Creamy Mushroom Stroganoff
Butter, mushrooms, shallots, garlic and thyme make for the perfect creamy, rich mushroom stroganoff! Made in just 30 min. EASY!
Would you judge me if I told you I had this for 2 straight weeks?
It was not out of choice. See, I had to recipe test this a dozen times. Which means I had mushroom stroganoff everywhere in the fridge. I just couldn’t let it go to waste!
So yes, I consumed all the creamy shells just to make sure you guys had the most perfected stroganoff possible.
But seriously, this stroganoff is amazingly creamy, it’s perfectly rich and it’s dream-worthy buttery. And most importantly, it is loaded with so many mushrooms.
I mean, this is essentially a mushroom cream sauce, which is just bomb.com on its own. You can give me shoe leather with this sauce on top and I’ll devour it no problem.
But no, the pasta shells will be just fine here, right?
Creamy Mushroom Stroganoff
Ingredients
- 8 ounces medium pasta shells
- 3 tablespoons unsalted butter
- 1 ½ pounds cremini mushrooms, thinly sliced
- 2 large shallots, diced
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 4 teaspoons chopped fresh thyme
- 2 ½ tablespoons all-purpose flour
- 2 cups beef stock
- 1 ½ teaspoons Dijon mustard
- ¾ cup sour cream
- ⅔ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in a large skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute
- Gradually whisk in beef stock and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 4-5 minutes.
- Stir in pasta and sour cream until heated through, about 1-2 minutes. Stir in Parmesan until melted, about 1 minute. Stir in parsley; season with salt and pepper, to taste.
- Serve immediately.
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This recipe was great, the instructions are simple, and easy to understand which goes a long way. I feel good about eating a meatless meal too.
This recipe could use more flavor and I noticed that another commenter said its missing the straganoff “tang” and i would have to agree with that.
Thank you for this recipe!
Delicious like all your recepies I’ve tried! After cooking the mushrooms, I had a lot of liquid in the pan. Should I drain it, let it cook down, or keep it?
Why have you put beef stock in this essentially veggie dish!?
We prefer beef stock in this recipe for flavor but you can substitute vegetable stock as needed.
This is a fantastic dish. Even my meat loving relatives devour this! Up
I have always enjoyed every recipe from Damn Delicious, but this one. As it was, it lacked flavor and the tang of stroganoff. I added 1/2 cup more of sour cream and 2 Tablespoons of Tomato Paste. While I feel that it needed a bit more tweaking, my husband commented that the additions were an improvement. I’ll try it again comparing to my beef stroganoff to tweak a bit more. Could it be that my mushrooms gave off too much liquid? Perhaps I should have drained the liquid before adding the flour and beef stock? Thanks for any suggestions you may have.
Excellent recipe. But can you make this a day ahead and reheat in oven or micro?
Making it again it is so delicious. My son grows gourmet mushrooms so I always have a selection to choose from. I am Celiac and have to tweak it a bit, but is so worth it!
The Dijon is a little strong in this recipe. I’ll probably cut back or eliminate it next time. Overall, a very tasty dish, though. Definitely worth trying and tweaking to your own tastes. Thanks for the roadmap!
This has become a staple in our house. It’s easily adapted to be vegan and is delicious!
I have not had stroganoff like this in a long time, excellent recipe! My tastebuds are dancing. Thanks for sharing.
This was fantastic. The ingredients actually made the dish taste like sherry was added yet it was not. Easy to put together and plenty to share. This is a keeper.
Fabulous! I used foraged chanterrelles, and am making it again tonight! Thank you!
I am cow dairy and gluten sensitive. I used gluten free linguini and made my own sour cream using lemon juice and Silk Cashew. I also deglazed with 1/4 cup white wine. This dish was amazing! Thank you.
This was FANTASTIC! I added some bbq’d grilled chicken that we had left over. Our family loves your recipes, Chungah! Amazing and ALWAYS damn.delicious.
Thank you!
This is really good and makes a great leftover (if there is any) ! It’s even better when mushrooms are on sale.
This is delicious. I made it as written, although I didn’t have scallions so I used leeks and I didn’t have sour cream so I used whole milk plain Greek yogurt. This is wonderfully creamy and has a great savory flavor. I liked the Dijon in it, but I might try it without the next time. That tangy mustard flavor somewhat took over from the mushrooms. This is really enjoyable and I’m a meatatarian who is trying to eat more veggies.
Thank you for yet another great recipe! Just like what other reviewers, I used onions and chicken stock because that’s what I have on hand and it still turned out to be sooo good! I love most of your recipes, I’m able to substitute ingredients that I don’t have without compromising the taste.
Another excellent recipe, Lady! Love this! had to use onion in place of shallot and I threw in a splash of marsala wine, cause, why not? Will be making this again soon!
This was my first time making one of your recipes and it was delicious! Definitely the stroganoff I’ve ever made and the measurements were spot on. The only changes I made was an onion, because I didn’t have any shallots. I used vegetable broth instead of beef and added smoked paprika to replace some of the flavors of meat. Thank you for an outstanding meal! (And yes, it reheats well.)
This was very good. I will be making it again