Mushroom Stroganoff on Toast

Indulge in the cozy, earthy flavors of Mushroom Stroganoff on Toast, a comforting meat-free dish that’s perfect for any time of day. This recipe combines tender cremini mushrooms sautéed with fragrant shallots, garlic, and fresh thyme, all coated in a luscious, paprika-spiced sour cream sauce. Served over golden, crispy slices of rustic bread, it’s an irresistible harmony of creamy and crunchy textures. Ready in just 30 minutes, this vegetarian recipe is a quick and satisfying meal that's ideal for weeknight dinners or a hearty brunch. Garnished with fresh parsley for a pop of color and flavor, this dish is as elegant as it is easy to prepare. Whether you're a mushroom lover or looking for a unique twist on a stroganoff classic, this recipe will elevate your dining table with minimal effort.

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 2 whole Shallots, finely chopped
• 3 whole Garlic cloves, minced
• 450 grams Cremini mushrooms, sliced
• 1 teaspoon Thyme leaves, fresh
• 1 teaspoon Paprika
• 1 cup Vegetable broth
• 2 teaspoons Dijon mustard
• 1 cup Sour cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 4 slices Rustic bread slices
• 2 tablespoons Fresh parsley, chopped (optional)

Directions

Step 1

Heat a large skillet over medium heat. Add the olive oil and butter and let the butter melt completely.

Step 2

Add the finely chopped shallots to the skillet and sauté for 2-3 minutes until softened and translucent.

Step 3

Add the minced garlic and sauté for another 1 minute, being careful not to burn it.

Step 4

Stir in the sliced cremini mushrooms and cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and the liquid mostly evaporates.

Step 5

Sprinkle the thyme leaves and paprika over the mushrooms and stir well to coat.

Step 6

Pour in the vegetable broth and stir in the Dijon mustard. Let the mixture simmer gently for 5 minutes to reduce slightly.

Step 7

Lower the heat and stir in the sour cream. Mix until the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste.

Step 8

While the stroganoff simmers, toast the bread slices until golden and crisp. You can use a toaster or a dry skillet over medium heat.

Step 9

Place a slice of toasted bread on each plate and ladle the mushroom stroganoff generously over the top.

Step 10

Garnish with freshly chopped parsley if desired and serve immediately.

Nutrition Facts

Serving size	1290 grams (1290.0g)

Amount per serving	% Daily Value*
Calories	1790

Total Fat 111.80g	143%
Saturated Fat 51.40g	257%
Polyunsaturated Fat 3.40g
Cholesterol 177mg	59%
Sodium 4505mg	196%
Total Carbohydrate 171.90g	63%
Dietary Fiber 14.80g	53%
Total Sugars 36.80g
Protein 48.80g	98%

Vitamin D 45IU	225%
Calcium 492mg	38%
Iron 11mg	62%
Potassium 2392mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 10.3%

Carbs: 36.4%