Roasted Mushroom Medley Stroganoff Recipe

Mushrooms make stroganoff an umami filled vegetarian dinner.

Mushroom Stroganoff

Mushrooms are even better than beef in stroganoff!

Some vegetarian versions of classic dishes are BETTER than the originals. Case in point: Stroganoff. This is the best stroganoff recipe I have ever eaten. Even including the beefy varieties for National Mushroom Month.

Sour cream, sauteed onions, beef strips – Okay, sounds like a good combo, right? But the problem is that the meat (back in the day when I was eating beef) was always rubbery and tough and the only taste in the dish was the sour cream sauce. I have tried making a veggie version of stroganoff numerous times over the years, but the veggies were always limp and watery and slimy.

Use a combination of Cremini, Shitake and Oyster Mushrooms
Use a combination of Cremini, Shitake and Oyster Mushrooms

Then it hit me: ROAST the MUSHROOMS. And lots of them in different varieties. Then add the mushrooms to the sauce at the very last minute so they’re not soggy and slimy.

This works perfectly! If you’ve always disliked Stroganoff, give this recipe a try and you will be a convert like me.

The mushroom experts will tell you that mushrooms are one of the healthiest things you can put into your mouth – they are anti-cancer power foods! They also are one of the most heart healthy foods you can eat. Hooooo-ray for mushrooms!

— posted by Donna

ROASTED MUSHROOM MEDLEY STROGANOFF

Serves 4 to 6 – 30 minutes prep time

3 tablespoons olive oil, divided
2 yellow onions, cut in julienne strips
1 tablespoon brown sugar
2 tablespoons all purpose flour (use rice flour if you’re cooking gluten-free)
2 cups dark vegetable broth or mushroom broth
1 tablespoon red wine vinegar
3 tablespoons soy sauce
1 cup nonfat Greek yogurt
1 pound cremini mushrooms
8 ounces oyster mushrooms
8 ounces shiitake or maitake mushrooms
Freshly ground pepper
1 tablespoon minced thyme leaves or parsley leaves

Preheat oven to 425 degrees (400 degrees convection if you have that option).

Slice mushrooms into 1/4 inch slices and toss the slices in 2 tablespoons of oil. Spread in a single layer on a baking sheet and bake at top of oven for about 8 to 10 minutes, until mushrooms are softened and lightly browned. Remove from oven and set aside.

Roasted mushrooms on a baking sheet
Roasted mushrooms on a baking sheet

Cook onions strips in remaining 1 tablespoon of oil and brown sugar over medium heat in a large skillet until browned and softened. Stir in flour until absorbed, about 1 minute. Stir in stock, vinegar and soy sauce and simmer for 8 to 10 minutes, stirring frequently until liquid is thickened and reduced in half. Remove from heat and stir in mushrooms, Greek yogurt, thyme or parsley and freshly ground pepper to taste.

Adding soy sauce to stroganoof sauce adds richness
Adding soy sauce to Stroganoff sauce adds richness

Spoon over rice or pasta on a serving platter and serve immediately.

Other food bloggers do veggie stroganoffs:
Mushroom Stroganoff, Erin Cooks
Mushroom Stroganoff, Cooking with Anne
Vegetarian Stroganoff, The Gastronomist
Mushroom Stroganoff, Eat Me Delicious

 

— posted by Donna

Comments

  1. Amy says

    Genius! This reminds me of smitten kitchen’s mushroom version of bourguignon. Holy.

    I’m looking forward to reinvented stroganoff!

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