Laura Smith
Mushroom stroganoff is a vegetarian take on the classic Russian beef stroganoff. It is made with mushrooms, onions, and garlic cooked in a creamy sauce and served over noodles, mashed potatoes, or rice. The dish is rich, creamy, hearty, savoury, and delicious. It is also healthy, inexpensive, and easy to make. To add a touch of acidity to the sauce, a little Dijon mustard is often added. A splash of whisky can also be included to balance out the richness of the sauce.
| Characteristics | Values |
|---|---|
| Type of dish | Main course |
| Cuisine | Russian |
| Diet | Vegetarian |
| Ingredients | Mushrooms, onions, garlic, thyme, egg noodles, vegetable stock, butter, wine, flour, Worcestershire sauce, mustard, paprika, sour cream, lemon juice, salt, pepper, nutmeg, parsley, olive oil |
| Cooking method | Sautéing, boiling |
| Cooking time | 30 minutes |
| Calories | 352 kcal |
| Cost | £4.05 |
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What You'll Learn
Mushroom Stroganoff with egg noodles
Mushroom Stroganoff is a delicious, savoury, and hearty dish that can be served with egg noodles. This vegetarian dish is a tasty alternative to the traditional beef stroganoff and can be made in about 30 minutes.
Ingredients
- Butter
- Mushrooms
- Onions
- Garlic
- Thyme
- White wine
- Vegetable stock
- Worcestershire sauce
- Flour
- Egg noodles
- Sour cream
- Parsley
- Salt and pepper
- Soy sauce (optional)
- Greek yoghurt (optional)
Method
- Cook the egg noodles al dente in boiling, generously-salted water according to the package instructions.
- In a separate pan, melt butter and add onions. Sauté for 5 minutes, stirring occasionally.
- Add the remaining butter, garlic, and mushrooms. Continue to sauté for 5-7 minutes until the mushrooms are cooked and tender.
- Pour in the white wine and deglaze the pan, scraping up any brown bits from the bottom. Simmer for 3 minutes.
- In a separate bowl, whisk together the vegetable stock, Worcestershire sauce, and flour until smooth.
- Pour the stock mixture into the pan, add thyme, and stir to combine.
- Finally, add in the cooked egg noodles and stir everything together.
- Garnish with your desired toppings, such as parsley, thyme, black pepper, or grated parmesan cheese.
Tips and Variations
- For optimal timing, add the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.
- Feel free to use any type of mushrooms you have available. A mixture of different mushrooms can add variety in texture and flavour.
- If you prefer a thicker sauce, add more flour to the mixture.
- To make the dish vegan, use vegan-friendly Worcestershire sauce, sour cream, and butter.
- For a gluten-free option, choose gluten-free egg noodles.
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Using wild and button mushrooms
Mushroom stroganoff is a vegetarian take on the classic beef stroganoff. It is a delicious, savoury, creamy, hearty, and comforting dish. It is also very easy to make and can be prepared in under 30 minutes.
For a mushroom stroganoff, you can use any mix of mushrooms you like. A combination of wild and button mushrooms, cooked with onions and garlic, can be folded into a creamy sauce and served over noodles. Wild mushrooms have an earthy taste that pairs well with a splash of whisky in the sauce. Button mushrooms, also called cremini mushrooms, are hearty and substantial. When sliced thickly, they offer a meaty texture.
To make the mushroom stroganoff, sauté the onions and sliced mushrooms together in butter for about 10 minutes, until they release their juices and begin to brown. Then add the garlic and other aromatics and cook for a few more minutes. Finally, finish the sauce with some sour cream and a sprinkle of spices. Serve the stroganoff with egg noodles, garnished with your desired toppings.
You can also serve mushroom stroganoff with gnocchi, buttered pasta, or a side of garlic mashed potatoes.
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Adding a splash of alcohol
Mushroom stroganoff is a rich and creamy dish with earthy notes, and a good splash of alcohol can elevate its flavours. The key to a successful pairing is to ensure that neither the food nor the wine overpowers the other. The umami flavours in mushrooms, especially darker varieties, can make the wine seem less fruity and enhance its acidity and alcohol content.
When adding wine to mushroom stroganoff, it is recommended to use a wine that you would drink. Cooking wines tend to be very sour and can have bitter notes that carry over into the dish. Dry, sweet, and dessert wines should also be avoided as they can add too much sugar to the stroganoff. Instead, opt for a fruity red or white wine that can hold its own against the strong umami flavours without becoming too bitter or acidic. A wine with notable acidity is ideal for balancing the richness of the dish, while a supple texture mirrors the creaminess of the stroganoff.
If you're looking for specific wine recommendations, consider the following: a young Bordeaux, a Syrah, or a Sangiovese. These wines have good acidity and relatively high tannins, which can be softened by the mustard commonly found in stroganoff. For a delicate white wine that pairs well with the dish, try a Cru Beaujolais, Pinot Noir, or Chenin Blanc.
While mushroom stroganoff is typically made with white wine, you can also experiment with red wine to add depth and richness to the dish. However, be cautious with heavy, tannic reds as they may overwhelm the more subtle flavours in the stroganoff.
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Serving with mashed potatoes
Mushroom stroganoff is a hearty, savoury dish that is often served with egg noodles. However, mashed potatoes are another popular side dish for stroganoff. Here are some tips for serving mushroom stroganoff with mashed potatoes:
Choose the Right Potatoes
Select potatoes that are suitable for mashing. Fluffy and creamy varieties such as Russet, Yukon Gold, or Red Bliss potatoes are ideal. These potatoes have a higher starch content, which makes them easier to mash and gives them a creamy texture.
Prepare the Potatoes
Cut the potatoes into evenly sized chunks to ensure even cooking. Boil them in salted water until they are fork-tender. Drain the potatoes thoroughly before mashing them. You can also bake or steam the potatoes for a drier, fluffier texture.
Mash the Potatoes
Use a potato masher, ricer, or food mill to achieve the desired consistency. For a creamy texture, add warm milk, butter, or cream gradually while mashing. Season the potatoes with salt and pepper to taste. You can also add herbs such as chives or parsley for extra flavour.
Plating and Serving
Spoon the mushroom stroganoff generously over the bed of mashed potatoes. You can also serve the stroganoff alongside the potatoes, allowing each component to shine on its own. Garnish the dish with fresh herbs like thyme or parsley.
Customisation
Feel free to experiment with different types of mushrooms and spices to create your own unique mushroom stroganoff. You can also add a splash of whisky or white wine to enhance the flavour. Additionally, consider serving the stroganoff with a dollop of sour cream or Greek yogurt on the side.
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Making it vegan
Traditionally, stroganoff is made with beef, egg noodles, and a sour cream (smetana) sauce. However, it is very easy to make a vegan version of this dish. You can swap out the beef for mushrooms and use a dairy-free cream sauce instead of the sour cream.
To make the sauce, you can use coconut milk or vegan sour cream. If you want to make a cashew cream, soak some cashews in hot water for 5 minutes, then blend them with fresh water and apple cider vinegar.
You can use any type of mushroom you like, but some good options include cremini mushrooms, brown button mushrooms, oyster mushrooms, shiitake mushrooms, and thinly sliced portobello mushrooms. For a rich and complex flavor, use a mix of a few varieties.
For the noodles, you can use egg noodles or a vegan alternative. Some people also like to serve stroganoff over millet, rice, quinoa, or mashed potatoes.
To make the stroganoff, start by cooking the noodles according to the package instructions. Then, in a large pan, heat some olive oil over medium-high heat and add the mushrooms and onions. Cook until they are tender, then add some wine or vegetable broth and deglaze the pan. In a separate bowl, whisk together the coconut milk or vegan sour cream, vegetable stock, Worcestershire sauce, and flour until smooth, then pour this into the pan along with some thyme and/or paprika. Stir to combine and serve over the noodles.
Some people also like to add nutritional yeast to their vegan stroganoff to accentuate the natural umami notes in the mushrooms, as well as ingredients like mustard, soy sauce, and garlic.
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Frequently asked questions
Mushroom stroganoff is a vegetarian take on the classic beef stroganoff. It is made with mushrooms cooked in a creamy sauce and served over noodles, mashed potatoes, rice, or gnocchi.
The main ingredients in mushroom stroganoff are mushrooms, onions, garlic, and cream. Some recipes also include wine, vegetable stock, Worcestershire sauce, mustard, paprika, and thyme.
You can use any type of mushroom you like for mushroom stroganoff. Popular options include shiitake, cremini, wild, button, and portobello mushrooms.
To make mushroom stroganoff, start by sautéing onions and mushrooms in butter or oil. Then, add garlic and other spices, followed by vegetable stock, wine, and cream. Simmer the sauce until it thickens, then serve over your choice of noodles, mashed potatoes, rice, or gnocchi.
