What can you eat Mushroom Stroganoff with?

Some great side dishes to pair with Mushroom Stroganoff are –

Mashed Potatoes: Creamy mashed potatoes are perfect for complementing the rich stroganoff sauce.
Pasta: The classic choice, pasta soaks up the creamy sauce beautifully.
Steamed Rice: A simple and neutral option that pairs well with the flavorful dish.
Buttered Green Beans: Adds a nice crunch and freshness to the meal.
Roasted Asparagus: Lightly seasoned and roasted, asparagus adds a healthy, crisp side.
Caesar Salad: A fresh and crunchy salad balances the richness of the stroganoff.
Garlic Bread: Perfect for soaking up any extra sauce on your plate.
Roasted Brussels Sprouts: Adds a bit of bitterness to contrast with the creamy stroganoff.
Sautéed Spinach: A quick and easy side that adds some greens to your meal.

We personally love it with pasta or plain steamed rice. YUM!

Variations

Vegan Mushroom Stroganoff: Substitute the sour cream with a vegan alternative, such as cashew cream or a dairy-free yogurt. Ensure the vegetable broth and mustard are also vegan-friendly.
Gluten-Free Mushroom Stroganoff: Use a gluten-free flour blend like cornstarch to thicken the sauce and serve over gluten-free pasta or rice.
Add Protein: For a more filling meal, consider adding cottage cheese/paneer, chickpeas, chicken or tofu. These additions not only boost the protein content but also add different textures and flavors.
Creamy Spinach Mushroom Stroganoff: Add a few handfuls of fresh spinach to the pan just before adding the sour cream. The spinach will wilt into the sauce, adding a pop of color and additional nutrients.
Herb-Infused: Experiment with different herbs such as fresh dill, thyme, or rosemary to complement the earthy mushrooms and add depth to the flavor profile.

Storing

Store any leftover Mushroom Stroganoff in an airtight container in the fridge for 3-4 days.
Reheat slowly over a low heat in a saucepan until warmed through.
I don’t recommend freezing leftovers as the texture is liable to change.

Mushroom Stroganoff (Vegetarian)

Recipe by thecrumbstories

Servings

servings

Prep time

minutes

Cooking time

minutes

Easy & creamy mushroom stroganoff recipe is a comfort food classic with a tangy sour cream sauce and plenty of mushrooms. It’s ready in under one hour!

Ingredients

500 g mushrooms, sliced
1 Large Onion, finely chopped
3-4 garlic cloves, crushed
2 tbsp Salted Butter
1 1/2 tbsp All-purpose flour
500 ml Water or Vegetable stock
1 tbsp Tomato ketchup
1 1/2 tbsp Worcestershire sauce
1/2 tsp Mustard powder/sauce
1 tsp soy sauce
Salt to taste
1/2 tsp Pepper
2 tbsp Fresh cream, can use Sour cream instead
2 tbsp Thick curdGreek Yogurt, whisked, can use Sour cream instead

Directions

In a pan, add butter, chopped onion and cook until translucent, about 3-4 minutes.
Add the garlic and mushrooms, cooking until the mushrooms are browned and tender.
Add flour to the mushrooms and mix till coated. Pour in the water, scraping up any browned bits from the bottom of the pan for extra flavor.
Stir in Dijon mustard, tomato ketchup, soy sauce and Worcestershire sauce. Mix well and let the sauce simmer for a few minutes until slightly thickened.
In a small bowl, whisk together the cream and thick curd.
Add this mixture to the mushroom stroganoff stirring continuously and heat gently. Mix well till its all combined. Garnish with thyme or parsley.
Serve hot, ideally over cooked rice, pasta, or with a side of crusty bread.