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
Scale
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.
