Mushroom Stroganoff is a quick and easy meal for meatless Mondays. It’s not quite vegetarian since I used chicken broth. However, I could have used vegetable broth instead for a delicious and savory vegetarian meal! I use leftovers for an amazing mushroom sauce.
For some reason I used to think that Stroganoff was German or Hungarian! However, its origins are actually Russian, with the dish named after one of the members of the influential mid-19th century Stroganoff family.
Typically, Stroganoff is made with strips of beef cooked with mushrooms and onions in a sour cream based sauce, such as my recipe for Beef Stroganoff. After the collapse of the Tsarist regime, the popularity of Beef Stroganoff spread to China. Both Russian and Chinese immigrants, as well as US servicemen stationed in pre-Communist China brought the dish to the United States.
Throughout the world, Stroganoff remains a very popular dish with numerous variations. For example, chicken can replace beef as in my Chicken Stroganoff recipe. The dish is delicious with no meat at all as in this awesome Mushroom Stroganoff!
Stroganoff is most often served over egg noodles or rice. It can also be served over different pastas. However it’s served, Stroganoff is a popular and easy to prepare dish.
I experimented a lot before arriving at what I think is the perfect Mushroom Stroganoff. For it, I used the following ingredients: Unsalted butter, onions, Cremini mushrooms, garlic, all-purpose flour, salt, dried thyme, freshly ground black pepper, chicken broth, Dijon mustard, sour cream and freshly grated Parmesan cheese. I could have used white button mushrooms in place of the Cremini mushrooms, or a combination of the two. However, I really the more complex flavor of the Cremini mushrooms.
Making the Mushroom Stroganoff
First, I whisked together 1 3/4 cups of the chicken broth and Dijon mustard. Then, I whisked together the remaining 1/4 cup of chicken broth with the sour cream. I find that the sour cream is much easier to incorporated into the dish when it has been mixed with a liquid. Also, it is less likely to curdle when added to hot liquid.
Next, I heated the butter in a large skillet over medium heat. Then, I added the onions and cooked them until they were tender. This took about 10 minutes with occasional stirring.
After 10 minutes, I added the mushrooms to the skillet with the onions. Then, I turned the heat up to medium-high and cooked the mushrooms until the liquid had evaporated. This took around 5 minutes. Next, I reduced the heat to medium and added the garlic, salt, thyme and pepper. I stirred the mixture and let it cook for about 30 seconds until the garlic was fragrant.
Once the vegetables were ready, I added the flour. I stirred everything together and allowed the flour to brown a bit. This took several minutes. Next, I added chicken broth/Dijon mustard mixture to the mushrooms. I stirred the mushroom mixture and cooked it for about 4 minutes until it had thickened and was bubbly.
After that, I added the sour cream/chicken broth mixture. I stirred everything together and let it sit for about a minute until it was heated through.
Finishing the Mushroom Stroganoff
Finally, I removed the skillet from the heat and added the freshly grated Parmesan cheese. I stirred the Mushroom Stroganoff until the cheese was melted. I tasted it to see if it needed additional salt. It was perfect as is! After garnishing the Mushroom Stroganoff with minced fresh parsley, I served it over egg noodles.
To say that the Mushroom Stroganoff was delicious is a definite understatement. I thought that it was amazing! The meaty mushrooms were perfectly complimented by the sauce. In addition, I used the leftovers for an awesome sauce for such things as my Turkey Burgers and Salisbury Steak. Yum!
- 2 cups low sodium chicken broth, divided
- 3/4 cup (6 ounces) sour cream (See Tip 1)
- 1 1/2 teaspoons Dijon mustard
- 3 Tablespoons unsalted butter
- 1 cup chopped onion (1 medium)
- 1 pound Cremini mushrooms, sliced (See Tip 2)
- 3 cloves garlic, minced
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 3 Tablespoons all-purpose flour
- 1/2 cup (2 ounces) freshly grated Parmesan cheese
- Fresh minced parsley for garnish (optional)
- Whisk together 1 3/4 cups of chicken broth and Dijon mustard. Set aside. Whisk together the sour cream and remaining 1/4 cup of chicken broth. Set aside. (See Tip 3)
- Heat butter over medium heat in a large skillet. Add onions; cook stirring occasionally until onions become tender, about 10 minutes. Do not brown.
- Add mushrooms. Increase the heat to medium high; cook stirring occasionally until all of the liquid has evaporated and the mushrooms have browned, about 4 to 5 minutes. Reduce the heat to medium and add the garlic, salt, thyme and pepper; cook for 30 seconds or until fragrant.
- Add flour; stir to combine. Cook for a minute or two until the flour has browned.
- Add chicken broth/Dijon mustard mixture. Cook, stirring constantly until mixture thickens and is bubbly, about 4 minutes.
- Add sour cream/chicken broth mixture to mushroom mixture. Cook, stirring constantly until mixture well combined.
- Remove from heat; add Parmesan cheese. Stir until cheese is melted. Correct the seasonings. Garnish with minced fresh parsley if desired.
- Serve over egg noodles or the pasta of your choice. Yield: 6 servings.
Chula's Expert Tips
- I used low fat sour cream.
- You could also use white button mushrooms instead of the Cremini mushrooms, or a mixture of the two types of mushrooms.
- Sour cream has a tendency to curdle when added to hot liquids. To minimize the curdling problem, I mix the sour cream with about 1/4 cup of liquid before adding it to the hot liquid. You could also "temper" the sour cream by mixing it with about 1/4 cup of the hot liquid before adding it to the dish.