Recipe

A rich, creamy Mushroom Stroganoff packed with earthy mushrooms and a cheesy twist—this hearty dish is a delightful vegetarian delight for any meal!

Indulge in the comforting flavors of Mushroom Stroganoff, a classic dish reimagined with a luscious sauce and tender mushrooms. Perfect as a main course or a cozy side, this vegetarian favorite brings warmth to your table. The Geedel Rotary Cheese Grater simplifies prep by effortlessly slicing mushrooms and shredding cheese, adding a perfect texture to this savory recipe. Let’s cook up this delicious bowl of comfort!

Ingredients

1 lb (450g) mixed mushrooms (e.g., cremini, shiitake, or button)

2 tablespoons olive oil or butter

1 medium onion, finely chopped

2 garlic cloves, minced

1 cup vegetable broth

1 cup sour cream or crème fraîche

1 tablespoon Worcestershire sauce (or soy sauce for vegetarian)

1 teaspoon paprika

Salt and pepper to taste

8 oz (225g) egg noodles or pasta

1 cup grated Parmesan cheese

Instructions

1. Prep the Mushrooms

Clean the mushrooms with a damp cloth. Attach the 3-Blade Set to your cheese grater hand crank and secure it to the countertop with its stable suction base—no wobbling or slipping. Feed the mushrooms into the hopper and turn the Z-shaped handle a few times to create thin, even slices.The sharp stainless steel blades ensure uniform cuts that cook perfectly.

2. Grate the Parmesan

Switch to the 2-Blade Set on the cheese slicer. Add the Parmesan cheese block to the hopper and turn the handle effortlessly to shred it into fluffy, fine pieces. The food pusher keeps your hands safe, and the detachable handle makes quick work of large batches.

3. Cook the Base

Heat olive oil or butter in a large skillet over medium heat. Add the chopped onion and sauté until soft and golden. Stir in the minced garlic and cook for another minute until fragrant.

4. Sauté the Mushrooms

Add the sliced mushrooms to the skillet. Cook until they release their moisture and turn golden brown, stirring occasionally. This step enhances their earthy flavor.

5. Simmer the Sauce

Pour in the vegetable broth, Worcestershire sauce, and paprika. Stir well and let it simmer for a few minutes. Reduce heat, stir in the sour cream or crème fraîche, and season with salt and pepper. Add half of the grated Parmesan to melt into the sauce for extra richness.

6. Cook the Noodles

Prepare the egg noodles or pasta according to package instructions. Drain and set aside.

7. Combine and Serve

Toss the cooked noodles with the mushroom sauce until well coated. Sprinkle the remaining grated Parmesan on top for a cheesy finish. Serve warm with a side of crusty bread or a fresh salad!

Tips and Variations

Mushroom Mix: Use a variety like oyster or porcini for deeper flavor.

Cheese Swap: Try Gruyère or cheddar (shredded with the 2-Blade Set) for a different taste.

Creamy Boost: Add a splash of heavy cream for extra silkiness.

Protein Add-In: Stir in cooked lentils or tofu for a heartier dish.

Storage: Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove.

Conclusion

This dish delivers a creamy, earthy mushroom experience with a cheesy twist that satisfies vegetarians and meat-lovers alike. The crank cheese grater prep with its versatile blade options—slicing mushrooms and shredding Parmesan with sharp premium blades for safe, precise results. The stable suction base ensures a steady grip, making it ideal for busy kitchens. Whether it’s a quick dinner or a special occasion, this stroganoff brings comfort and flavor to your plate.