Mushroom Stroganoff

Mushroom Stroganoff
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Meaty mushrooms stand-in for the beef in this vegetarian twist on the classic.


  • 3 Tbsp. butter
  • 1 medium shallot, finely chopped
  • 2 lbs. assorted mushrooms like portabella, cremini, button, and shitake, wiped clean and sliced
  • ½ cup vegetable stock
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ⅛ tsp. ground nutmeg
  • 1 cup sour cream
  • Cooked Egg Noodles


  1. In a large skillet over medium heat, melt butter. Add shallots, cooking 1-2 minutes until fragrant. Add mushrooms, salt, pepper and nutmeg; cook until tender and juices are released.
  2. Add stock; continue cooking 3-5 minutes to reduce flavors. Remove from heat and stir in sour cream (do not boil). Adjust seasoning to taste. Serve with egg noodles. Refrigerate leftovers.
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