If you love the taste of Stroganoff, try this classic recipe for Beef Stroganoff. Hundreds of five star reviews from happy readers. Mushroom Stroganoff is an affordable, delicious dish that could be on your table in under 30 minutes. It’s very easy to make and if you follow a few simple tips, you will end up with a meal that will rival Beef, or Chicken Stroganoff. If you are a meat lover and apprehensive that removing beef from this tasty and robust dish will leave you with a bland and pale version, fear not. I will show you exactly how to avoid that and infuse your vegetarian Stroganoff with much depth and flavour. The beef stroganoff many of us are familiar with has its origins in Russia way back in the 19th century. It was created by the French chef of an aristocrat as a showy dish to serve at gatherings. Not all of us have the generational wealth needed to afford steak at every meal. That’s why versions like this mushroom stroganoff, or meatball stroganoff, deserve a lot more attention. They have all the savoury flavour in a decadent creamy sauce you’d want and expect, but with a lot less damage to our weekly food budget. What’s not to love?
Mushroom stroganoff sauce recipe
Traditionally Stroganoff sauce is made primarily from sour cream, or as it is called in Russia “smetana”. The recipe I am sharing today uses a combination of fresh cream and sour cream as I find sour cream sold outside of Russia is a bit too sour. I also add a splash of whisky and a touch of Dijon mustard to balance out the richness and creaminess of the sauce. You can also use brandy or white wine instead of whisky.
How to make it thick
The best way to thicken the Stroganoff sauce is by adding a tablespoon of flour to the pan and allowing it to mix with the butter creating a paste, which will thicken the cream sauce. That being said, I personally prefer to rely on fatty sour cream to thicken my sauce, so more often than not I leave my sauce flour free.
What mushrooms to use
Now let’s talk mushrooms. You can absolutely use regular button mushrooms. They are cheap and available. However, if you are interested in taking this dish a little further, go for a mix of mushrooms. My favourite mushrooms to use are crimini/chestnut mushrooms, Portobello mushrooms, oyster mushrooms and field mushrooms. For the most delicious flavour and texture, treat yourself to Chanterelles for a very authentic Russian Stroganoff.
Serving Suggestions
The opinions will vary depending on where you live. Stroganoff is usually served with mashed or fried potatoes or rice in Russia. However, the most customary way to enjoy Stroganoff outside of Russia is with egg noodles. I tend to fall into the potatoes with Stroganoff camp but I do believe this Mushroom Stroganoff recipe is exceptional with noodles since it’s slightly reminiscent of Italian pasta sauces with a Russian twist, of course! Take a look at our Russian recipe collection for side dishes or dessert ideas to complement this recipe if you want a truly authentic experience.
Storage and leftovers
You’ll be able to keep leftovers in the fridge for 4-5 days in an airtight container. Warm in a microwave or over low heat on a stovetop. Let the mushrooms get hot all the way through, but be careful not to boil the sauce. I don’t recommend freezing dishes made with sour cream since it tends to separate when defrosted. If you are absolutely set on freezing this recipe, then omit the sour cream and use fresh cream only.
More amazing vegetarian recipes
Roasted Butternut Squash with Spiced Lentils, Feta and Pine Nuts Mediterranean Pasta with Zucchini Butternut Squash Risotto with Sage and Goat Cheese Homemade Alfredo Sauce
