Mushroom Stroganoff

Mushroom Stroganoff

When I was little, my mother use to make beef stroganoff on really cold days when we lived in Saskatchewan. And in turn, the dish has always brought back memories of warmth, comfort and of my homeland, Canada. And although this isn’t the original beef stroganoff recipe, it’s nearly identical in taste – sans meat, and still brings back memories 🙂

Why not stick with the original beef stroganoff recipe? Recently, since moving to Puerto Rico, I’ve slowly started incorporating more plant based meals into my diet. As mentioned in a previous post, I’m still uncertain why that is, but I believe a lot of factors come into play. And although beef stroganoff has been a staple in my life, sometimes it’s good to change things up!

What you need to make Mushroom Stroganoff

  • 2 yellow onions, chopped
  • 6 Tbs butter
  • 16 ounces of white button mushrooms, sliced
  • 4 cloves of garlic, sliced
  • 1/4 white wine
  • 2 large portobello mushrooms, largely chopped
  • 1 cup vegetable broth
  • Salt & Pepper
  • 2 Tbs of flour
  • 1 can of condensed mushroom soup
  • 10 oz Egg noodles*
  • 1 1/2 cups of sour cream
  • Salt and Pepper to taste

Mushroom Stroganoff

How to make Mushroom Stroganoff

In a large dutch oven, heat 5 Tbs butter over medium-high heat; add in onions, and a pinch of salt and pepper, cooking until they become translucent 8-10minutes)

Mushroom Stroganoff

Add sliced white mushrooms, and sliced garlic; stir in with onions. Continue to stir to ensure nothing burns; keep an eye out for when the bottom of the dutch oven begins to brown, and the ingredients begin to stick. This is when you’ll pour 1/4 cup of white wine to deglaze the pan

Mushroom Stroganoff

Once deglazed, remove your onion/mushroom mix from the dutch oven and place into another pot and cover; set aside.

In the same large dutch oven, over medium heat, add in chopped portobellos:

Mushroom Stroganoff

And 1 cup of vegetable broth. Cover on medium for 4 minutes, stirring once at the mid point (2 minutes).

When you first begin cooking the portobellos, both the mushrooms and broth will be light (like the image on the left, below). Towards the end of your 4 minutes, the vegetable broth and mushrooms will darken, and you’ll be left with a deep, rich color.

After 4 minutes, turn heat down to medium-low, adding in 2 Tbs of flour to thicken, along with your onions, mushrooms and garlic you set aside earlier. Stir together all ingredients, while also adding in the mushroom soup – bringing all this deliciousness to a simmer. Once at this stage, it’s time to prepare your egg noodles (follow instructions on their package).

Before serving stroganoff, add in 1 1/2 cups of sour cream and stir well. Now, for the final step… You can either add your egg noodles into your mushroom stroganoff, or keep them on the side, serving the stroganoff on the noodles. Your choice! I’ve always preferred separate, so my inner fat kid can make a pile of noodles and top it with stroganoff.

Mushroom Stroganoff

Mushroom Stroganoff

Come join the Cooking for Everyone family, and subscribe to my newsletter! Click here.

Print
Mushroom Stroganoff

Mushroom Stroganoff


  • Author: Carmen

Description

While searching for more recipes that focus less on having meat as the main ingredient, my love for hardy portobellos continues to grow. This is a great recipe to sub for the classic beef stroganoff!


Scale

Ingredients

  • 2 yellow onions, chopoped
  • 6 Tbs butter
  • 16 ounces of white button mushrooms, sliced
  • 4 cloves of garlic, sliced
  • 1/4 white wine
  • 2 large portobello mushrooms, largely chopped
  • 1 cup vegetable broth
  • Salt & Pepper
  • 2 Tbs of flour
  • 1 can of condensed mushroom soup
  • 10 oz Egg noodles*
  • 1 1/2 cups of sour cream

Instructions

  1. In a large dutch oven, heat 5 Tbs butter over medium-high heat; add in onions with a pinch of salt and pepper, and cook until they become translucent (8-10minutes)
  2. Add sliced white mushrooms, and sliced garlic; stir in with onions
  3. Continue to stir to ensure nothing burns; keep an eye out for when the bottom of the dutch oven begins to brown, and the ingredients begin to stick. This is when you’ll pour 1/4 cup of white wine to deglaze the pan
  4. Remove your onion/mushroom mix from the dutch oven and place into another pot and cover; set aside.
  5. In the same large dutch oven, over medium heat, add in chopped portobellos and 1 cup of vegetable broth. Cover on medium for 4 minutes, stirring once at the mid point (2 minutes)
  6.  After 4 minutes, turn heat down to medium-low and add in 2 Tbs of flour to thicken
  7. Add in the onions, mushrooms, and garlic you set aside earlier; stir to incorporate
  8. Add 1 can of mushroom soup, and bring to a simmer
  9. Prepare egg noodles (follow direction packages)
  10. Before serving stroganoff, add in 1 1/2 cups of sour cream (stir well), add salt and pepper to taste

Notes

  • Depending on your preferred ratio of noodle to stroganoff, feel feel to cook less or more

2 Comments

  1. The https://cookingforeveryone.co website
    is one of the best we have found, and the Mushroom Stroganoff – Cooking for Everyone article is very well written and useful!

    I want to share with you a link that also helped me a lot in cooking: https://bit.ly/easy-fat-burning-recipes
    Thanks and kisses! 🙂

  2. Does your blog have a contact page? I’m having trouble locating it but, I’d like to shoot you an email. I’ve got some creative ideas for your blog you might be interested in hearing. Either way, great blog and I look forward to seeing it expand over time.

Leave a Comment

Your email address will not be published. Required fields are marked *

*