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    Home » Recipes » Main Dishes

    Portobello Mushroom Stroganoff

    January 15, 2014 • Updated: March 30, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe

    This hearty Portobello Mushroom Stroganoff is savory, comforting, and oh-so-satisfying! Easy to make and ready to serve in just 30 minutes!

    Mushroom stroganoff plated on large dinner plate, with salad in background.
    Jump to:
    • What's the Story Behind this Recipe?
    • What Goes into this Recipe
    • How to Make this Recipe
    • Serving Suggestions
    • FAQs & Expert Tips
    • More Comfort Food Recipes
    • Portobello Mushroom Stroganoff

    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.

    Mushrooms and onions cooking in a large enameled skillet.

    Sprinkle flour mixture over cooked mushrooms and toss to combine. Toss to coat all the mushroom mixture.

    Flour being added to stroganoff mixture in skillet.

    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.

    Chopped fresh spinach added to stroganoff mixture in skillet. Not mixed in yet - just sitting on top.

    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.

    Mushroom stroganoff sauce in a large skillet.

    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

    How can you tell if cremini mushrooms are fresh?

    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.

    What is the difference between cremini and portobello mushrooms?

    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.

    Mushroom stroganoff in skillet with noodles added.

    More Comfort Food Recipes

    • Chicken Saag (Spinach Chicken Curry)
    • Savory Chicken Mushroom Tart
    • Hungarian Mushroom Soup (Szekelyderzs)
    • Slow Cooker Stuffed Cabbage Rolls (Polish-style Gołąbki)

    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.

    Mushroom stroganoff plated on large dinner plate, with salad in background.
    5 from 2 votes

    Portobello Mushroom Stroganoff

    This hearty Portobello Mushroom Stroganoff is savory, comforting, and oh-so-satisfying! Easy to make and ready to serve in just 30 minutes!
    Print Pin Add to Shopping List Go to Shopping List
    Course: Main Course
    Cuisine: American, Comfort Food
    Diet: Vegetarian
    Prep Time:30 minutes
    Total Time:30 minutes
    Servings: 6 servings
    Calories: 343kcal
    Author: Renee
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    Equipment

    • 1 Enameled Cast Iron Skillet or heavy skillet

    Ingredients

    US Customary - Metric
    • 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

    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.

    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

    Serving: 1serving | Calories: 343kcal | Carbohydrates: 45g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 569mg | Potassium: 819mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1878IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 2mg
    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.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    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.

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

    Reader Interactions

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    1. Jon says

      December 28, 2020 at 7:53 am

      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

      Reply
      • Renée says

        December 28, 2020 at 11:31 am

        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!

        Reply
    2. Denise says

      March 11, 2018 at 4:40 pm

      5 stars
      Oh my goodness, this is so delicious! Meaty and flavorful. The addition of spinach is genius! Easy to prepare, too.

      Reply
    3. B.Bruce says

      December 20, 2017 at 4:28 pm

      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.

      Reply
    4. Jeanne w. says

      June 03, 2016 at 1:30 pm

      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!

      Reply
      • Renée ♥ says

        June 03, 2016 at 4:00 pm

        Good catch, Jeanne! I think I've made the necessary corrections now.

        Reply
      • Renée ♥ says

        June 03, 2016 at 4:01 pm

        Also, just to clarify - that's teaspoon of salt, not a tablespoon 🙂

        Reply
    5. Sarah Ch says

      April 16, 2016 at 9:15 am

      Thanks a lot for the recipe! I was wondering if there's a substitute to be used instead of Worcestershire sauce? Thanks!

      Reply
      • Renée ♥ says

        April 16, 2016 at 11:12 am

        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.

        Reply
    6. amie says

      April 13, 2015 at 8:01 pm

      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

      Reply
    7. Jeanette | Jeanette's Healthy Living says

      January 21, 2015 at 2:15 pm

      I love meaty mushrooms and I love the idea of this lightened up stroganoff!

      Reply
    8. Elena says

      January 21, 2015 at 11:20 am

      Looks delicious!

      Reply
    9. Julia Marks says

      January 30, 2014 at 2:01 pm

      (Hint: put egg noodles on ingredient list.)

      Reply
      • Renée ♥ says

        January 30, 2014 at 6:41 pm

        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.

        Reply
    10. Marlynn @UrbanBlissLife says

      January 15, 2014 at 2:09 pm

      5 stars
      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!

      Reply

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