Vegetarian Mushroom Stroganoff
User Reviews
5
-
Prep Time
12 mins
-
Cook Time
15 mins
-
Total Time
27 mins
-
Servings
4 servings
-
Calories
437 kcal
-
Course
Main Course
-
Cuisine
Russian
Vegetarian Mushroom Stroganoff
Description
Vegetarian Mushroom Stroganoff highlights cremini mushrooms and yellow onions cooked until browned and tender, layered with garlic and thyme to enhance the aroma. The addition of sherry or dry white wine and soy sauce creates a flavorful base before thickening the sauce with flour, vegetable broth, heavy cream, and sour cream. This results in a creamy and slightly tangy consistency that coats extra-wide egg noodles. The final garnish of fresh chives and optional Parmesan cheese or cracker crumbs adds an herbaceous note and slight crunch. The creamy texture combined with the earthy mushrooms and mild spices makes this a satisfying meatless alternative to traditional stroganoff.
The sauce’s richness comes from the mixed cream and sour cream, which provides a smooth finish without overwhelming the mushroom flavor. Cooking the mushrooms and onions separately before combining them in the sauce helps develop a deep savory character. The egg noodles soak up the sauce well, retaining a tender bite. This stroganoff works well as a wholesome dinner and pairs nicely with a simple green salad or steamed vegetables to balance the meal.
To maintain the creamy texture and flavor, ensure the sour cream is folded in gently at the end, and adjust seasoning with extra salt and pepper as needed. Using fresh herbs like chives for garnish adds freshness. The addition of sherry or dry white wine is important to build complexity in the sauce but can be replaced with more vegetable broth if preferred.
Ingredients
- 8 oz egg noodles extra-wide
- 2 TBSP olive oil divided in half, or unsalted butter
- 2 cups yellow onion diced
- 12-16 oz cremini mushroom also called baby portobello mushrooms, fresh
- 3 cloves garlic minced
- 1/4-1/2 tsp thyme dried
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup sherry or dry white wine
- ½ TBSP soy sauce
- 2 TBSP all-purpose flour
- ¼ cup vegetable broth
- ¼ cup heavy cream
- 2 TBSP sour cream
- 2 TBSP chives chopped, for topping
- salt additional, to taste
- black pepper additional, to taste
OPTIONAL EXTRAS
- 2-3 TBSP Parmesan Cheese or mozzarella cheese, grated, for topping
- 2-3 TBSP cracker crumbs or breadcrumbs, crushed, for texture on top
- ¼ tsp red pepper flakes crushed
Instructions
- Bring a large pot of water to a boil and cook egg noodles according to package directions, approx. 8-10 minutes. While you wait, measure out all the ingredients above and start the veggies. This dish comes together crazy fast when you have everything ready to go!
- In a large pot or high-sided pan, heat a tablespoon of olive oil or butter over medium-high heat. Once it's hot, add the onion and cook for 4 minutes, then add your mushrooms. Sauté for an additional 4-5 minutes, or until mushrooms are browned and tender.
- Reduce heat to medium, then add the remaining oil/butter to the pan along with garlic and spices (thyme, salt, and pepper). Sauté garlic for about 30 seconds until fragrant.
- Add sherry/wine and soy sauce. Whisk together and, once hot, whisk in your flour. The mixture will start to clump and thicken, then you'll add your veggie broth and heavy cream.
- Stir it all up then fold in your pasta and sour cream.
- Garnish with chives (my favorite!) and any extras your heart desires. Dig in while it's hot!
Notes
- Combining heavy cream and sour cream in the sauce creates a balanced creaminess favored in this recipe.
- Using a mix of cremini, shiitake, and oyster mushrooms is an excellent variation for added depth.
- Nutrition facts can vary depending on toppings and ingredient substitutes; adjust accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 56g | 19% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 71mg | 24% |
| Sodium | 507mg | 21% |
| Potassium | 677mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
