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.
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)
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.
Notes
Sauté mushrooms without overcrowding the pan to get a deep golden brown color.
For extra richness, mix in shiitake or portobello mushrooms.
Always reduce heat before adding sour cream to prevent curdling.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 4g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
Keywords: vegetarian stroganoff, creamy mushroom recipe, meatless dinner