If you’re craving a comforting dish packed with rich, earthy flavors and a velvety sauce, this Garlic Mushroom Stroganoff Recipe is going to steal your heart. It’s a delightful twist on a classic stroganoff, using tender baby bella mushrooms and aromatic garlic to create a creamy, flavorful sauce that’s perfect for cozy weeknights or impressing friends with a meatless meal that doesn’t sacrifice any soul. This recipe comes together in just 30 minutes and serves four, making it a simple yet indulgent go-to that everyone will love.
Ingredients You’ll Need
The beauty of this Garlic Mushroom Stroganoff Recipe lies in its simplicity. Each ingredient plays a vital role, whether it’s building layers of flavor, contributing to the dish’s creamy texture, or adding a fresh pop of color at the end. Gathering these essentials will ensure your stroganoff turns out delicious every time.
- Olive oil or butter: Adds a rich base for sautéing the mushrooms and onions, enhancing the overall flavor.
- Cremini or baby bella mushrooms (16 oz): These mushrooms have a deep, earthy flavor and meaty texture perfect for stroganoff.
- Medium onion, chopped: Provides sweetness and a savory backbone to the sauce.
- Garlic, minced (3 cloves): Brings a fragrant aromatic punch that makes this dish stand out.
- Flour (2 tablespoons) or cornstarch (1 tablespoon): Thickens the sauce beautifully, with cornstarch as a gluten-free alternative.
- Dijon mustard (2 teaspoons): Adds a subtle tanginess that brightens the creamy sauce.
- Paprika (1 teaspoon): Offers a smoky warmth and a lovely reddish hue.
- Vegetable broth (2 cups): Forms the flavorful liquid base of the sauce.
- Sour cream (3/4 cup): Gives the stroganoff its signature creamy texture and slightly tangy taste.
- Salt and black pepper: Essential seasonings to balance and enhance all the flavors.
- Fresh parsley, chopped (2 tablespoons): Adds a fresh, vibrant finish as garnish.
How to Make Garlic Mushroom Stroganoff Recipe
Step 1: Sauté the Mushrooms
Heat your olive oil or butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook them for 8 to 10 minutes, stirring occasionally. You’ll want to get them golden brown with most of their moisture evaporated to concentrate their flavor and develop that lovely caramelized texture that sets the foundation for the dish.
Step 2: Cook the Onion and Garlic
Turn the heat down to medium, then add the chopped onion to the skillet. Let the onion soften up for around 4 to 5 minutes. Once translucent and aromatic, stir in the minced garlic and let it cook for another 30 seconds. This brief step wakes up the garlic’s fragrance without turning it bitter, ensuring every bite is rich and flavorful.
Step 3: Build the Sauce Base
Sprinkle the flour evenly over the mushroom mixture and stir well to coat everything. This helps the sauce thicken later on. Gradually pour in your vegetable broth while whisking or stirring constantly. This prevents lumps from forming and creates a silky smooth sauce. Stir in the Dijon mustard and paprika for that classic stroganoff tang and smoky depth.
Step 4: Simmer Until Thickened
Bring the skillet to a gentle simmer, letting the sauce bubble softly for 5 to 7 minutes. Keep stirring occasionally as you watch the sauce thicken and glossy up. This is when the flavors meld together and the stroganoff begins to get lush and comforting.
Step 5: Finish with Sour Cream
Lower the heat to a gentle warmth and add the sour cream, stirring it in smoothly. Be careful not to let the sauce boil from this point onward, as boiling can cause the sour cream to curdle. The sour cream transforms the sauce into a creamy, dreamy topping for your mushrooms.
Step 6: Season and Garnish
Finally, taste your stroganoff and season with salt and freshly cracked black pepper to your liking. Sprinkle the chopped fresh parsley on top for a bright color contrast and an extra touch of freshness. Your Garlic Mushroom Stroganoff Recipe is now ready to be enjoyed.
How to Serve Garlic Mushroom Stroganoff Recipe
Garnishes
Sprinkling fresh parsley over the top is classic, but you can also add a little lemon zest or a few dashes of smoked paprika to enhance the visual appeal and depth of flavor. A handful of chopped chives or a drizzle of truffle oil can elevate this dish from comforting to truly special.
Side Dishes
This Garlic Mushroom Stroganoff Recipe pairs wonderfully with tender egg noodles, earthy rice, or creamy mashed potatoes, each soaking up the luscious sauce perfectly. For a lighter option, a simple green salad or steamed seasonal vegetables balance the richness beautifully.
Creative Ways to Present
Try serving this stroganoff over roasted spaghetti squash or sweet potato mash for a unique twist. For gatherings, present it in small ramekins topped with parsley and a dollop of sour cream, making it an elegant appetizer or a main course that feels like a treat.
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Mushroom Stroganoff Recipe keeps well in an airtight container in the fridge for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Just give it a good stir before reheating.
Freezing
You can freeze the stroganoff, but keep in mind that the sour cream’s texture might change slightly. To freeze, cool the dish completely, transfer it to a freezer-safe container, and use within 2 months. Thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stove over low heat or in the microwave at medium power, stirring occasionally. If the sauce seems too thick after reheating, add a splash of vegetable broth or water to bring back its creamy consistency.
FAQs
Can I use different types of mushrooms for this recipe?
Absolutely! While cremini or baby bella mushrooms are recommended for their earthiness and texture, you can mix in shiitake, portobello, or even button mushrooms to add unique flavors and variety.
Is this Garlic Mushroom Stroganoff Recipe vegan?
This version isn’t vegan because of the sour cream, but you can easily swap it for a plant-based alternative like coconut cream or cashew cream to keep it creamy and fitting for a vegan diet.
How do I make this gluten-free?
Simply substitute the flour with cornstarch or a gluten-free all-purpose flour blend. Use 1 tablespoon of cornstarch instead of 2 tablespoons of flour, and whisk it into the broth to avoid clumping.
Can I add protein to this dish?
Definitely! For a heartier meal, consider adding seared tofu, tempeh, or cooked beef strips. Just be mindful that adding meat will alter the vegetarian nature of this stroganoff.
What should I serve with Garlic Mushroom Stroganoff Recipe for a complete meal?
A side of buttered egg noodles or fluffy mashed potatoes is classic and comforting. Pairing it with roasted vegetables or a crisp green salad rounds out the meal with freshness and variety.
Final Thoughts
This Garlic Mushroom Stroganoff Recipe is like a warm hug on a plate—easy to make, packed with flavor, and endlessly satisfying. Whether you’re cooking for yourself or sharing with loved ones, it’s a dish that brings comfort and joy with every bite. Give it a try soon and watch it quickly become one of your favorite weeknight dinners!
Print
Garlic Mushroom Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-Inspired
- Diet: Vegetarian
Description
This Garlic Mushroom Stroganoff is a creamy, flavorful vegetarian dish perfect for a quick weeknight dinner. Featuring sautéed cremini mushrooms and caramelized onions in a rich, tangy sour cream sauce seasoned with Dijon mustard and paprika, this recipe delivers comforting, hearty flavors in just 30 minutes. Serve it over egg noodles, rice, or mashed potatoes for a satisfying meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil or butter
- 16 oz cremini or baby bella mushrooms, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
For the Sauce
- 2 tablespoons flour (or 1 tablespoon cornstarch for gluten-free)
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika
- 2 cups vegetable broth
- 3/4 cup sour cream
- Salt and black pepper to taste
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté Mushrooms: Heat olive oil or butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 8–10 minutes until they are golden brown and most of their moisture has evaporated.
- Cook Onions and Garlic: Reduce heat to medium. Add the chopped onion and cook until they soften, about 4–5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Flour & Spices: Sprinkle the flour over the mushroom mixture and stir to coat evenly. Gradually pour in the vegetable broth while whisking to prevent lumps. Then stir in the Dijon mustard and paprika to flavor the sauce.
- Simmer Sauce: Bring the mixture to a simmer and cook for 5–7 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
- Incorporate Sour Cream: Lower the heat and gently stir in the sour cream. Important: do not allow the sauce to boil after adding sour cream to prevent curdling. Mix until fully combined and smooth.
- Season and Garnish: Season the stroganoff with salt and black pepper to taste. Garnish with chopped fresh parsley. Serve hot over egg noodles, rice, or mashed potatoes for a delicious meal.
Notes
- For a gluten-free version, substitute all-purpose flour with cornstarch as directed.
- Do not boil the sauce after adding sour cream to maintain a smooth texture.
- This dish is vegetarian, but not vegan due to sour cream; use vegan sour cream substitute to make it vegan.
- Fresh parsley adds color and fresh flavor – feel free to adjust the amount.
- Serve with egg noodles, rice, or mashed potatoes depending on preference.
