Go Back
–+ servings
mushroom stroganoff horizontal shot.
Print Recipe
No ratings yet

Vegetarian Mushroom Stroganoff

Mushroom stroganoff adapted from, Recipes From A Small Planet, by Ellen Buchman Ewald. This can easily be served with gluten free pasta if desired.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Entree
Cuisine: Vegetarian
Servings: 4 servings
Calories: 473kcal
Author: Cynthia

Ingredients

  • 2 Tablespoons unsalted butter
  • 2 Tablespoon olive oil
  • 1 medium onion chopped
  • 3/4 pound mushrooms sliced or quartered if they are large.
  • 1 sprig fresh thyme chopped (about 1 Tablespoon)
  • 2 cloves garlic minced
  • 1 1/2 teaspoons smoked paprika
  • 1/2 cup dry white wine
  • 1 Tablespoon tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 cup vegetable broth
  • 2/3 cups sour cream
  • 1/4 cup chopped fresh parsley
  • Kosher salt to taste
  • black pepper and white pepper to taste
  • 8 oz. egg noodles

Instructions

  • Heat butter and olive oil in a large saute pan over medium heat. Add chopped onions and and cook over medium heat until softened, about 3 minutes.
  • Add minced garlic, thyme, paprika, and sliced mushrooms, and continue cooking until tender and browned, about 5 minutes
  • Deglaze the pan with the white wine stirring a minute or two.
  • Add broth, tomato paste, and Worcestershire sauce, and bring to a boil. Reduce heat, and continue cooking until reduced by about 1/3, about 7-10 minutes.
  • Whisk the sour cream in a small bowl and stir in a small into mushroom mixture. Then stir sour cream mixture into mushroom mixture. (see notes)
  • Season with salt and both black and white pepper to taste and garnish with fresh chopped parsley.
  • Serve on top of cooked buttered egg noodles.

Notes

  • Use any type of mushroom you choose, white or brown mushrooms (also known as cremini mushrooms).
  • Mix a small amount of the warm mushroom mixture into the sour cream before mixing the sour cream back into the stroganoff. 
  • Chicken broth can be substituted for vegetable broth if desired.

Nutrition

Serving: 1serving | Calories: 473kcal | Carbohydrates: 51g | Protein: 12g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 338mg | Potassium: 609mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1019IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 2mg