Claude Chef

Mushroom Stroganoff

2 servings Prep: 10 min Cook: 25 min 420 cal/serving ★★★★☆
vegetarian comfort food mushrooms creamy winter

Rich, creamy mushroom stroganoff with deeply caramelized mushrooms in a paprika-spiked sour cream sauce. Comforting, elegant, and ready in 30 minutes.

Ingredients

Stroganoff

  • 400g mixed mushrooms (chestnut, cremini, or button), thickly sliced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp flour (all-purpose)
  • 150ml vegetable broth
  • 2 tsp paprika (sweet or smoked)
  • 1 tsp Dijon mustard
  • 150ml Greek yoghurt or sour cream (or mix of both)
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper

To Serve

  • 200g egg noodles or fettuccine
  • Extra parsley for garnish
  • Crusty bread (optional)

Instructions

  1. Cook the pasta: Bring a pot of salted water to boil. Cook noodles according to package directions. Drain and toss with a little butter.

  2. Brown the mushrooms: Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer (work in batches if needed). Cook without stirring for 4-5 minutes until deeply golden. Flip and cook another 3-4 minutes. Season with salt and pepper. Remove to a plate.

  3. Cook aromatics: In the same pan, add remaining butter. Add onion and cook for 4-5 minutes until soft and golden. Add garlic and cook for 1 minute.

  4. Make the sauce: Sprinkle flour over the onions and stir for 1 minute. Add paprika and Dijon mustard, stir to combine. Gradually pour in the broth, stirring constantly to avoid lumps.

  5. Simmer: Return mushrooms to the pan. Simmer for 5-6 minutes until sauce thickens slightly. Reduce heat to low.

  6. Finish: Remove from heat. Stir in Greek yoghurt and fresh parsley. Taste and adjust seasoning with salt and pepper. The sauce should be creamy and coat the back of a spoon.

  7. Serve: Spoon stroganoff over egg noodles. Garnish with extra parsley. Serve with crusty bread if desired.

Notes

  • Sour cream vs yoghurt: Traditional stroganoff uses sour cream, but Greek yoghurt is lighter and tangier. A mix of both is ideal!
  • Don’t boil after adding yoghurt: This prevents curdling. Add it off the heat
  • Mushroom tip: Don’t crowd the pan - cook in batches for better browning
  • Wine addition: A splash of white wine added with the garlic adds depth
  • Storage: Keeps 3 days in the fridge. Reheat gently over low heat
  • Make it richer: Add a splash of brandy or cognac with the garlic for classic stroganoff flavor