This hearty Portobello Mushroom Stroganoff is savory, comforting, and oh-so-satisfying! Easy to make and ready to serve in just 30 minutes!
Jump to:
What's the Story Behind this Recipe?
This recipe grew out of our love of savory, umami-loaded beef stroganoff coupled with a house full of vegetarians.
There are plenty of recipes out there for mushroom stroganoff, and I’ve tried a few, but they always seemed lacking something. It took some tinkering, but I think you'll find our version of Portobello Mushroom Stroganoff to be rich, full-flavored, and very satisfying.
What Goes into this Recipe
You may have noticed that there is no canned mushroom soup in this stroganoff recipe. It's full of real mushroom goodness!
Ingredient Notes & Substitutions
• Mushrooms: We recommend using crimini mushrooms (baby bellas) for this recipe. You can substitute common button mushrooms, but the mushroom flavor will not be quite as deep or intense.
• Sour cream: We prefer to use full-fat sour cream, but have tested this recipe with a number of substitutions. Light sour cream and plain greek yogurt are both good substitutes. We do not recommend using non-fat sour cream.
• Spinach: We prefer to use fresh spinach, but frozen will also work just fine. For this recipe, substitute 3 ounces of frozen spinach for the fresh; defrosting it and squeezing it out well before adding it to the sauce.
• Flour: We often recommend using Wondra when making sauces, and this is one of those times.
Often called instant flour, Wondra dissolves more quickly than all-purpose flour, and mixes into both hot and cold liquids easily. This makes it particularly useful for making smooth, creamy, lump-free sauces and gravies as well.
You can use all-purpose flour in place of the Wondra in this recipe, but it can lead to a few lumps in the sauce.
• Oil: Use canola oil, light olive oil, or other neutral cooking oil
• Onions: Use yellow onions if you have them: they have more natural sweeteners than sweet onions. Sweet onions will also work though.
• Paprika: Regular Hungarian paprika will give you a more traditional stroganoff flavor; however, we really enjoy the extra flavor we get from Hungarian Sweet & Spicy Paprika.
• Wine: Use a light, white wine. Sauvignon blanc or pinot gris both work well.
You can also skip the wine and use white grape juice or water. If you use water, add 2 teaspoons of white sugar to the mixture.
• Worcestershire sauce: Regular Worcestershire sauce is made with fish sauce or anchovies, so it isn't vegetarian. If you want to keep this recipe wholly vegetarian, simply use a vegan W-sauce.
How to Make this Recipe
Cook egg noodles according to package directions to al dente. Drain and set aside. (Tip: Do this while the stroganoff is cooking.)
In a small bowl, combine flour, paprika, remaining salt, and pepper. Set aside.
To begin making the sauce, melt the butter with the olive oil in a large skillet over medium-high heat.
Add in the onions and cook until they soften and begin to turn slightly brown on the edges, stirring occasionally; about 5 minutes.
Add the garlic and cook an additional minute.
Add mushrooms and ½ teaspoon salt. Cook until mushrooms begin to soften about 3-4 minutes. Continue to cook until mushrooms are soft and liquid reduces by about half.
Sprinkle flour mixture over cooked mushrooms and toss to combine. Toss to coat all the mushroom mixture.
Add broth, wine and Worcestershire sauce to mushroom mixture and stir to combine.
Stir in spinach, cover with lid and turn heat down to very low. (I just turn it off.) The spinach will wilt in just a few minutes.
Just before serving, stir in sour cream and heat on low for a minute or two to bring it up to temperature. DO NOT BOIL.
Serving Suggestions
Traditionally, stroganoff is served over wide egg noodles. You can mix them into the sauce before serving, or serve the sauce separately over hot noodles. (For ease of serving, we prefer to mix them in.)
We also enjoy this recipe served over brown or white rice.
FAQs & Expert Tips
Fresh cremini mushrooms should have a fresh, earthy scent, and a solid, smooth, firm feel. Avoid bruised, slippery, or shriveled mushrooms.
You can check the freshness of cremini mushrooms by peaking underneath the cap. If the gills are still covered, they are likely fresh.
Cremini mushrooms, commonly marketed as baby bellas or baby portobellos mushrooms, are simply juvenile portobello mushrooms. You may also find cremini mushrooms marketed as cremino, common brown, and Roman mushrooms.
More Comfort Food Recipes
For more recipes and cozy living tips, subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for all of the latest updates.
Portobello Mushroom Stroganoff
Equipment
- 1 Enameled Cast Iron Skillet or heavy skillet
Ingredients
- 2 tablespoons butter
- 1 tablespoons olive oil
- 1 large onion peeled and thinly sliced end to end (8 ounces)
- 2 teaspoons garlic minced or pressed
- 1½ pounds Baby Bella mushrooms sliced ⅛-¼ inch thick
- ¼ cup flour We recommend using Wondra
- 1 teaspoon paprika
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground pepper
- ¾ cup white wine I use Riesling. Or ½ cup white grape juice & ½ cup water
- ½ cup vegetable broth or beef broth
- 1 tablespoon Worcestershire sauce
- 3 cups baby spinach leaves coarsely chopped
- ½ cup sour cream
- water as needed, up to ¾ cup
- 8-10 ounces egg noodles uncooked
Instructions
- Cook egg noodles according to package directions to al dente. Drain and set aside. (Tip: Do this while the stroganoff is cooking.)
- In a small bowl, combine flour, paprika, remaining salt, and pepper. Set aside.
- Melt butter with olive oil in a large skillet over medium high heat. Add in the onions and cook until they soften and begin to turn slightly brown on the edges, stirring occasionally; about 5 minutes. Add the garlic and cook an additional minute.
- Add mushrooms. Sprinkle in ½ teaspoon salt. Cook until mushrooms begin to soften about 3-4 minutes. Continue to cook until liquid reduces by about half, an additional 2-3 minutes.
- Sprinkle the flour-seasoning mixture over cooked mushrooms and toss to thoroughly combine.
- Add broth, wine, and Worcestershire sauce to mushroom mixture and stir.Stir in spinach, cover with lid and turn heat down to very low. (I just turn it off.) The spinach will wilt in just a few minutes.
- Just before serving, stir in sour cream and heat on low for a minute or two to bring it up to temperature. DO NOT BOIL.
- Serve over cooked egg noodles.
Notes
Serving: Traditionally, stroganoff is served over wide egg noodles. You can mix them into the sauce before serving, or serve the sauce separately over hot noodles. (For ease of serving, we prefer to mix them in.) We also enjoy this recipe served over brown or white rice.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.
Jon says
Hi Renee,
I was wondering if I could substitute the flour for corn starch, or would another gluten free flour be better? Thanks, can't wait to try this.
Jon
Renée says
Good question, Jon! I'd be inclined to go with a gluten-free flour; cornstarch may make it too gummy. However, Ive never tried either: if you do, please be sure to circle back and let us know how it turned out!
Denise says
Oh my goodness, this is so delicious! Meaty and flavorful. The addition of spinach is genius! Easy to prepare, too.
B.Bruce says
The recipe calls for either 2 lbs of baby mushrooms or 4 large portabellas, which is a considerable difference, since I can't ever find a single portabella that weighs more than a quarter pound. I went with six, since I figured they'd cook down a lot, and if they don't, then there's no such thing as too much mushroom.
Jeanne w. says
Question: I am unable to reconcile 2 ingredients with the recipe. Can you clarify?
There's olive oil on the list of ingredients, but I can't find it in the recipe.
The list indicates "1 Tbs salt, divided" but salt is mentioned only once in recipe.
Thanks!
Renée ♥ says
Good catch, Jeanne! I think I've made the necessary corrections now.
Renée ♥ says
Also, just to clarify - that's teaspoon of salt, not a tablespoon 🙂
Sarah Ch says
Thanks a lot for the recipe! I was wondering if there's a substitute to be used instead of Worcestershire sauce? Thanks!
Renée ♥ says
If you are concerned about keeping it vegetarian, just use a vegetarian Worcestershire sauce like I do. If you just don't have it, I'd probably sub in soy sauce. It doesn't give it the same depth of flavor, but it will work.
amie says
I definitely tried it fast easy and delicious.I did manage to give it a lil spin I used a 1/4 tsp nutmeg as well as 1tbs of dried basil I just love how nutmeg makes a creamy sauce base pop and how can u go wrong with basil love the simplistic idea a shorter way to do a stroganoff . Great since recently I have been watching my weight
Jeanette | Jeanette's Healthy Living says
I love meaty mushrooms and I love the idea of this lightened up stroganoff!
Elena says
Looks delicious!
Julia Marks says
(Hint: put egg noodles on ingredient list.)
Renée ♥ says
Thank you, but it was an intentional omission: I don't want to limit the possibilities. We all know Stroganoff is traditionally served over egg noodles, but I've also served it over potatoes, rice, and eggs - it makes for a pretty mean stroganoff version of Eggs Benedict. And if you happen to be of the meat-eating sort, this mushroom-heavy version is also de-licious over roast.
Marlynn @UrbanBlissLife says
Renee, I LOVE reading about Marilee and your mom 🙂 You have such a great way with weaving your words. And, this dish looks so delicious. We have made stroganoff with chicken and beef before, but this mushroom version looks fabulous. I have to try it!