Best 10 Triple Mushroom Stroganoff Recipes

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Triple mushroom stroganoff is a flavorful dish that combines the richness of three types of mushrooms, creamy sauce, tender beef and egg noodles. Whether you are a seasoned chef or a novice cook, this comprehensive guide will walk you through the steps of preparing a tantalizing triple mushroom stroganoff that will leave your taste buds wanting more. We will delve into selecting the finest ingredients, the art of sautéing mushrooms, creating a velvety sauce, and pairing the dish with the perfect sides. Get ready to embark on a culinary journey as we unveil the secrets of crafting a memorable triple mushroom stroganoff that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

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

TRIPLE-MUSHROOM STROGANOFF



Triple-Mushroom Stroganoff image

Three types of mushrooms lend flavor and texture to the creamy sauce of this rich and rustic entree. -Cheri Neustifter, Sturtevant, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

5-1/2 cups uncooked egg noodles
1/2 pound fresh button mushrooms, halved
2-2/3 cups sliced baby portobello mushrooms
1 package (3-1/2 ounces) sliced fresh shiitake mushrooms
3 shallots, chopped
2 tablespoons butter
3 garlic cloves, minced
1-1/2 cups vegetable broth, divided
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 cup fat-free sour cream
1 tablespoon minced fresh parsley

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook the mushrooms and shallots in butter for 6-8 minutes or until tender. Add garlic; cook 1 minute longer. , Stir in 1-1/4 cups broth, mustard, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. , Combine flour with remaining broth until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low; gradually stir in sour cream (do not boil). Drain noodles; serve with mushroom sauce. Sprinkle with parsley.

Nutrition Facts : Calories 296 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 575mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

MUSHROOM STROGANOFF



Mushroom Stroganoff image

Provided by Food Network

Time 35m

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.

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

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



Mushroom Stroganoff image

Stroganoff is my definition of family food. It's endlessly comforting-and this version can be made in under 30 minutes.

Provided by Sabrina Snyder

Yield Serves 4

Number Of Ingredients 11

½ teaspoon kosher salt, plus more for the pasta cooking water
1 pound (455 g) wide egg noodles
8 tablespoons (1 stick; 115 g) unsalted butter
1 pound (455 g) cremini mushrooms, sliced
¼ teaspoon coarsely ground black pepper
1 large shallot, minced
3 tablespoons all-purpose flour
1½ cups (355 ml) vegetable broth, or as needed
1 cup (235 ml) white wine
½ cup (120 ml) sour cream
Parsley for garnish

Steps:

  • Bring a large pot of heavily salted water to a boil. Add the noodles and cook for 1 minute shy of the package directions. Drain and set aside.
  • Melt the butter in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper and cook for 2 to 3 minutes without stirring, allowing the mushrooms to brown slightly. Stir, then cook for another 2 to 3 minutes without stirring to brown them well. Stir the mushrooms, add the shallot, and cook for another minute.
  • Add the flour and stir well to combine, then add the vegetable broth and white wine, bring to a simmer, and cook for 6 to 8 minutes, until reduced by about half. Add the sour cream, stirring until fully combined, then add the noodles and stir to coat with the sauce. If the sauce seems too thick, thin with a little additional vegetable stock.

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

MIXED MUSHROOMS STROGANOFF



Mixed Mushrooms Stroganoff image

Provided by Nava Atlas

Categories     Wine     Mushroom     Onion     Pasta     Vegetarian     Dinner     Tofu     Healthy     Vegan     Noodle     Simmer     Boil     Paprika

Number Of Ingredients 16

10 to 12 ounces ribbon-style noodles (see Note)
1 1/2 tablespoons light olive oil
1 large onion, chopped
12 to 16 ounces white mushrooms, sliced (see Tip)
4 to 6 ounces fresh shiitake mushrooms, sliced
4 to 6 ounces cremini or baby bella mushrooms, sliced
1/2 cup dry white wine, vegetable stock, or water
One 12.3-ounce container silken tofu, puréed
1 tablespoon freshly squeezed lemon juice
Freshly ground pepper
2 tablespoons nonhydrogenated margarine
Salt, to taste, optional
Minced fresh parsley for topping, optional
Paprika for topping, optional
Note:
Use spinach noodles, whole-grain ribbons made of quinoa or spelt flour, or pappardelle, broken into halves or thirds.

Steps:

  • 1. Cook the noodles in plenty of rapidly boiling water until al dente.
  • 2. Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until golden.
  • 3. Add all the mushrooms and the wine to the pan. Cover and simmer over low heat until the mushrooms are tender, about 10 minutes. Stir in the tofu and lemon juice and heat gently just until heated through, then remove from the heat. Season to taste with pepper.
  • 4. Drain the noodles and transfer to a serving dish. Stir in the margarine and season with salt, if desired.
  • 5. To serve, place a bed of noodles on each plate, then top with some of the mushroom mixture. Garnish each serving with a sprinkling of parsley, if desired, plus a dusting of paprika.

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

EASY MUSHROOM STROGANOFF



Easy Mushroom Stroganoff image

Make and share this Easy Mushroom Stroganoff recipe from Food.com.

Provided by troyh

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon butter
4 garlic cloves, minced
1 large yellow onion, chopped
1 lb white mushroom, sliced
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 cup sour cream
8 ounces linguine, cooked

Steps:

  • Melt butter in a heavy large saucepan over medium-high heat. Add garlic and saute 30 seconds.
  • Add onion and saute another 2 minutes or so.
  • Then add mushrooms and saute until tender, about 10 minutes.
  • Don't worry if the mixture seems too dry.
  • Reduce heat to medium, then add flour and stir another minute. Add white wine and cook until mixture thickens, stirring frequently--about another 2-3 minutes.
  • Mix in sour cream, and season to taste with salt and pepper.
  • Add cooked linguine and toss to blend linguine with sauce.
  • **Adapted from a recipe in _Bon Appetit_.

Tips:

  • To save time, use pre-sliced mushrooms.
  • If you don't have white wine, you can substitute chicken broth.
  • For a creamier stroganoff, add 1/2 cup of heavy cream.
  • Serve stroganoff over egg noodles, mashed potatoes, or rice.
  • Garnish with fresh parsley or chives before serving.

Conclusion:

Triple 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 combination of mushrooms, beef, and sour cream creates a rich and flavorful sauce that is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this triple mushroom stroganoff a try.

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