Mushroom Stroganoff is a comforting dish that has become a staple in my kitchen. This creamy and satisfying recipe offers a delightful plant-based twist on the classic stroganoff. With tender mushrooms, coconut milk, and aromatic spices, it guarantees a hearty meal that will please everyone at the table. This dish is perfect for weeknight dinners or cozy family gatherings, providing the comfort food experience we all crave.

Why You’ll Love This Mushroom Stroganoff

This Mushroom Stroganoff recipe is not only delicious but also incredibly versatile. Here are six reasons why you will adore it:

It’s a creamy, rich comfort food that satisfies cravings.
Perfect for a quick mushroom stroganoff meal, ready in just 30 minutes.
Completely vegan mushroom stroganoff and dairy-free, ideal for plant-based eaters.
Easy to prepare with simple ingredients found in your pantry.
Can be adapted to be gluten-free by using gluten-free flour and pasta.
A great way to enjoy healthy mushroom stroganoff alternatives packed with flavor and nutrients.

Ingredients for Mushroom Stroganoff

Gather these items:

2 tablespoons olive oil
1 medium white onion, finely diced
4 garlic cloves, minced
1 pound assorted mushrooms (shitake, chestnut, white), sliced
Salt and freshly ground black pepper, to taste
1/2 teaspoon smoked paprika
2 tablespoons all-purpose flour
1 1/2 cups vegetable broth
1 cup canned full-fat coconut milk
2 teaspoons Dijon mustard
1 tablespoon soy sauce or tamari
1 tablespoon nutritional yeast (optional)
Cooked pasta or rice for serving
Fresh parsley, chopped, for garnish

How to Make Mushroom Stroganoff Step-by-Step

Step 1: Heat olive oil in a skillet over medium heat. Add onions and cook until translucent, about 4 minutes. Stir in garlic and cook for another minute.
Step 2: Add sliced mushrooms and let cook undisturbed for 2 minutes to sear. Stir occasionally until golden and moisture evaporates, about 8 minutes.
Step 3: Add smoked paprika, salt, and pepper. Sprinkle in flour and stir for 1 minute to coat.
Step 4: Gradually pour in vegetable broth while stirring, then add coconut milk, Dijon mustard, soy sauce, and nutritional yeast if using. Stir to combine.
Step 5: Bring to a gentle simmer and cook 5–7 minutes until sauce thickens.
Step 6: Spoon over pasta, rice, or potatoes. Garnish with fresh parsley.

Creamy Mushroom Stroganoff Recipe You’ll Adore - Mushroom Stroganoff - main visual representation

Pro Tips for the Best Mushroom Stroganoff

Keep these in mind:

Use a variety of mushrooms like shiitake and chestnut for depth of flavor.
To enhance creaminess, adjust the amount of coconut milk based on preference.
For a vegetarian mushroom stroganoff, consider adding a dollop of sour cream.
Make sure to properly sear the mushrooms to enhance their flavors.

Best Ways to Serve Mushroom Stroganoff

This creamy mushroom stroganoff with pasta is perfect alongside hearty egg noodles or served over fluffy rice. You can also enjoy it over baked potatoes for a filling meal. It pairs wonderfully with a side salad or steamed vegetables for a balanced dinner.

How to Store and Reheat Mushroom Stroganoff

To store leftovers, keep the mushroom stroganoff in an airtight container in the refrigerator. It’s best consumed within 3-4 days. To reheat, gently warm in a skillet over medium heat, adding a splash of vegetable broth or coconut milk to restore creaminess. This dish is great for meal prep!

Frequently Asked Questions About Mushroom Stroganoff

What’s the secret to perfect Mushroom Stroganoff?

The secret lies in using a mix of different best mushrooms for stroganoff to achieve a rich, layered flavor. Searing them well before adding the other ingredients enhances their umami taste, making the dish irresistible.

Can I make Mushroom Stroganoff ahead of time?

Yes! You can prepare the sauce a day in advance. Just reheat and serve with freshly cooked pasta or rice for a quick meal. This makes it an ideal choice for busy weeknights.

How do I avoid common mistakes with Mushroom Stroganoff?

Avoid overcooking the mushrooms, as they can become rubbery. Also, ensure to season adequately as mushrooms absorb flavors. Following the steps carefully will lead to a delicious easy mushroom stroganoff.

Creamy Mushroom Stroganoff Recipe You’ll Adore - Mushroom Stroganoff - additional detail

Variations of Mushroom Stroganoff You Can Try

Feel free to experiment with this recipe! You can create a gluten-free mushroom stroganoff by using gluten-free flour and pasta. For a low-calorie option, substitute coconut milk with a light vegetable broth. Additionally, try adding different vegetables like spinach or peas for added nutrition. Each variation can bring a new twist to this classic comfort food!

For more information on the health benefits of mushrooms, check out this Healthline article.

To learn more about different types of pasta that pair well with mushroom stroganoff, visit this page.

For a delicious side salad to accompany your meal, see this recipe.

Creamy Mushroom Stroganoff Recipe You’ll Adore

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy and satisfying Mushroom Stroganoff recipe. A plant-based twist on the classic, made with tender mushrooms and coconut milk.

Author: Robert
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Sauté
Cuisine: Vegan
Diet: Vegan

Ingredients

Scale

2 tablespoons olive oil
1 medium white onion, finely diced
4 garlic cloves, minced
1 pound assorted mushrooms (shitake, chestnut, white), sliced
Salt and freshly ground black pepper, to taste
1/2 teaspoon smoked paprika
2 tablespoons all-purpose flour
1 1/2 cups vegetable broth
1 cup canned full-fat coconut milk
2 teaspoons Dijon mustard
1 tablespoon soy sauce or tamari
1 tablespoon nutritional yeast (optional)
Cooked pasta or rice for serving
Fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a skillet over medium heat. Add onions and cook until translucent, about 4 minutes. Stir in garlic and cook for another minute.
Add sliced mushrooms and let cook undisturbed for 2 minutes to sear. Stir occasionally until golden and moisture evaporates, about 8 minutes.
Add smoked paprika, salt, and pepper. Sprinkle in flour and stir for 1 minute to coat.
Gradually pour in vegetable broth while stirring, then add coconut milk, Dijon mustard, soy sauce, and nutritional yeast if using. Stir to combine.
Bring to a gentle simmer and cook 5–7 minutes until sauce thickens.
Spoon over pasta, rice, or potatoes. Garnish with fresh parsley.