Creamy mushroom stroganoff
Creamy mushroom stroganoff is browned mushrooms and onion in a tangy sour cream sauce, tossed with pasta. It is cozy, savory and vegetarian. Dinner is ready in 30 minutes. It is a comforting classic made simple, with deep, savory flavor from just a few pantry ingredients.
- 30 minTotal time
- 2Servings
- 720kcal / serving
- 20 gProtein
The science: why this works
Browning mushrooms without stirring
Mushrooms are full of water. Leaving them still in a hot pan lets that water escape and the surface brown. Stirring too early cools the pan and makes them steam and turn gray. Browned mushrooms taste deeper, meatier and far less rubbery than pale ones.
Learn: Browning mushrooms →Paprika and mustard build depth
Mushrooms bring umami, and paprika adds warmth and color. Dijon mustard adds tang and a little sharpness that cuts through the cream. Together they make the sauce taste layered. Layering savory ingredients makes a dish taste fuller and more satisfying.
Learn: Building savory flavor →Sour cream goes in off the heat
Dairy proteins clump when boiled with acid. Taking the pan off the heat before stirring in sour cream keeps the sauce smooth rather than grainy. Gentle heat and a little care keep dairy sauces silky instead of grainy.
Learn: Why dairy curdles →Creamy mushroom stroganoff
30 minutes · 2 servings · Fusion · Main course
Ingredients
Makes 2 servings
- 200 gwide pasta, like pappardelle
- 2 lwater, for boiling
- 400 gmushrooms, sliced
- 1onion, thinly sliced
- 2 clovesgarlic, chopped
- 1 tsppaprika
- 200 mlvegetable broth
- 1 tspdijon mustard
- 100 gsour cream
- 20 gbutter
- 1 handfulparsley, chopped
- Salt
- Black pepper
Method
Tips for the best result
- Slice the mushrooms evenly and do not wash them for long, since they soak up water.
- Use room-temperature sour cream so it blends smoothly.
- Save a little pasta water to loosen the sauce if it thickens.
Swaps
- Swap sour cream for plain Greek yogurt, and stir it in off the heat.
- Swap vegetable broth for beef broth for a meatier taste (not vegetarian).
- Swap pasta for egg noodles or rice.
Storing and reheating
Keeps in the fridge for 3 to 4 days in a sealed container. Reheat gently over low heat with a splash of water, stirring, until it reaches 165°F (74°C). Do not boil, or the sauce may split.
Creamy mushroom stroganoff: questions
Why did my stroganoff sauce curdle?
Sour cream curdles when it gets too hot or meets a boiling acidic sauce. Take the pan off the heat and stir it in gently. Reheat on low.
What mushrooms are best for stroganoff?
Cremini mushrooms are a great choice because they are meaty and flavorful. White button mushrooms work too, and a mix gives more depth. Cut them into thick slices.
Can I make mushroom stroganoff vegan?
Yes, use a plant-based sour cream or cashew cream and swap the butter for olive oil or vegan butter. Check your pasta and broth labels. The flavor stays rich.
