5 from 1 vote
Mushroom Stroganoff
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Mushroom Stroganoff is a quick and easy meal for meatless Mondays. Use vegetable broth in place of chicken broth for a delicious vegetarian meal. Any leftovers make an amazing mushroom sauce for all sorts of things.

Course: Main Course
Cuisine: Russian
Keyword: Mushroom Stroganoff
Servings: 6 servings
Calories: 180 kcal
Author: Chula King
Ingredients
  • 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)
Instructions
  1. 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)

  2. Heat butter over medium heat in a large skillet. Add onions; cook stirring occasionally until onions become tender, about 10 minutes. Do not brown.

  3. 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.

  4. Add flour; stir to combine. Cook for a minute or two until the flour has browned.

  5. Add chicken broth/Dijon mustard mixture. Cook, stirring constantly until mixture thickens and is bubbly, about 4 minutes.

  6. Add sour cream/chicken broth mixture to mushroom mixture. Cook, stirring constantly until mixture well combined.

  7. Remove from heat; add Parmesan cheese. Stir until cheese is melted. Correct the seasonings. Garnish with minced fresh parsley if desired.

  8. Serve over egg noodles or the pasta of your choice. Yield: 6 servings.

Chula's Expert Tips
  1. I used low fat sour cream.
  2. You could also use white button mushrooms instead of the Cremini mushrooms, or a mixture of the two types of mushrooms.
  3. 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.
Nutrition Facts
Mushroom Stroganoff
Amount Per Serving
Calories 180 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g35%
Cholesterol 31mg10%
Sodium 489mg20%
Potassium 520mg15%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 3g3%
Protein 8g16%
Vitamin A 334IU7%
Vitamin C 3mg4%
Calcium 166mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.