FALL/ MAINS/ SEASONS/ WINTER

Mixed Mushroom Stroganoff

Hello, welcome to Djalali Cooks! Last week we took a trip through the archives to bring you some of my favorite recipes from the past year. Today we are kicking off the week with a fresh recipe. A recipe perfectly at home in the colder weather, a hearty and meaty, meatless dish of Mixed Mushroom Stroganoff. This mushroom version of the classic Stroganoff is just as satisfying and just as rich, but since it’s veg-based, it feels a bit lighter. Are you ready, Let’s get to it!

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We have a lot of mushrooms for this recipe. Mushrooms cook down so much, so I have a mix of portobello mushrooms for texture variety: shiitake mushrooms, crimini mushrooms and oyster mushrooms. Since I am making this dish the same day I shopped for it, I went for the pre-sliced mushrooms. Don’t do this if you’re not making the Stroganoff within one to two days of shopping. The cut mushrooms will not last in the fridge.

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The pre-sliced portobellos usually come in strips, so I simply sliced the strips in half. Otherwise I have vegetable broth, white wine, soy sauce, onion, garlic, fresh thyme, with sour cream and Dijon mustard to finish the stroganoff.

Get a large skillet over medium-high heat with about 2 tablespoons of olive oil. Add the mushrooms to the skillet and let them cook. Stir every so often. At first it will seem like an impossible amount of mushrooms, but they will cook down a lot. And don’t worry about letting them go for a bit. It’s super hard (read: impossible) to overcook a mushroom.

If you are serving this Mixed Mushroom Stroganoff with egg noodles, get the water going for the noodles now.

Aromatics and Seasoning

Once the mushrooms have begun to soften, add the diced onion and continue cooking and occasionally stirring.

Once the onions have softened, add the garlic and the fresh thyme. Season with a good pinch of kosher salt. Stir well and continue cooking.

Once the mushroom liquid has mostly cooked off and the skillet becomes dry, add the wine to deglaze the pan. Stir up the brown bits from the bottom of the skillet. Let the wine sizzle, bubble and cook off.

After the wine has been absorbed by the mushrooms and the rest has cooked off, add the vegetable broth and the soy sauce.

At this point the water for the noodles should be ready, so go ahead and salt the water and cook the noodles according to package directions.

Let the broth simmer with the mushrooms until it has reduced and thickened a bit. You’ll know it’s there when you drag your silicone spatula through the liquid and it leaves a trail that slowly fills in.

Making it a Stroganoff

When the broth is thickened a bit, remove the pan from the heat. Drain the noodles.

Off heat, add the Dijon mustard and the sour cream to the Mushroom mixture. Stir the sour cream and the Dijon into the mushrooms to fully incorporate. Season with a few cranks of fresh black pepper. And that’s it! We are ready to serve.

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Finishing Touches

I like to top Stroganoff with toasted breadcrumbs for added texture. If you want to try this, toast 1/2 cup of Panko in a dry skillet and season with a small pinch of kosher salt. Otherwise we will garnish the finished Mixed Mushroom Stroganoff with a dusting of sweet paprika and chopped parsley.

You can use any egg noodles you like. I happen to like rustic egg pappardelle noodles. Add some noodles to a wide shallow bowl and top with a serving of the Mixed Mushroom Stroganoff.

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Top with a dusting of sweet paprika, a sprinkling of the toasted breadcrumbs and the chopped parsley.

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This dish really hit the spot! It’s so satisfying. And honestly, especially so because it’s meat-free. I don’t really tolerate cream-based dishes unless the dairy involved is cultured, or fermented. So a dish like this Mixed Mushroom Stroganoff is perfect for me; I can enjoy the delicious, rich creaminess without the tummy ache. Alex is away this week, so I am cooking for one. I definitely had leftovers and I found a perfect way to use them so look out for that next week (I bet those of you who follow Djalali Cooks will know just how these leftovers will end up!). Take care and be well, xo Kelly

Key Equipment

Mixed Mushroom Stroganoff

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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Dinner, Main Course Russian/American
By Adapted From NYT Cooking Serves: 2
Prep Time: 10 Minutes Cooking Time: 30 Minutes Total Time: ~40 Minutes

A recipe perfectly at home in the colder weather, a hearty and meaty, meatless dish of Mixed Mushroom Stroganoff.

Ingredients

  • 2 tbsp. Extra-Virgin Olive Oil
  • 1.5 lbs. Mixed Mushrooms (oyster, shiitake, cremini or button), stemmed and sliced into halves and quarters
  • 1 Yellow Onion, finely diced
  • Kosher Salt
  • 3-4 Sprigs Fresh Thyme
  • 4 Garlic Cloves, finely chopped
  • 1/2 cup White Wine
  • 1 cup Vegetable Stock
  • 2 tbsp. Soy Sauce
  • 1.5 tsp. Dijon Mustard
  • 1/2 cup Sour Cream or crème fraîche
  • Black Pepper
  • Sweet Paprika, for dusting
  • Toasted Panko Breadcrumbs, optional as garnish
  • Handful of Chopped Parsley Leaves, as garnish
  • Serve over wide egg noodles, or rice, or polenta

Instructions

1

Get a large skillet over medium-high heat with about 2 tablespoons of olive oil. Add the mushrooms to the skillet and let them cook. Stir every so often. At first it will seem like an impossible amount of mushrooms, but they will cook down a lot.

2

If you are serving this Mixed Mushroom Stroganoff with egg noodles, get the water going for the noodles now.

3

Once the mushrooms have begun to soften, add the diced onion and continue cooking and occasionally stirring.

4

Once the onions have softened, add the garlic and the fresh thyme. Season with a good pinch of kosher salt. Stir well and continue cooking.

5

Once the mushroom liquid has mostly cooked off and the skillet becomes dry, add the wine to deglaze the pan. Stir up the brown bits from the bottom of the skillet. Let the wine sizzle, bubble and cook off.

6

After the wine has been absorbed by the mushrooms and the rest has cooked off, add the vegetable broth and the soy sauce.

7

At this point the water for the noodles should be ready, so go ahead and salt the water and cook the noodles according to package directions.

8

Let the broth simmer with the mushrooms until it has reduced and thickened a bit. You'll know it's there when you drag your silicone spatula through the liquid and it leaves a trail that slowly fills in.

9

When the broth is thickened a bit, remove the pan from the heat. Drain the noodles.

10

Off heat, add the Dijon mustard and the sour cream to the Mushroom mixture. Stir the sour cream and the Dijon into the mushrooms to fully incorporate. Season with a few cranks of fresh black pepper.

11

Serve noodles topped with Stroganoff in wide shallow bowls.

12

Top with a dusting of sweet paprika, a sprinkling of the toasted breadcrumbs and the chopped parsley.

13

I like to top Stroganoff with toasted breadcrumbs for added texture. If you want to try this, toast 1/2 cup of Panko in a dry skillet and season with a small pinch of kosher salt.

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  • Bobbe
    October 24, 2022 at 9:36 am

    Beautiful recipe.

    • Kelly Djalali
      October 24, 2022 at 1:31 pm

      Thanks Bobbe! xo Kelly

  • Mari
    October 24, 2022 at 9:42 am

    OrsWelcome back! We missed you, but it was nice to see the older recipes again. I am making the focaccia again this week after we have finished or frozen the pizzas I made yesterday. I made mine with vegan cheese since my dairy intolerance has gotten worse. Which means a lot of pizza to dispose of! Fortunately there are some decent dairy free products to be had, and a pretty decent sour cream can be made at home. Most of the commercial ones aren’t that good. I love that the stroganoff is vegetable based. It’s a nice vacation from meat. In the pictures, the mushrooms looked like meat at first glance. During my childhood, stroganoff had a moment, but everyone’s mom made it with ground beef and Campbell’s mushroom soup. When my husband and I were in college, he decided to make me a birthday dinner. He invited my roommate and two friends, and made stroganoff with hamburger and Campbell’s , but he did toss in wine and sour cream, and it was better than my childhood stroganoff, and we enjoyed it. Happy overcast Monday to Kelly, Alex, Terry, the three cuties. May you have sunshine and a great day. ☀️🍁

    • Kelly Djalali
      October 24, 2022 at 1:33 pm

      Hi Mari! I have never had Stroganoff with ground meat before, it was always strips of beef. I really like this mushroom version. I am sure you will like it too! We have a gorgeous sunshiny day with temps in the 70s. Have a great Monday! xo Kelly

  • Terry
    October 24, 2022 at 8:49 pm

    This looks really good when I go shopping to get the ingredients I will be making this soon ❤️🤗 mom

    • Kelly Djalali
      October 25, 2022 at 8:11 am

      Hi Mom, I am sure you both will love it! xo Kelly

  • Sally Burke
    October 24, 2022 at 11:09 pm

    Hi Kelly, a girl after my own heart. Mushrooms are quite often in my cooking, they certainly take over from steak which I love also but making a stroganoff to have with pasta is well done! I’m sure you could probably think of several ways to use up the leftovers, so we will look forward to what decision you make.
    Happy cooking 🧑‍🍳
    Sally 🤗

    • Kelly Djalali
      October 25, 2022 at 8:13 am

      Hi Sally, Mushrooms cannot be beat. I absolutely love them. This recipe is a real treat and I am sure if you make it, you will really enjoy it. xo Kelly

  • Holly
    October 30, 2022 at 10:11 pm

    Kelly- I made this tonight and we enjoyed an alternative noodle dish, as opposed to our usual spaghetti with red sauce. However, since we don’t cook or drink wine, I subbed apple cider vinegar for the white wine and the sauce was too sour. Next time I’ll try apple or grape juice. Also, the list of ingredients includes 2T soy sauce, but I couldn’t find where it was to be used. Maybe it would have made the sauce less sour? We do have left overs, so I’m looking forward to finding out what comes next!

    • Kelly Djalali
      October 31, 2022 at 8:08 am

      Hello Holly, Thanks for catching the soy sauce omission, I have added that to the recipe instructions. Add the soy sauce when you add the broth to the mushroom mixture. Sometimes things get by me… I am not planning to post what I did with the leftovers until I return from a short vacation. But I will let you in on the secret, since I don’t think your leftovers will last that long…I used the leftover stroganoff as a pizza topping with mozzarella cheese. For the next time, I do think apple or grape juice is a good sub for the wine, or you can try skipping that step altogether and just go right to the broth step. Have a great week! xo Kelly