Mushroom Stroganoff Recipe (2024)

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Cooking Notes

Joan

Test-driving this recipe as possible Veg-Thanksgiving main course, I found it absolutely delicious with a couple of changes per other commenters. Sub dry sherry for the white wine. To make it saucier, add a bit more broth and adjust mustard, soy, creme fraiche accordingly. Also, I sprinkled freshly ground nutmeg with the creme fraiche in the firm belief that mushrooms and nutmeg are a marriage made in heaven.

JFox

Doubled the garlic, and doubled the cooking time for the mushrooms (lots of liquid to cook off). Family liked it, but it needs more creamy sauce ratio to the mushrooms.

beverly

Read through recipe and most of notes. Made the adjustments that were most suggested. Sherry instead of white wine, shrooms in batches for more caramelization. Sautéed onions and garlic then added back the cooked mushrooms. 1 tsp butter and flour. Cook for a few minutes, then added rest of ingredients. Served over brown rice, garnished with chives. Steamed green beans on the side.So GOOD!Next time over mashed potatoes.

Ashley B

4.25/5. Would consider cooking mushrooms in batches to get more caramelized, could be user error in cooking. Pan appeared over crowded with onions. After deglazing, added 1 tbsp butter and flour to make a roux. Per other recommendations of sauce being watery… would definitely do again. Served over mashed potatoes. 10/10 would recommend for an easy meatless meal.

Stephanie in California

This was flavorful but I felt the sauce was thin and watery. I may add flour next time or something to thicken it.

The Dude

I used mushroom stock, not veggie, as I wanted to maximize the mushroom flavor in the dish. Either use a quality store bought stock or make your own from dried porcinis (even better).

S

The cooking times are a lie! 8-10 minutes not only to cook off the water from a pound and a half of mushrooms but also caramelize too!! Not likely, you’re looking at least at 30 minutes if you’re lucky and boy I was not lucky. I spent at least 20 minutes prepping alone and now here I am almost an hour later and the water still isn’t cooked off the mushrooms! I’ll let you know if they ever caramelize.And step two? Like I need to deglaze… I’ve got a soup of mushroom water here.

Read

Hmm. I'd sub sherry for white wine, and either add cream cheese or sub it for the sour cream.But serving it over mashed potatoes is genius, I'll definitely do that next time.

Kateri

This was fabulous on a chilly autumn evening. I made it plant-based by using cashew cream, and lower sodium by skipping the slat and using 1/3 of the soy sauce. I was a bit generous with the wine and really let the mushrooms, garlic and onion caramelise. Lots of fresh thyme. A tiny spritz of lemon juice to brighten. Seriously delicious.

Matt

It was delicious, but thicker than I expected after adding sour cream. I would add a bit more broth or cook it down less next time. Served over polenta which was a great alternative to the other suggestions.

HBell

Roasting the mushrooms in convection oven concentrates the mushroom flavors and caramelizes beautifully. Takes about 30 minutes. Time to prepare a nice creamy sauce and mashed potatoes. Stir the mushrooms into sauce at the last minute and top with minced parsley.

Erica H

This was delicious, but definitely cook the mushrooms longer to cook the liquid off. The sauce is a little more watery than expected, but still full of flavor. It mixes really well with mashed potatoes. If serving over noodles, I would recommend adding a roux or cornstarch to thicken the sauce so it sticks better. I used a Sauvignon Blanc for the white wine.

Nancy

This was delicious. Made 1.5x sauce (except wine) and did a roux with 1Tbs each butter and flour after deglazing pan, per others' comments. With pre-sliced mushrooms and my 12" cast iron skillet, this was easy and quick. Served over noodles.

Geri

Great recipe. I added blended silken tofu in lieu of the sour cream and it was top tier

Mary

I am going to serve this over soft polenta. Yum.

Beth

I always like to add protein to a meal. How would the addition of cannelloni beans fare?

Megan

I rarely measure anything… Ingredients or cooking times. That said, I thought this turned out very nice.I bought all the varieties of mushrooms available at the local grocery… And added some dried porcini. For the broth, just addedthe porcini soaking liquid and a bit of salt. Cooked some dried rigatoni since that’s what was in the cupboard. Threw it into the stroganoff. Added some roasted broccoli and enjoyed with a bottle of Pinot. I’m perfectly satisfied.

JJD

Made as written twice, once with mashed potatoes and once with polenta. Both 5 stars. When I pass the mushrooms at the store I pause and consider changing my menu plans to include this.

Lara

I followed the recipe and it turned out absolutely delicious! I used brown button mushrooms that I had for a few days already so they were dryer and produced less liquid so I did not have a runny sauce.

Amy

Absolutely delicious. I doubled the garlic and served over roasted sweet potatoes. Thank you!

stuff

Used a tablespoon of butter and flour after deglazing and it thickened it up nicely. Great flavor with a little smoked paprika.

SB

This recipe was fabulous! The ingredients were a revelation over my prior stroganoff recipe with its Dijon mustard, soy sauce, and sherry. I thought the flavors were amazing and so did my boyfriend. But with regard to other comments, I cook to get the results I need. I don't follow cooking times or amounts, just estimate volume according to appearance and taste and same with caramelizing. I cook until the mushrooms look the way I want. If the broth is thin, add thickener or cook off the liquid.

Rrose Selavy

Read other suggestions here which made a beautiful result over mashed potatoes. I started with about 1/3 of the mushrooms then just kept adding as they cooked down, no need to remove the first ones from the pan. Had sake on hand instead of wine, perfectly fine. I was shy with the Dijon, but might add more next time. Used dry mushrooms in addition to fresh and used the soaking liquid in place of veg stock. Did a quick roux in the pan with a little butter and flour, which was a good suggestion.

Erica Aitken

This was absolutely delicious. I used button mushrooms, shiitake, and oyster, all kinds that were "blocky" enough to stay solid.The only change I made was to use vegan sour cream and definitely added more paprika.

Joel

Definitely sauté mushrooms in two or three batches, preferably in cast iron. Otherwise it’s not possible to get browning. Soy sauce was a bit much. Cremini or white mushrooms over oysters for flavor.

Amber

Found making a roux to thicken the sauce pretty essential and a great tip from others! Definitely will be making this again!

Jeff

Made this exactly per recipe last night, with mashed potatoes as the base...was wonderful and family loved it :)

Greg

Loved it. Like others, next time I’ll make a bit more sauce.

Peter

They forgot to mention gnocchi - freshly crisped in a little olive oil - as something to serve this delicious stroganoff.

PanPan

Great recipe. I used a few more onions, adjusted the other ingredients accordingly. It was perfect over mashed potatoes.

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Mushroom Stroganoff Recipe (2024)

FAQs

How do I thicken up my stroganoff sauce? ›

One way to thicken beef stroganoff is with flour or cornstarch. These are both common cooking ingredients that will help create an excellent thickening agent for beef stroganoff recipes.

How do you make stroganoff less bland? ›

Quartered mushrooms and a combination of pearl onions and shallots give the finished dish a more interesting texture and flavor. Adding gelatin to the chicken stock gives it more body, letting the sauce come together more tightly to coat the meat and noodles.

What is a substitute for sour cream in stroganoff? ›

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

What does stroganoff contain? ›

What is stroganoff sauce made of? Stroganoff sauce is a sour cream gravy made with beef broth that's thickened with flour. It's flavoured with mustard and has mushrooms in it. I love the pale brown creamy colour against the deep golden brown seared beef!

How do you add sour cream to stroganoff without curdling? ›

Sour cream can curdle if added directly to hot liquid. To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan. Buttered egg noodles (see below for details of our tasting) are the classic accompaniment to this recipe.

Does sour cream make sauce thick? ›

For an add-in that both thickens and enhances flavor, turn to a versatile, dairy-forward ingredient: sour cream. Sour cream is a common add-in for thickening soups and sauces, but it can also be stirred into gravy for a touch of tang and a smooth, creamy finish.

Why is my stroganoff runny? ›

If too runny, add more flour-water mixture and if too thick, add more sour cream.

How to stop cream curdling in stroganoff? ›

How to Keep Stroganoff Sauce from Curdling
  1. Start with room temperature sour cream.
  2. Temper the sour cream by adding a few teaspoons of the hot liquid from the pan—one tablespoon at a time—before adding the sour cream to the pan.

What can I use in Stroganoff instead of Worcestershire sauce? ›

9 Worcestershire Sauce Substitutes That Get the Job Done
  1. DIY Imitation Blend.
  2. Reduced Balsamic Vinegar.
  3. Soy Sauce.
  4. Miso Paste.
  5. Oyster Sauce.
  6. Anchovy Paste.
  7. Red Wine.
  8. A1 Steak Sauce.
Apr 28, 2024

Why does my stroganoff taste sour? ›

Sourness comes from acidic ingredients (including tomatoes, wine and vinegar). If your dish tastes too sour try to add sweetness—think sugar, honey (it's healthy!), cream or even caramelized onions. You can also dilute the dish (same as you would with a dish with too much salt).

How to fix too much mustard in stroganoff? ›

Add sweetness to your dish. Honey or maple syrup are great choices for counterbalancing mustard, but even just a spoonful of sugar will help.

What is the closest thing to sour cream? ›

Yogurt is your best substitute for sour cream. Whether you're baking or making a dip or sauce, yogurt is a 1:1 sub. That means if your recipe calls for 1 cup of sour cream, you can replace it with 1 cup of yogurt. Full-fat Greek or natural yogurts work best, but low-fat or even nonfat can be used, too.

Is mayonnaise a good substitute for sour cream? ›

Here's an ingredient you probably have on hand: mayonnaise! You can use it as a cup-for-cup replacement for sour cream in most recipes—including baked goods! (Mayo adds a ton of moisture to things like cakes and muffins because it's made from eggs and oil.)

Can I use cream cheese instead of sour cream? ›

Fresh, spreadable cheeses like cream cheese and mascarpone generally work well as 1:1 substitutes for sour cream in baking. Be sure to let them warm up to room temperature before using, and thin them out slightly by stirring in milk or lemon juice to get a similar texture.

What does mushroom sauce contain? ›

It is made with mushrooms, butter, cream or olive oil, white wine (some variations may use a mellow red wine) and pepper with a wide variety of variations possible with additional ingredients such as shallot, garlic, lemon juice, flour (to thicken the sauce), chicken stock, saffron, basil, parsley, or other herbs.

What is mushroom meat made of? ›

MushrooMeat™:  Soy bean protein, wild mushrooms (porcini, boletes, shiitake, oyster, agaricus) rice flour, cornstarch,nutritional yeast, sea salt, onion powder, white pepper, seaweed powder, stinging nettle, chaga mushroom powder. Contains soy.

What is mushroom noodles made of? ›

These Quick Vegan Mushroom Noodles will soon become your favorite go-to recipe! This dish includes button mushrooms, spring onions, soy sauce, spices and noodles. Make these simple Chinese-style stir-fried mushroom noodles in less than 30 minutes and serve as a main.

What is mushroom stew made of? ›

When you're looking for a filling vegetarian meal, this recipe for mushroom stew checks all of the boxes. We cook two pounds of mushrooms in an herbaceous broth with white wine, and add potatoes and peas. Might we recommend some sort of warm and crusty bread to sop it all up?

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