📝 About This Recipe
This luxurious vegetarian take on the classic Russian comfort dish swaps beef for a medley of earthy, golden-seared mushrooms bathed in a rich, butter-forward cream sauce. By utilizing high-quality dairy and a hit of tangy crème fraîche, we achieve a silky texture that perfectly coats every ribbon of egg pasta. It is a sophisticated, soul-warming meal that proves you don't need meat to achieve deep, savory satisfaction.
🥗 Ingredients
The Mushrooms
- 1 pound Cremini (Baby Bella) Mushrooms (cleaned and thickly sliced)
- 8 ounces Shiitake Mushrooms (stems removed, sliced)
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 tablespoon Olive Oil (to prevent butter from burning)
The Aromatic Base
- 1 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1/3 cup Dry Sherry or White Wine (adds essential acidity and depth)
The Cream Sauce
- 2 tablespoons All-Purpose Flour (for thickening)
- 1.5 cups Vegetable Broth (low sodium)
- 1 tablespoon Dijon Mustard (for a sharp, piquant kick)
- 1 teaspoon Worcestershire Sauce (ensure vegetarian-friendly brand if needed)
- 3/4 cup Crème Fraîche or Sour Cream (at room temperature to prevent curdling)
- 1/4 cup Heavy Cream (for extra silkiness)
- to taste Kosher Salt and Black Pepper (freshly cracked pepper is best)
Serving & Garnish
- 12 ounces Wide Egg Noodles (cooked al dente)
- 2 tablespoons Fresh Italian Parsley (finely chopped)
- 1 pinch Smoked Paprika (for a hint of color and woodsy aroma)
👨🍳 Instructions
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1
Bring a large pot of salted water to a boil for the egg noodles. Cook according to package directions until just al dente, drain, and toss with a sliver of butter to prevent sticking.
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2
In a large, heavy-bottomed skillet or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium-high heat until the butter foam subsides.
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3
Add the mushrooms in a single layer. Resist the urge to stir! Let them sear undisturbed for 4-5 minutes until deep golden brown on one side. Flip and brown the other side for another 3 minutes.
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4
Once mushrooms are browned and their liquid has evaporated, add the remaining tablespoon of butter and the diced onion. Sauté for 4 minutes until the onion is translucent and soft.
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5
Stir in the minced garlic and fresh thyme. Cook for 1 minute until fragrant, taking care not to burn the garlic.
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6
Sprinkle the flour over the mushroom mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste; the mixture will look a bit pasty.
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7
Deglaze the pan by pouring in the sherry or white wine. Use a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom of the pan.
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8
Slowly whisk in the vegetable broth, followed by the Dijon mustard and Worcestershire sauce. Bring to a gentle simmer.
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9
Reduce heat to low and let the sauce thicken for about 5 minutes. It should be glossy and thick enough to coat the back of a spoon.
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10
In a small bowl, temper the crème fraîche by stirring in a spoonful of the hot sauce, then stir the crème fraîche and heavy cream into the skillet. Do not let the sauce boil after adding the dairy.
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11
Season generously with kosher salt and plenty of freshly cracked black pepper. Taste and adjust seasoning as needed.
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12
Add the cooked egg noodles directly into the skillet, tossing gently to ensure every strand is enveloped in the velvety sauce.
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13
Serve immediately in warmed bowls, garnished with a sprinkle of fresh parsley and a tiny dusting of smoked paprika.
💡 Chef's Tips
Don't crowd the pan when browning mushrooms; if they are too close together, they will steam rather than sear, losing that vital umami crust. Using crème fraîche instead of sour cream provides a more stable fat content that is less likely to break or curdle when heated. For an even deeper flavor, add a teaspoon of soy sauce or mushroom powder to the broth. If the sauce becomes too thick, splash in a little reserved pasta water to loosen it to your desired consistency. Always use room temperature dairy to ensure the smoothest possible sauce integration.
🍽️ Serving Suggestions
A crisp, chilled glass of Chardonnay or a light-bodied Pinot Noir pairs beautifully with the earthy mushrooms. Serve with a side of roasted green beans or steamed broccolini to add a fresh, crunchy contrast. A simple arugula salad with a lemon vinaigrette helps cut through the richness of the cream sauce. Warm, crusty sourdough bread is essential for mopping up every last drop of the stroganoff sauce.