Mushroom Stroganoff

Sorry.  I cannot believe I am finally sharing this recipe with you.  It is so good.  It is meatless.  It has a variety of mushrooms.  It is creamy.  It is flavorful.  It really melts in your mouth;  really!

I have been making this recipe for some 15+ years.  I started making it when I was living with a vegetarian roommate, and we would occasionally cook together.  We were both big fans of mushrooms and kept a steady stock pile in the fridge.  At the time, the portabella mushroom was making a huge statement in the veggie world and often graced the table.  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 side the slightly tan and flat caps.  Back in the day, we often grilled or pan fried them, just as you would a steak.  One night after a couple glasses of wine, I decided to toss some into the meatless stroganoff I was creating.  I was hoping the meaty texture would add some substance to my otherwise meatless recipe and, it did.

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 flavor, 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.

Do you have a favorite meatless stroganoff recipe?

 

 

 

If you liked this post, check these out:

Vegetarian Stroganoff

Mushroom Stroganoff

Mushroom Stroganoff

 

 

Comments

  1. I love portabella and criminis with pasta! I agree, the white wine in the sauce is a delicious addition. Mmm. Ah, but I’ve never made white sauce with a sour cream base and I’ll have to keep that in my idea box for next time. There’s always something new to try!

  2. That looks really good. Mushroms are the perfect meat sub, they’re nice and hearty.

  3. wanda zuroff says:

    I’ll have try this when I do meatlss meal. I never thought to do strognoff with mushrooms. Thanks for the idea.

  4. More mushrooms is always a good thing. Love the mix of the ‘shrooms + butter + sour cream. How can that not = love?

  5. Beautiful! And I don’t think my husband would miss the meat too much.

  6. I made a vegetarian stroganoff for the first time the other day because we didn’t have any beef. It was so good I’m going to have to start doing it more often, this recipe looks like a good place to start. Mushrooms as the star instead of just having a beef stroganoff without the beef :P

  7. It’s Lent now, so it’s great to have these simple and wonderful vegetarian recipes. Thanks for sharing!

  8. Statement says:

    Ummmm, Worcestershire Sauce is made from anchovies. This is not a vegetarian ingredient.

  9. Barbara | VinoLuciStyle says:

    I have plans for this Denise. Dinner. Tonight. XOXO

  10. 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.

  11. Samuel says:

    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.

  12. 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.

  13. jessica says:

    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.

  14. Melissa says:

    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!

  15. Melissa, this is wonderful to hear. We are big fans of this recipe, and it is just as amazing when meat is added. ~ Lenny

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