Oh my goodness, let me tell you about Mushroom Stroganoff! This dish is like a warm hug in a bowl—creamy, savory, and oh-so-satisfying. It all started on a chilly evening when I craved something comforting. I whipped up this stroganoff with some simple ingredients I had lying around, and wow, it was an instant hit! The rich, earthy flavors of the mushrooms combined with the velvety sour cream sauce just made my taste buds dance. I still remember the first bite; it was like a cozy blanket on a cold night. Trust me, once you try this Mushroom Stroganoff, it’ll become your go-to recipe for a comforting meal. It’s perfect for any night of the week, and you’ll love how quick and easy it is to make!
Ingredients List
Gather these simple ingredients to create your fabulous Mushroom Stroganoff. They’re all easy to find and will come together beautifully for a cozy meal!
- 300g fresh mushrooms, sliced (I love using a mix of button and cremini for depth of flavor!)
- 1 medium onion, finely chopped (the sweeter, the better—this adds a lovely base to the dish)
- 2 cloves of garlic, minced (because garlic makes everything better, right?)
- 200ml vegetable broth (homemade or store-bought, just make sure it’s good quality!)
- 200ml sour cream (this is what gives the dish that creamy, dreamy texture)
- 2 tablespoons all-purpose flour (to help thicken that luscious sauce)
- 1 tablespoon olive oil (for sautéing—feel free to use your favorite cooking oil)
- Salt to taste (always taste as you go!)
- Freshly cracked pepper to taste (adds a nice kick, don’t be shy!)
- 300g pasta of your choice (I usually go for wide egg noodles or fettuccine, but any pasta works!)
How to Prepare Mushroom Stroganoff
Now, let’s get cooking this delicious Mushroom Stroganoff! Follow these straightforward steps, and you’ll have a creamy, savory dish in no time.
Cooking the Pasta
First things first, bring a large pot of salted water to a boil. Once it’s bubbling, toss in 300g of your favorite pasta. I usually go for egg noodles because they hold onto that sauce so well! Cook according to the package instructions, usually around 8-10 minutes for al dente. Don’t forget to taste it a minute or two before the time’s up to get that perfect chew!
Sautéing the Vegetables
While the pasta is cooking, let’s get those vegetables going. In a large pan, heat 1 tablespoon of olive oil over medium heat. When it’s shimmering, add 1 finely chopped onion and 2 minced garlic cloves. Sauté them for about 3-5 minutes until they’re softened and fragrant. You want the onion to become translucent; trust me, this base is going to make your stroganoff sing!
Making the Sauce
Next, add 300g of sliced mushrooms to the pan. Cook them for about 5-7 minutes until they’re beautifully browned and have released their moisture. Sprinkle 2 tablespoons of flour over the mixture and stir well to coat everything. This is key for thickening our sauce! Now, pour in 200ml of vegetable broth and bring it to a gentle simmer. Finally, stir in 200ml of sour cream, and season with salt and pepper to taste. Let it simmer for about 2-3 minutes until everything is combined and creamy.
Combining and Serving
Once your pasta is cooked, drain it and add it straight into the sauce, tossing to coat every noodle in that luscious mushroom goodness. Serve it hot, and if you’re feeling fancy, sprinkle some fresh parsley on top for a pop of color. Trust me, everyone will be asking for seconds!
Why You’ll Love This Recipe
- Quick to make—ready in just 30 minutes!
- Vegetarian-friendly, making it a great option for meatless meals.
- Creamy and flavorful, with that rich sauce that comforts the soul.
- Perfect for any night of the week; it’s simple yet satisfying!
- Customizable with your favorite pasta and herbs, so you can make it your own.
Tips for Success
Want to take your Mushroom Stroganoff to the next level? Here are my top tips for perfecting this creamy dish!
- Experiment with Mushrooms: Don’t just stick with one type! I love combining button, cremini, and even shiitake mushrooms for a deeper, more complex flavor. Each variety brings its own unique taste and texture!
- Add Herbs: Fresh herbs like thyme or parsley can elevate the dish immensely. Just a sprinkle right before serving adds a burst of freshness that pairs wonderfully with the creaminess.
- Use Quality Broth: A good vegetable broth makes all the difference in flavor. If you have homemade broth, use it! It adds a depth that store-bought just can’t match.
- Don’t Skip the Flour: The flour isn’t just a thickener; it helps create that luscious texture. Mix it in well to avoid lumps for a silky sauce.
- Watch the Heat: When adding the sour cream, be careful not to boil the sauce after! This can cause it to curdle. Just let it gently warm through and you’ll have that dreamy creaminess!
- Make It Ahead: This dish actually tastes even better the next day! If you want to prep ahead, cook everything but the pasta and store it in the fridge. Just cook the pasta fresh when you’re ready to serve!
With these simple tips, your Mushroom Stroganoff will be a comforting, flavorful hit every time! Enjoy the cooking adventure!
Nutritional Information
Let’s talk about the nutritional side of this creamy Mushroom Stroganoff! Just a heads up, these values are estimates, but they give you a good idea of what you’re enjoying. Each serving (which is about a generous bowlful) contains:
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 400mg
- Carbohydrates: 45g
- Fiber: 4g
- Sugar: 3g
- Protein: 10g
This Mushroom Stroganoff is not just delicious, but it’s also a satisfying option that can fit into a balanced diet. Enjoy every creamy bite without a worry!
Frequently Asked Questions
Got questions about making the perfect Mushroom Stroganoff? Don’t worry, I’ve got you covered! Here are some of the most common queries I get:
Can I use different types of mushrooms?
Absolutely! While I love a mix of button and cremini mushrooms, feel free to experiment with shiitake, portobello, or even oyster mushrooms. Each type brings its own delightful flavor and texture to the dish!
What can I use instead of sour cream?
If you’re looking for a substitute, Greek yogurt works wonderfully! It’ll give you that creamy texture with a bit of tang, or you can use cashew cream for a dairy-free option. Just be sure to stir gently!
How long can I store leftovers?
Leftover Mushroom Stroganoff can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce if needed.
Can I make this ahead of time?
You sure can! It actually tastes even better the next day. Just prepare everything except the pasta, store it in the fridge, and cook the pasta fresh right before serving. Easy peasy!
What if I want to make it gluten-free?
No problem at all! Simply swap out the all-purpose flour for a gluten-free flour blend, and use gluten-free pasta. It’s just as delicious and satisfying!
Storage & Reheating Instructions
Now, let’s talk about how to store your delicious leftover Mushroom Stroganoff! If you’re lucky enough to have some left, simply transfer it to an airtight container and pop it in the fridge. It’ll stay fresh for up to 3 days, so you can enjoy those creamy, savory flavors again!
When it comes time to reheat, I recommend doing it gently to keep that luscious texture intact. Just scoop out the portion you want and warm it up on the stovetop over low heat, stirring occasionally. If it looks a bit thick, don’t hesitate to add a splash of vegetable broth or water to loosen it up. This will help restore its creaminess without losing any flavor!
If you’re in a hurry, the microwave works too! Just place your serving in a microwave-safe dish, cover it with a lid or a damp paper towel to prevent splatters, and heat on medium power for about 1-2 minutes, stirring halfway through. Keep an eye on it to make sure it doesn’t overheat.
And there you have it! With these simple storage and reheating tips, you can enjoy your Mushroom Stroganoff just as much the second time around! Happy eating!
Print
Mushroom Stroganoff: 5 Comforting Steps to Satisfaction
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and savory mushroom stroganoff dish.
Ingredients
- 300g mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 200ml vegetable broth
- 200ml sour cream
- 2 tablespoons flour
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 300g pasta of choice
Instructions
- Cook pasta according to package instructions.
- In a pan, heat olive oil over medium heat.
- Add onion and garlic, and sauté until softened.
- Add mushrooms and cook until browned.
- Sprinkle flour over the mixture and stir well.
- Pour in vegetable broth and bring to a simmer.
- Stir in sour cream and season with salt and pepper.
- Combine sauce with cooked pasta and serve hot.
Notes
- Use any pasta you prefer.
- Can add herbs like parsley for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Mushroom Stroganoff, vegetarian pasta, creamy mushroom dish