This 25-Minute Mushroom Stroganoff Is My Favorite Cozy, Affordable Dinner

I have never met a bowl of Stroganoff I didn’t like. Growing up, beef Stroganoff was one of my favorite dinners to have with my mom. Any time we had it, she never failed to tell me about the time she and my dad made a batch of beef stroganoff for dinner, ate it all, and then immediately made it again “for dessert.”

With genes like these, I was destined to become a Stroganoff connoisseur, and over the years, I’ve made many different kinds, from the classic beef Stroganoff over egg noodles to a pork version from a junior league cookbook called Pork Chops St. John. But, love it though I do, red meat is pretty pricey these days, so for a more wallet-friendly version, I came up with this mushroom Stroganoff.

It channels my favorite part of the dish—the classic paprika-tinged wine and sour cream sauce—with meaty mushrooms instead of beef for a satisfying, delicious dinner for two.

The Best Mushrooms for Mushroom Stroganoff

Instead of starting with a pound of beef, I get things going in this recipe with a pound of mushrooms. You can keep it simple with cremini or button mushrooms or opt for the somewhat beefier portabellos or even king oyster mushrooms. I really love to use a mix of mushrooms that includes some wild varieties like maitakes, as well as shiitakes, pearl oyster, and, if I can find them, morels. Save thinner mushrooms like enoki and beech mushrooms for another application and opt for heartier mushrooms for this recipe.

How to Make Mushroom Stroganoff

To make this recipe, you’ll heat a little oil in a skillet and sauté some onions until tender. Add bite-sized pieces of mushrooms and cook until they begin to release their liquid and take on some color—you want that deep, caramelized flavor here. Deglaze with some wine, plus a dash of Worcestershire sauce and seasonings Let that reduce by about half, then stir in some sour cream to finish the sauce.

My family insists on eating this dish over egg noodles, but you could serve mushroom Stroganoff over wild rice, polenta, or even mashed potatoes—you’ll definitely want something carby to soak up all that luscious sauce. Garnish with a little flurry of parsley or chives and this easy, affordable dinner is served.

Tips and Substitutions for Mushroom Stroganoff

• It’s important to develop color on the mushrooms before deglazing the pan. This is what gives the recipe a deep, savory flavor, so don’t skimp on this step.
• You can substitute beef or vegetable stock for the wine if you prefer not to cook with alcohol.
• Add a splash of heavy cream for richer sauce.
• Use liquid aminos, soy sauce, or a splash of balsamic vinegar instead of the Worcestershire sauce if you want to keep the recipe vegetarian.