Mushroom Stroganoff Recipes

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Mushroom Stroganoff Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, cremini mushroom, garlic, dried thyme, pepper, salt, dry white wine, vegan worcestershire, flour, vegetable broth, almond milk, fusilli pasta, fresh parsley

Provided by Rachel Gaewski

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil, divided
1 medium yellow onion, diced
12 oz cremini mushroom, sliced
3 cloves garlic
½ teaspoon dried thyme
¼ teaspoon pepper
½ teaspoon salt
¼ cup dry white wine
½ tablespoon vegan worcestershire
¼ cup flour
2 cups vegetable broth
1 ½ cups almond milk
8 oz fusilli pasta, uncooked
fresh parsley, chopped, for serving, garnish


  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
  • Add the mushrooms and cook until most of the juices have evaporated.
  • With your spoon, make a space in the center of the pot. Drizzle in the remaining tablespoon of olive oil and add the garlic, thyme, pepper, and salt.
  • Cook for 2-3 minutes, until fragrant. Then, add the white wine and vegan Worcestershire sauce and stir until incorporated.
  • Add flour and stir until fully combined. Then add the vegetable broth, almond milk, and pasta, and stir until well-combined.
  • Cover and increase the heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked.
  • Serve immediately, garnished with parsley.
  • Enjoy!

Nutrition Facts : Calories 760 calories, Carbohydrate 85 grams, Fat 39 grams, Fiber 3 grams, Protein 11 grams, Sugar 13 grams


Portobello Mushroom Stroganoff image

This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.

Provided by CHORDATA

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 30m

Yield 4

Number Of Ingredients 8

3 tablespoons butter
1 large onion, chopped
¾ pound portobello mushrooms, sliced
1 ½ cups vegetable broth
1 ½ cups sour cream
3 tablespoons all-purpose flour
¼ cup chopped fresh parsley
8 ounces dried egg noodles


  • Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
  • At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
  • In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
  • Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 53.3 g, Cholesterol 101.4 mg, Fat 30.1 g, Fiber 4.3 g, Protein 12.8 g, SaturatedFat 17.4 g, Sodium 295.4 mg, Sugar 5 g


Mushroom Stroganoff image

Meaty portobello mushrooms and tender shiitakes make this a dish that is both comforting and filling. Serve it with buttered egg noodles for a meal your family will enjoy on meatless Mondays - or any night of the week.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound portobello mushrooms, stemmed
8 ounces shiitake mushrooms, stemmed
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1 1/4 cups mushroom broth
1/2 teaspoon soy sauce
1 teaspoon Dijon mustard
2 ounces soft goat cheese
1/2 cup sour cream
2 tablespoons chopped parsley
Cooked and buttered egg noodles, for serving


  • Slice the portobellos into 1/2-inch-thick strips, then cut each strip in half crosswise. Repeat with the shiitakes, keeping the two mushrooms separate.
  • Melt 2 tablespoons of the butter in a large skillet over medium heat. When the foam starts to subside, add the portobellos and cook, tossing once or twice, about 1 minute. Add 1/4 teaspoon salt and a generous pinch of pepper and cook, stirring occasionally, until browned, juicy and tender but firm, about 2 minutes. Transfer to a medium bowl.
  • Add 1 tablespoon of the remaining butter to the skillet, let it sizzle, then add the shiitakes and toss for about 30 seconds. Add the remaining 1 tablespoon butter, 1/4 teaspoon salt and a generous pinch of pepper and cook, tossing occasionally, until browned and tender but still firm, 1 to 2 minutes.
  • Return the portobellos to the skillet and sprinkle the flour over the mushrooms. Then toss, scraping the bottom of the skillet, until the flour disappears, about 30 seconds. Stir in half the broth and all the soy sauce and mustard, scraping the bottom of the skillet until it's clean, then stir in the remaining broth. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 6 minutes. Cover, reduce the heat to low and simmer 5 minutes, stirring once or twice. Stir in the goat cheese.
  • Remove the skillet from the heat, and stir in the sour cream and parsley. Taste and add more salt and pepper as needed. Serve the stroganoff over buttered egg noodles.


Mushroom stroganoff image

A few clever substitutions can make this traditional creamy casserole low in fat and calories

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

2 tsp olive oil
1 onion, finely chopped
1 tbsp paprika
2 garlic cloves, crushed
300g mixed mushrooms, chopped
150ml low-sodium beef or vegetable stock
1 tbsp Worcestershire sauce, or vegetarian alternative
3 tbsp half-fat soured cream
small bunch of parsley, roughly chopped
250g pouch cooked wild rice


  • Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.
  • Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
  • Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
  • Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.

Nutrition Facts : Calories 329 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium


Meatless Mushroom Stroganoff image

A surprisingly authentic-tasting meatless stroganoff. It's everything a stroganoff should be--creamy, full of mushroom flavor, and hearty--but without the meat. Tasting is believing! Serve over rice or egg noodles.

Provided by MELLY28

Categories     100+ Everyday Cooking Recipes     Vegetarian     Main Dishes

Time 35m

Yield 6

Number Of Ingredients 14

2 tablespoons vegetable oil
½ pound fresh mushrooms, sliced
2 cloves garlic, minced
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup vegetable broth
½ cup dry sherry
1 ¼ cups walnut pieces
½ (8 ounce) package dry bread stuffing mix
2 large eggs
2 tablespoons mayonnaise
1 tablespoon soy sauce
1 tablespoon chopped fresh parsley
1 cup sour cream
1 tablespoon prepared horseradish


  • Heat oil in a large saucepan over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are limp, 2 to 3 minutes. Reduce heat to medium-low and add condensed soup, broth, and sherry. Cover and let simmer for 5 minutes.
  • Meanwhile, combine walnuts and stuffing mix in the bowl of a food processor. Process, pulsing machine quickly on and off, until nuts are ground. Do not overprocess.
  • Beat eggs lightly in a medium bowl. Add ground walnut mixture, mayonnaise, soy sauce, and parsley; blend well. Use your hands to form the mixture into meatballs, about 1 inch in diameter. Drop meatballs into the simmering mushroom sauce, cover, and simmer until cooked through, about 10 minutes.
  • Just before serving, stir sour cream and horseradish. Heat through, but do not boil.

Nutrition Facts : Calories 493.4 calories, Carbohydrate 28.9 g, Cholesterol 80.8 mg, Fat 38 g, Fiber 3 g, Protein 11.6 g, SaturatedFat 9.2 g, Sodium 1044.5 mg, Sugar 4.6 g


Mushroom Stroganoff image

Looking for a classic French dinner? Then check out this delicious noodles and mushroom stroganoff made using Gold Medal® all-purpose flour - ready in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 11

3 1/2 cups uncooked medium egg noodles
5 packages (4 oz each) fresh gourmet-blend mushrooms
1 large onion, coarsely chopped (1 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 1/2 cups low-fat (1%) milk
3 tablespoons dry sherry, white wine or vegetable broth
1 tablespoon light stick butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup fat-free sour cream
Finely chopped chives, if desired


  • Cook noodles as directed on package, omitting salt and oil; drain.
  • Generously spray 5- to 6-quart Dutch oven with butter-flavor cooking spray; heat over high heat. Add mushrooms and onion; cook 10 minutes, stirring frequently, until vegetables are golden brown.
  • Meanwhile, place flour in medium bowl. Gradually beat in milk with wire whisk until smooth. Beat in sherry, butter, salt and pepper. Pour cooked mushroom mixture into large bowl. Gradually add milk mixture to hot Dutch oven, stirring with wire whisk. Cook 3 minutes, stirring constantly with whisk, until slightly thickened.
  • Stir sauce and noodles into mushroom mixture. Stir in sour cream. Sprinkle with chives.

Nutrition Facts : Calories 290, Carbohydrate 46 g, Fat 1, Fiber 4 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 400 mg


Mushroom Stroganoff image

Provided by Food Network

Categories     main-dish

Time 20m

Number Of Ingredients 13

1 tablespoon butter
1 teaspoon oil
2 large onions, chopped
1/4 pound shiitake mushrooms, sliced
1/4 pound oyster mushrooms, sliced
1/4 pound chanterelle mushrooms, sliced
1/4 pound morel mushrooms
Juice from 1/2 lemon
1/2 teaspoon salt
1 teaspoon dried basil
1/2 pint nonfat sour cream
12 ounces cooked pasta, your favorite (I prefer angel hair)
1/3 to 1/2 cup nuts, chopped


  • In large nonstick frying pan, melt butter and oil. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve.

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2011-10-10  · Mushrooms Stroganoff. " These mushrooms look and taste so rich you won't believe that they really are quite reasonable for the waistline. This recipe was …
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2018-09-28  · Step by step. In a large, wide, deep frying pan, heat 1 tablespoon oil on a medium-low heat. Add the onion and garlic, cook for about 5 minutes until soft but not …
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  • In a large, wide, deep frying pan, heat 1 tablespoon oil on a medium-low heat. Add the onion and garlic, cook for about 5 minutes until soft but not coloured. Add both types of paprika, plus the cayenne, if using, and cook for a couple of minutes, stirring frequently. Tip the onions into a small bowl and set aside.
  • Add the remaining oil to the pan, then add all the mushrooms, and fry on a high heat for about 5 minutes until golden brown all over. Once browned, return the onions to the pan, add the wine and reduce by a third.
  • Meanwhile cook the rice in another pan according to the pack instructions. Keep warm until ready to serve.
  • Turn down the heat under the mushroom mixture, add the mustard and stock. Let this bubble away for a few minutes, then stir in the crème fraîche. Add the zest of the lemon and a squeeze of juice to taste. Season, finely chop the parsley, and stir in.
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2019-06-14  · Pick and roughly chop the parsley leaves, finely chopping the stalks. Place a large non-stick frying pan over a high heat, throw in the mushrooms and red …
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Total Time 35 mins
  • Place a large, heavy-bottom skillet, pan or braiser over medium-high heat, and add in the olive oil and the butter; once melted, add in the finely diced onion and allow that to cook for about 30 seconds to 1 minute just to soften, then add in the sliced mushrooms.
  • Add a good pinch of salt and pepper to the mushrooms and onions, and saute them together for about 10-12 minutes, allowing the mushrooms to release their liquid and begin to brown a bit.
  • Next, add in the garlic and stir that in just until aromatic; then, pour in the white wine and allow that to simmer and reduce for about 1 minute.
  • Sprinkle in (as evenly as possible) the flour, and stir that in to incorporate; then, pour in the mushroom stock, whisking or stirring all the while to avoid lumps from forming.
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2018-02-22  · This vegetarian Mushroom Stroganoff recipe is quick and easy to make in about 30 minutes, and it is perfectly comforting, hearty, savory, and delicious. Feel free to serve over egg …
4.8/5 (123)
Total Time 30 mins
Servings 4-6
  • Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)
  • Melt 1 tablespoon butter in a large sauté pan over medium-high heat. Add onions and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
  • Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Pour the vegetable stock mixture into the pan, along with the thyme, and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Then, stir in the Greek yogurt (or sour cream) evenly into the sauce. Taste, and season with a generous pinch of two of salt and pepper as needed.
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2020-09-30  · Mushroom Stroganoff. I love beef stroganoff, but I wanted to see if there was a way to make it vegetarian for days I want to go meatless.I played around with this Mushroom Strog anoff …
4.8/5 (42)
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Category Dinner
Calories 268 per serving
  • Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.
  • Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.
  • Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds.
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2015-08-06  · Recipes; Mushroom Stroganoff; Mushroom Stroganoff. Rating: 4 stars. 6 Ratings. 5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0 Read Reviews Add Review …
4/5 (6)
Total Time 20 mins
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  • Heat olive oil and 1 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms, and cook 5 minutes. Stir in garlic and next 4 ingredients, and cook, stirring occasionally, 3 minutes or until mushrooms are slightly browned.
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2017-01-08  · Traditional stroganoff is loaded with meat, butter and sour cream. This lighter version switches out the meat for an extra big serving of umami-packed mushrooms (yay veggies). A combination of flour, vegetable stock and dairy-free milk forms a creamy sauce that covers every morsel of pasta. The sauce is so satisfying, it reminds me of a pasta-friendly mushroom gravy. And who …
Estimated Reading Time 8 mins
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2019-09-22  · This simple vegetarian mushroom stroganoff recipe is a healthy and delicious meatless meal. Leave a Review. Print Recipe. Prep Time 10 minutes. Cook Time 20 minutes. Total Time 30 minutes. Yield 2 – 3 servings. 5 from 52 votes. Ingredients. 1/2 cup diced onion; 2 tsp oil, or oil spray; 18 oz sliced mushrooms; 2 1/2 tsp minced garlic; salt and optional pepper; optional 1/4 tsp dried thyme; …
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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 ...
Servings 4
Total Time 25 mins
Category Dinner, Weekday, Vegetables, Main Course
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2020-08-04  · Reserve 1 cup of the cooking liquid. Meanwhile, add the olive oil and butter to a large sauté pan and heat on medium-high heat until the butter has melted. Add the onion, salt, and pepper and sauté until the onions are translucent but not quite soft. Remove the onion from the pan and set aside.
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Total Time 35 mins
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2021-11-10  · Easiest way to prepare delicious mushroom stroganoff recipe instant pot, From soup to tacos to wings, they're sure to become beloved family favorites. Days like those call for the. Get meatballs on the dinner table in record time using the instant pot. Slow Cooker Chicken and Wild Rice Soup - Damn Delicious from . Crocheting is a relaxing way to pass the time and a craft that ...
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2021-10-13  · Add sliced mushrooms and cook for 5 minutes. Mix in minced garlic, thyme sprigs, smoked paprika, salt, and pepper and cook for 3 more minutes, stirring occasionally. Add in extra butter and flour for 2 more minutes. Stir in chicken broth and bring to a boil, constantly whisking for …
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2021-11-11  · The stroganoff mushroom sauce will keep well in the fridge for 2-3 days. You can also freeze it for up to 3 months, but make sure you only freeze the sauce without the pasta. If you liked this easy vegan mushroom stroganoff, you might also like some of my other vegan pasta recipes: Vegan Spicy Miso Pasta; Creamy Vegan Peanut Pasta
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2021-11-12  · Step 5: To make the mushroom stroganoff sauce, whisk the all-purpose flour with mustard, smoked paprika, salt, and pepper in a small bowl. Pour in the vegetable broth and stir until the lumps are gone. You can use arrowroot powder or cornstarch instead of all-purpose flour for a Vegan Gluten-Free Mushroom Stroganoff. Step 6: Into the mushrooms, pour the mixture and simmer until …
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2021-11-08  · Mushroom Stroganoff Recipe : 9 Low-Carb Soup Recipes to Stay Warm and Full of Energy : Melt the butter and oil in a large pan. Get mushroom stroganoff recipe from food network. Feel free to serve over egg noodles, traditional pasta, quinoa, veggies, or whatever sounds delicious. This has become a favorite. Close this dialog window recipe reviews & photos. Did you make any …
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2021-10-12  · Step 2. Melt the butter in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper and cook for 2 to 3 minutes without stirring, allowing the mushrooms to brown slightly. Stir ...
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Top Asked Questions

How to make mushroom Stroganoff in a frying pan?
Method Heat a frying pan or wide saucepan over a medium heat and add the oil. Once hot, add the onion along with a pinch of salt and cook the onion gently for 5–7 minutes or until soft. Add the garlic to the pan and continue to cook for 2 minutes, then add the sliced mushrooms.
What's the best way to make portobello mushroom Stroganoff?
This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious. Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
Is the mushroom gravy in mushroom Stroganoff vegan?
This homemade mushroom stroganoff recipe is vegan, soy free, and can easily be gluten free. It’s one of my favorite plant-based comfort food meals, especially on a chilly Fall or winter evening, because the blanket of thick mushroom gravy will warm you right up.
What can I use instead of egg noodles for mushroom Stroganoff?
You can use any regular pasta (like corkscrew or penne) in place of the egg noodles. To make this recipe truly vegetarian, replace the Worcestershire sauce with soy sauce to taste. Up the veggies by adding in a cup of frozen spinach when you add in the vegetable bouillon and water.

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