Unlock Ultimate Comfort: Your Guide to the Perfect Easy Mushroom Stroganoff
This one-pot vegetarian Mushroom Stroganoff is cozy, comforting, and full of rich, savory flavor. Creamy, hearty, and satisfying — a perfect meatless dinner!
Ingredients
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2 Tbsp olive oil
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2 Tbsp unsalted butter
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½ cup thinly sliced shallots (about 1 large)
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1 lb fresh mushrooms, thinly sliced (baby bella, shiitake, oyster, or white)
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1½ cups vegetable stock
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3 Tbsp all-purpose flour
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4 garlic cloves, minced
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2 tsp fresh thyme
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1 tsp kosher salt
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1 tsp paprika
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1 Tbsp Worcestershire sauce
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½ cup full-fat sour cream
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2 Tbsp fresh chopped parsley
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Fresh ground black pepper, to taste
Instructions
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Sauté the shallots:
Heat olive oil and butter in a large sauté pan over medium heat. Add shallots and cook 2–3 minutes, stirring occasionally, until softened. -
Cook the mushrooms:
Add the mushrooms and cook 8–10 minutes, stirring occasionally, until tender and lightly browned. -
Prepare the slurry:
In a small bowl, whisk together vegetable stock and flour until smooth. Set aside. -
Add aromatics:
Stir in garlic and thyme. Cook for about 1 minute, stirring constantly, until fragrant. -
Simmer the sauce:
Add the slurry, salt, paprika, Worcestershire sauce, and black pepper. Reduce heat to medium-low and simmer uncovered for 3–5 minutes, stirring occasionally, until thickened. -
Finish the dish:
Remove from heat and stir in sour cream and parsley until smooth and creamy. -
Serve:
Spoon over cooked egg noodles or your favorite pasta. Garnish with extra parsley if desired.
Notes
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Avoid curdling: Stir sour cream in after removing the pan from the heat. Don’t let it boil. Full-fat sour cream, plain Greek yogurt, or cream cheese work best.
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Leftovers: Store the sauce and noodles separately for up to 4 days in the refrigerator. Reheat gently.
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Freezing: Not recommended — sour cream can separate when thawed.