Name: Stroganoff with Roasted Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Russian-Inspired
Ingredients: 1 1/2 lbs mixed mushrooms (cremini, button, shiitake, or portobello), sliced; 2 tbsp olive oil; Salt and black pepper, to taste; 1 tsp garlic powder (optional); 1/2 tsp thyme or rosemary (optional); 2 tbsp unsalted butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 1/2 cup dry white wine (or vegetable broth); 1 1/2 cups vegetable broth; 2/3 cup sour cream; 1 tsp Dijon mustard; Salt and pepper, to taste; 1 tbsp fresh parsley, chopped (for garnish); Optional: cooked egg noodles, mashed potatoes, or rice for serving

Description

This Stroganoff with Roasted Mushrooms is a vegetarian twist on the classic Russian dish. It features tender, caramelized mushrooms roasted to perfection and tossed in a rich, creamy sour cream sauce. Served over egg noodles, rice, or mashed potatoes, it’s a satisfying meal with all the comfort you crave—no meat needed.

Ingredients

For the Roasted Mushrooms:

1 1/2 lbs mixed mushrooms (cremini, button, shiitake, or portobello), sliced
2 tbsp olive oil
Salt and black pepper, to taste
1 tsp garlic powder (optional)
1/2 tsp thyme or rosemary (optional)

For the Stroganoff Sauce:

2 tbsp unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
1/2 cup dry white wine (or vegetable broth)
1 1/2 cups vegetable broth
2/3 cup sour cream
1 tsp Dijon mustard
Salt and pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)
Optional: cooked egg noodles, mashed potatoes, or rice for serving

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Instructions

Roast the Mushrooms:
Preheat oven to 425°F (220°C). Toss sliced mushrooms with olive oil, salt, pepper, and optional seasonings. Spread on a baking sheet in a single layer. Roast for 20–25 minutes, stirring once, until golden and caramelized.
Make the Sauce:
In a large skillet, melt butter over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 more minute.
Thicken the Sauce:
Stir in flour and cook for 1 minute to form a roux. Slowly whisk in the wine (or broth), then add vegetable broth. Simmer for 5–7 minutes, stirring often, until slightly thickened.
Finish with Sour Cream:
Reduce heat to low. Stir in sour cream and Dijon mustard until smooth. Season with salt and pepper to taste.
Combine:
Add roasted mushrooms to the sauce and stir to combine. Let simmer 2–3 more minutes to heat through.
Serve:
Spoon over cooked egg noodles, rice, or mashed potatoes. Garnish with fresh parsley and enjoy!

Notes

For a vegan version, use plant-based butter and sour cream.
Add a splash of soy sauce or tamari for extra umami.
Roasting the mushrooms brings out a deeper, meatier flavor—don’t skip it!