Mushroom Stroganoff Sauce
This post may contain affiliate links. Read the full disclosure here.
Creamy and delightful, this Mushroom Stroganoff Sauce comes together in just 30 minutes! Perfectly comforting and packed with hearty, savory flavors, it’s a dish that warms the soul. Whether you’re enjoying it over pasta, rice, or even vegetables, this delicious sauce is sure to satisfy. Who’s ready to indulge?
Indulge in the irresistible flavors of classic Stroganoff sauce, a delightful gem from Russian cuisine! This creamy concoction, featuring earthy mushrooms and tangy sour cream, offers a rich taste that you won’t forget.
While it’s traditionally served with beef, we’re putting a delicious twist on it. Say hello to our hearty Mushroom Stroganoff sauce, bursting with flavor and served over your favorite pasta or grains. Trust me, the depth of flavor in this dish is so satisfying that you’ll forget all about the meat!
Gather your ingredients, whip up this creamy dream, and enjoy a comforting dish that’s perfect for any night of the week!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Butter: Unsalted butter is used for sautéing the mushrooms and aromatics.
- Mushrooms: Baby portabella mushrooms are what we use, but feel free to use any other mushroom you desire.
- Shallots and garlic: These add savory goodness to the sauce.
- Flour: A little all-purpose flour is used to thicken the sauce.
- Thyme: This adds a hint of flavor that pairs well with mushrooms.
- White wine: Adds a nice depth of flavor.
- Beef stock: We prefer beef stock, but feel free to use vegetable stock if desired.
- Worcestershire sauce: This adds extra umami flavor.
- Sour cream: This is the key ingredient to a creamy sauce and tangy flavor.
- Salt and pepper: Season as desired.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Sautee the mushrooms, shallots, and garlic with butter until all the moisture has cooked out of the mushrooms and they begin to brown.
- Stir in the flour and thyme, then cook for about 5 minutes.
- Stir in the wine, beef stock, and Worcestershire sauce and cook until reduced by half.
- Stir in the sour cream and season with salt and pepper.
- Serve over ½ pound of egg noodles.
Tips For Success
- We used baby portabella mushrooms, but you can use button mushrooms or cremini mushrooms if desired. You can also use a mixture of your favorites!
- Full-fat sour cream is highly recommended. Low-fat varieties may cause the sauce to curdle.
- This recipe can easily be doubled, but we suggest cooking the mushrooms in two batches to ensure they brown easily.
More Recipes You’ll Love
Mushroom Stroganoff Sauce
Ingredients
- 3 tablespoons unsalted butter
- 1 pound baby portabella mushrooms
- 2 large shallots, diced
- 4 cloves garlic, minced or pressed
- 3 tablespoons all-purpose flour
- ¼ teaspoon dried thyme
- ½ cup dry white wine
- 1 ½ cups beef stock
- 1 tablespoon Worcestershire sauce
- ½ cup sour cream
- salt and freshly-cracked black pepper, to taste
Instructions
- Heat the butter over medium heat in a medium-sized skillet until it foams
- Stir in the mushrooms, shallots, and garlic. Simmer until liquid evaporates and mushrooms begin to brown, about 10-15 minutes.
- Stir in the flour and thyme, cooking and stirring for about 5 minutes.
- Add the wine, beef stock, and Worcestershire sauce; cook until reduced by half.
- Stir in sour cream and season with salt and pepper.
- Serve over ½ pound of cooked egg noodles.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.