I have been making this recipe for what feels like my entire life. I started making it when I was living with a vegetarian roommate, and we kept a steady stockpile of mushrooms on hand. At the time, the portabella mushroom was making a huge statement in the veggie world and everyone was enjoying them including us. In case you are not familiar with a portabella, it is the larger and meatier cousin of the criminis. One thing I love about the portabella is that their stem has a firm texture and can be cooked along with the caps. I use to often grill or pan-fried one and enjoy as I would a steak. One night after a long day I work I wanted something more hearty and came up with this recipe for Mushroom Stroganoff. The meaty texture of the mushrooms was a great substitute for the meat that is usually used.
This recipe has evolved over the years, in my opinion all for the better. I, use too, mostly, use brown button mushrooms also known as criminis in my meatless stroganoff. I now make this recipe with a combination of whatever fresh mushrooms I can find. I have made this recipe using, Black Trumpets, which add a lot of flavors, as well as Chanterelles, Clamshells, Maitakes, and Morels. Each variety of mushroom will add a unique flavor to your stroganoff; do not be afraid to experiment, have fun with this recipe. Do keep in mind, that mushrooms need to be treated delicately when you are cleaning them, they are like a sponge and will absorb everything. I use a mushroom brush or a paper towel and gently clean off any dirt. It takes a little longer than throwing them into a sink of water. Trust me, after years of experience, I have found, YOU DO NOT WANT TO WASH WITH WATER. This will only water log your recipe, causing it to be sloppy and bland in flavor.
The other day, I found some gorgeous portabellas at the market, so I decided to revisit this old friend. Besides the portabellas, the mushroom selection was a bit grim in my market. I did not have several options, so I added shiitakes as well as criminis to my basket. Regardless, they were gorgeous, and I could not wait to devour them. In addition to my sauteed mushroom medley, I added a splash of white wine, to give it a bit more depth. I kept the seasonings simple, a little fresh thyme, garlic and shallots, some spicy Worcestershire Sauce as well as a little dry mustard. Keep in mind if you are a strict vegetarian or vegan, you will need to eliminate the Worcestershire Sauce as it does have anchovies in it. Gluten Free? This is the recipe for you! I could not find the gluten-free noodles I have been favoring so I went with some gorgeous egg noodles, which were perfect for sopping up the delicious, creamy broth that the mushrooms were splashing around in. This is a deliciously easy recipe that you can have on the table in 45 minutes. Add a salad, glass of wine and bread (gluten-free if you are going this route) and you have the perfect meatless meal.
Thank you for joining us at the Chez Us table; we love having you here.
Have you made this recipe? Please share what recipes you are enjoying from our site with us – we’d love to see them. Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.
Mushroom Stroganoff
* serves 4
1/2 lb crimini mushrooms, sliced
1/4 lb shiitake mushrooms, sliced
3 tablespoons olive oil
3 garlic cloves, minced
2 medium shallots, minced
1 tablespoon fresh thyme, lightly crushed
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce
1/2 cup stock, I use what I have on hand, veggie, chicken or beef
1/4 cup wine
1 cup sour cream
How To:In a large dutch oven, over medium, gently heat the olive oil. Add the shallots and cook, until soft; about 4 minutes. Add the garlic, stir. Next add the thyme, salt, pepper, mustard, and Worcestershire sauce; stir and cook for a minute.
Add the mushrooms, stir; cook over low heat until slightly wilted; about 10 minutes.
Add the stock and wine, stir, and cook over low heat, for 30 minutes; until very fragrant, the broth will be slightly reduced. While the mushrooms are cooking, cook your noodles according to directions. Drain the noodles.
I rinse the noodles with cold water to stop the cooking, then put them back into the same pot I cooked them in and toss with a very small amount of olive oil.
Before serving, stir the sour cream into the mushroom mixture and gently reheat over low heat.
Season to taste with more salt and pepper, if necessary.
Toss the mushroom mixture with the noodles.
Serve.
Eat.
Melissa
Thursday 24th of May 2012
My fiance just decided to go vegetarian, and I wasn't ready to give up stroganoff. I made this tonight, and I think it's better than any meat stroganoff that I have ever made! I can't stop raving about how wonderful it was. I made it as is (oh wait, I doubled the wine/veggie broth sauce) and it was PHENOMENAL. Thank you so much!
Denise Woodward
Monday 4th of June 2012
Melissa, this is wonderful to hear. We are big fans of this recipe, and it is just as amazing when meat is added. ~ Lenny
jessica
Sunday 19th of February 2012
I think that this is a really good recipe, but I made a few subtle variations. Instead of stock and worstershire (vegetarian) I used a cream base made from a rue and vegetable boullion cubes. For people who don't know how to make a cream base, though, you can use a little bit of cream of mushroom soup, and cream or milk. I love mushroom stroganoff. My mom used to make beef stroganoff and I am a strict vegetarian, and we came up with our own variation that is still creamy and delicious. I love seeing other variations of the recipe to keep making it better.
LInda
Friday 27th of January 2012
Lorie! I love this recipe and I love your style of "food critique!"
Number one... I love Portabellas on the barbecue! They are so hearty that they can replace meat! I can only imagine how good they will be with these wide noodles. I shll copy and paste and cook.
Samuel
Friday 4th of November 2011
I'm only halfway through cooking this and I've already eaten a few spoonfuls, and IT IS DELICIOUS.
Mushrooms are so great and varied, so it blows my mind how well this preparation lets their true colors shine through while still adding and complimenting the distinct taste and texture.
Thank you for this beautiful recipe.
analee
Friday 22nd of July 2011
thanks! i had to modify your recipe to match what i had on hand, but it turned out great! i linked to your recipe and posted my changes.