Mushroom Stroganoff

By Hetty Lui McKinnon

Updated November 3, 2021

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
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Total Time
25 minutes
Rating
5(4,763)
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). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

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Ingredients

Yield:4 servings

  • 2 tablespoons extra-virgin olive oil

  • 1 yellow onion, finely diced

  • Salt

  • 1 ½ pounds mixed mushrooms (oyster, shiitake, cremini or button), stemmed and sliced into ¼-inch pieces

  • 2 sprigs fresh thyme

  • 2 garlic cloves, finely chopped

  • ½ cup white wine

  • 1 cup vegetable stock

  • 2 tablespoons soy sauce

  • 1 ½ teaspoons Dijon mustard

  • ½ cup 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)

24 grams carbs; 17 milligrams cholesterol; 268 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 15 grams fat; 5 grams fiber; 936 milligrams sodium; 9 grams protein; 7 grams sugar

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
4,763 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.

Haley Z

This was delicious! I used vegan cream (Country Crock brand) and it turned out absolutely delicious.

Susan

First time I made this so I followed the recipe quite closely. I used dry vermouth instead of dry sherry or white wine as that's what I had on hand that was open. I had 3 containers of mushrooms - baby bellas & white button mushrooms & the dish was plenty flavorful. But next time I'll add porcini mushrooms & will use the soaking water in lieu of broth. Doubled the garlic. Served over mashed potatoes. Both my husband & I loved it!

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.

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