Mushroom Stroganoff (with cream, no wine)

Mushroom Stroganoff is like a warm hug on a chilly evening. Imagine silky strands of pasta drizzled with a rich, creamy sauce brimming with earthy mushrooms, perfectly seasoned to entice your taste buds. As the savory aroma wafts through your kitchen, you’ll be filled with anticipation for each luscious bite.

I remember the first time I tried making Mushroom Stroganoff (with cream, no wine). My friends were over for a movie night. After one bite, they declared it “the best thing ever.” Who knew such comfort could come from a simple pot?

– This recipe is incredibly easy to make; it’s perfect for both novice cooks and kitchen pros.

– The flavor profile features earthy mushrooms combined with rich creaminess that dances on your palate.

– Visually appealing with its creamy sauce and vibrant parsley garnish; it’s sure to impress at dinner parties.

– Versatile enough to serve over pasta or rice; you can adapt it to whatever you have on hand.

I once made this Mushroom Stroganoff for my family’s Sunday dinner—everyone went back for seconds and thirds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Mushrooms: Use fresh button or cremini mushrooms for the best texture and flavor.
• Onion: A medium onion adds sweetness; finely chop it for even cooking.
• Garlic: Fresh garlic cloves bring aromatic depth; use 2-3 cloves for robust flavor.
• Cream: Heavy cream creates that luxurious sauce; half-and-half can work if you want lighter options.
• Vegetable Broth: Use low-sodium broth to control the saltiness while adding depth of flavor.
• Pasta: Any pasta works well; egg noodles are traditional but feel free to use your favorite type.
• Parsley: Fresh parsley adds a pop of color and freshness; chop it just before serving.
• Salt and Pepper: Essential seasonings to elevate all the flavors in this dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Ingredients: Start by cleaning and slicing the mushrooms into thicker pieces so they hold up during cooking. Chop the onion finely and mince the garlic as well.

Sauté Vegetables: Heat some olive oil in a large skillet over medium heat. Add onions first until they’re translucent and fragrant—about 5 minutes—and then toss in the garlic until golden.

Add the Mushrooms: Introduce your sliced mushrooms into the skillet. Cook them down until they release their moisture and become tender—this usually takes about 7 minutes.

Create Your Sauce: Pour in vegetable broth and stir well while scraping up any brown bits from the bottom of the pan. Let it simmer gently for about 5 minutes.

Add Cream: Lower the heat and slowly mix in heavy cream until everything looks velvety smooth. Season generously with salt and pepper according to taste.

Toss With Pasta: Finally, add cooked pasta into the skillet. Gently fold everything together until every noodle is coated in that creamy sauce—serve hot with chopped parsley sprinkled on top!

Enjoy your homemade Mushroom Stroganoff (with cream, no wine)!

Perfecting the Cooking Process

Start by sautéing onions and garlic to create a flavorful base before adding mushrooms. Let them caramelize for a rich taste, then stir in the cream and seasonings.

Add Your Touch

Feel free to substitute different mushrooms like shiitake or portobello for varied flavors. You can also add fresh herbs like parsley or thyme to elevate the dish.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on low heat to preserve the creamy texture; add a splash of water if it thickens too much.

Cooking my first Mushroom Stroganoff was a delightful disaster—my family loved it so much they joked about opening a restaurant together!

FAQ

Can I make Mushroom Stroganoff without cream?

Yes, you can substitute with plant-based creams or even Greek yogurt for a lighter option.

What type of mushrooms are best for this recipe?

Cremini and button mushrooms work well, but feel free to mix different varieties.

How can I make this dish gluten-free?

Use gluten-free pasta or serve over rice to keep it gluten-free without sacrificing flavor.

Print

Creamy Mushroom Stroganoff (with cream, no wine)

---

• Author: Ethan Brooks
• Total Time: 35 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Creamy Mushroom Stroganoff without wine is a comforting dish that blends earthy mushrooms with a rich, velvety sauce, perfect for cozy weeknight dinners or entertaining guests.

---

Ingredients

Scale 1x2x3x

• 8 oz fresh mushrooms (button or cremini)
• 1 medium onion
• 2–3 garlic cloves
• 1 cup heavy cream
• 1 cup low-sodium vegetable broth
• 8 oz pasta (egg noodles or your choice)
• Fresh parsley (for garnish)
• Salt and pepper to taste

---

Instructions

1. Clean and slice the mushrooms; finely chop the onion and mince the garlic.
2. Heat olive oil in a large skillet over medium heat. Sauté onions until translucent, about 5 minutes, then add garlic and cook until golden.
3. Add sliced mushrooms and cook until tender, about 7 minutes.
4. Pour in vegetable broth, scraping any browned bits from the pan; let it simmer for 5 minutes.
5. Reduce heat, stir in heavy cream, and season with salt and pepper to taste.
6. Toss in cooked pasta until well-coated with the creamy sauce; serve hot with parsley on top.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 plate (250g)
• Calories: 550
• Sugar: 3g
• Sodium: 680mg
• Fat: 31g
• Saturated Fat: 17g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 53g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 80mg

Keywords: For added flavor, consider using shiitake or portobello mushrooms. Fresh herbs like thyme can enhance the dish even further. Store leftovers in an airtight container for up to three days; reheat gently on low heat.