Name: Mushroom Stroganoff Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Russian
Ingredients: 8 oz egg noodle pasta; 3 Tablespoons butter (divided); 1.5 pounds cremini mushrooms (halved or quartered); 1 onion (sliced); 3 cloves garlic (crushed); 1/2 cup dry white wine; 1.5 cups mushroom stock; 2 Tablespoons flour; 1/2 cup sour cream (or Greek yogurt); 2-3 sprigs thyme; 2 teaspoons Dijon mustard; 1 teaspoon smoked paprika; Sea salt & black pepper (to taste); Chopped fresh parsley or chives (for garnish)

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Introduction

Mushroom Stroganoff is a comforting, creamy dish packed with savory flavors and tender mushrooms. This vegetarian-friendly take on the classic stroganoff is perfect for a cozy weeknight dinner. Ready in under an hour, it pairs beautifully with buttered egg noodles for a satisfying meal.

A white round plate filled with one layer of yellow twisted rotini pasta at the bottom. On top, there is a thick layer of brown creamy mushroom sauce with visible chunks of whole and sliced mushrooms. The sauce has a smooth texture and is sprinkled with small green parsley leaves and little black pepper pieces for garnish. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz egg noodle pasta
3 tablespoons butter (divided)
1.5 pounds cremini mushrooms (halved or quartered)
1 onion (sliced)
3 cloves garlic (crushed)
1/2 cup dry white wine
1.5 cups mushroom stock
2 tablespoons flour
1/2 cup sour cream (or Greek yogurt)
2-3 sprigs thyme
2 teaspoons Dijon mustard
1 teaspoon smoked paprika
Chopped fresh parsley or chives
Sea salt & black pepper

Instructions

Step 1: Cook the egg noodles in a large pot of well-salted water according to package directions. Drain, then toss with 1 tablespoon of butter and season with salt and pepper. Set aside.
Step 2: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the mushrooms and season with salt and pepper. Cook until browned and tender, about 8-10 minutes. Remove mushrooms from the skillet and set aside.
Step 3: In the same skillet, add the remaining butter along with the sliced onions and crushed garlic. Cook until the onions are soft and translucent, about 5 minutes.
Step 4: Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer until reduced by half.
Step 5: In a small bowl, whisk the flour into the mushroom stock until smooth. Pour this mixture into the skillet along with the cooked mushrooms, thyme sprigs, Dijon mustard, and smoked paprika. Stir well to combine.
Step 6: Remove a few tablespoons of the hot sauce liquid and mix with the sour cream to temper it. Then stir the sour cream mixture back into the skillet, cooking gently until warmed through. Do not boil to prevent curdling.
Step 7: Taste and adjust seasoning with sea salt and black pepper. Remove the thyme sprigs before serving.
Step 8: Serve the creamy mushroom stroganoff sauce over the buttered egg noodles. Garnish with chopped fresh parsley or chives.

Tips & Variations

For a richer sauce, use heavy cream instead of sour cream, or combine them.
If you prefer a thicker sauce, let it simmer a few extra minutes before adding sour cream.
Swap cremini mushrooms for a mix of wild mushrooms for deeper flavor.
Use vegetable stock if mushroom stock is unavailable.
Serve with crusty bread or steamed greens for a complete meal.

Storage

Store leftover mushroom stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of water or broth if the sauce thickens too much during reheating.

How to Serve

A white bowl filled with light yellow spiral pasta as the bottom layer, topped with a creamy brown sauce containing sliced mushrooms and cooked onions. The sauce is thick and speckled with black pepper, and small green herb pieces are sprinkled on top. A shiny metal fork rests on the right side of the bowl against the pasta. The bowl sits on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, substitute butter with a plant-based alternative, use vegetable stock, and replace sour cream with a vegan sour cream or cashew cream. This will maintain the creamy texture and flavor.

Can I prepare stroganoff ahead of time?

Absolutely. You can cook the sauce and noodles separately, then combine and gently warm before serving. This makes meal prep easy and convenient.