Creamy mushroom stroganoff is comfort that comes together quietly. Earthy mushrooms, a silky sauce, and gentle seasoning create a dish that feels rich without being heavy. It’s meant to be spooned over noodles or rice, enjoyed slowly, and returned to again and again.
This is Let’s Veg comfort cooking simple, familiar, and deeply satisfying.
Creamy Mushroom Stroganoff
Creamy mushroom stroganoff made with tender mushrooms and a rich sauce. A comforting Let’s Veg recipe perfect for easy weeknight meals.
Ingredients
Equipment
small soup pot
Frying Pan
Cooking Instructions
- Heat olive oil or butter in a large skillet over medium heat.
- Add onion and cook for 4-5 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Add mushrooms and cook for 6-8 minutes, until browned and moisture evaporates.
- Sprinkle flour over mushrooms and stir well. Cook for 1 minute.
- Slowly pour in vegetable broth, stirring constantly to avoid lumps.
- Stir in Dijon mustard and paprika. Simmer for 4-5 minutes until thickened.
- Reduce heat to low and stir in sour cream until smooth.
- Season with salt and black pepper.
- Serve warm over noodles or rice. Garnish with parsley if using.
Nutrition
Notes
Use cashew cream or oat cream for a vegan version
Add a splash of white wine with the broth for extra depth
Best served immediately but reheats gently