Mushroom Stroganoff

By Hetty Lui McKinnon

Updated Nov. 3, 2021

Mushroom Stroganoff
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Rating
5(4,656)
Comments
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The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream).

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Ingredients

Yield:4 servings
  • 2tablespoons extra-virgin olive oil
  • 1yellow onion, finely diced
  • Salt
  • 1½pounds mixed mushrooms (oyster, shiitake, cremini or button), stemmed and sliced into ¼-inch pieces
  • 2sprigs fresh thyme
  • 2garlic cloves, finely chopped
  • ½cup white wine
  • 1cup vegetable stock
  • 2tablespoons soy sauce
  • 1½teaspoons Dijon mustard
  • ½cup crème fraîche or sour cream
  • Black pepper
  • Sweet paprika, for dusting
  • Handful of chopped parsley leaves, for serving
  • Mashed potatoes, wide egg noodles or rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

256 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 8 grams protein; 927 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.

  2. Step 2

    Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.

  3. Step 3

    Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.

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Ratings

5 out of 5
4,656 user ratings
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Comments

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.

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.

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.

Becky

Mistake aha - I made twice: tested for a dinner, then for the dinner itself. In the test, this recipe was competed w/Procini Ragu. At the test event, I forgot to add the sour cream, yet this was the hands-down winner! I used King Oysters, Shitaki, baby bellas, & more; it was excellent. For dinner, I prepared the dish, substituting sherry for wine (not necessary). The sour cream made it dull, so I added pepper flakes to wake it up. I'd make it again and stop before the cream.

Karen Taylor

Made some of the adjustments other commenters suggested. Added black chickpeas for protein and used “sour cream” that I made with silken tofu, lemon juice and apple cider vinegar. Served with polenta (2/3 corn, 1/3 amaranth), which I tried cooking for the first time in my rice cooker on the porridge setting. Worked even better than in instant pot because the rice cooker kept the polenta nice and soft on the warm setting while I finished cooking the stroganoff. My husband declared it delicious.

KMcM

Whenever my mushroom-hating husband goes out of town I double down on mushroom recipes. Tonight was the night for this one. If he were a mushroom fan, I would probably make it again. It was fine! But there are too many mushroomy recipes to make and too few days that my menu is only my own. Onward!

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