Top Substitutes for Mushrooms in Beef Stroganoff

Beef stroganoff is a hearty and delicious comfort food classic It features tender sautéed beef in a creamy, paprika-spiked sauce, typically served over noodles. Mushrooms lend an earthy, savory flavor to the dish But what if you want to make beef stroganoff without mushrooms?

Don’t worry – you have options! There are many ingredients that can stand in for mushrooms, adding texture and flavor to the stroganoff. Keep reading for 10 of the best substitutes to use when mushrooms aren’t available or to your liking.

Why Substitute Mushrooms?

There are several reasons you may need or want to use a substitute

• You or someone you are cooking for has a mushroom allergy
• You follow a vegetarian or vegan diet
• You simply don’t enjoy the taste or texture of mushrooms
• You don’t have fresh mushrooms on hand
• You want to change up the flavors

Luckily, mushrooms can be swapped out without sacrificing this comforting classic. Let’s look at what to use instead.

1. Eggplant

Diced eggplant is one of the best replacements for mushrooms in stroganoff. When cooked, it has a similar meaty, substantial texture. Eggplant also has an earthy, savory flavor that works perfectly in the dish.

To use, dice eggplant into 1/2 inch pieces. Saute until slightly softened before adding to the beef mixture. It will soak up the tasty sauce beautifully.

2. Zucchini

Another great veggie option is zucchini. Diced small, it mimics the texture of mushrooms remarkably well. Zucchini has a very mild taste that won’t compete with other flavors.

Be sure not to overcook the zucchini. Saute just until tender-crisp. Too much cooking will cause excess moisture release. For best texture, add raw diced zucchini near the end.

3. Butternut Squash

Diced butternut squash can also substitute nicely for mushrooms. It has a soft texture when cooked and an earthy sweetness. The squash will pick up the flavor of the sauce.

Peel and dice the squash into 1/2 inch pieces. Saute until fork-tender before mixing into the stroganoff.

4. Green Beans

For an added crunch, use green beans in place of mushrooms. Trim and slice them for a texture that contrasts the tender beef. Their fresh taste also helps balance the rich sauce.

Saute the green beans briefly with the aromatics. They should remain bright green and retain a bit of crispness.

5. Carrots

Carrots subtly sweeten beef stroganoff when swapped for mushrooms. They add texture, color, and nutrients as well.

Peel and finely dice or grate the carrots for quick cooking. Saute until just tender before incorporating into the dish.

6. Tomato Paste

Just a tablespoon or two of tomato paste can replicate the savory umami taste of mushrooms. It thickens the sauce slightly without altering the texture.

For an added flavor boost, sauté the tomato paste with the onions and garlic before making the sauce. This caramelizes the natural sugars.

7. Soy Sauce

A splash of soy sauce brings out the savory notes of the beef and other ingredients. It adds salty richness reminiscent of cooked mushrooms.

Use a gluten-free tamari for those with gluten intolerance. Just don’t overdo it, as soy sauce is high in sodium.

8. Porcini Mushrooms

Rehydrate dried porcini mushrooms in hot water, then use the soaking liquid to infuse the stroganoff with intense, earthy mushroom essence.

Chopped rehydrated porcini can also be used in place of fresh mushrooms. Strain liquid before use.

9. Celery

Finely diced celery maintains a pleasant crunch when added to beef stroganoff instead of mushrooms. It has an aromatic, savory flavor as well.

Cook the celery a bit before adding it to the dish to mellow its bitterness. Too much raw celery taste could overwhelm.

10. Spinach

Tender cooked spinach gives beef stroganoff an earthy note similar to mushrooms. It wilts down into the sauce.

Sauté the spinach with the onions and garlic until it reduces in volume. Chop it further before mixing in for better distribution.

Tips for Making Mushroom-Free Stroganoff

• Sauté vegetables like eggplant, zucchini, and squash until just fork-tender before adding.
• Add quick-cooking veggies like spinach and carrots at the end.
• Use small amounts of umami-boosters like tomato paste or porcini soaking liquid.
• Adjust seasoning to make up for the flavor of mushrooms.
• Use a looser sauce if not using veggies that will release liquid.
• Try a combo of vegetables for more complexity.

With so many options for vegetable substitutions, you can keep enjoying beef stroganoff even without mushrooms. Pick alternatives that complement the flavor and texture of the beef and luscious sauce.

Classic Beef Stroganoff Recipe

Ingredients:

• 1 lb beef sirloin or tenderloin, sliced
• 3 Tbsp butter, divided
• 1 yellow onion, diced
• 8 oz mushrooms, sliced (or sub of choice)
• 2 cloves garlic, minced
• 2 tsp paprika
• 3 Tbsp flour
• 1 cup beef broth
• 1 cup sour cream
• Chopped parsley for garnish
• Cooked egg noodles

Instructions:

1. In large skillet, melt 1 Tbsp butter over medium-high heat. Cook beef until browned, about 3 minutes. Transfer to plate.
2. Melt remaining 2 Tbsp butter. Add onions and mushrooms (or sub). Cook 5 minutes until softened.
3. Add garlic and paprika. Cook 1 minute more.
4. Stir in flour and cook 2 minutes. Whisk in broth. Simmer to thicken slightly.
5. Reduce heat to low. Stir in sour cream and beef with any juices. Heat through gently.
6. Serve over egg noodles. Garnish with parsley.

Enjoy this comforting classic with your favorite mushroom substitute!