Okay, I know this Five Mushroom Stroganoff isn’t much to write home about in terms of beauty. But what it lacks in looks, it more than makes up for in flavor. And while this dish is unlikely to set my Instagram ablaze, I wanted to share the recipe with you anyway. It’s now a well-loved household meal here and I have a hunch it will be in yours as well. Also, this recipe has a vegetarian workaround for Worscheshire sauce, which I think has multiple applications beyond this recipe. So, without further ado, I give you the homely and heavenly Five Mushroom Stroganoff.
Five Mushroom Stroganoff – Meatless and Fancy-Free
I’m sure it goes without saying, but the traditional form of stroganoff contains beef as well as mushrooms. As a non-vegetarian, this is not an issue for me. But as a budding flexitarian, or whatever the heck I am, I couldn’t shake the feeling that the beef was not necessary. Now, if you’re all about the beef, you can and should disagree with me. But when I searched my stroganoff-lovin’ heart, I found the creamy, creamy sauce was the most compelling and important part of the dish. And the mushrooms? Well, what’s a stroganoff without mushrooms?
This year I’ve been trying to eat less meat. So, when I find meat is not central to my enjoyment of a dish, I nix it. If I’m craving a burger or a steak, I eat a burger or a steak. But in the case of stir-fries and most sauces, I find replacing the meat with lentils, sweet potatoes or tofu in no way changes my love for the dish. This was the case with this Five Mushroom Stroganoff.
A Worcestershire for the Rest of Us
With the meat out, I doubled down on the umami-rich mushrooms. And you know what? Not a scrap of meat was missed in this Five Mushroom Stroganoff. We didn’t even miss the Worcestershire sauce, which is not vegetarian due to its anchovy component. I simply replaced the iconic sauce with lemon juice, soy sauce (umami again), a hit of honey, and a whack of black pepper. I have to say, it came pretty close to the real deal and I will be feeding it, in one form or another, to all my vegetarian friends. But breakthroughs in vegetarian Worcestershire sauce aside, my love of this meat-free stroganoff shouldn’t have caught me by surprise. My first stroganoff love was also meatless.
My Stroganoff Guilt
When I was growing up, stroganoff was one of my favorite meals. Scratch that, sodium-riddled, powdered and package stroganoff was one of my favorite meals. Honestly, I don’t think I knew homemade stroganoff was even a thing. Yes, I was no culinary wunderkind, and I didn’t pay attention to my food much. I weep for that 13-year-old, the clueless creature that she was because her life was so small. It consisted of add water meals and was devoid of the cooking curiosities that give my life so much color today. I also pity my adolescent-self for not knowing the joys of a good homemade stroganoff and for not realizing how easy it is to make.
Yes, when I was young, the only meals I made for myself were usually accompanied by a flavor packet. And for a while, my absolute favorite of these “meals” was the Mushroom Stroganoff from Knorr’s SideKicks line. I took the “side” in SideKicks as a suggestion, not a rule, and usually ate a whole bag to myself and called it dinner.
Now, I’m not here to throw shade at the good people at Knorr, but I am happy to say I have since evolved passed this pour-and-stir rendition of the dish. And when I finally made the leap, I was delighted to discover that stroganoff is not the least bit hard to make. It’s sort of like, pudding. I’m not entirely sure why we need a mix for it when all it is is sugar, cornstarch, and milk. Do we really need assistance with this?
The Fuss-Free From-Scratch Wonder
While stroganoff is a touch more complicated than pudding, it is only just. And that’s mostly because you do need to chop a vegetable or two. Beyond that, it’s simmering and stirring things into other things. Seriously, you’re only 45 minutes away from this Five Mushroom Stroganoff. There’s no need to deploy a mix.
So that’s everything you need to know about this Five Mushroom Stroganoff and my shameful culinary past. This dish is a meat-free delight that delivers in flavor all that it lacks in beauty. The ideal homey, cozy weeknight dish that demands you make room for a second helping.
Five Mushroom Stroganoff
- 1/4 cup olive oil
- 3 King oyster mushrooms sliced
- 14 sprigs fresh thyme divided
- 3 shallots halved and sliced
- 227g (8oz) cremini mushrooms sliced
- 227g (8oz) white button mushrooms sliced
- 100g (3.5oz) shiitake mushrooms stems removed, sliced
- 100g (3.5oz) oyster mushrooms ends trimmed, sliced
- 3 bay leaves
- 1 1/2 cups vegetable stock
- 1 lemon juiced
- 2 tbsp soy sauce
- 1 tsp honey
- Freshly ground black pepper
- 340g (12oz) broad egg noodles uncooked
- 4 tbsp butter
- 10g (0.4oz) fresh chives finely chopped
- 1 1/4 cup full fat plain yogurt
- 1 tbsp Dijon mustard
- Preheat the oven to 400°F
- Pour 1 tbsp of the olive oil into the center of a baking sheet. Rotate the pan to ensure even coverage of the oil. Arrange the King oyster mushrooms in a single layer on top of the oil and drizzle with an additional tablespoon of oil. Sprinkle with a good amount of salt. Remove the leaves from 3 sprigs of the thyme and sprinkle over the mushrooms.
- Place the mushrooms in the oven and roast for 10 minutes or until golden. Remove from the oven and tent in foil until ready to serve.
- While the mushrooms are roasting, pour the remaining oil in a large, deep skillet and place over medium heat until shimmering. Reduce to medium-low and add the shallots. Once the shallots start to sweat, season liberally with salt and sweat for 5 minutes more.
- Increase the heat to medium-high and add the cremini mushrooms to the pan and saute until lightly browned. Push the mushrooms to the side of the pan and add the button mushrooms and, once again, saute until browned. Repeat with the shiitakes and finally add the oyster but only saute the oyster mushrooms briefly as they are more delicate.
- Pour the vegetable stock over the mushrooms and stir in the soy sauce, lemon juice, honey, and fresh ground pepper. Bundle the remaining sprigs of thyme together with butcher's twine and add them to the skillet along with the bay leaves. Bring the stock to a boil, then reduce to a simmer. Leave to simmer uncovered for 15 minutes or until the liquid is reduced by half.
- While the mushrooms are simmering, place a large pot of water on to boil. Liberally salt the water and add the egg noodles. Cook the noodles according to the package's directions, then drain and return to the pot. Add the butter and chives and stir until the butter melts and the noodles are thoroughly coated.
- Once the mushrooms are finished simmering, turn the heat off and remove the bay leaves and thyme sprigs. Stir in the yogurt and Dijon until well-integrated.
- Divide the egg noodles across 4-6 plates and spoon the stroganoff over top. Finish each portion with 3-4 King oyster slices and garnish with additional fresh chives and thyme. Serve immediately.