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Olivia

Creamy Mushroom Stroganoff

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Creamy mushroom stroganoff made with tender mushrooms and a rich sauce. A comforting Let’s Veg recipe perfect for easy weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 169
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 12 oz mushrooms sliced (cremini or button)
  • 2 tbsp olive oil or butter
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp all-purpose flour
  • 1 cup vegetable broth
  • ¾ cup sour cream or plant-based cream
  • 1 tsp Dijon mustard
  • ½ tsp paprika
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley chopped (optional)
  • For Serving
  • Egg noodles pasta, rice, or mashed potatoes

Equipment

5 Quart Pot
5 Quart Pot
$29.49
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small soup pot
Frying Pan
Frying Pan
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Frying Pan

Cooking Instructions
 

  1. Heat olive oil or butter in a large skillet over medium heat.
  2. Add onion and cook for 4-5 minutes until soft.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Add mushrooms and cook for 6-8 minutes, until browned and moisture evaporates.
  5. Sprinkle flour over mushrooms and stir well. Cook for 1 minute.
  6. Slowly pour in vegetable broth, stirring constantly to avoid lumps.
  7. Stir in Dijon mustard and paprika. Simmer for 4-5 minutes until thickened.
  8. Reduce heat to low and stir in sour cream until smooth.
  9. Season with salt and black pepper.
  10. Serve warm over noodles or rice. Garnish with parsley if using.

Nutrition

Calories: 169kcalCarbohydrates: 8gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 40mgSodium: 312mgPotassium: 345mgFiber: 1gSugar: 4gVitamin A: 693IUVitamin C: 3mgCalcium: 54mgIron: 1mg

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

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