Stroganoff with Roasted Mushrooms is a comforting, meatless twist on the classic Russian dish. By roasting a medley of mushrooms, you deepen their umami flavor, giving the stroganoff a hearty, savory richness that rivals traditional beef versions. Perfect for vegetarians or anyone looking for a cozy, satisfying dinner with bold flavor and creamy texture.
Why You’ll Love This Recipe
- Incredible Umami Flavor: Roasting mushrooms intensifies their earthy richness.
- Vegetarian-Friendly: A delicious and filling meatless main dish.
- Comforting and Creamy: Classic stroganoff sauce made with sour cream and herbs.
- Perfect for Weeknights: Easy enough for a weekday dinner, impressive enough for guests.
- Versatile Pairings: Serve over noodles, rice, mashed potatoes, or cauliflower mash.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Mixed mushrooms (cremini, shiitake, oyster, or button), sliced
- Olive oil
- Unsalted butter
- Shallots, minced
- Garlic, minced
- All-purpose flour
- Dry white wine
- Vegetable broth
- Sour cream
- Dijon mustard
- Fresh thyme (or dried)
- Fresh parsley, chopped
- Salt and black pepper
- Egg noodles or pasta of choice (for serving)
Directions
- Roast the Mushrooms
Preheat oven to 425°F (220°C). Toss sliced mushrooms with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 2025 minutes, until golden and tender. - Sauté the Aromatics
In a large skillet over medium heat, melt butter and add minced shallots. Cook until soft and translucent, about 34 minutes. Add garlic and sauté for 1 more minute. - Make the Roux
Sprinkle flour over the shallot mixture and stir to combine. Cook for 1 minute to remove the raw flour taste. - Deglaze and Simmer
Slowly pour in the wine while stirring, then add vegetable broth. Simmer for 34 minutes until slightly thickened. - Finish the Sauce
Stir in sour cream and Dijon mustard. Add the roasted mushrooms and simmer for another 23 minutes. Season with salt and black pepper to taste. - Serve
Spoon the mushroom stroganoff over cooked noodles or your base of choice. Garnish with fresh parsley before serving.
Servings and Timing
- Yield: 4 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Vegan: Use plant-based butter and dairy-free sour cream alternatives.
- Gluten-Free: Use gluten-free flour and pasta.
- Add Protein: Stir in sautéed tempeh, tofu, or lentils for extra protein.
- Spiced Up: Add a pinch of smoked paprika or cayenne for heat and depth.
Storage/Reheating
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat on the stovetop over low heat, adding a splash of broth or water if needed to loosen the sauce.
- Freezing: Not ideal due to the sour cream base, which may separate upon thawing.
FAQs
Can I use just one type of mushroom?
Yes, cremini or button mushrooms work well, though using a variety gives more depth of flavor.
What can I substitute for sour cream?
Greek yogurt or a dairy-free alternative like cashew cream works well in this dish.
Do I need to roast the mushrooms?
Roasting enhances flavor, but you can sauté them if you’re short on time.
Can I make this ahead of time?
Yes, make the sauce and refrigerate for up to 2 days. Reheat gently and serve over fresh pasta.
What wine should I use?
A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal. You can also substitute with broth and a splash of lemon juice.
Can I use milk instead of broth?
Broth adds more depth, but milk can work for a creamier texture. Just adjust salt accordingly.
Is this dish kid-friendly?
Absolutely. You can skip the wine and opt for a milder mushroom mix for a more familiar taste.
How can I make it thicker?
Let the sauce simmer a little longer, or add an extra teaspoon of flour while cooking the roux.
Can I serve this without pasta?
Yes! Try it over rice, mashed potatoes, or roasted vegetables.
How do I keep the sauce from curdling?
Remove the pan from heat before adding sour cream and stir it in gently to maintain a smooth texture.
Conclusion
Stroganoff with Roasted Mushrooms is the ultimate cozy comfort meal that’s rich, creamy, and packed with earthy depth from oven-roasted mushrooms. It’s a satisfying vegetarian take on a classic that’s sure to please everyone at the table—perfect for chilly nights, dinner parties, or weeknight indulgence.
Description
This Stroganoff with Roasted Mushrooms is a vegetarian twist on the classic Russian dish. It features tender, caramelized mushrooms roasted to perfection and tossed in a rich, creamy sour cream sauce. Served over egg noodles, rice, or mashed potatoes, it’s a satisfying meal with all the comfort you crave—no meat needed.
For the Roasted Mushrooms:
For the Stroganoff Sauce:
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Roast the Mushrooms:
Preheat oven to 425°F (220°C). Toss sliced mushrooms with olive oil, salt, pepper, and optional seasonings. Spread on a baking sheet in a single layer. Roast for 2025 minutes, stirring once, until golden and caramelized. -
Make the Sauce:
In a large skillet, melt butter over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 more minute. -
Thicken the Sauce:
Stir in flour and cook for 1 minute to form a roux. Slowly whisk in the wine (or broth), then add vegetable broth. Simmer for 57 minutes, stirring often, until slightly thickened. -
Finish with Sour Cream:
Reduce heat to low. Stir in sour cream and Dijon mustard until smooth. Season with salt and pepper to taste. -
Combine:
Add roasted mushrooms to the sauce and stir to combine. Let simmer 23 more minutes to heat through. -
Serve:
Spoon over cooked egg noodles, rice, or mashed potatoes. Garnish with fresh parsley and enjoy!
Notes
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For a vegan version, use plant-based butter and sour cream.
-
Add a splash of soy sauce or tamari for extra umami.
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Roasting the mushrooms brings out a deeper, meatier flavor—don’t skip it!
