Mushroom Stroganoff

Quick answer

Total time: 40 min
Level: Easy
Servings: 4 servings
Ingredients: 12

About this dish

This Mushroom Stroganoff recipe follows the actual preparation, main cooking method, and finish in order.

Slice 400 g button mushrooms thickly so they can brown without shrinking too much. Finely chop 120 g onion and 3 garlic cloves, and let the sour cream stand briefly so it is not ice cold when added. Add the garlic and cook for 30 seconds, just until fragrant. Spread the mushrooms in a single layer, raise the heat to high, and sear until released moisture evaporates and the edges turn brown instead of gray. Reduce the heat to very low, add 150 g sour cream, and stir without letting the sauce boil. Season with 1 teaspoon salt and 0.5 teaspoon black pepper, then serve hot over pasta or rice.

Ingredients (4 servings)

Ingredient	Amount	Unit
Button Mushrooms	400	g
Onion	120	g
Garlic	3	clove
Butter	25	g
Olive Oil	1	tbsp
Paprika	1	tsp
Dijon Mustard	1	tbsp
Vegetable Stock	250	ml
Sour Cream	150	g
Worcestershire Sauce	1	tsp
Salt	1	tsp
Black Pepper	0.5	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Slice 400 g button mushrooms thickly so they can brown without shrinking too much.

Finely chop 120 g onion and 3 garlic cloves, and let the sour cream stand briefly so it is not ice cold when added.
2

Control

Melt 25 g butter with 1 tablespoon olive oil in a wide pan over medium heat.

Add the onion and cook about 3 minutes, stirring often, until it turns translucent and smells sweet but has not browned deeply.
3

Heat

Add the garlic and cook for 30 seconds, just until fragrant.

Spread the mushrooms in a single layer, raise the heat to high, and sear until released moisture evaporates and the edges turn brown instead of gray.
4

Season

Stir in 1 teaspoon paprika, 1 tablespoon Dijon mustard, and 1 teaspoon Worcestershire sauce.

Keep everything moving for about 30 seconds so the seasonings bloom in the fat without scorching or turning bitter.
5

Control

Pour in 250 ml vegetable stock and scrape up the browned bits from the bottom of the pan.

Simmer over medium heat for about 5 minutes, until the sauce reduces enough to lightly coat the mushrooms.
6

Finish

Reduce the heat to very low, add 150 g sour cream, and stir without letting the sauce boil.

Season with 1 teaspoon salt and 0.5 teaspoon black pepper, then serve hot over pasta or rice.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: High-heat browning in a wide pan develops deep caramelized color for this Mushroom Stroganoff.
Finish cue: Simmer over medium heat for about 5 minutes, until the sauce reduces enough to lightly coat the mushrooms.
Substitution: Use a wide pan so mushrooms brown instead of steaming.