Description
A creamy and savory vegetarian twist on the classic Russian dish, this Mushroom Stroganoff features tender mushrooms simmered in a rich, tangy sauce and served over pasta or rice.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 500g (1 lb) mushrooms, sliced
- 1 teaspoon paprika
- 2 tablespoons flour (optional, for thickening)
- 1 tablespoon soy sauce
- 1 cup vegetable broth
- 1/2 cup sour cream (or plant-based alternative)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked pasta or rice, to serve
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add mushrooms and cook until softened and browned, about 8-10 minutes.
- Sprinkle in paprika and flour (if using), stir well to coat the mushrooms.
- Add soy sauce and vegetable broth, stirring to combine.
- Simmer for 5-7 minutes, allowing the sauce to thicken.
- Reduce heat and stir in sour cream until smooth and heated through.
- Season with salt and pepper to taste.
- Serve over cooked pasta or rice and garnish with chopped parsley.
Notes
- Use a mix of mushrooms for more depth of flavor.
- For a vegan version, use dairy-free sour cream.
- Can be served with mashed potatoes or noodles as well.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
