Discover the delicious world of Mushroom Magic Stroganoff with this irresistible recipe! Made with a savory blend of mixed mushrooms, fresh herbs, and a creamy sauce, this dish is perfect for cozy dinners. Follow simple steps to create a hearty meal that’s both quick and satisfying. Ready to elevate your pasta night? Click through for the full recipe and get ready to impress your taste buds!
500g mixed mushrooms (cremini, shiitake, and button), sliced
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 cup vegetable broth
1 cup coconut cream or sour cream (for a non-dairy option)
Salt and pepper, to taste
300g egg noodles or any pasta of your choice
Fresh parsley, chopped for garnish
![- 500g mixed mushrooms (cremini, shiitake, and button) - 1 large onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon olive oil - 1 tablespoon unsalted butter - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 tablespoon soy sauce - 1 tablespoon Dijon mustard - 1 cup vegetable broth - 1 cup coconut cream or sour cream - Salt and pepper, to taste - 300g egg noodles or any pasta of your choice - Fresh parsley for garnish Mushrooms are the star of this dish. I love using a mix for depth. Cremini, shiitake, and button mushrooms each bring unique flavors. The onions and garlic add sweetness and warmth. These ingredients form the base of our creamy sauce. For the sauce, I use olive oil and butter. This blend gives a rich taste. Thyme and smoked paprika enhance the mushroom flavor. Soy sauce adds umami, while Dijon mustard gives a tangy kick. The vegetable broth makes everything come together. The creamy part can be coconut cream or sour cream. Both work well, giving a rich texture. Salt and pepper round out the flavors perfectly. The egg noodles or any pasta of your choice bring it all together. This recipe is simple and delicious. You can find the full recipe [here]. - Cook the pasta according to package instructions until al dente. - Drain and set aside, reserving a little pasta water for later use. - In a large skillet, heat the olive oil and butter over medium heat. - Add the chopped onion and sauté for 3-4 minutes until it turns soft and clear. - Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes until the mushrooms brown and release their juices. - Sprinkle in the dried thyme and smoked paprika, stirring to mix the flavors. - Pour in the soy sauce and Dijon mustard, cooking for 1-2 minutes more. - Stir in the vegetable broth and bring the mix to a gentle simmer. Let it cook for about 5 minutes. - Reduce the heat to low and add the coconut cream or sour cream. Stir until creamy. Let it simmer for another 3-4 minutes. Season with salt and pepper to taste. - If the sauce is too thick, add a little reserved pasta water to reach the right texture. - Toss the cooked pasta into the sauce, making sure it's well-coated. - Serve right away, garnishing with fresh parsley for a lovely touch. For the full recipe, check the details above! To make your mushroom stroganoff shine, use a mix of mushrooms. I love using cremini, shiitake, and button mushrooms together. This combo adds depth and richness to the dish. Each type brings its own unique taste. Feel free to mix and match based on what you have. Adjusting the seasoning is key. Start with salt and pepper, then build from there. If you want it a bit tangier, add more soy sauce or Dijon mustard. Always taste as you go. This ensures you get the flavor just right for your palate. Creaminess is vital in stroganoff. If your sauce gets too thick, add a bit of reserved pasta water. This not only helps thin it out, but it also adds flavor. Stir well to incorporate. You want a smooth and luscious sauce that clings to the pasta. Be careful not to overcook the sauce. Once you add the coconut cream or sour cream, keep it on low heat. You just want it to warm through. Overcooking can make it separate or lose that creamy texture. For the full recipe, check the section above! Enjoy your cooking! {{image_2}} If you want a dairy-free version, use coconut cream instead of sour cream. Coconut cream adds a rich, creamy taste, making the dish still feel indulgent. It blends well with the mushrooms and spices. You won’t miss the dairy at all! For extra protein, you can add tofu or chickpeas. Both options work great in Mushroom Stroganoff. Tofu absorbs flavor well, while chickpeas add a hearty bite. You can also toss in some spinach or other greens for added nutrition. Greens bring color and vitamins, making your meal more balanced. If you like some heat, add red pepper flakes. A pinch can transform your dish into a spicy delight. It adds a kick without overwhelming the other flavors. Adjust the amount based on your spice preference for the best experience. These variations allow you to mix things up while enjoying this flavorful and creamy delight. For the complete recipe, check out the [Full Recipe]. To store leftover Mushroom Stroganoff, place it in an airtight container. Make sure it cools down first. This dish keeps well in the fridge for up to three days. For reheating, warm it gently on the stove over low heat. Stir often to avoid burning. You can also use a microwave. Heat it in short intervals and stir in between. If the sauce is too thick, add a splash of vegetable broth or reserved pasta water for creaminess. You can freeze Mushroom Stroganoff for later use. Let it cool completely before packing it into freezer-safe bags or containers. Be sure to remove as much air as possible. This helps prevent freezer burn. To defrost, move it to the fridge the night before you plan to eat it. Reheat it in a skillet over low heat. Stir it often and add a little broth or water if needed. This keeps the sauce smooth and creamy. For the complete cooking experience, don’t forget to check out the Full Recipe. For a rich flavor, use a mix of mushrooms. I suggest cremini, shiitake, and button mushrooms. Cremini adds depth with its earthy taste. Shiitake gives a nice umami kick. Button mushrooms are mild and blend well with other flavors. You can also try portobello for a hearty texture. Yes, you can prepare this dish in advance. Cook the sauce and pasta, but don’t mix them right away. Store the sauce in an airtight container in the fridge. Cooked pasta can go in another container. When ready to serve, just heat the sauce and mix in the pasta. This keeps everything fresh. This dish pairs well with many sides. I like to serve it with a simple green salad. Roasted vegetables also complement the creamy sauce. For some crunch, try garlic bread or crusty rolls. These sides add texture and balance to the meal. To make this dish gluten-free, choose gluten-free pasta. There are many great options like rice or chickpea pasta. For the sauce, use gluten-free soy sauce. Always check labels to ensure all ingredients are safe. This way, everyone can enjoy this creamy delight. Yes, you can easily make this recipe vegan. Just swap out the butter for olive oil. Use coconut cream instead of sour cream for creaminess. Ensure the soy sauce is vegan too. By making these changes, you keep all the flavors while staying plant-based. Mushroom Stroganoff is a warm and creamy dish that fills you up with flavor. This recipe takes just 30 minutes from start to finish. You will need a mix of mushrooms, which adds depth to the dish. I often use cremini, shiitake, and button mushrooms for the best taste. Cooking Details: 1. Start by cooking 300g of pasta according to the package. Drain it and set aside. 2. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add 1 finely chopped onion and cook for about 3 to 4 minutes. 3. Next, add 3 minced garlic cloves and the sliced 500g mixed mushrooms. Stir and cook for 5 to 7 minutes until they turn brown. 4. Then, sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Stir well to mix the flavors. 5. Add 1 tablespoon of soy sauce and 1 tablespoon of Dijon mustard. Cook for another 1 to 2 minutes. 6. Pour in 1 cup of vegetable broth and bring it to a gentle simmer for about 5 minutes. 7. Reduce the heat, then stir in 1 cup of coconut cream or sour cream. Let it simmer for 3 to 4 minutes. 8. If the sauce is too thick, add a bit of reserved pasta water to reach your desired creaminess. 9. Mix in the cooked pasta until it is well-coated with the sauce. 10. Serve hot and top with fresh chopped parsley for a lovely finish. This dish is great for any night of the week. You can enjoy it with friends or family. You will love the rich, creamy taste! This article covered how to create a tasty Mushroom Stroganoff using simple ingredients. You learned about the main components like mushrooms, onions, and garlic. I shared step-by-step instructions to guide you through cooking. Remember, you can adjust flavors and make it your own with fun variations. Store any leftovers properly for later enjoyment. With the tips provided, you can master this dish. Enjoy crafting a delicious meal that is as satisfying as it is easy to prepare!](https://cookingwells.com/wp-content/uploads/2025/06/b82c8f0c-cc5a-4bfe-987e-d200131e9035-250x250.webp)