Creamy Mushroom Stroganoff
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Ready in 30 minutes, mushroom stroganoff is a cozy, creamy dish that’s bursting with rich, savory flavor. Whether you’re spooning it over pasta, rice, or even a pile of buttery potatoes, it’s the kind of meal that makes you want to grab a second helping. Plus, it comes together fast, so you can have dinner on the table without spending ages in the kitchen.
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I make this all the time when I want something comforting but don’t feel like fussing over a complicated recipe. The mix of mushrooms gives it such a great depth of flavor, and the crème fraîche makes the sauce smooth and just the right amount of indulgent. If you love a dish that’s simple but still feels a little special, this one’s for you.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Mushroom Stroganoff
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I love making this dish because it’s rich, comforting, and packed with flavor. It’s one of my go-to meals when I want something satisfying without a lot of effort. Here’s how to make it.
Sauté the mushrooms
Heat a non-stick pan over high heat with a tablespoon of olive oil. Add the mushrooms and onions, spreading them out evenly. Let them cook for about five minutes, stirring occasionally, until they soften and smell amazing.
Add garlic and extras
Drizzle in another tablespoon of olive oil, then add the garlic, pickled onions, pickles, capers, and parsley. Stir well and cook for another three minutes to build flavor.
Make it creamy
Pour in the sherry or white wine, scraping up any bits from the pan. Add smoked paprika for a warm, smoky depth, and stir in the crème fraîche until smooth. If it’s too thick, add a splash of boiling water. Season with salt and pepper.
Serve and enjoy!
Spoon the stroganoff over pasta, rice, or potatoes. Sprinkle with paprika and extra parsley. Dig in and enjoy!
Ingredients
- 1 tablespoon olive oil
- ½ pound assorted mushrooms clean and sliced
- ½ cup red onion diced
- 2 cloves garlic minced
- 4 pickled onions halved
- 1 tablespoon pickles
- 1 tablespoon baby capers
- 2 tablespoons dry sherry or white wine
- 1 teaspoon smoked paprika
- Salt and pepper
- ½ cup crème fraîche
- 4 sprigs of fresh flat-leaf parsley chopped
Instructions
- Heat a non-stick frying pan over high heat and add the olive oil. Once hot, add the sliced mushrooms and diced red onions, spreading them evenly in the pan. Cook for about 5 minutes, stirring occasionally, until they soften and release their aroma.1 tablespoon olive oil, ½ pound assorted mushrooms, ½ cup red onion
- Drizzle in another tablespoon of olive oil, then add the minced garlic, halved pickled onions, chopped pickles, capers, and fresh parsley. Stir well and cook for another 3 minutes, allowing the flavors to blend.2 cloves garlic, 4 pickled onions, 1 tablespoon pickles, 1 tablespoon baby capers, 4 sprigs of fresh flat-leaf parsley
- Pour in the dry sherry or white wine, followed by the smoked paprika and crème fraîche. Stir everything together, adding a little boiling water if needed to achieve a smooth, saucy consistency. Season with salt and pepper to taste.2 tablespoons dry sherry or white wine, 1 teaspoon smoked paprika, ½ cup crème fraîche, Salt and pepper
- Serve the stroganoff over pasta or fluffy rice, then sprinkle with a touch of paprika before serving.
Notes
- Mix of mushrooms: Cremini, shiitake, oyster, or even white button mushrooms all work. A mix adds more depth.
- Crème fraîche: If you don’t have crème fraîche, try full-fat Greek yogurt, sour cream, or full-fat coconut milk for a dairy-free option.
- Don’t skip the pickles and capers: They add a little tang that balances the creamy sauce.
- Deglaze properly: When adding sherry or wine, scrape up any bits stuck to the pan for extra flavor.
- Adjust the sauce: If it’s too thick, add a splash of boiling water or vegetable broth. If it’s too thin, let it simmer a bit longer.
- Make it dairy-free: Swap crème fraîche for vegan sour cream, cashew cream, or full-fat coconut milk.
- Season to taste: Mushrooms soak up salt, so taste and adjust at the end.
- Gluten-free: This dish is naturally gluten-free. Just serve it with gluten-free pasta or over rice or potatoes. Also, check that your pickles and capers don’t have hidden gluten.
Storage and Reheating Instructions
- Fridge: Store any leftovers in an airtight container in the fridge for up to three days. The flavors actually get better as they sit, making this a great dish to meal prep.
- Reheat: When reheating, warm it gently over medium-low heat on the stove, stirring occasionally. If the sauce thickens too much, add a splash of water, vegetable broth, or even a little extra crème fraîche to bring it back to life. Avoid microwaving on high heat, as it can make the sauce separate.
Nutrition
Recipe Notes and Tips
I love how flexible this mushroom stroganoff is – you can really make it your own! Here are some tips to make it even better:
- Mix of mushrooms: Cremini, shiitake, oyster, or even white button mushrooms all work. A mix adds more depth.
- Crème fraîche: If you don’t have crème fraîche, try full-fat Greek yogurt, sour cream, or full-fat coconut milk for a dairy-free option.
- Don’t skip the pickles and capers: They add a little tang that balances the creamy sauce.
- Deglaze properly: When adding sherry or wine, scrape up any bits stuck to the pan for extra flavor.
- Adjust the sauce: If it’s too thick, add a splash of boiling water or vegetable broth. If it’s too thin, let it simmer a bit longer.
- Make it dairy-free: Swap crème fraîche for vegan sour cream, cashew cream, or full-fat coconut milk.
- Season to taste: Mushrooms soak up salt, so taste and adjust at the end.
- Gluten-free: This dish is naturally gluten-free. Just serve it with gluten-free pasta or over rice or potatoes. Also, check that your pickles and capers don’t have hidden gluten.
How to Store Leftover Mushroom Stroganoff
Store any leftovers in an airtight container in the fridge for up to three days. The flavors actually get better as they sit, making this a great dish to meal prep.
When reheating, warm it gently over medium-low heat on the stove, stirring occasionally. If the sauce thickens too much, add a splash of water, vegetable broth, or even a little extra crème fraîche to bring it back to life.
Avoid microwaving on high heat, as it can make the sauce separate.
What to Serve With Mushroom Stroganoff
This dish is delicious over pasta, rice, or buttery mashed potatoes, soaking up all that creamy sauce. For extra veggies, pair it with air fryer broccoli, smashed Brussels sprouts, or cheesy asparagus.
A fresh avocado salad can help balance the richness. Crusty French bread is also a great addition for dipping in the sauce.
More Mushroom Recipes You Will Love
I love sharing comforting, flavorful meals that are easy to make and packed full of earthy mushrooms. Here are a few more recipes you might enjoy: