Creamy Mushroom Stroganoff
This Creamy Mushroom Stroganoff is a lighter, vegetarian version of the original, made with a minimum of fuss. It has mushrooms, onions, and garlic cooked in a classic sour cream, white wine, and mustard sauce.
The story: fridge foraging
The first time I made this creamy mushroom Stroganoff was my first official “fridge foraging” adventure. Fridge foraging, if you’ve never heard of it before, is the idea that you can create amazing things from the odds and ends you already have in your fridge. Just don’t stand there with the door open!
In my fridge and pantry at the end of the week were a pack of chicken breasts, three small Yukon Gold potatoes, a brown paper bag filled with cremini mushrooms, and a half-used tub of sour cream. The kitchen fairies had a plan.
If you want to try fridge foraging, I’d suggest a start that doesn’t venture too far from what you know. You know those cooking shows that ask the experts to come up with a meal made out of the four weirdest ingredients in your fridge? Don’t do that. But it’s not too crazy to take those end of their life vegetables and the eggs you probably have to make a scramble or frittata. Or make a salad, noodle, or grain bowl inspired by one of those half-opened jars of sauces that we all have.
Tips and tricks
Stroganoff (also Stroganov) is a Russian dish named after the Stroganov family that dates back to the 1800s. There are, of course, lots of variations, but Stroganoff in the U.S. is classically made with strips of beef in a sauce of onions, mushrooms and sour cream.
You can always count on me to read and share the history of a dish, at least a version of it. The lesson takeaways? Stroganoff is a Russian dish. And when a dish uses a proper name, it gets capitalized.
What to serve with this creamy mushroom Stroganoff
If you eat meat and want this Stroganoff to be a side dish, I would recommend pairing it with a simple roast. I’ve included recipe instructions for pairing this with my cast iron chicken breast recipe with some potatoes. You can also serve the mushroom Stroganoff over wide egg noodles
Add a side salad or simple vegetable. When I think of Russian vegetables, I think of beets and cabbage or some other hardy green like kale. Or maybe a pickle?
As for wine, as always, you should drink what you like. But this is one of those times that I feel totally comfortable recommending a red with chicken. Make it a light to medium-bodied red so you don’t overpower the dish.
FAQs about this creamy mushroom Stroganoff recipe
Yogurt, either Greek-style or classic, would work. So would heavy cream and a bit of lemon. I am told that a cashew cream would work well for vegans, but you all would know better than I.
If you eat meat, check out other chicken recipes like this cranberry chicken salad or chicken and apple meatballs. Or make this mushroom and turkey meatloaf.
Creamy Mushroom Stroganoff
Pan-roasted chicken and potatoes
- 4 medium sized Yukon Gold potatoes, cut into ½ inch pieces
- 1 teaspoon Hungarian paprika or other paprika (not smoked)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 boneless, skinless chicken breasts
- 1 tablespoon neutral vegetable oil
- 1 tablespoon butter or olive oil
- ½ onion, chopped
- 1 pound cremini or white button mushroom quartered if small, otherwise chopped
- ¼ teaspoon dried thyme
- 1 clove garlic, minced
- ½ cup chicken or vegetable broth
- 1 tablespoon white wine, vermouth, or brandy
- ½ cup sour cream
- 1 teaspoon Dijon mustard
- salt and pepper to taste
- parsley, chopped for garnish
Chicken and Potatoes
- Preheat the oven to 450°F.
- Bring a large pot of salted water to boil and parboil the potatoes for 5 minutes. Drain.4 medium sized Yukon Gold potatoes, cut into ½ inch pieces
- Mix the paprika, salt, and pepper in a small, finger bowl and rub both sides of the chicken breasts1 teaspoon Hungarian paprika or other paprika (not smoked), 1 teaspoon salt, 1 teaspoon pepper
- In a large cast iron pan or other oven-safe pan, heat the vegetable oil over medium heat. Add the chicken breasts and cook until one side has browned.2 boneless, skinless chicken breasts, 1 tablespoon neutral vegetable oil
- Turn breasts over and nestle the parboiled potatoes around them. Put the pan into the oven and bake for about 15 minutes, until they reach an internal temperature of 165°F.
- Meanwhile, make the Stroganoff. Heat the olive oil or butter in a saute pan over med-low heat, add the onions and cook until softened, about 5 minutes.1 tablespoon butter or olive oil, ½ onion, chopped
- Add the mushrooms and thyme and continue to cook until the mushrooms have released their liquid and are lightly browned.1 pound cremini or white button mushroom, ¼ teaspoon dried thyme
- Add the garlic and saute for one minute until fragrant.1 clove garlic, minced
- Add the broth and white wine and cook for about 5 minutes until the liquid has been absorbed.½ cup chicken or vegetable broth, 1 tablespoon white wine, vermouth, or brandy
- Add the sour cream and mustard and cook over low heat for 1 to 2 minutes until the mixture has thickened.½ cup sour cream, 1 teaspoon Dijon mustard
- Add salt and pepper to taste. Garnish with the chopped parsley.salt and pepper to taste, parsley, chopped for garnish
If you make this creamy mushroom stroganoff, please leave a comment or rating.
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