Creamy Mushroom Stroganoff Recipe

Introduction

This creamy Mushroom Stroganoff is a comforting vegetarian twist on the classic dish. Packed with tender mushrooms and a rich, savory sauce, it’s perfect served over egg noodles for a satisfying meal any night of the week.

Ingredients

• 2 tablespoons unsalted butter
• 16 ounces mushrooms, sliced
• 1 cup white onion, thinly sliced
• 1 tablespoon garlic cloves, minced or pressed
• ½ cup white wine
• 1 cup low sodium vegetable broth
• 4 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce, or vegetarian substitute
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• ½ cup sour cream
• 16 ounces wide egg noodles, cooked per package directions
• Parsley, for garnish
• Salt and pepper, to taste

Instructions

1. Step 1: Heat a large skillet over medium heat. Add the butter, mushrooms, and onions. Sauté for 5 to 7 minutes until the mushrooms are tender and the onions soften. Then add the garlic and sauté for an additional 30 seconds.
2. Step 2: Pour in the white wine to deglaze the pan, using a wooden spoon to gently scrape up any browned bits from the bottom. Reduce heat to medium-low and let the sauce simmer for 3 to 4 minutes.
3. Step 3: In a separate bowl, whisk together the vegetable broth, Worcestershire sauce, flour, Dijon mustard, and dried thyme. Pour this mixture into the skillet and stir to combine.
4. Step 4: Add the sour cream and stir until the sauce is smooth and all ingredients are well incorporated. Taste and adjust seasoning with salt and pepper as needed.
5. Step 5: Serve the stroganoff sauce over cooked egg noodles or mashed potatoes. Garnish with fresh parsley before serving.

Tips & Variations

• For a vegan version, substitute sour cream with a plant-based alternative and use a vegan Worcestershire sauce.
• Add a splash of soy sauce for an extra umami boost in the sauce.
• Try different mushroom varieties like cremini or shiitake for more depth of flavor.

Storage

Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of mushroom?

Yes, feel free to use button, cremini, shiitake, or even a mix of mushrooms to suit your taste and availability.

Is it possible to make this gluten-free?

Absolutely. Use a gluten-free flour blend in place of all-purpose flour and ensure your Worcestershire sauce is gluten-free as well.

Creamy Mushroom Stroganoff Recipe

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★★★★★

4.6 from 86 reviews

This creamy Mushroom Stroganoff is a comforting and flavorful vegetarian dish featuring tender mushrooms and onions in a rich, tangy sauce made with sour cream, Dijon mustard, and white wine. Served over wide egg noodles, it’s a perfect weeknight meal that’s both hearty and satisfying.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 16 ounces mushrooms, sliced
• 1 cup white onion, thinly sliced
• 1 tablespoon garlic cloves, minced or pressed

Liquids & Dairy

• 2 tablespoons unsalted butter
• ½ cup white wine
• 1 cup low sodium vegetable broth
• ½ cup sour cream

Dry & Condiments

• 4 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce (or vegetarian substitute)
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Other

• 16 ounces wide egg noodles, cooked per package directions
• Parsley, for garnish

Instructions

1. Sauté Mushrooms and Onions: Heat a large skillet over medium heat. Add butter, sliced mushrooms, and onions. Sauté for 5 to 7 minutes until mushrooms are tender and onions soften. Then add minced garlic and sauté an additional 30 seconds to release flavor.
2. Deglaze with White Wine: Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom. Reduce the heat to low-medium and let the sauce simmer for 3 to 4 minutes to reduce slightly.
3. Combine Broth Mixture: In a separate bowl, whisk together the vegetable broth, Worcestershire sauce, flour, Dijon mustard, and dried thyme until smooth. Pour this mixture into the skillet and stir thoroughly to combine with the mushrooms and onions.
4. Add Sour Cream and Season: Stir in the sour cream until the sauce is creamy and well-incorporated. Taste and season with salt and pepper as needed.
5. Serve: Spoon the creamy mushroom stroganoff sauce over cooked wide egg noodles. Garnish with fresh parsley and serve warm. The dish pairs well with mashed potatoes as an alternative base.

Notes

• For a vegetarian-friendly option, use a vegetarian Worcestershire sauce substitute to avoid anchovies.
• Be sure to sauté mushrooms and onions well to develop deep flavor before adding liquids.
• If the sauce is too thick, add a splash of vegetable broth to loosen it.
• This dish stores well in the refrigerator for up to 3 days; reheat gently on the stovetop.
• Substitute sour cream with Greek yogurt for a lighter version.

Keywords: Mushroom Stroganoff, vegetarian stroganoff, creamy mushroom sauce, egg noodles, easy dinner, mushroom recipe, comfort food