Mushroom Stroganoff
Meatless Monday just got a lot more interesting with this mushroom stroganoff recipe. I’m a huge fan of utilizing mushrooms to add savory, umami flavor to any dish. On top of that, stroganoff is one of my favorite dishes of all time to utilize mushrooms. This dish is satisfying and comforting with all of the best perks of a vegetarian dinner — quick, able to be made in one pot, and utilizing fresh ingredients. In fact, as much as I love beef or chicken stroganoff, this mushroom stroganoff recipe is my favorite.
Can stroganoff be made with chicken or other proteins? Absolutely. If you’re looking to add a bit more protein to this recipe, you can add slices of grilled chicken breast or a quick cooking cut of beef such as flank or skirt steak. I recommend sautéing the meat in the pan right before step 3 in the recipe where you add the mushrooms.
Can stroganoff be made ahead of time? Yes, you can make stroganoff a few hours before you want to eat it, however I’d refrain from making it days in advance to keep the mushrooms as fresh as possible.
Can mushroom stroganoff be frozen? This is one of the rare occasions where I actually do not recommend freezing this dish and eating it later. Mushrooms can become spongy if they are overcooked and because of this I recommend making stroganoff fresh every time you want to enjoy it.
Why is my stroganoff gummy? Sauces typically become gummy because you added too much of the thickening agent, in this recipe’s case flour. If this happens to you, my recommendation would be to thin the sauce out using water or broth and adjust seasonings as needed to compensate for the added volume of liquid.
What to serve with mushroom stroganoff? Since mushroom stroganoff is such a hearty, savory dish, I recommend serving a fresh side with it. My favorite sides to serve with stroganoff are sweet green peas, a fresh garden salad, or even a tasty roasted vegetable such as carrots or broccoli. Whichever of these sides you choose, I recommend finishing them each with a squeeze of fresh lemon juice to complement the richness of the stroganoff.
What kind of mushrooms to use in stroganoff? You can use many different kinds of mushrooms in stroganoff, but my favorites are:
White button mushrooms
Cremini (baby bella) mushrooms
Shiitake mushrooms
Portobello mushrooms
When selecting the kind of mushroom you want to use to make stroganoff, keep in mind it is the star of the show in this recipe. You don’t have to buy a fancy or expensive type of mushroom for this dish, but you definitely want to pick a very fresh looking mushroom that’s firm without any moisture spots on their caps, signaling they might be past their prime.
How to make mushroom stroganoff:
Mushroom Stroganoff
Ingredients
- 8 oz mushrooms
- 2 tbsp flour
- 2 tbsp butter
- ½ of a medium-sized onion
- 2 cloves of garlic
- ½ cup white wine
- 2 tbsp greek yogurt
- 1 tbsp Worcestershire sauce
- 8 oz pappardelle pasta
- Fresh parsley, for serving
Instructions
- Prepare all of your vegetables by slicing the mushrooms and onion and mincing the garlic cloves.
- Bring a medium sized pot filled with water to boil and season well with salt. When boiling, add your pappardelle pasta and cook until al dente. Set aside.
- Meanwhile, heat a skillet over medium heat, add a drizzle of olive oil and then your sliced mushrooms, cooking until they’re golden brown (about 10 minutes). Don’t rush this step because the browned flavor of the mushrooms will give your sauce a rich, savory taste that’s very important in this dish.
- Add the onions to the pan, sautéing them until translucent, about 5 additional minutes. Finally, add the garlic to the pan, cooking it briefly and gently until aromatic, about 1 minute. You want to avoid browning the garlic at all because this can add a bitter flavor to the sauce.
- Remove the sautéed mushrooms, garlic, and onions and set aside to be added back in later.
- Add the butter and flour to the pan, whisking until they are combined and the flour is toasted, about 3 minutes. Take your time here because it’s important to toast the flour enough to get the raw taste out of it.
- Deglaze the pan with the white wine, ensuring to scrape up any brown bits that are stuck to the bottom of the pan as these will add flavor to the sauce. Add the Worcestershire sauce and cook the sauce for about 7 minutes, looking for it to be thickened and for the alcohol to be cooked out of the wine.
- Add the mushrooms, onion, and garlic back to the pan along with the greek yogurt, stirring over low heat for a few moments until all components are incorporated well and you have a cohesive sauce.
- Toss the pappardelle pasta with the sauce directly in the saucepan. Let the pasta and sauce cook together for 2-3 minutes allowing the pasta to soak up and become flavored by the sauce.
- Serve right away and topped with fresh parsley.
