---
title: Mushroom Stroganoff
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mushroom-stroganoff-54f9b9326ced6e51468b456c
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Veggie
rating: 3.5
rating_count: 393
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/Mushroom%20Recipes/Button%20Mushrooms/mushroom-stroganoff.avif"
---
@button mushrooms{8%oz}
@yellow onion{1%unit}
@sour cream{3%tbsp}
@garlic{2%coves}
@smoked paprika{1%tsp}
@dijon mustard{1%tbsp}
@veggie stock concentrate{1%unit}
@mustard greens{2%oz}
@dried thyme{1%tsp}
@idaho potato{1%lb}
@olive oil{2%tbsp}
@salt{to taste}
@pepper{to taste}

Peel and cut @idaho potato{1%lb} into 1/2-inch pieces and place in a #medium pot{}. Fill the pot with enough water to cover the potatoes and add a large pinch of @salt{to taste}. Bring to a boil and cook ~{15%minutes}, until easily pierced with a knife. Drain, return to the pot, and set aside, covered, to keep warm.

Slice @button mushrooms{8%oz}. Halve, peel, and thinly slice half @yellow onion{1%unit}. Mince or grate @garlic{2%coves}. Remove and discard the ribs and stems from the @mustard greens{2%oz}, then coarsely chop the leaves.

Heat 1 tbsp @olive oil{2%tbsp} in a #large pan{} over medium-high heat. Add the mushrooms and cook, tossing, ~{6%minutes}, until softened and golden brown. Season with salt and @pepper{to taste}. Remove from the pan and set aside.

In the same pan, heat another 1 tbsp olive oil over medium heat. Add the remaining onions and cook ~{5%minutes}, until softened. Add @dried thyme{1%tsp} and garlic and cook ~{30%seconds}, until fragrant. Add the mustard greens and cook, tossing, ~{3%minutes}, until slightly wilted.

Add the @veggie stock concentrate{1%unit} and 1/2 cup @water{1%cup} and cook ~{5%minutes}, until greens are wilted. Add @smoked paprika{1%tsp} and half @sour cream{3%tbsp} and stir to combine. Simmer until thickened, about ~{5%minutes} more. Add the mushrooms and stir to combine.

Mash the potatoes with @dijon mustard{1%tbsp}, remaining sour cream, and a pinch of salt and pepper.

Serve mushroom mixture on a bed of mashed potatoes. Enjoy!