Creamy vegetarian mushroom stroganoff made with sautéed mushrooms, onions, garlic, and a silky sour-cream sauce. This comforting meatless main course is perfect for Valentine’s Day or cozy dinners.
Heat olive oil and butter in a wide pan over medium-high heat.
Add mushrooms in a single layer and cook for 6–8 minutes, stirring occasionally, until golden and moisture has evaporated.
Remove mushrooms from pan and set aside.
Lower heat to medium.
Add onion and sauté for 4–5 minutes until soft and translucent.
Add garlic and cook for 30 seconds.
Stir in tomato paste and cook for 1 minute.
Sprinkle in flour and stir for another 1 minute.
Gradually pour in vegetable stock while stirring.
Add Dijon mustard and paprika. Simmer for 5 minutes until slightly thickened.
Return mushrooms to the pan and stir to coat.
Lower heat and gently stir in sour cream.
Season with salt and pepper. Do not boil.
Adjust consistency with a splash of stock if needed.
Serve hot, garnished with fresh parsley.
Wine
Pinot Noir
Beaujolais
Dry Riesling
Sides
Tagliatelle or egg noodles
Mashed potatoes
Steamed rice
Buttered green beans
Starters
Cream of Asparagus Soup
Roasted Beetroot Soup
Burrata with Roasted Vegetables
Use mixed mushrooms for maximum depth
Let mushrooms brown properly — don’t crowd the pan
Keep heat low when adding sour cream
Fresh parsley brightens the dish
A perfect vegetarian Valentine’s main: cozy, rich, and satisfying
4 servings