Creamy Mushroom Stroganoff is a delightful dish that brings comfort and flavor to your table. This pasta dish combines the earthiness of mushrooms with a rich creamy sauce, creating a satisfying meal that is perfect for any occasion. Whether you are cooking for family, friends, or just for yourself, this recipe is sure to please.
Why Make This Recipe
This recipe is a great choice for many reasons. First, it is easy to prepare and requires basic ingredients that you can often find in your pantry. The combination of flavors from the mushrooms, garlic, and fresh herbs makes every bite delicious. Additionally, it can be made in less than 30 minutes, making it a perfect weeknight dinner option. Plus, it’s vegetarian-friendly if you substitute the beef stock with vegetable stock!
How to Make Creamy Mushroom Stroganoff
Ingredients:
- 8 ounces medium pasta shells
- 3 tablespoons unsalted butter
- 1 1/2 pounds cremini mushrooms (thinly sliced)
- 2 large shallots (diced)
- Kosher salt and freshly ground black pepper (to taste)
- 3 cloves garlic (minced)
- 4 teaspoons chopped fresh thyme
- 2 1/2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 1/2 teaspoons Dijon mustard
- 3/4 cup sour cream
- 2/3 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Directions:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in a large skillet over medium-high heat. Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes. Season with salt and pepper, to taste.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in beef stock and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 4-5 minutes.
- Stir in pasta and sour cream until heated through, about 1-2 minutes.
- Stir in Parmesan until melted, about 1 minute. Stir in parsley; season with salt and pepper, to taste.
- Serve immediately.
How to Serve Creamy Mushroom Stroganoff
Serve Creamy Mushroom Stroganoff hot, right from the skillet to the plate. You can enjoy it on its own or with a side of crusty bread to soak up the creamy sauce. A simple green salad can also complement the meal really well.
How to Store Creamy Mushroom Stroganoff
If you have leftovers, let the Stroganoff cool to room temperature. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, just warm it up over low heat on the stove or in the microwave until heated through. You might want to add a splash of water or broth to keep it creamy.
Tips to Make Creamy Mushroom Stroganoff
- Feel free to use any pasta you prefer. Egg noodles are also a traditional choice.
- For extra flavor, try adding a splash of white wine after cooking the mushrooms.
- You can substitute sour cream with Greek yogurt for a healthier option.
Variation
You can easily make this recipe vegan by substituting butter with olive oil, using vegetable stock instead of beef stock, and replacing sour cream with a plant-based alternative. Additionally, add in some fresh spinach or cooked lentils for extra texture and nutrition.
FAQs
1. Can I use dried herbs instead of fresh?
Yes, you can use dried herbs, but remember to use less because dried herbs are more concentrated. About 1 teaspoon of dried thyme should work well.
2. What can I do if the sauce is too thick?
If your sauce becomes too thick, simply add a little more beef stock or water while stirring to loosen it up to your desired consistency.
3. Can I freeze Creamy Mushroom Stroganoff?
It is not recommended to freeze this dish due to the cream-based sauce. However, you can freeze the cooked pasta and mushroom mixture separately, then add fresh cream when reheating.
Creamy Mushroom Stroganoff
Ingredients
Pasta and Base Ingredients
- 8 ounces medium pasta shells
- 3 tablespoons unsalted butter
- 1 1/2 pounds cremini mushrooms, thinly sliced
- 2 large shallots, diced
- Kosher salt and freshly ground black pepper to taste
- 3 cloves garlic, minced
- 4 teaspoons chopped fresh thyme
Sauce Ingredients
- 2 1/2 tablespoons all-purpose flour
- 2 cups beef stock Can substitute with vegetable stock for vegetarian version.
- 1 1/2 teaspoons Dijon mustard
- 3/4 cup sour cream Greek yogurt can be used as a healthier option.
- 2/3 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
Cooking the Pasta
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Cooking the Mushroom and Sauce
- Melt butter in a large skillet over medium-high heat. Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes. Season with salt and pepper, to taste.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in beef stock and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 4-5 minutes.
- Stir in pasta and sour cream until heated through, about 1-2 minutes.
- Stir in Parmesan until melted, about 1 minute. Stir in parsley; season with salt and pepper, to taste.
Serving
- Serve immediately, hot from the skillet to the plate. You can enjoy it on its own or with a side of crusty bread.
