What to Serve with Mushroom Stroganoff (10 Sides & More)

When you’ve just made a delicious mushroom stroganoff, the last thing you want is to serve it with a boring side dish or sauce.

That’s why we’ve put together this list of 15 easy sides and foods to pair with your mushroom stroganoff.

You’ll find everything from creamy mashed potatoes to crispy fried onions—all of which will take your dish to the next level.

See Also: What Salad Goes with Beef Stroganoff? 15 Best Salads

What to Serve with Mushroom Stroganoff?

Mushroom stroganoff is a delicious dish that pairs well with a variety of side dishes.

One way to serve it is with rice or noodles, which can serve as a starch for the meaty mushrooms.

Another option is to pair it with potatoes and carrots, which will add some color to your plate and keep you full until dessert time rolls around.

As far as drinks go, wine or beer are good choices if you’re serving this meal in a formal setting.

If it’s casual, then water or soda are great choices too!

But what about side dishes?

Well, here are some of my favorites:

1. Rice Pilaf

I love this side dish because it’s so easy to make and goes great with mushroom stroganoff.

It’s also a great way to use up any leftover rice you might have on hand!

How I cook this:

1. Cook the rice according to package directions, adding in some dried herbs.
2. While that’s cooking, add some chopped onion and garlic to a pan with some olive oil, then add your cooked rice and cook until golden brown.
3. Add salt and pepper to taste, then top with fresh herbs like parsley or cilantro for added flavor!

2. Roasted Potatoes

I like to keep my roasted potatoes simple.

I wash them and cut them into cubes, then toss them with olive oil, salt and pepper before roasting them in the oven for about 45 minutes at 425 degrees Fahrenheit.

If you want your potatoes to get crispy on the outside and soft on the inside, try flipping them halfway through cooking.

It might take a little longer than if you were just baking them, but it’s worth it!

3. Garlic Bread

One of my favorite side dishes for mushroom stroganoff is garlic bread.

It’s easy to make and goes perfectly with the creamy sauce of your stroganoff.

Here’s how I cook this in 1 hour or less:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Cut French bread into small pieces (about 1 inch thick).
3. Put bread pieces on a baking sheet and drizzle them with olive oil until they’re coated evenly.
4. Then sprinkle them with salt and pepper before putting them in the oven for about 10 minutes until they’re golden brown on top (keep an eye on them because they burn fast!).

That’s it!

Your garlic bread is ready in no time!

4. French Fries

I love making fries at home because it’s so easy to get them just how you like them.

1. I recommend cutting up some potatoes into thin sticks, coating them in olive oil and salt, and then popping them on a baking sheet at 400 degrees for 20 minutes.
2. When they come out of the oven, sprinkle them with Parmesan cheese and eat immediately while they’re warm!

5. Homemade Cornbread

I love to serve my mushroom stroganoff with homemade cornbread.

It goes perfectly with the rich and savory taste of the stroganoff, and it’s super easy to make.

Here’s how:

1. Mix 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1 egg in a large bowl.
2. Add 1/2 cup milk and stir until just combined.
3. Pour into a greased 8 x 8 baking dish and bake at 375°F for 20-25 minutes or until golden brown and cooked through.

6. Buttered Noodles

Buttered noodles are a great side dish that goes well with this meal because they are simple to make and can be prepared in under an hour.

I like to cook my noodles in chicken stock—it adds extra flavor and makes them more tender.

1. Simply boil the noodles according to package directions, then drain them and return them to the pot.
2. Add 1 cup of chicken stock, cover the pot, and simmer for about 5 minutes or until most of the liquid has been absorbed.
3. Remove from heat and add 2 tablespoons butter per serving of noodles.
4. Stir until butter melts completely into the noodles.
5. Serve immediately!

You can make this recipe even quicker by using pre-cooked frozen egg noodles instead of fresh ones—just be sure to let them thaw before cooking!

7. Mashed Potatoes

I’m a busy person, so I always want to make sure that my side dishes are done at the same time as my main dish.

That’s why I like to cook my mashed potatoes ahead of time and save them in the fridge until right before I’m ready to eat.

• If you’re not sure how much water to use when boiling your potatoes, try this trick: Start with just enough water to cover them (about 1/4 cup), then add more as needed. The potatoes should be completely submerged in water when they’re done cooking.

8. Crispy Fried Onions

Fried onions are so delicious and easy to make, and they go perfectly with the rich flavors of mushrooms.

Here’s how I cook this:

1. Peel one onion and cut it into slices.
2. Heat up oil in a frying pan until it’s very hot but not smoking (you need to be able to see some smoke coming off of the oil). Start adding your sliced onions and cooking them for about 5 minutes on medium heat until they start turning golden brown.
3. Take them off the heat and drain them on paper towels so that all of their excess moisture is absorbed into them—this will ensure that they don’t soak up any excess oil when you put them back in the frying pan later on!
4. Then put them back in at medium-high heat for another 3 minutes or so until they’re nice and crispy but not burnt.
5. Serve immediately alongside your mushroom stroganoff!

9. Polenta

I love polenta.

It’s quick and easy, and it’s also delicious.

Here’s how I cook this in 1 hour or less:

1. In a medium saucepan over medium heat, add 1 cup of milk and 1 cup of water. Bring to a boil, then reduce heat to low until thickened (about 20 minutes).
2. In another saucepan over low heat, melt 4 tablespoons unsalted butter.
3. Add 3/4 cup yellow cornmeal and stir until mixture is smooth.
4. Slowly add 1 cup boiling milk mixture while whisking constantly until smooth again; continue cooking for about 5 minutes until polenta is thickened but not dry.
5. Remove from heat, stir in 1 teaspoon salt (or more if desired), and serve hot with mushroom stroganoff!

10. A Salad

I love making this salad because it’s easy and fast, but I also love that it’s adaptable—you can add whatever vegetables you have on hand.

If your fridge is looking bare, try adding some canned chickpeas or beans for extra protein and fiber.

What Veg to Serve with Mushroom Stroganoff

Veg is an important part of a well-balanced meal.

It adds texture and flavor to your meal, but also provides essential vitamins and minerals.

Veg is also a great way to make sure that you’re getting all of the nutrients you need in your diet, which is especially important if you’re trying to lose weight.

It’s not always easy to find the right vegetable side dish for any given recipe, but there are some types of vegetables that are known to go well with most types of dishes.

Here are some suggestions for veggies that go well with mushroom stroganoff:

Steamed Broccoli

This is the perfect side dish for mushroom stroganoff!

The broccoli will make the whole meal feel like a healthy, balanced meal.

It’s also super easy to make.

All you need to do is steam it for about five minutes and then toss it in with your stroganoff for the last two minutes before serving.

Sauteed Mushrooms

Sauteed mushrooms are great as a side dish because they have a meaty texture and a hearty flavor that works well with this meal.

They’re also pretty easy to make: just sautee them in butter or olive oil until they’re tender (about 10-15 minutes).

Roasted Asparagus

Asparagus is another great vegetable choice for this meal.

It’s a little bit more time-consuming than steamed broccoli, but roasting really brings out the flavor of asparagus, making it an ideal accompaniment to this hearty dish.

To roast asparagus, simply coat the stalks in olive oil and sprinkle with salt and pepper before placing them on a baking sheet at 375 degrees Fahrenheit until they are tender (about 20 minutes).

What Veg to Put In Mushroom Stroganoff?

Mushroom stroganoff is one of those recipes that’s so easy to make, but it always seems like there’s something missing.

Maybe you’re looking for a way to add some more flavor or make the dish a little healthier.

Enter: veggies!

There are so many options for veg in mushroom stroganoff, and I’m going to walk you through some of them.

Here are my top picks:

1. Mushrooms

There are many types of mushrooms you can use in mushroom stroganoff.

I recommend using button mushrooms if you’re just starting out with this dish.

They have a mild flavor and will go well with any other ingredients you choose to add to your recipe.

Other types of mushrooms include portobello, shiitake, oyster, chanterelle and trumpet chanterelle.

While these mushrooms may have stronger flavors than button mushrooms they will still work well in this dish if cooked properly so don’t get discouraged if you don’t have access to one type or another!

Just make sure whatever kind you choose has been washed very thoroughly before cooking!

2. Carrots

Carrots are another one of those things that just adds flavor without overpowering anything else in the dish.

They also add color contrast—something that’s often lacking in mushroom recipes like this one!

Try using baby carrots or shredding some larger ones into small pieces before adding them to your dish.

3. Bell Peppers

I love bell peppers because they give off such a fresh scent and taste when cooked with other foods like meat or veggies—which makes them perfect for adding an extra layer of flavor (not to mention color!) to any recipe!

Try adding yellow or orange peppers for a pop of color that will really make this dish shine.

4. Zucchini

Zucchini is another veggie that can add some texture without overpowering other flavors with its own taste profile, which makes it perfect for adding bulk to your dish without making it too heavy on the stomach!

It also adds a little bit more color variety since it’s green instead of bright orange like carrots or red like bell peppers—so if you want something less colorful than carrots but still want to bring some additional flavor and texture, zucchini is probably a good choice for you!

5. Asparagus

Asparagus is a great option because it’s slightly stronger than mushrooms but still works well with the creamy sauce of the stroganoff.

You can also use spinach or kale if you want something that’s a bit more hearty and earthy.

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