A one-pot vegetarian version of a Russian classic dish; relive the 1980s with this nostalgic, home-style, comforting Mushroom Stroganoff!
If you have been following Lord Byron’s Kitchen for very long, or if you’re just recently new to reading my posts, you may have read in a recent recipe post that mushrooms are new to me. I was not a big fan of them at all until recently. ‘Fan’ is a gross overstatement; I actually hated them.
In fact, I spent many hours of my life picking out the mushrooms whenever they were present in a dish that someone else had prepared. My mom and my ex wife would get so upset when I would carefully maneuver my fork around every morsel on my plate to avoid ingesting a mushroom.
Recently though, I found a mushroom variety that I love to eat. The cremini mushroom is so meaty and the texture is not slimy like other mushrooms. So now, some of those home-style recipes that I never bothered to prepare in the past, have been populating my kitchen, such as this Mushroom Stroganoff.
Come to think of it, I don’t think I really didn’t like mushrooms at all. I think it was just because I had never tasted what a real mushroom tasted like. Let me explain.
I’ve mentioned in many of my other blog posts, that in many instances, fresh produce wasn’t readily available in Newfoundland when I was growing up. That has since been corrected, but in the little out ports, there was very little access to anything in terms of fresh produce that you didn’t grow yourself.
In fact, most of the produce we ate came in the form of a root vegetable. There were plenty of those, but vegetables like celery, broccoli, mushrooms, bell peppers, etc., they were not commonly used in Newfoundland cuisine. Now, that’s not to say that we didn’t have mushroom at all. We did, but my mom only ever bought mushrooms in a can.
Oh, Lord, I remember hating canned mushrooms so much! I still do! Mom always purchased the no name brand, and she always bought the same variety – pieces and stems! Seriously, if you’re going to insist on buying mushrooms in a can, at least buy whole sliced canned mushrooms! They were so slimy. It’s no wonder I would sit there and meticulously pick them out of my food!
When I met John.e, and realized that in many vegetarian dishes, mushrooms are used as a substitute to beef, I thought I was going to die. But when I tried it, and cooked the mushrooms very well, like my research suggested, my mind was changed. The mushrooms actually did have a beef-like chewiness when properly cooked.
I think that’s why I tend to only use cremini mushrooms in my recipes. There are many times when I’m craving a mushroom dish, much like this Mushroom Stroganoff, but I refuse to make it, because the only fresh mushrooms I could find at a decent price were not cremini. Oh, I should really get back to the stroganoff, shouldn’t I?
I actually remember how popular this dish was back in the 1980s. Lord, did I just give away my age? My mushroom version is an exact replica of such a classic recipe. Real stroganoff is beef-based, but as you know, I couldn’t possibly prepare this dish with beef because of my two vegetarians. I opted to basically substitute the beef with mushrooms.
Mushroom Stroganoff is just like the original – it’s creamy and full of hearty goodness, and loaded with sauteed mushrooms. This recipe requires very little prep and uses only one pot (actually, a skillet) to bring a complete meal to your family’s table. The one-pot bit is something I should have started with. We all love a great recipe that results in just a few dishes to wash! Let’s get down to business!
- 3 cups cremini mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 large onion, chopped
- 3 cups vegetable broth
- 500 grams pasta noodles/shells, uncooked
- 2 teaspoons paprika
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups sour cream, full fat
- 1/4 cup chopped parsley, plus more for garnish
- In a large skillet, saute the mushrooms, onion, salt, and pepper in the butter and olive oil until browned - about 12-15 minutes. Add the garlic and cook for 2 more minutes.
- Remove the mushroom mixture from pan and place in a large heat-proof bowl and set aside.
- Do not scrape away or discard the brown bits in the pan. Add the veggie stock and add the uncooked pasta.
- Bring pasta to a low boil and cook for about 10 minutes until the pasta is almost cooked through. The liquid will be almost completely evaporated.
- Add the mushrooms and onions back to the skillet, along with the sour cream, paprika, and chopped parsley. Toss well to coat.
- Taste and re-season if needed. Serve immediately.
In a hurry? Save this recipe to your Pinterest board for later!
Are you making this recipe? Show me your version! Tag me on Instagram or Facebook!
@lordbyronskitchen | #lordbyronskitchen
All access to Lord Byron’s Kitchen! Never miss another recipe! Follow me on social media: