Sandra This rich and comforting Bobby Flay Mushroom Stroganoff is the ultimate vegetarian twist on a classic dish. Featuring a savory mix of well-seared portobello and shiitake mushrooms, all enveloped in a creamy, tangy sauce made with goat cheese and sour cream, it’s a deeply flavorful meal. Perfect for a cozy weeknight dinner, this restaurant-quality stroganoff is ready in under 45 minutes.
Bobby Flay Mushroom Stroganoff Ingredients
- 1 pound portobello mushrooms, stemmed and sliced
- 8 ounces shiitake mushrooms, stemmed and sliced
- 4 tablespoons unsalted butter, divided
- Kosher salt and freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1 1/4 cups mushroom broth
- 1/2 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- 2 ounces soft goat cheese
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
- Cooked and buttered egg noodles, for serving
How To Make Bobby Flay Mushroom Stroganoff
- Sear the Mushrooms: Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the portobello mushrooms in a single layer, season with salt and pepper, and cook without moving them for 2-3 minutes, until a deep golden-brown crust forms. Flip and cook for another minute. Transfer the portobellos to a bowl.
- Cook the Shiitakes: Add the remaining 2 tablespoons of butter to the skillet. Add the shiitake mushrooms, season with salt and pepper, and cook for 1-2 minutes until browned and tender.
- Make the Sauce: Return the portobello mushrooms to the skillet. Sprinkle the flour over the mushrooms and toss for about 30 seconds to cook out the raw flour taste.
- Simmer and Thicken: Stir in half of the mushroom broth, the soy sauce, and the mustard, scraping the bottom of the skillet to release any flavorful browned bits. Add the remaining broth. Bring the mixture to a simmer and cook for about 6 minutes, until the sauce thickens slightly. Cover and continue to simmer for 5 more minutes, stirring occasionally.
- Finish with Creaminess: Remove the skillet from the heat. Stir in the goat cheese until it melts into the sauce. Finally, stir in the sour cream and fresh parsley. Taste and adjust the seasoning with more salt and pepper as needed.
- Serve: Serve the hot stroganoff immediately over a bed of warm, buttered egg noodles.
Recipe Tips
- How to get perfectly seared mushrooms? The most important secret is to not overcrowd the pan and not to move the mushrooms too much. A hot skillet and cooking in batches allow the mushrooms to get a deep, golden-brown sear, which develops a rich, meaty flavor. If you overcrowd the pan, they will steam and become rubbery.
- How to get a silky, not lumpy, sauce? Toasting the flour with the mushrooms before adding the liquid is a key step that prevents lumps. Also, be sure to stir in the goat cheese and sour cream off the heat. This allows them to melt in gently without the risk of the sauce breaking or curdling.
- Can I make this ahead of time? This dish is at its best when served fresh, as the sour cream can sometimes separate when reheated. If you must make it ahead, prepare the mushroom and broth mixture, but wait to stir in the goat cheese and sour cream until you have gently reheated the base just before serving.
- What’s the best broth to use? A rich mushroom broth will provide the deepest, most savory, and vegetarian-friendly flavor. In a pinch, a good quality vegetable broth or even beef broth can be used.
What To Serve With Mushroom Stroganoff
This is a classic comfort food dish that is traditionally served over a bed of wide, buttered egg noodles. It is also fantastic served with:
- Creamy mashed potatoes or fluffy white rice
- A simple, crisp green salad with a vinaigrette to cut through the richness
- A slice of crusty bread for sopping up the sauce
How To Store Mushroom Stroganoff
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Be aware that the texture of the cream sauce may change slightly upon reheating.
- Reheat: For the best results, reheat the stroganoff very gently in a saucepan over low heat, stirring constantly. Do not let it come to a boil. You may need to add a splash of broth or milk to loosen the sauce.
Mushroom Stroganoff Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 450 kcal
- Carbohydrates: 25g
- Protein: 12g
- Fat: 35g
- Saturated Fat: 22g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, absolutely. While the combination of meaty portobellos and earthy shiitakes is fantastic, you can use an equal amount of cremini (baby bella) mushrooms for a delicious and more economical version.
Yes. To make a vegan version, substitute the butter with olive oil or a vegan butter. Use a vegan sour cream and a vegan cream cheese or goat cheese alternative. Ensure your broth is vegetable-based.
If your sauce seems too thin after simmering, you can let it continue to reduce over a low heat for a few more minutes. You can also make a small slurry by whisking 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stir that into the simmering sauce to help it thicken.
Try More Recipes:
- Bobby Flay Mushroom Risotto Recipe
- Bobby Flay Crispy Rice with Zucchini and Feta Recipe
- Bobby Flay Korean Meatloaf Recipe
Bobby Flay Mushroom Stroganoff Recipe
Description
A rich and creamy vegetarian stroganoff featuring a savory mix of seared portobello and shiitake mushrooms in a tangy goat cheese and sour cream sauce.
Ingredients
Instructions
- In a large skillet, sear the portobello mushrooms in 2 tbsp of butter until browned; remove from the pan.
- In the same skillet, sear the shiitake mushrooms in the remaining butter until browned.
- Return the portobellos to the pan. Sprinkle with the flour and toss for 30 seconds.
- Stir in the broth, soy sauce, and mustard. Simmer for about 10-12 minutes total, until the sauce thickens slightly.
- Remove the skillet from the heat.
- Stir in the goat cheese until it melts, then stir in the sour cream and parsley.
- Season to taste and serve immediately over hot, buttered egg noodles.
Notes
- Sear, Don’t Steam: The most important tip for this recipe is to not overcrowd the skillet. Searing the mushrooms in batches is the non-negotiable secret to a deep, meaty flavor.
- Finish Off the Heat: To ensure a creamy, unbroken sauce, always stir in the delicate goat cheese and sour cream after you have removed the pan from the heat.
- Use a Variety of Mushrooms: Using both portobello and shiitake mushrooms provides a wonderful complexity of flavor and texture.
- Serve Immediately: This dish is at its absolute creamiest and best when served hot and fresh from the pan.
