Mushroom Stroganoff

Pasta with mushroom sauce on two plates with salad beside.

Deliciously creamy, flavoured with mustard and white wine sauce, this mushroom stroganoff is a vegetarian version of the classic. Serve with pasta, rice, or mashed potatoes.

Course Autumn, Main Course, Mains, Winter

Cuisine American, Russian

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 244kcal

Author Alexandra Daum

Ingredients

2 teaspoons olive oil
400 grams (4 cups) mushrooms finely chopped
1 medium yellow onion diced
2 cloves garlic minced
1 teaspoon sea salt to taste
½ teaspoon black pepper to taste
½ teaspoon sweet paprika
¼ teaspoon smoked paprika
Pinch hot pepper flakes optional
200 ml (¾ cup) dry white wine
2 teaspoons Dijon mustard
200 ml (¾ cup) smetana, sour cream, heavy cream, or vegan cooking cream
½ lemon, juice only ~1-2 tablespoons (to taste) - skip if using sour cream
Parsley, to serve
Wide pasta or rice for serving

Instructions

Heat a large frying pan over medium-high heat.
Once the pan is hot, add the olive oil and mushrooms. Stir once, then cook for 8 to 10 minutes, stirring as infrequently as possible, until the mushrooms are browned and any liquid released has evaporated.
2 teaspoons olive oil, 400 grams (4 cups) mushrooms
Reduce the heat to medium and stir the onion into the pan. Cook for another 6 to 8 minutes, until the onions are fragrant and translucent. If there's too much browning, reduce the heat further.
1 medium yellow onion
Stir in the garlic, salt, pepper, paprika, and hot pepper (if using). Cook for another minute or so. Start the water for the pasta now, cooking according to package instructions once the water boils.
2 cloves garlic, 1 teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon sweet paprika, ¼ teaspoon smoked paprika, Pinch hot pepper flakes
Deglaze the pan with white wine, scraping any bits off the pan if needed. Cook with the lid off for several minutes, until the wine is reduced by half. The timing needed for this will vary depending on how large the pan is.
200 ml (¾ cup) dry white wine, Wide pasta or rice for serving
Once the wine has reduced, stir in the mustard, cooking cream, and lemon juice. Taste and season to your preference.
2 teaspoons Dijon mustard, 200 ml (¾ cup) smetana, sour cream, heavy cream, or vegan cooking cream, ½ lemon, juice only
Serve the sauce over the pasta, rice, or mashed potatoes with a sprinkling of chopped parsley. The sauce is best fresh.
Parsley, to serve

Notes

Storing: it doesn't keep well if the sauce is already mixed with the pasta, as the pasta will absorb the sauce as it sits. Rice is fine. Otherwise, to store, refrigerate the sauce in a sealed container. Gently reheat to serve.

Freezing: the sauce can be frozen without pasta, in an airtight container, for up to a month. Only freeze if absolutely necessary as it does have a tendency to separate slightly when thawing, like most creamy sauces.

Nutrition