This delicious Mushroom Stroganoff is a creamy, comforting meal that’s quick and simple to prepare. Perfect for weeknights, it uses common ingredients like mushrooms, butter, and sour cream for a rich flavor. Serve it over buttery egg noodles for the ultimate cozy dinner. Feel free to customize with your favorite mushrooms or pasta!
Recipe Ingredients:
- 1 pound portobello mushrooms, stemmed
- 8 ounces shiitake mushrooms, stemmed
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1 1/4 cups mushroom broth
- 1/2 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- 2 ounces soft goat cheese
- 1/2 cup sour cream
- 2 tablespoons chopped parsley
- Cooked and buttered egg noodles, for serving
How To Make Mushroom Stroganoff Recipe?
- Prepare the mushrooms: Slice the portobello mushrooms into 1/2-inch (1.25cm) thick strips, then cut each strip in half crosswise. Repeat the process with the shiitakes, keeping the two types of mushrooms separate.
- Cook the portobellos: Heat 2 tbsp (30g) butter in a large skillet over medium heat. When the foam subsides, add the portobellos with 1/4 tsp salt and a generous pinch of pepper. Cook, stirring occasionally, until browned and tender (about 2 minutes). Transfer to a medium bowl.
- Cook the shiitakes: Add 1 tbsp (15g) butter to the same skillet and let it sizzle. Toss in the shiitakes, cooking for about 30 seconds. Add the remaining 1 tbsp (15g) butter, 1/4 tsp salt, and a pinch of pepper, then cook until browned and tender (1–2 minutes).
- Combine mushrooms and thicken: Return the portobellos to the skillet and sprinkle the flour over the mushrooms. Toss to coat, ensuring the flour disappears (about 30 seconds). Stir in half the broth, soy sauce, and mustard, scraping the bottom of the skillet to deglaze. Add the remaining broth and simmer until the sauce thickens (about 6 minutes).
- Simmer and enrich the sauce: Cover the skillet, reduce the heat to low, and let the mixture simmer for 5 minutes, stirring occasionally. Stir in the goat cheese until melted and fully incorporated.
- Finish with sour cream and parsley: Remove the skillet from heat and stir in the sour cream and chopped parsley. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the mushroom stroganoff over buttered egg noodles (or pasta of your choice). Garnish with extra parsley if desired. Enjoy!
Recipe Tips:
- Slice Mushrooms Evenly: Cut the mushrooms into uniform sizes so they cook evenly. This ensures a consistent texture and flavor throughout the dish.
- Don’t Overcrowd the Pan: Cook the mushrooms in batches if needed. Overcrowding traps moisture, preventing the mushrooms from browning properly.
- Use Room-Temperature Sour Cream: Cold sour cream can curdle when added to the hot sauce. Let it come to room temperature before stirring it in for a smooth, creamy finish.
- Deglaze the Pan Properly: Scrape the skillet well when adding broth to lift the flavorful bits stuck to the bottom—this adds richness to the sauce.
- Season Gradually: Add salt and pepper at different stages to layer the flavors, but taste as you go to avoid over-seasoning.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Mushroom Stroganoff cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: While Mushroom Stroganoff can be frozen, the creamy sauce may change texture slightly. Cool it completely, place it in a freezer-safe container, and freeze for up to 2 months.
- Reheat: Preheat the oven to 175°C (350°F). Place the stroganoff in an oven-safe dish, cover with foil to prevent drying out, and heat for 15–20 minutes, stirring halfway through.
Nutrition Facts
- Calories: 375
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 67mg
- Sodium: 994mg
- Potassium: 455mg
- Total Carbohydrate: 51g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 12g
Check out More Recipes:
Easy Mushroom Stroganoff Recipe
Description
This delicious Mushroom Stroganoff is a creamy, comforting meal that’s quick and simple to prepare. Perfect for weeknights, it uses common ingredients like mushrooms, butter, and sour cream for a rich flavor. Serve it over buttery egg noodles for the ultimate cozy dinner. Feel free to customize with your favorite mushrooms or pasta!
Ingredients
Instructions
- Prepare the mushrooms: Slice the portobello mushrooms into 1/2-inch (1.25cm) thick strips, then cut each strip in half crosswise. Repeat the process with the shiitakes, keeping the two types of mushrooms separate.
- Cook the portobellos: Heat 2 tbsp (30g) butter in a large skillet over medium heat. When the foam subsides, add the portobellos with 1/4 tsp salt and a generous pinch of pepper. Cook, stirring occasionally, until browned and tender (about 2 minutes). Transfer to a medium bowl.
- Cook the shiitakes: Add 1 tbsp (15g) butter to the same skillet and let it sizzle. Toss in the shiitakes, cooking for about 30 seconds. Add the remaining 1 tbsp (15g) butter, 1/4 tsp salt, and a pinch of pepper, then cook until browned and tender (1–2 minutes).
- Combine mushrooms and thicken: Return the portobellos to the skillet and sprinkle the flour over the mushrooms. Toss to coat, ensuring the flour disappears (about 30 seconds). Stir in half the broth, soy sauce, and mustard, scraping the bottom of the skillet to deglaze. Add the remaining broth and simmer until the sauce thickens (about 6 minutes).
- Simmer and enrich the sauce: Cover the skillet, reduce the heat to low, and let the mixture simmer for 5 minutes, stirring occasionally. Stir in the goat cheese until melted and fully incorporated.
- Finish with sour cream and parsley: Remove the skillet from heat and stir in the sour cream and chopped parsley. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the mushroom stroganoff over buttered egg noodles (or pasta of your choice). Garnish with extra parsley if desired. Enjoy!
Notes
- Slice Mushrooms Evenly: Cut the mushrooms into uniform sizes so they cook evenly. This ensures a consistent texture and flavor throughout the dish.
- Don’t Overcrowd the Pan: Cook the mushrooms in batches if needed. Overcrowding traps moisture, preventing the mushrooms from browning properly.
- Use Room-Temperature Sour Cream: Cold sour cream can curdle when added to the hot sauce. Let it come to room temperature before stirring it in for a smooth, creamy finish.
- Deglaze the Pan Properly: Scrape the skillet well when adding broth to lift the flavorful bits stuck to the bottom—this adds richness to the sauce.
- Season Gradually: Add salt and pepper at different stages to layer the flavors, but taste as you go to avoid over-seasoning.
Easy Mushroom Stroganoff Recipe