This Mushroom Stroganoff is a creamy, comforting vegetarian twist on the classic dish, packed with a variety of flavorful mushrooms.
Rich in plant-based protein, fiber, and healthy fats, it’s a wholesome choice for everyday meals.
Quick to prepare and deeply satisfying, it’s perfect for weeknight dinners or meal prep, offering indulgent flavors without heaviness.
30-Minute Easy Mushroom Stroganoff
Equipment
- 1 large pot (for pasta)
- 1 large sauté pan or skillet
- 1 Wooden Spoon or Spatula
- 1 Knife and Cutting Board
- 1 measuring cup and spoons
Ingredients
- 250 g fusilli or egg noodles
- 1 tbsp olive oil
- 1 tbsp butter
- 700 g mixed mushrooms chestnut, crimini, oyster, or field mushrooms
- Salt and black pepper to taste
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 70 ml whisky or brandy
- 1 tbsp all-purpose flour
- 250 ml vegetable or chicken stock
- 1 tsp miso paste
- 125 ml heavy cream or double cream
- 1 tbsp Dijon mustard or whole-grain mustard
- 1 bay leaf
- 250 ml crème fraîche or 18% sour cream smetana
- 1 tbsp fresh chives or parsley chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of water to a rolling boil and add a generous pinch of salt. Once boiling, add the fusilli or egg noodles. Stir occasionally to prevent sticking. Cook according to package instructions until al dente, meaning the noodles are tender but still slightly firm to the bite. Once cooked, drain and set aside. Drizzle with a little olive oil to prevent clumping if desired.
- Prepare the Mushrooms: While the pasta is cooking, clean and slice the mushrooms. Use a mix of chestnut, crimini, oyster, or field mushrooms for maximum flavor. Heat a large sauté pan over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.Once melted and hot, add the sliced mushrooms along with a pinch of salt and freshly ground black pepper. Cook them undisturbed for a few minutes to let them brown. Stir occasionally until the mushrooms release their moisture, then continue cooking until golden brown and slightly crispy.If the mushrooms are releasing too much liquid and steaming instead of browning, increase the heat slightly to evaporate excess moisture.Remove the browned mushrooms to a separate plate and set aside.
- Sauté Onions: In the same pan, reduce heat to low and add the chopped onion. Sauté gently for 7-10 minutes until the onions are tender, translucent, and lightly golden. This slow cooking develops natural sweetness and deepens flavor. Avoid browning too quickly; the goal is soft, flavorful onions.
- Add Garlic and Deglaze: Add the minced garlic to the onions and sauté for an additional 30 seconds, just until fragrant. Immediately pour in 70 ml of whisky or brandy to deglaze the pan. Stir and let the liquid simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld. Continue cooking until the liquid reduces by roughly half, concentrating the taste.
- Create the Base Sauce: Sprinkle 1 tablespoon of flour evenly over the onion and garlic mixture.Stir constantly to combine, forming a smooth roux. Cook for 1-2 minutes to eliminate the raw flour taste. Slowly pour in 250 ml of vegetable or chicken stock, stirring continuously to avoid lumps. Add 1 teaspoon of miso paste and stir until fully incorporated, enriching the sauce with umami depth.
- Return Mushrooms to Pan: Carefully return the browned mushrooms to the pan, folding them into the sauce. Stir gently to coat the mushrooms evenly with the creamy mixture. Let the mushrooms simmer for 2-3 minutes to absorb the flavors of the sauce.
- Add Cream, Mustard, and Bay Leaf: Pour in 125 ml of heavy cream and 1 tablespoon of Dijon or whole-grain mustard. Add 1 bay leaf to infuse the sauce with subtle aromatic notes. Reduce heat to low and let the sauce gently simmer for about 10 minutes, stirring occasionally, until it thickens slightly and becomes luxurious and velvety.
- Finish with Crème Fraîche: Remove the pan from heat and stir in 250 ml of crème fraîche or 18% sour cream. Mixing it in off the heat prevents curdling and keeps the sauce smooth and creamy. Taste the sauce and adjust seasoning with salt and black pepper as needed.
- Combine Pasta and Sauce: Add the drained pasta to the mushroom sauce. Using tongs or a large spoon, toss the noodles thoroughly to coat every piece evenly with the rich, creamy stroganoff sauce. Ensure the pasta absorbs the flavors for a harmonious taste in every bite.
- Serve and Garnish: Plate the Mushroom Stroganoff into individual bowls or onto a serving dish. Sprinkle with freshly chopped chives or parsley for a pop of color and fresh herbal flavor. Serve immediately while warm. Optionally, pair with a side salad or crusty bread for a complete, satisfying meal.
Notes
- Use a mix of mushrooms for depth of flavor and texture; crimini, oyster, and chestnut mushrooms work especially well.
- Browning the mushrooms properly is key—avoid steaming by giving them space in the pan and cooking over medium-high heat.
- Deglazing with whisky or brandy adds complexity but can be skipped or replaced with vegetable stock for an alcohol-free version.
- Stir in crème fraîche or sour cream off the heat to prevent curdling.
- The recipe is naturally vegetarian and rich in plant-based protein, fiber, and healthy fats.
- Can be made gluten-free by using a gluten-free flour or pasta alternative.
- Leftovers taste even better the next day as the flavors deepen.
Chef’s Secrets: Tips For Perfect Stroganoff
To make a truly outstanding Mushroom Stroganoff, take your time with the mushrooms.
Ensure they are evenly sliced and not overcrowded in the pan, allowing them to caramelize instead of steam.
Slowly sautéing onions develops natural sweetness, balancing the richness of the cream sauce.
Deglazing the pan with whisky or brandy adds a subtle depth that elevates the dish.
Always stir in crème fraîche or sour cream after removing the pan from heat to maintain a silky, smooth sauce.
For an extra layer of umami, consider adding a teaspoon of miso paste—it blends seamlessly with the creamy sauce and enhances the savory flavor.
Serving Suggestions: Delicious Pairing Ideas
Mushroom Stroganoff pairs beautifully with a variety of sides. Serve over fusilli, egg noodles, or pappardelle for a hearty, comforting meal.
For a lighter option, try it with cauliflower rice or spiralized zucchini noodles.
Sprinkle fresh chives, parsley, or a touch of grated Parmesan on top to brighten the flavors.
A crisp green salad or roasted seasonal vegetables make excellent accompaniments, balancing the richness of the sauce.
For an indulgent twist, serve with a slice of crusty artisan bread to soak up every bit of creamy goodness.
Storage Tips: Keep It Fresh Longer
Allow the Mushroom Stroganoff to cool slightly before storing. Transfer leftovers to an airtight container and refrigerate for up to 3–4 days.
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain creaminess.
If the sauce has thickened during storage, add a splash of milk or vegetable stock while reheating.
This dish can also be frozen for up to 2 months, though it is best enjoyed fresh for optimal texture and flavor.
Defrost overnight in the refrigerator before reheating.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Replace butter with a plant-based alternative and use coconut cream or a vegan sour cream substitute instead of heavy cream and crème fraîche.
Ensure the stock used is vegetable-based. The flavor will remain rich and satisfying.
2. What is the best mushroom mix to use?
A combination of crimini, oyster, and chestnut mushrooms provides a great balance of texture and earthy flavor.
Avoid button mushrooms alone, as they lack depth and can become too soft when cooked.
3. Can I prepare this in advance?
Absolutely. You can prepare the sauce and cook the mushrooms ahead of time.
Combine with pasta just before serving for the best texture. Refrigerated leftovers also taste delicious the next day as the flavors deepen.
4. Can I make this gluten-free?
Yes, substitute regular flour with a gluten-free flour blend and choose gluten-free pasta. The sauce will thicken similarly, and the overall flavor remains intact.
5. Can I use alcohol-free alternatives instead of whisky or brandy?
Yes, you can replace it with an equal amount of vegetable stock or water with a splash of apple cider vinegar for subtle acidity. This keeps the recipe alcohol-free without compromising flavor.
