Best 11 Mushroom Stroganoff On Toast Recipes

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Mushroom stroganoff is a classic dish that is enjoyed by people all over the world. It is a versatile dish that can easily be adapted to suit the preferences of any individual. Whether you like your stroganoff creamy or tangy, with beef or chicken, or served over noodles or rice, there is a recipe out there that will satisfy your cravings. And the best part is, mushroom stroganoff is a relatively quick and easy dish to make. With just a few simple ingredients, you can have a delicious and satisfying meal on the table in no time.

Let's cook with our recipes!

MUSHROOM STROGANOFF



Mushroom Stroganoff image

Provided by Food Network

Categories     main-dish

Time 20m

Number Of Ingredients 13

1 tablespoon butter
1 teaspoon oil
2 large onions, chopped
1/4 pound shiitake mushrooms, sliced
1/4 pound oyster mushrooms, sliced
1/4 pound chanterelle mushrooms, sliced
1/4 pound morel mushrooms
Juice from 1/2 lemon
1/2 teaspoon salt
1 teaspoon dried basil
1/2 pint nonfat sour cream
12 ounces cooked pasta, your favorite (I prefer angel hair)
1/3 to 1/2 cup nuts, chopped

Steps:

  • In large nonstick frying pan, melt butter and oil. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve.

MUSHROOM STROGANOFF ON TOAST



Mushroom Stroganoff on Toast image

Make and share this Mushroom Stroganoff on Toast recipe from Food.com.

Provided by Sarah_Jayne

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

9 ounces brown button mushrooms
1 ounce garlic butter, plus a little extra
garlic butter, for spreading
2 slices whole grain bread, thickly cut
1 teaspoon coarse grain mustard
5 tablespoons sour cream
1/2 tablespoon fresh chives, snipped

Steps:

  • Put a wok or frying pan over the heat while you thickly slice the mushrooms.
  • Tip the butter into the pan and when sizzling add the mushrooms and cook over a high heat, stirring occasionally until the mushrooms are tender and juicy.
  • Meanwhile toast and lightly butter the bread and put on 2 plates.
  • Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the sour cream.
  • When lightly mixed, pile the mushrooms and their creamy sauce on the toast.
  • Spoon the last of the soured cream on top, sprinkle over the chives and grind over some black pepper.

Nutrition Facts : Calories 161.6, Fat 7.9, SaturatedFat 4.2, Cholesterol 13.2, Sodium 169.9, Carbohydrate 18.4, Fiber 3.2, Sugar 3.7, Protein 7.7

MUSHROOM TOFU STROGANOFF



Mushroom Tofu Stroganoff image

This is from the Horn of the Moon Cookbook. This is really rich and makes a lot. (I wonder if it would freeze well.) You might want to halve this recipe. Serve with salad and crusty bread.

Provided by dicentra

Categories     Soy/Tofu

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 tablespoons butter
1 1/2 cups finely chopped onions
4 garlic cloves, minced
1 teaspoon dill
2 teaspoons basil
1 1/2 lbs tofu, cut into 1-inch cubes
2 teaspoons soy sauce
4 cups sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon cayenne
3 quarts water
1 lb dry fettuccine (try the spinach kind)
1 cup sour cream (or plain yogurt)
1/2 cup finely chopped fresh parsley
2 teaspoons poppy seeds

Steps:

  • Melt 2 tbls butter in large frying pan. Sauté the onions, garlic, dill and basil.
  • After 5 minutes add the tofu and continue to cook until tofu is nicely browned.
  • Add soy sauce and stir. Add mushrooms salt and cayenne.
  • Lower heat and cook another 5 minutes.
  • Add sour cream and parsley to mushrooms. Mix well.
  • Melt remaining 2 tbls butter in saucepan and add the poppy seeds.
  • Cook 5-10 minutes. Pour onto noodles and toss.

Nutrition Facts : Calories 540.8, Fat 23.6, SaturatedFat 10.9, Cholesterol 103.8, Sodium 450.6, Carbohydrate 63.8, Fiber 4.3, Sugar 6.3, Protein 21.8

MUSHROOM STROGANOFF



Mushroom Stroganoff image

The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories     dinner, weekday, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 yellow onion, finely diced
Salt
1 1/2 pounds mixed mushrooms (oyster, shiitake, cremini or button), stemmed and sliced into 1/4-inch pieces
2 sprigs fresh thyme
2 garlic cloves, finely chopped
1/2 cup white wine
1 cup vegetable stock
2 tablespoons soy sauce
1 1/2 teaspoons Dijon mustard
1/2 cup crème fraîche or sour cream
Black pepper
Sweet paprika, for dusting
Handful of chopped parsley leaves, for serving
Mashed potatoes, wide egg noodles or rice, for serving

Steps:

  • Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
  • Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
  • Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.

MUSHROOM STROGANOFF WITH CREAMY MISO PASTA



Mushroom Stroganoff with Creamy Miso Pasta image

This is a vegetarian version of stroganoff and is packed full of flavor where you may not miss the meat.

Provided by thedailygourmet

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 30m

Yield 6

Number Of Ingredients 11

10 ounces GG Fettucine Pasta Semol-Dry-3/8"Crcl QK
1 cup cashews
2 ¾ cups water, divided
2 tablespoons olive oil
1 pound portobello mushrooms, quartered
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 tablespoons Miso Paste-Mellow White MO
2 teaspoons Dijon mustard
salt to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes.
  • Meanwhile, combine cashews and 3/4 cup water in a Vitamix® blender. Blend on high until smooth, about 2 minutes; set aside.
  • Heat olive oil in a large skillet over high heat until shimmering. Add mushrooms and onion and reduce heat to medium-high. Cook until vegetables have softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
  • Mix flour and remaining 2 cups water until flour has dissolved and no lumps remain. Gradually pour water mixture into the skillet. Stir in miso paste and Dijon mustard; bring to a boil. Lower heat and simmer until sauce thickens slightly, 4 to 5 minutes. Add cashew sauce.
  • Drain pasta and stir into the mushroom sauce. Cook until heated through, 1 to 2 minutes. Taste and season with salt if needed. Serve immediately.

Nutrition Facts : Calories 393.5 calories, Carbohydrate 52.6 g, Fat 16.5 g, Fiber 3.9 g, Protein 12.7 g, SaturatedFat 3 g, Sodium 355.7 mg, Sugar 5.9 g

TRI-TIP BEEF STROGANOFF WITH WILD MUSHROOMS ON SOURDOUGH TOASTS



Tri-Tip Beef Stroganoff with Wild Mushrooms on Sourdough Toasts image

Provided by Molly Stevens

Categories     Beef     Mushroom     Low Cal     Father's Day     Dinner     Party     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 15

2 tablespoons (1/4 stick) unsalted butter, divided
5 tablespoons extra-virgin olive oil, divided
1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), cut into 1/4-inch-thick slices
Coarse kosher salt
1/4 cup dry white vermouth or dry Sherry
1/4 cup crème fraîche or heavy whipping cream
1 1 1/2-pound tri-tip roast, excess fat trimmed, meat cut against grain into 1/4-inch-thick slices, slices cut crosswise into 3-inch lengths
1 cup thinly sliced shallots (about 4 large)
1 tablespoon all purpose flour
1 teaspoon plus 2 1/2 tablespoons tomato paste
1 cup beef broth
1/2 teaspoon Hungarian sweet paprika
6 5 x 3 x 1/2-inch slices crusty sourdough bread
1/4 cup sour cream
2 tablespoons chopped fresh Italian parsley

Steps:

  • Melt 1 tablespoon butter with 1 tablespoon olive oil in large nonstick skillet over medium heat. Add sliced wild mushrooms to skillet; sprinkle with coarse kosher salt and pepper and sauté until mushrooms release juices, about 6 minutes. Increase heat to medium-high; sauté until mushrooms are tender and brown, about 4 minutes longer. DO AHEAD: Can be made 2 hours ahead. Remove from heat. Let stand at room temperature.
  • Add vermouth to mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. Stir in crème fraîche; remove from heat. Season to taste with coarse kosher salt and pepper. Cover; set aside.
  • Melt remaining 1 tablespoon butter with 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Working in batches, add beef slices to skillet and sauté just until brown outside but still pink in center, about 30 seconds per side. Transfer beef slices to plate; sprinkle with coarse salt and pepper. Add sliced shallots to same skillet, reduce heat to medium, and sauté until golden brown and tender, about 4 minutes. Stir in flour and 1 teaspoon tomato paste (mixture will clump). Add broth and paprika and whisk to blend, scraping up browned bits. Simmer until sauce thickens slightly, about 2 minutes. Season sauce to taste with coarse kosher salt and pepper. Remove from heat; cover and keep warm.
  • Meanwhile, preheat broiler. Whisk remaining 3 tablespoons oil and 2 1/2 tablespoons tomato paste in small bowl to blend. Arrange bread slices in single layer on rimmed baking sheet. Brush oil-tomato paste mixture lightly over both sides of bread slices. Broil bread just until lightly toasted, watching closely to avoid burning, about 1 minute per side. Arrange sourdough toasts on large platter.
  • Add beef slices and any accumulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream. Remove from heat. Season to taste with coarse salt and pepper. Rewarm mushroom mixture over medium heat.
  • Divide beef mixture among toasts, then top each with mushroom mixture. Sprinkle with parsley and serve.

MUSHROOM STROGANOFF



Mushroom stroganoff image

A few clever substitutions can make this traditional creamy casserole low in fat and calories

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

2 tsp olive oil
1 onion, finely chopped
1 tbsp paprika
2 garlic cloves, crushed
300g mixed mushrooms, chopped
150ml low-sodium beef or vegetable stock
1 tbsp Worcestershire sauce, or vegetarian alternative
3 tbsp half-fat soured cream
small bunch of parsley, roughly chopped
250g pouch cooked wild rice

Steps:

  • Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.
  • Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
  • Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
  • Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.

Nutrition Facts : Calories 329 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium

MUSHROOM STROGANOFF RECIPE BY TASTY



Mushroom Stroganoff Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, cremini mushroom, garlic, dried thyme, pepper, salt, dry white wine, vegan worcestershire, flour, vegetable broth, almond milk, fusilli pasta, fresh parsley

Provided by Rachel Gaewski

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil, divided
1 medium yellow onion, diced
12 oz cremini mushroom, sliced
3 cloves garlic
½ teaspoon dried thyme
¼ teaspoon pepper
½ teaspoon salt
¼ cup dry white wine
½ tablespoon vegan worcestershire
¼ cup flour
2 cups vegetable broth
1 ½ cups almond milk
8 oz fusilli pasta, uncooked
fresh parsley, chopped, for serving, garnish

Steps:

  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
  • Add the mushrooms and cook until most of the juices have evaporated.
  • With your spoon, make a space in the center of the pot. Drizzle in the remaining tablespoon of olive oil and add the garlic, thyme, pepper, and salt.
  • Cook for 2-3 minutes, until fragrant. Then, add the white wine and vegan Worcestershire sauce and stir until incorporated.
  • Add flour and stir until fully combined. Then add the vegetable broth, almond milk, and pasta, and stir until well-combined.
  • Cover and increase the heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked.
  • Serve immediately, garnished with parsley.
  • Enjoy!

Nutrition Facts : Calories 760 calories, Carbohydrate 85 grams, Fat 39 grams, Fiber 3 grams, Protein 11 grams, Sugar 13 grams

MUSHROOM STROGANOFF ON TOAST



Mushroom stroganoff on toast image

Chestnut mushrooms in a creamy sauce on delicious wholegrain toast - ready in around 10 minutes

Provided by Sara Buenfeld

Categories     Lunch, Main course, Snack

Time 10m

Number Of Ingredients 6

250g pack chestnut mushrooms
25g garlic butter , plus a little extra for spreading (Lurpak is excellent)
2 thick slices of granary bread
1 tsp wholegrain mustard
5 tbsp soured cream
a few fresh chives or spring onion tops

Steps:

  • Put a wok or frying pan over the heat while you thickly slice the mushrooms. Tip the butter into the pan and when sizzling add the mushrooms and cook over a high heat, stirring occasionally until the mushrooms are tender and juicy.
  • Meanwhile toast and lightly butter the bread and put on 2 plates.
  • Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the soured cream and, when lightly mixed, pile the mushrooms and their creamy sauce on the toast. Spoon the last of the soured cream on top, snip over the chives and grind over some black pepper.

Nutrition Facts : Calories 322 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.08 milligram of sodium

MUSHROOMS STROGANOFF



Mushrooms Stroganoff image

Provided by Janet hite

Categories     Wine     Dairy     Mushroom     Pasta     Side     Low Fat     Vegetarian     Quick & Easy     Low Sodium     Dinner     White Wine     Sour Cream     Bon Appétit     New York     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9

1 tablespoon butter
2 large garlic cloves, chopped
1 large onion, thinly sliced
2 pounds mushrooms, sliced
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 cup nonfat sour cream
1/4 teaspoon ground nutmeg
12 ounces linguine, freshly cooked

Steps:

  • Melt butter in heavy large Dutch oven over medium-high-heat. Add garlic and sauté 30 seconds. Add onion and sauté 2 minutes. Add mushrooms and sauté until tender and most liquid in pot evaporates, about 10 minutes. Reduce heat to medium. Add flour and stir 1 minute. Add white wine and cook until mixture thickens, stirring frequently, about 3 minutes. Mix in sour cream, then nutmeg. Season mushroom mixture to taste with salt and pepper. Add linguine to pot; toss to blend well and serve.

MEATLESS MUSHROOM STROGANOFF



Meatless Mushroom Stroganoff image

A surprisingly authentic-tasting meatless stroganoff. It's everything a stroganoff should be--creamy, full of mushroom flavor, and hearty--but without the meat. Tasting is believing! Serve over rice or egg noodles.

Provided by MELLY28

Categories     100+ Everyday Cooking Recipes     Vegetarian     Main Dishes

Time 35m

Yield 6

Number Of Ingredients 14

2 tablespoons vegetable oil
½ pound fresh mushrooms, sliced
2 cloves garlic, minced
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup vegetable broth
½ cup dry sherry
1 ¼ cups walnut pieces
½ (8 ounce) package dry bread stuffing mix
2 large eggs
2 tablespoons mayonnaise
1 tablespoon soy sauce
1 tablespoon chopped fresh parsley
1 cup sour cream
1 tablespoon prepared horseradish

Steps:

  • Heat oil in a large saucepan over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are limp, 2 to 3 minutes. Reduce heat to medium-low and add condensed soup, broth, and sherry. Cover and let simmer for 5 minutes.
  • Meanwhile, combine walnuts and stuffing mix in the bowl of a food processor. Process, pulsing machine quickly on and off, until nuts are ground. Do not overprocess.
  • Beat eggs lightly in a medium bowl. Add ground walnut mixture, mayonnaise, soy sauce, and parsley; blend well. Use your hands to form the mixture into meatballs, about 1 inch in diameter. Drop meatballs into the simmering mushroom sauce, cover, and simmer until cooked through, about 10 minutes.
  • Just before serving, stir sour cream and horseradish. Heat through, but do not boil.

Nutrition Facts : Calories 493.4 calories, Carbohydrate 28.9 g, Cholesterol 80.8 mg, Fat 38 g, Fiber 3 g, Protein 11.6 g, SaturatedFat 9.2 g, Sodium 1044.5 mg, Sugar 4.6 g

Tips:

  • Use a variety of mushrooms for a more complex flavor. Cremini, shiitake, and oyster mushrooms are all good choices.
  • If you don't have dry white wine, you can use a dry sherry or even chicken broth.
  • Be sure to use a good quality sour cream. This will make a big difference in the flavor of the dish.
  • If you don't have any fresh parsley, you can use dried parsley flakes.
  • Serve the Mushroom Stroganoff on toast or over rice.

Conclusion:

Mushroom Stroganoff is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover mushrooms. The creamy sauce and tender mushrooms are sure to please everyone at the table. So next time you are looking for a quick and easy dinner, give Mushroom Stroganoff a try.

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