Mushroom Stroganoff

Ingredients

2 Tbsp. olive oil

2 Tbsp. unsalted butter

1/2 cup thinly sliced shallots, about 1 large

1 lb. fresh mushrooms, thinly sliced (any combination of baby bella, shiitakes, oyster, or white)

1 1/2 cups vegetable stock

3 Tbsp. all-purpose flour

4 garlic cloves, minced

2 tsp. fresh thyme

1 tsp. kosher salt

1 tsp. paprika

1 Tbsp. Worcestershire sauce

1/2 cup full-fat sour cream

2 Tbsp. fresh chopped parsley

Fresh ground black pepper, to taste

Instructions

In a large saute pan, heat olive oil and butter over medium heat. Add shallots and cook until softened, about 2-3 minutes, while stirring occasionally.

Add mushrooms and cook until tender, about 8-10 minutes, stirring occasionally.
In the meantime, whisk together the stock and flour to create a slurry and set aside.

To the pan, stir in garlic and thyme. Cook, stirring constantly, for about a minute or until fragrant.

Add slurry, salt, paprika, Worcestershire sauce, and black pepper, to taste. Reduce heat to a medium-low and simmer 3-5 minutes, uncovered.

Remove off the heat and immediately stir in the sour cream and parsley. Serve over cooked egg noodles.

Notes

Avoid curdling: Use a high-quality sour cream, and stir it into the pan once it is removed from the heat. Do not let it come to a boil! Can use plain Greek yogurt or cream cheese. Avoid anything reduced fat.

Leftovers: This recipe makes enough sauce for 12 oz. dry egg noodles. If planning on leftovers, it’s best to store the sauce and cooked noodles separately. It will keep for up to 4 days. I do not recommend freezing this dish as the sour cream can separate upon reheating.

Nutrition Information:

Frequently Asked Questions:

Can I use different types of mushrooms in this recipe?

Absolutely! You can use any combination of mushrooms you prefer, such as baby bella, shiitakes, oyster, or white mushrooms.

Each variety will contribute its own unique flavor to the dish.

Is it necessary to use full-fat sour cream, or can I use a lower-fat option?

Using full-fat sour cream is recommended to achieve the creamiest and richest flavor in the stroganoff.

Lower-fat options may not provide the same texture and could potentially curdle when added to the hot pan.

Can I substitute the sour cream with something else for a different flavor?

Yes, if you prefer, you can substitute the sour cream with plain Greek yogurt or cream cheese.

These alternatives will offer a slightly different taste but will still provide creaminess to the dish.

How long can I store leftovers of this Mushroom Stroganoff?

The leftovers can be stored in the refrigerator for up to 4 days. It’s best to store the sauce and cooked noodles separately to maintain the best texture and flavor.

However, avoid freezing the dish, as the sour cream can separate upon reheating.

How can I prevent the sour cream from curdling when adding it to the pan?

To prevent curdling, ensure that you use high-quality sour cream and stir it into the pan only after it has been removed from the heat.

Avoid letting it come to a boil, as high temperatures can cause the sour cream to separate.

If desired, you can also use plain Greek yogurt or cream cheese as alternatives.

Can I make this recipe vegetarian?

Yes, you can easily make this Mushroom Stroganoff vegetarian by substituting vegetable stock for the chicken stock.

This simple swap ensures that the dish remains hearty and flavorful without the use of meat-based ingredients.

What are some suitable side dishes to serve with Mushroom Stroganoff?

This dish pairs well with a variety of side dishes.

Consider serving it over cooked egg noodles, rice, or mashed potatoes for a comforting meal.

Additionally, a fresh green salad or steamed vegetables can complement the rich flavors of the stroganoff.

Can I adjust the seasoning to suit my taste preferences?

Absolutely! Feel free to adjust the seasonings in this recipe to suit your personal taste preferences.

If you prefer a spicier flavor, you can increase the amount of paprika or add extra black pepper.

Similarly, if you enjoy a more robust flavor, you can increase the amount of garlic or Worcestershire sauce.

Is it possible to make this recipe dairy-free?

Yes, you can make this Mushroom Stroganoff dairy-free by substituting dairy-free alternatives for the butter and sour cream.

Use olive oil or a dairy-free butter substitute in place of the butter, and opt for a non-dairy sour cream alternative, such as coconut cream or cashew cream.

Can I use dried herbs instead of fresh ones?

Yes, you can use dried herbs instead of fresh ones in this recipe.

Keep in mind that dried herbs are more concentrated in flavor, so you’ll need to adjust the quantities accordingly.

As a general rule of thumb, use about one-third to one-half of the amount of dried herbs called for in the recipe.