Okay, flavor adventurers! Quinn from Cuba Queen here, and I’m about to unleash my latest obsession on you: mushroom stroganoff.

This isn’t your grandma’s bland, beige situation. This is mushroom stroganoff amped up with Cuban Queen levels of flavor – we’re talking deep umami, rich creaminess, and a hint of something unexpected that’ll have everyone begging for the recipe.

I’ve been on a quest for the ultimate mushroom stroganoff for months, tweaking and tasting until I landed on pure perfection. And let me tell you, it was a wild ride! There were watery sauces, flavorless fungi, and noodles that just wouldn’t cooperate.

But then, BOOM! I cracked the code. The secret? A combo of techniques, the right kinds of mushrooms, and a splash of something special that will make this mushroom stroganoff explode in your mouth. I am so excited to share this mushroom stroganoff recipe with you!

This mushroom stroganoff represents everything Cuba Queen is about: bold flavors, simple techniques, and unforgettable food that makes every day feel like a fiesta.

Forget boring dinners – this mushroom stroganoff is a celebration on a plate. Get ready to unleash your inner flavor queen (or king!) with this amazing vegan stroganoff.

Ready to get cooking? Let’s go!

INGREDIENTS You Need for This:

Here’s the deal – this mushroom stroganoff ingredient list is short but mighty! Each component plays a crucial role in building that signature Cuba Queen flavor. Don’t skimp on quality, flavor adventurers!

Mushroom stroganoff ingredients prepped and ready to cook

1 pound mixed mushrooms, sliced: (Cremini, shiitake, oyster – get wild!) The secret to an epic mushroom stroganoff is using a VARIETY of mushrooms.
1 large onion, chopped: Adds a savory base.
4 cloves garlic, minced: Because everything’s better with garlic, am I right?
1/2 cup dry sherry: The game-changer. This adds a depth of flavor you won’t believe! You’ll find great sherry for this vegetarian stroganoff at any well-stocked liquor store.
1 cup vegetable broth: A flavorful liquid base.
1 cup cashew cream: (See recipe below – trust me, it’s worth it!) This adds a wonderful creaminess without any dairy.
2 tablespoons olive oil: For sautéing the veggies.
2 tablespoons flour: To thicken the sauce.
1 tablespoon Dijon mustard: Adds a tangy kick.
1 teaspoon smoked paprika: For smoky depth – don’t skip this!
Salt and pepper to taste: Season generously!
1 pound egg noodles: (Or your favorite pasta!)
Fresh parsley, chopped (for garnish): For a pop of freshness.

Cashew Cream:

1 cup raw cashews, soaked in hot water for at least 30 minutes
1/2 cup fresh water
1 tablespoon lemon juice
1/4 teaspoon salt

The cashew cream is a MUST for this creamy mushroom stroganoff! It adds a richness you won’t get any other way. If you are in a hurry you can replace it with store-bought cashew cream, but the homemade stuff is always better!

Storage Wisdom: You can prep the mushrooms, onions, and garlic ahead of time and store them in the fridge for up to 24 hours. This makes weeknight cooking a breeze!

STEP-BY-STEP INSTRUCTIONS:

Alright, let’s get this flavor party started! Follow these steps closely, but don’t be afraid to put your own Cuba Queen spin on things. Your mushroom stroganoff is going to be incredible!

Cook the Pasta: Cook the egg noodles according to package directions. Drain and set aside. Don’t overcook! Nobody likes mushy noodles. Pro tip for mushroom stroganoff perfection: cook the pasta al dente.
Sauté the Aromatics: Heat the olive oil in a large skillet or pot over medium heat. Add the onion and cook until softened, about 5 minutes. Then, add the garlic and cook for another minute until fragrant. Your mushroom stroganoff should be smelling amazing already!
Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 8-10 minutes. Don’t overcrowd the pan – cook in batches if necessary. This is where most people mess up their mushroom stroganoff – but not you! Make sure to get some good color on those mushrooms.
Deglaze with Sherry: Pour in the dry sherry and scrape up any browned bits from the bottom of the pan. This adds so much flavor! Cook for 2-3 minutes, allowing the sherry to reduce slightly. This step is crucial for a flavor bomb vegan stroganoff.
Make the Sauce: Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly. Gradually whisk in the vegetable broth, making sure to get rid of any lumps. Bring to a simmer and cook until the sauce thickens slightly, about 3-5 minutes. This is where your mushroom stroganoff transforms into pure magic.
Add the Creaminess: Stir in the cashew cream, Dijon mustard, and smoked paprika. Season with salt and pepper to taste. Reduce the heat to low and simmer for another 5 minutes, allowing the flavors to meld. Don’t stress – your mushroom stroganoff is going to be pure gold! In my kitchen, this easy mushroom stroganoff takes exactly 30 minutes from start to finish.
Combine and Serve: Add the cooked egg noodles to the skillet and toss to coat with the sauce. Garnish with fresh parsley. While your mushroom stroganoff is working its magic, grab your camera – this is Instagram gold!

PRESENTATION:

Presentation is EVERYTHING, flavor adventurers! We’re not just making dinner; we’re creating an experience. Here’s how to serve this mushroom stroganoff for maximum impact.

Serve this mushroom stroganoff immediately. Mound it high in bowls and top with a generous sprinkle of fresh parsley.

People absolutely lose their minds when I serve this mushroom stroganoff at dinner parties! I love pairing it with a simple side salad with a bright vinaigrette to cut through the richness. For a bold pairing, try serving it with roasted asparagus or garlic bread.

This mushroom stroganoff absolutely slays at dinner parties! It is also a great option for a cozy night in with friends.

Leftover Magic: Got leftovers? Transform this vegetarian stroganoff into a delicious pasta bake by topping it with breadcrumbs and baking until bubbly.

Seasonal Twists: In the fall, try adding roasted butternut squash to this creamy mushroom stroganoff for a seasonal twist. In the spring, add some fresh peas or asparagus.

And for the truly adventurous? A dash of hot sauce. Trust me.

FAQs:

Got questions? I’ve got answers! Here are some common mushroom stroganoff cooking challenges and my tried-and-true solutions.

Q: Can I make this mushroom stroganoff spicier?

A: Absolutely! Add a pinch of red pepper flakes to the sauce, or a dash of your favorite hot sauce. I’ve tested this mushroom stroganoff recipe with several types of chili, and it is really great with a smoky chipotle.

Q: What if I don’t have sherry?

A: If you don’t have sherry, you can substitute dry white wine or even apple cider vinegar in a pinch. But honestly, the sherry is what elevates this mushroom stroganoff to the next level!

Q: Can I use different types of mushrooms?

A: Of course! Feel free to experiment with different types of mushrooms. Shiitake, oyster, and maitake mushrooms all work well in this easy mushroom stroganoff. I once added some black trumpet mushrooms, and it was incredible!

Q: How do I know when my mushroom stroganoff is perfectly done?

A: The sauce should be thick and creamy, and the mushrooms should be tender. If the sauce is too thin, simmer it for a few more minutes to reduce it.

Q: Can I make this mushroom stroganoff ahead of time?

A: Yes, you can make the sauce ahead of time and store it in the fridge for up to 3 days. When ready to serve, simply cook the pasta and combine it with the sauce.

Q: Can I freeze this mushroom stroganoff?

A: I don’t recommend freezing this mushroom stroganoff, as the cashew cream may separate upon thawing. But the sauce will be good for a few days!

Q: What if I don’t have cashew cream?

A: This is one ingredient I wouldn’t skip. You could use heavy cream if you aren’t following a plant based diet.

CONCLUSION:

This mushroom stroganoff isn’t just a recipe; it’s a flavor adventure waiting to happen. It embodies everything Cuba Queen stands for: bold flavors, simple techniques, and food that makes you feel like you’re celebrating every single day.

My mushroom stroganoff Power Tips:

Don’t skimp on the sherry! It adds a depth of flavor that’s simply irresistible.
Use a variety of mushrooms for the most complex flavor profile.
Don’t overcrowd the pan when cooking the mushrooms – this will prevent them from browning properly.

Mushroom Stroganoff Variations I Love:

Spicy Mushroom Stroganoff: Add a pinch of red pepper flakes or a dash of hot sauce.
Truffle Mushroom Stroganoff: Add a drizzle of truffle oil at the end for a luxurious touch.
Creamy Pesto Mushroom Stroganoff: Swirl in a spoonful of pesto for a vibrant, herby flavor.

The truffle version gets the biggest reactions every time!

I’m confident that you can make this mushroom stroganoff your own signature dish. Don’t be afraid to experiment with different flavors and ingredients. I encourage you to make this easy mushroom stroganoff!

Now go forth and create some mushroom stroganoff memories! And don’t forget to share your creations with me – I can’t wait to see what you come up with!

This mushroom stroganoff reminds me of another flavor explosion, my One-Pan Gnocchi with Spinach & Mushrooms Recipe.

For more bold flavor adventures, check out this Mushroom Galette.

If this recipe rocks your world, you NEED to try this One-Pan Gnocchi with Spinach and Mushrooms! If your kids love this, they’ll go crazy for Creamy Vegan Mushroom Stroganoff.

For another easy weeknight dinner, try Easy Vegan Mushroom Stroganoff. This Creamy Mushroom Stroganoff is another great option!

mushroom stroganoff

Print Recipe

This creamy mushroom stroganoff is a comforting and flavorful vegetarian meal. It’s made with a rich sauce and served over egg noodles for a satisfying dinner.

Author: Quinn
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

1 pound egg noodles
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 pound cremini mushrooms, sliced
1/2 cup vegetable broth
1/2 cup sour cream
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

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Instructions

Cook egg noodles according to package directions. Drain and set aside.
While the noodles are cooking, heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
Add mushrooms and cook until browned, about 8 minutes.
Pour in vegetable broth and bring to a simmer. Cook for 5 minutes, or until the sauce has slightly thickened.
Stir in sour cream and parsley. Season with salt and pepper to taste.
Add cooked egg noodles to the skillet and toss to coat.
Serve immediately.

Notes

For a richer flavor, add a splash of dry sherry or white wine to the sauce while it’s simmering.