 teaspoon.
• For serving: Wide egg noodles are the traditional pairing with Stroganoff. For a richer flavor, toss the noodles with butter before serving them. Garnish the dish with a sprinkle of paprika and fresh parsley for color and a pop of freshness.

Directions

Step 1: Saute the mushrooms and aromatics

In a large skillet over medium-high heat, cook the sliced mushrooms and chopped onions in butter, stirring occasionally, until they’re tender.

Add the minced garlic and cook everything for one minute longer. Use a slotted spoon to transfer the mushroom mixture to a bowl, and keep it warm.

Step 2: Build the sauce base

Add the flour to the remaining butter and pan juices in the skillet, stirring until no lumps remain.

Stir in the beef broth, Worcestershire sauce, red wine vinegar, bouillon, salt and pepper. Bring the mixture to a boil and cook, stirring frequently, for two minutes or until the sauce has thickened.

Editor’s Tip: Use a whisk as you add the broth to prevent lumps and ensure the sauce is smooth and velvety.

Step 3: Finish the Stroganoff

Stir in the sour cream, thyme and reserved mushroom mixture. Heat the sauce through until it’s warmed, but don’t let it boil (high heat can cause sour cream to curdle or separate).

Step 4: Garnish and serve

Spoon the mushroom Stroganoff over hot cooked egg noodles. If desired, finish each serving with a sprinkle of paprika and fresh minced parsley.

Editor’s Tip: Egg noodles are a classic pairing with Stroganoff, but this mushroom Stroganoff is also delicious over mashed potatoes or rice.

Mushroom Stroganoff Variations

• Include extra veggies: Saute sliced bell peppers, green beans, asparagus, zucchini or leafy greens along with the mushrooms and onions for extra color and nutrition. You can also stir frozen green peas into the skillet toward the end of cooking time to warm them through.
• Add meat: For an easy beef Stroganoff, brown a pound of ground hamburger with the mushrooms and onion, or use ground turkey or chicken for a lighter flavor.
• Make a vegan Stroganoff: With a few ingredient swaps, you can easily make this a vegan mushroom Stroganoff. Substitute the butter with olive oil or a plant-based butter, use “no-beef” broth and bouillon, and finish it with dairy-free sour cream. Traditional Worcestershire sauce contains anchovies, so you’ll also need to look for a vegan version or make your own.
• Lighten it up: Replace the sour cream with light sour cream or plain Greek yogurt for a protein boost. Both options keep the sauce creamy while reducing the richness, calories and fat.
• Go gluten-free: Thicken the sauce with a gluten-free all-purpose flour blend or a cornstarch slurry instead of all-purpose flour, and serve the mushroom Stroganoff over gluten-free noodles.
• Swap herbs: Try fresh rosemary or tarragon in place of thyme for a slightly different herbal note. A little goes a long way, though, so start small and taste as you go.

How to Store Mushroom Stroganoff

Leftover mushroom Stroganoff should be stored in an airtight container in the refrigerator for up to four days. For the best results, keep the Stroganoff and egg noodles in separate containers; storing them together can cause the noodles to soak up the sauce, making it less creamy.

Can you freeze mushroom Stroganoff?

We don’t recommend freezing this mushroom Stroganoff, as the sour cream can separate and become grainy after it’s thawed and reheated. For the best texture and flavor, serve this dish fresh and enjoy leftovers within a few days.

How do you reheat mushroom Stroganoff?

Reheat mushroom Stroganoff gently on the stovetop over low heat or in the microwave at reduced power, stirring occasionally. Add a splash of broth or water to loosen the sauce, and avoid using high heat, which can cause the sour cream to separate.

Mushroom Stroganoff Tips

What are the best mushrooms for mushroom Stroganoff?

Fresh cremini mushrooms would be my top choice for this mushroom Stroganoff. They have a rich, earthy flavor and a meaty texture that feels substantial in the absence of meat.

White button mushrooms also work if you prefer a milder mushroom flavor, or you can add some shiitake or portobello mushrooms to the skillet for extra depth. Be sure to clean your mushrooms thoroughly, remove the tough stems and slice them evenly so they cook uniformly.

Can you make this mushroom Stroganoff recipe vegan?

Yes! You can easily make this mushroom Stroganoff vegan while keeping it rich and creamy. Start by substituting the butter with olive oil or a plant-based butter, and use a vegetable or “beef-style” vegan broth along with a meatless bouillon.

Replace the sour cream with a dairy-free alternative, such as vegan sour cream, plant-based yogurt or coconut milk. For a truly vegetarian dish, use an anchovy-free Worcestershire sauce.

What else can you serve with this mushroom Stroganoff?

Mushroom Stroganoff is hearty enough to be a complete meal in its own right. Instead of classic egg noodles, try serving it over rice, mashed potatoes, quinoa or buttered spaetzle for a something different. You could even spoon this mushroom Stroganoff over a baked potato! For extra veggies, pair this Stroganoff with roasted or steamed vegetables or a green salad. Crusty bread is always great for sopping up sauce.