Name: Garlic Mushroom Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Comfort Food
Ingredients: 1 tablespoon olive oil or butter; 16 oz cremini or baby bella mushrooms, sliced; 1 medium onion, chopped; 3 cloves garlic, minced; 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; 2 tablespoons fresh parsley, chopped (for garnish)

Creamy, comforting, and deeply savory, Garlic Mushroom Stroganoff is the ultimate vegetarian dinner that doesn’t feel like a compromise. It’s rich with golden-browned mushrooms, infused with garlicky goodness, and swirled in a velvety sour cream sauce that clings perfectly to pasta or rice. Whether you’re hosting a dinner party or looking for a cozy night-in meal, this dish delivers hearty satisfaction in every bite.

This stroganoff is more than just a meatless alternative—it stands on its own with layers of umami and herbs that make you forget it doesn’t contain beef. It comes together in under 30 minutes and uses pantry staples you probably already have on hand. Plus, it’s just as good (if not better) the next day, making it a great make-ahead meal for busy weeknights.

What Kind of Mushrooms Work Best in Stroganoff?

Cremini mushrooms (also known as baby bellas) are a fantastic choice because they offer a meatier texture and a deeper flavor than plain white mushrooms. If you want an extra layer of richness, mix in some shiitake or portobello mushrooms too. The key is to sauté them until they’re beautifully golden and have released most of their moisture, locking in that rich, roasted flavor that sets this stroganoff apart.

Ingredients for the Garlic Mushroom Stroganoff

Mushrooms: The heart of the dish. Choose fresh cremini, baby bella, or a mix of wild mushrooms for depth of flavor.
Garlic: Essential for building bold, aromatic flavor.
Onion: Adds sweetness and complexity as it softens and caramelizes.
Vegetable broth: Provides a savory base that supports the creamy elements.
Sour cream: Gives the sauce its signature tang and creaminess.
Dijon mustard: Adds a punchy contrast that enhances the richness.
Paprika: Adds subtle warmth and earthy color.
Flour (or cornstarch): Helps thicken the sauce just enough to coat your noodles.
Olive oil or butter: Used to sauté the vegetables and build a flavorful base.
Salt and pepper: To season and balance the entire dish.
Fresh parsley: A fresh herb finish that adds color and brightness.

How To Make the Garlic Mushroom Stroganoff

Step 1: Brown the Mushrooms

Heat a tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook until they’re golden brown and their moisture has evaporated, about 8–10 minutes. Avoid crowding the pan to let them sear properly.

Step 2: Add Aromatics

Lower the heat slightly and stir in the chopped onion. Cook for 4–5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Build the Sauce

Sprinkle in the flour and stir to coat the mushrooms and onions. Slowly pour in the vegetable broth while whisking to prevent lumps. Add the Dijon mustard and paprika, then stir well to combine.

Step 4: Simmer and Thicken

Bring the mixture to a simmer and let it cook for 5–7 minutes until the sauce thickens slightly. Stir occasionally to prevent sticking.

Step 5: Stir in the Cream

Lower the heat and mix in the sour cream. Stir gently until everything is fully incorporated. Avoid boiling at this point to keep the cream smooth.

Step 6: Season and Finish

Taste and adjust with salt and black pepper. Sprinkle chopped fresh parsley on top for a bright, herby finish. Serve hot over your choice of pasta, rice, or mashed potatoes.

How to Serve and Store Garlic Mushroom Stroganoff

This dish is versatile and pairs beautifully with a variety of sides. Serve it over buttered egg noodles for a classic touch, or spoon it over rice, mashed potatoes, or even creamy polenta for something a little different. Want a lighter option? Try it with cauliflower rice or zucchini noodles.

Leftovers are a dream. Store the stroganoff in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave, adding a splash of vegetable broth or water if needed to loosen the sauce. It also freezes well for up to 2 months—just note that the sour cream may slightly change texture but still tastes great.

Frequently Asked Questions

How can I make this recipe vegan?

You can easily make this dish vegan by using plant-based butter and sour cream alternatives. Make sure your Dijon mustard is also vegan, and swap in coconut cream or cashew cream for extra richness.

Can I add protein to this recipe?

Absolutely. For a vegetarian boost, stir in cooked lentils, chickpeas, or tofu cubes. If you’re not vegetarian, rotisserie chicken or seared beef strips work well too.

What kind of pasta works best?

Egg noodles are traditional, but fettuccine, tagliatelle, or even rigatoni make a delicious base. Choose what you love or have on hand.

Can I use Greek yogurt instead of sour cream?

Yes, but choose full-fat Greek yogurt for best texture and taste. It adds a similar tang while lightening up the fat content.

How do I prevent the sour cream from curdling?

Make sure to lower the heat before adding the sour cream, and avoid bringing it to a boil afterward. Stir gently until smooth.

Is this recipe gluten-free?

It can be! Use cornstarch instead of flour and pair with gluten-free pasta or rice.

Want More Cozy Comfort Food Recipes?

If this creamy Garlic Mushroom Stroganoff made you feel all warm and satisfied inside, wait until you try these other crave-worthy comfort meals:

Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta if you want a decadent twist on garlic and cream.
Crockpot Cheese Tortellini and Sausage for a no-fuss dinner packed with cheesy goodness.
Creamy Cajun Shrimp Pasta for a little spice in your comfort zone.
Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine if you love a zesty lemony spin.
Garlic Parmesan Beef Spaghetti Pasta for those nights when only pasta and beef will do.

📌 Save this recipe to your Pinterest dinner board so it’s ready when you need that creamy mushroom fix.

And I’d love to know how yours turned out! Did you stick with cremini or go wild with a mushroom mix? Add wine to the sauce? Let me know in the comments below.

Want more recipes like this daily? Follow along on my Pinterest at Life with Nina for even more cozy meal ideas.

Garlic Mushroom Stroganoff

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Comfort Food
Diet: Vegetarian

Print Recipe

Description

This Garlic Mushroom Stroganoff is a creamy, meatless take on a classic comfort dish. Rich mushrooms, garlic, and onion are folded into a velvety sour cream sauce, perfect over noodles, rice, or mashed potatoes. Quick to prepare and full of flavor, it’s a hearty vegetarian meal that even meat-lovers will adore.

Instructions

1. Heat olive oil or butter in a large skillet over medium-high heat. Add mushrooms and cook for 8–10 minutes until golden brown and most moisture has evaporated.

2. Reduce heat to medium. Add chopped onion and cook until soft, about 4–5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.

3. Sprinkle in flour and stir to coat. Gradually pour in vegetable broth, whisking to prevent lumps. Stir in Dijon mustard and paprika.

4. Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until the sauce thickens.

5. Lower heat and stir in sour cream gently. Do not boil. Mix until fully combined and creamy.

6. Season with salt and pepper to taste. Garnish with chopped parsley. Serve hot over egg noodles, rice, or mashed potatoes.