Introduction
Remember those evenings when warmth filled the kitchen and laughter echoed around a bubbling pot? There’s something undeniably comforting about a hearty, creamy dish, especially when it whispers stories of home and happiness. Today, we’re diving into a culinary embrace that promises to deliver just that: a truly soul-satisfying Creamy Mushroom Stroganoff. Forget complicated menus and endless ingredient lists – we’re crafting a dish that’s both elegant and effortlessly delicious, perfect for a cozy weeknight or a delightful gathering. Get ready to transform humble mushrooms into a rich, velvety masterpiece that everyone will adore.
Why Make This Recipe
You will love this Creamy Mushroom Stroganoff for many reasons. It is elegant but easy to make. This recipe is a great meat-free meal that tastes good and fills you up. It is quick to prepare, taking less than 30 minutes. The sauce is rich and creamy. You can change the recipe to fit your taste.
How to Make Creamy Mushroom Stroganoff
Making Creamy Mushroom Stroganoff is simple. First, you cook onions and garlic. Then, you brown the mushrooms. Next, you add flour to make a base. After that, you pour in vegetable broth and let it thicken. Finally, you stir in sour cream and seasonings.
Ingredients of: Creamy Mushroom Stroganoff
For the Mushroom Stroganoff:
* Fresh Mushrooms: Cremini (baby bella) or white button mushrooms.
* Onion: Yellow or white, finely diced.
* Garlic: Freshly minced.
* Butter: Unsalted, for cooking.
* All-Purpose Flour: To thicken the sauce.
* Vegetable Broth: Low sodium preferred.
* Sour Cream: Full-fat for rich texture.
* Dijon Mustard: For a mild tang.
* Worcestershire Sauce: For savory depth (ensure vegetarian if needed).
* Fresh Parsley: Chopped, for garnish.
* Salt & Black Pepper: To taste.
For Serving:
* Egg Noodles: Classic choice.
* Fluffy Rice: A gluten-free option.
* Crusty Bread: Good for soaking up sauce.
Directions of: Creamy Mushroom Stroganoff
Step 1: Cook the Aromatics
Melt butter in a large skillet over medium heat. Add diced onion and cook until soft. Stir in minced garlic and cook for one minute until it smells good.
Step 2: Brown the Mushrooms
Add sliced mushrooms to the skillet. Cook them until they release their liquid and turn golden brown. Do not crowd the pan.
Step 3: Make the Roux
Sprinkle flour over the cooked mushrooms and onions. Stir for 1-2 minutes to cook the raw flour taste away.
Step 4: Deglaze and Simmer
Pour in vegetable broth slowly, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer. Stir until the sauce starts to thicken.
Step 5: The Creamy Finish
Remove the skillet from the heat. Stir in the sour cream, Dijon mustard, and Worcestershire sauce until smooth. Season with salt and black pepper.
Step 6: Serve and Garnish
Return the skillet to low heat just to warm it (do not boil after adding sour cream). Serve immediately over hot egg noodles, rice, or with crusty bread. Garnish with fresh chopped parsley.
How to Serve Creamy Mushroom Stroganoff
You can serve Creamy Mushroom Stroganoff in several ways. The classic choice is over hot egg noodles. For a lighter meal, serve it over fluffy white or brown rice. If you like hearty combinations, use roasted potatoes or mashed potatoes. A simple side salad adds a refreshing contrast. Crusty sourdough or a warm baguette is great for soaking up the sauce.
How to Store Creamy Mushroom Stroganoff
You can store Creamy Mushroom Stroganoff leftovers in an airtight container in the refrigerator for 3-4 days. When reheating, warm it gently on the stove over low heat. If the sauce is too thick, add a little vegetable broth or water to thin it.
Tips to Make Creamy Mushroom Stroganoff
Choose cremini mushrooms for the best flavor. Do not put too many mushrooms in the pan at once; cook them in smaller batches if needed. Let your sour cream warm up a bit at room temperature before adding it to prevent curdling. You can add a pinch of red pepper flakes for a little spice. Wipe mushrooms clean with a damp cloth; do not wash them under water. Taste the dish as you cook and adjust seasonings. Keep the heat low when adding sour cream to avoid lumps.
Variation
You can add plant-based “beef” crumbles for more protein. Try adding fresh thyme or rosemary with the mushrooms. For a dairy-free dish, use full-fat coconut milk or a dairy-free sour cream, and plant-based butter. You can add a splash of dry white wine (like Chardonnay or Pinot Grigio) after browning the mushrooms, cooking it off before adding broth.
FAQs
Q1: Can I make Creamy Mushroom Stroganoff ahead of time?
A1: Yes, you can prepare the mushroom and onion base beforehand. Store it in the refrigerator. When you are ready to serve, gently reheat it, then add the broth, sour cream, and seasonings. The sauce might thicken upon reheating, so have extra broth ready to thin it down.
Q2: What kind of mushrooms are best for this Creamy Mushroom Stroganoff?
A2: Cremini (baby bella) mushrooms are best because of their earthy taste and firm texture. White button mushrooms also work well. For a stronger flavor, you can use a mix of wild mushrooms like shiitake or oyster mushrooms in your Creamy Mushroom Stroganoff.
Q3: How can I make my Creamy Mushroom Stroganoff thicker or thinner?
A3: To make your Creamy Mushroom Stroganoff thicker, mix one teaspoon of cornstarch with one tablespoon of cold water. Stir this into the simmering sauce. Cook for one more minute until it thickens. To make it thinner, just add a bit more vegetable broth or water until it is how you like it.
Classic Creamy Mushroom Stroganoff
Equipment
- Large skillet
Ingredients
Main Ingredients
- 1 lb Fresh Mushrooms Cremini (baby bella) or white button mushrooms, sliced
- 1 medium Onion yellow or white onion, finely diced
- 3 Garlic cloves, freshly minced
- 3 tablespoons Butter unsalted, for cooking
- 2 tablespoons All-Purpose Flour
- 2 cups Vegetable Broth low sodium preferred
- 1/2 cup Sour Cream full-fat
- 1 teaspoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce (ensure vegetarian if needed)
- 2 tablespoons Fresh Parsley chopped, for garnish
- Salt & Black Pepper To taste
- Egg Noodles For serving
Instructions
Cooking Steps
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add diced onion and cook until soft and translucent for 5-7 minutes. Stir in minced garlic and cook for one minute until fragrant.
- Add the remaining 1 tablespoon of butter and sliced mushrooms to the skillet. Increase heat to medium-high and cook for 8-10 minutes, stirring occasionally, until they release liquid and turn golden brown. Cook in batches if necessary to avoid crowding the pan.
- Sprinkle all-purpose flour over the cooked mushrooms and onions. Stir constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly pour in the vegetable broth, whisking constantly to prevent lumps. Bring to a gentle simmer, stirring until the sauce begins to thicken in about 3-5 minutes.
- Remove the skillet from heat. Stir in sour cream, Dijon mustard, and Worcestershire sauce until smooth and well combined. Season generously with salt and black pepper.
- Return the skillet to low heat for 1-2 minutes to warm through, ensuring not to boil after adding sour cream. Serve immediately over hot egg noodles and garnish with fresh chopped parsley.