Wild Mushroom Stroganoff

barbara lentz


You can use any kinds of mushrooms you like. If using dry mushroom use the soaking liquid in place of the beef stock for a even more mushroomy flavor


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10 Min
30 Min
Stove Top


  • 8 oz
  • 4 oz
    shiitake mushrooms
  • 4 oz
    oyster mushrooms
  • 4 oz
    white beech mushrooms
  • 4 oz
    hen of the woods mushrooms
  • 2
    king oyster mushrooms
  • 1 Tbsp
    fresh thyme
  • ·
    salt and pepper
  • 1 medium
    onion chopped
  • 4 clove
    garlic minced
  • 2 Tbsp
    tomato paste
  • 3 Tbsp
  • 2 c
    beef stock
  • 1 c
    sour cream at room temp
  • 2 tsp
    dijon mustard
  • 2 tsp
    fresh squeezed lemon juice
  • ·
    fresh parsley for garnish
  • ·
    cooked egg noodles for serving

How to Make Wild Mushroom Stroganoff


  1. Melt 4 tbsp butter in large skillet. After butter has melted add the mushrooms. Cook until mushrooms are browned about 10 minutes. Remove to a bowl and season with salt and pepper. Set aside
  2. Add the rest of the butter to the pan and let it melt. Add the onion and cook until translucent. Add the garlic and cook 30 seconds. Add the thyme, and tomato paste.
  3. Cook until the tomato paste is well incorporated. Sprinkle the flour over the top. Add the beef stock and whisk until thickened a little. Add the dijon mustard and lemon juice. Bring to a boil then reduce the heat and simmer 5 minutes. Turn the heat to low and whisk in the sour cream then stir the mushrooms back in.
  4. Serve the mushroom sauce over egg noodles and garnish with parsley

Printable Recipe Card

About Wild Mushroom Stroganoff

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: German

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