Mushroom Stroganoff

Hearty, savory mushroom stroganoff is equal parts simple and a satisfying, featuring tender egg noodles and a rich gravy made with mushrooms, garlic, onion, white wine, and sour cream. Easy enough to enjoy any day of the week, tasty and comforting enough that you’ll want to!

What We Love About This Recipe

1. It has incredible flavors! There is nothing quite like the delicious aroma of creamy stroganoff, especially when it is filled with rich ingredients like fresh mushrooms, garlic, onions, butter, white wine, and Worcestershire sauce.
2. Making mushroom stroganoff is honestly so easy! It’s no more difficult than a homemade spaghetti or alfredo, so if you can tackle those, you can handle this!
3. While this meatless recipe isn’t 100% vegetarian as-written, it can easily become vegetarian stroganoff (or vegan stroganoff) with a couple of simple swaps! Replace Worcestershire sauce (typically made with anchovies) with soy sauce, and use a dairy-free sour cream instead of the traditional stuff. Swap out traditional butter for plant-based butter and make sure you replace the egg noodles with a vegan-friendly option!

Chef’s Tips

• Make sure you don’t overcook the mushrooms! The mushrooms do not need to be soggy, and it is great for them to still have a bit of crunch to them.
• You could definitely substitute plain yogurt for the sour cream. Just add a bit more salt.
• You don’t HAVE to use egg noodles, but it is highly recommended due to the awesome textures and flavors egg noodles have to offer. These noodles are super easy to find at most grocery stores.
• Leftovers will keep up to 4 days as long as they’re stored properly! Make sure everything is completely cool, transfer it to an airtight container, and keep it refrigerated until ready to enjoy.

More Hearty Recipes to Enjoy This Season

• Viral Jennifer Aniston Salad Recipe
• Marry Me Chicken
• Cheesy Ramen Noodles
• Air Fryer Chicken Legs
• Spaghetti Alfredo
• Loaded Carne Asada Fries
• Easy Taco Pie Recipe
• Perfect Air Fryer Steak with Homemade Herb Butter
• Keto Smothered Pork Chops
• Creamy Cajun Chicken Pasta Soup
• Texas Roadhouse Chili Recipe
• Creamy Rotel Pasta
• Tomato Florentine Soup
• Pork Stroganoff

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5 from 2 votes

Mushroom Stroganoff

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

Hearty, savory, and deliciously satisfying, this classic mushroom stroganoff is an easy dinner option for cool, cozy evenings.

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6 servings

Ingredients

• ▢ 2 quarts water
• ▢ 1 tablespoon sea salt
• ▢ 2 cups wide egg noodles uncooked
• ▢ 4 tablespoons butter at room temperature
• ▢ 1 cup minced onion approximately 1 medium onion
• ▢ 7 cups sliced fresh mushrooms 16 ounces, baby bella mushrooms preferred
• ▢ 1 tablespoon minced garlic
• ▢ ¼ cup all-purpose flour
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon cracked fresh black pepper
• ▢ 1 ¼ cups vegetable broth
• ▢ ¼ cup dry white wine or sherry, or additional vegetable broth
• ▢ 1 ½ teaspoons Worcestershire sauce or 1 tablespoon soy sauce
• ▢ 1 cup full-fat sour cream at room temperature

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Equipment

• Large pot
• large wooden spoon
• Colander
• Large skillet
• whisk

Instructions 

For the Noodles

• Fill large pot with 2 quarts water and place pot on stovetop over medium-high heat. Bring water to rolling boil.
• Once water begins to boil, add 1 tablespoon sea salt and stir to incorporate. Allow water to return to rolling boil.
• When water begins to boil again, add 2 cups wide egg noodles. Cook egg noodles 1 to 2 minutes less than time indicated in package instructions, stirring often to prevent sticking.
• Pour egg noodles into colander and drain well, then set aside until ready to serve.

For the Mushroom Gravy

• Place large skillet on stovetop over medium heat. When skillet is warm, add 4 tablespoons butter. Let butter melt completely, swirling and tilting pan occasionally to distribute butter across surface of skillet.
• When butter is melted, add 1 cup minced onion. Sauté onion, stirring frequently, 3 minutes or until softened.
• Add 7 cups sliced fresh mushrooms to softened onions. Sauté mushrooms, stirring constantly, 3 to 4 minutes or until mushrooms begin to brown.
• Once mushrooms begin to brown, add 1 tablespoon minced garlic and stir to incorporate. Sauté garlic 30 to 60 seconds or until just fragrant, stirring frequently.
• When garlic is fragrant, reduce heat to medium-low. Add ¼ cup all-purpose flour, 1 teaspoon salt, and ½ teaspoon cracked fresh black pepper to skillet. Stir to incorporate dry ingredients, then add 1 ¼ cups vegetable broth, ¼ cup dry white wine, and 1 ½ teaspoons Worcestershire sauce.
• Stir mixture until all ingredients are fully incorporated, then simmer mixture 5 minutes or until liquids have been absorbed and gravy has thickened.
• Remove skillet from heat and let cool slightly, approximately 2 minutes. Add 1 cup full-fat sour cream (at room temperature) and stir until sour cream is fully incorporated. Taste gravy and add more salt and/or pepper as desired.
• Return skillet to heat. Add cooked egg noodles to skillet and stir to incorporate. Simmer until gravy has thickened, approximately 2 to 3 minutes.

To Serve

• Divide egg noodles between serving plates or bowls. Top noodles with plenty of gravy. Garnish with chopped parsley and additional sour cream if desired. Serve warm.

Notes

• Make it Vegetarian: Use soy sauce instead of Worcestershire sauce.

Nutrition Information

Serving: 1 serving | Calories: 261kcal | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 0.3g | Total Carbs: 23g | Fiber: 2g | Sugar: 5g | Net Carbs: 21g | Vitamin C: 5mg | Cholesterol: 53mg | Sodium: 1668mg | Potassium: 509mg | Calcium: 72mg | Iron: 1mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik