Creamy Garlic Mushroom Stroganoff
Creamy garlic mushroom stroganoff is a rich, comforting dish that delivers deep savory flavor without the need for meat. Earthy mushrooms are sautéed until golden, then simmered in a silky garlic-infused sauce finished with sour cream for that classic stroganoff tang. Served over noodles, rice, or mashed potatoes, this dish is pure comfort food with a modern, plant-forward twist.
Perfect for busy weeknights or cozy dinners, this mushroom stroganoff comes together quickly while tasting like something slow-cooked and indulgent.
Why You’ll Love This Recipe
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Rich, creamy, and deeply flavorful
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Ready in about 30 minutes
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Naturally vegetarian
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Budget-friendly and filling
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Perfect for meal prep
Mushrooms provide a meaty texture that makes this dish satisfying even for non-vegetarians.
Ingredients
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2 tablespoons butter or olive oil
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1 tablespoon olive oil (for sautéing)
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1 pound mushrooms (cremini, button, or portobello), sliced
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1 small onion, finely chopped
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4 cloves garlic, minced
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2 tablespoons all-purpose flour
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1 cup vegetable broth
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1 tablespoon Worcestershire sauce (or soy sauce for vegetarian)
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1 teaspoon Dijon mustard
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1 teaspoon paprika
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½ teaspoon black pepper
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Salt, to taste
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¾ cup sour cream or heavy cream
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Fresh parsley or thyme, for garnish
Ingredient Notes
Mushrooms:
Cremini mushrooms give the deepest flavor, but a mix of mushrooms adds complexity. Slice evenly for consistent cooking.
Garlic:
Garlic is a star here—fresh cloves are best for maximum aroma.
Sour Cream:
Traditional stroganoff uses sour cream for tang. Heavy cream works for a milder, richer sauce.
How to Make Creamy Garlic Mushroom Stroganoff
Step 1: Sauté the Mushrooms
Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook without stirring for 4–5 minutes until golden. Stir and cook another 3–4 minutes until tender. Remove mushrooms from the pan and set aside.
Step 2: Cook the Aromatics
In the same skillet, add the chopped onion and cook for 3–4 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
Step 3: Make the Sauce Base
Sprinkle flour over the onions and garlic, stirring constantly for 1 minute. Slowly pour in vegetable broth while whisking to avoid lumps.
Step 4: Season and Simmer
Stir in Worcestershire sauce, Dijon mustard, paprika, black pepper, and salt. Bring to a gentle simmer and cook for 3–5 minutes until slightly thickened.
Step 5: Finish with Cream
Reduce heat to low and stir in sour cream until smooth. Return mushrooms to the pan and gently simmer for 2–3 minutes. Do not boil.
Step 6: Serve
Taste and adjust seasoning. Garnish with fresh parsley or thyme and serve warm.
Serving Suggestions
Creamy garlic mushroom stroganoff pairs perfectly with:
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Egg noodles or fettuccine
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Mashed potatoes
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Rice or quinoa
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Crusty bread
Add a simple green salad for balance.
Tips for the Best Stroganoff
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Don’t overcrowd mushrooms—brown in batches if needed
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Let mushrooms caramelize for deeper flavor
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Keep heat low after adding sour cream to prevent curdling
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Season gradually and taste often
Variations
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Vegan: Use plant-based butter and dairy-free sour cream
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Extra Creamy: Add a splash of heavy cream
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Garlic Lover’s Version: Roast garlic and stir in at the end
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Protein Boost: Add white beans or tofu
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Herby: Add fresh dill or thyme
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of broth if needed.
Final Thoughts
Creamy garlic mushroom stroganoff is proof that comfort food doesn’t need meat to be deeply satisfying. With its rich sauce, bold garlic flavor, and tender mushrooms, this dish is a cozy classic you’ll come back to again and again.