This Weeknight Mushroom Stroganoff is the exact kind of recipe I send people when they say that cooking at home is hard, takes time, and is expensive. This recipe is exactly none of those things and it’ll leave you with a comforting bowl of pasta.
Usually stroganoff has beef in it, but I think the real flavor in the recipe actually comes from the savory mushrooms so I just jam-packed more of those into this vegetarian version of the classic stroganoff dish.
Also, it makes it easier to make to just deal with the ‘shrooms rather than adding beef to the mix.
This mushroom stroganoff recipe was a serious winner at our house. Both adults and even the 2-year-old scarfed down big plates of it!
Weeknight Mushroom Stroganoff
Ingredients
- 1 pound cremini mushrooms, sliced
- 3 tablespoons butter
- 1 small onion, sliced thin
- 1 cup grape tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, minced
- 1 cup vegetable stock
- ⅔ cup sour cream
- 1 tablespoon mustard
- 12 ounces egg noodles
- Salt and pepper
Instructions
- Prep all your veggies. In a large skillet over medium heat, melt the butter and add the mushroom. Sprinkle with some salt. Cook the mushrooms until they start to lose their liquid, about 5-6 minutes.
- Add the onions, tomatoes, garlic, and rosemary. Stir to combine and cook for a few minutes.
- Add the stock, sour cream, and mustard. Simmer over medium heat, stirring occasionally until the sauce thickens slightly, maybe 4-5 minutes. Taste and season with salt and pepper.
- Cook pasta until it’s al dente. Drain the pasta and toss with a tablespoon of butter.
- Divide pasta between plates and top with mushroom sauce.
Nutrition
Did you make this recipe?
Weeknight Mushroom Stroganoff
This recipe is all about the mushrooms. Lots of mushrooms. Slice them up and you don’t need to be super particular about the size. Some slices can be thicker than others. That’s just fine.
Add the mushrooms to a skillet with melted butter and let them cook for a bit until the mushrooms cook down. That should take 5-6 minutes. Then add the onions, tomatoes and garlic.
Continue to cook that until the other veggies cook down. Things will be smelling good!
Now it’s time to up the sauce levels. Add the veggie stock, sour cream, mustard and herbs.
Season the mixture with salt and pepper and cook the whole thing until the sauce thickens a bit. It should take longer than a few minutes for the sauce to thicken where you can run your spoon through it.
Alright: NOODLES!
Don’t get fancy with the noodles for a stroganoff dish. Egg noodles are all you need. Cook them, drain them, and toss them with some butter so they don’t stick together.
Divide the pasta between plates and spoon lots of the mushroom stroganoff over the pasta.
BOOM. Comfort food at its best!
Joel
I make this tonight!
JFlintD
Excellent!
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Hey Nick….my husband is an amazing cook and we have yet to cook a recipe of yours that has not turned out fantastic. We have just had this mushroom dish and it was super. Many thanks for such great veggie food. You are our go-to chef.
Diane Murphy
Ireland
Nick
Thanks Diane! Ha! I don’t consider myself a chef exactly, but I’ll always take a nice comment. :) Cheers!
Sandra
As a busy freelancer working from home, I LOVE an easy recipe to follow at the end of a productive day and you’ve delivered that here. I was willing to give stroganoff one more go (after my last dismal failure) and I’m happy to say I nailed it this time. Mr 4 asked for a second helping – a rarity in our household. Thank you!