Mushroom Stroganoff

By Hetty Lui McKinnon

Updated November 3, 2021

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
25 minutes
Rating
5(4,803)
Comments
Read comments

The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 2 tablespoons extra-virgin olive oil

  • 1 yellow onion, finely diced

  • Salt

  • 1 ½ pounds mixed mushrooms (oyster, shiitake, cremini or button), stemmed and sliced into ¼-inch pieces

  • 2 sprigs fresh thyme

  • 2 garlic cloves, finely chopped

  • ½ cup white wine

  • 1 cup vegetable stock

  • 2 tablespoons soy sauce

  • 1 ½ teaspoons Dijon mustard

  • ½ cup crème fraîche or sour cream

  • Black pepper

  • Sweet paprika, for dusting

  • Handful of chopped parsley leaves, for serving

  • Mashed potatoes, wide egg noodles or rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

24 grams carbs; 17 milligrams cholesterol; 268 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 15 grams fat; 5 grams fiber; 936 milligrams sodium; 9 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.

  2. Step 2

    Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.

  3. Step 3

    Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
4,803 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Joan

Test-driving this recipe as possible Veg-Thanksgiving main course, I found it absolutely delicious with a couple of changes per other commenters. Sub dry sherry for the white wine. To make it saucier, add a bit more broth and adjust mustard, soy, creme fraiche accordingly. Also, I sprinkled freshly ground nutmeg with the creme fraiche in the firm belief that mushrooms and nutmeg are a marriage made in heaven.

beverly

Read through recipe and most of notes. Made the adjustments that were most suggested. Sherry instead of white wine, shrooms in batches for more caramelization. Sautéed onions and garlic then added back the cooked mushrooms. 1 tsp butter and flour. Cook for a few minutes, then added rest of ingredients. Served over brown rice, garnished with chives. Steamed green beans on the side.So GOOD! Next time over mashed potatoes.

JFox

Doubled the garlic, and doubled the cooking time for the mushrooms (lots of liquid to cook off). Family liked it, but it needs more creamy sauce ratio to the mushrooms.

Robert

I make this frequently with home grown oyster mushrooms. Favorite variation is to melt in blue cheese crumbles and serve over polenta.

Katherine

As one who loves mushrooms and cooks them often, I’m surprised no one has mentioned what kind of mushrooms they are using. White “button” mushrooms have lots of water and will take time to dry out. I never get them to brown to my liking. Specialty mushrooms have very little water, release it quickly and brown nicely. I used shiitakes which were beautifully browned and meaty. Used sweet vermouth for the wine. Nice result!

Ann Bee

Fantastic. I used the America’s Test Kitchen method to sauté the mushrooms first, removed them from the pan and then proceeded with the rest of the recipe. This concentrated the mushroom flavor while not making everything waterlogged. Took a lot of others’ suggestions—sherry, 1/2 worchestshire and 1/2 soy sauce—and also sprinkled a T of potato starch toward the end to thicken the sauce up. I can’t imagine using anything other than creme fraiche as I think sour cream would be too sour.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.