INGREDIENTS You Need

This Mushroom Stroganoff ingredient list is all about bold flavors that actually work together! Don’t be intimidated by the list; most of these are pantry staples you probably already have.

1 pound mixed mushrooms, sliced (cremini, shiitake, oyster)
1 large onion, chopped
2 cloves garlic, minced
4 tablespoons butter
2 tablespoons olive oil
1/2 cup dry white wine (like Sauvignon Blanc)
1 cup vegetable broth
1 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce (or vegetarian alternative)
1/4 cup chopped fresh parsley
Salt and pepper to taste
1 pound egg noodles

This Mushroom Stroganoff gets its amazing taste from the blend of mushrooms, Dijon mustard, and a splash of white wine. It’s the perfect combination of earthy, tangy, and rich.

No worries if you don’t have white wine – I use a tablespoon of lemon juice mixed with 1/2 cup of water all the time in my vegetarian stroganoff! It still brings that needed brightness.

You can grab the mushrooms and sour cream during your normal shopping trip; everything else is probably already waiting in your pantry!

I love adding an extra pinch of red pepper flakes to my Mushroom Stroganoff for that extra kick. It adds a subtle heat that really elevates the flavors. Store the mushrooms in a paper bag in the fridge to keep them fresh for longer. This is my Mushroom Stroganoff secret that takes it from good to incredible!

Let’s Make Some!

Alright, fellow food lovers, let’s dive into making this amazing Mushroom Stroganoff! Follow these steps, and you’ll be enjoying a bowl of creamy, flavorful goodness in no time. Many love how easy it is to make this vegetarian stroganoff, especially when using fresh ingredients.

Cook the egg noodles according to package directions. Drain and set aside. This ensures they’re ready to soak up all that delicious Mushroom Stroganoff sauce later!
In a large skillet or pot, melt the butter with the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. This is where the magic starts happening!
Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic; burnt garlic is NOT your friend.
Add the sliced mushrooms to the skillet and cook until they release their moisture and are nicely browned, about 8-10 minutes. Don’t overcrowd the pan; cook in batches if necessary to get a good sear on the mushrooms. This builds great flavor for the Mushroom Stroganoff!
Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan. This is called “deglazing” and adds a ton of flavor to your Mushroom Stroganoff recipe!
Stir in the vegetable broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer and let it cook for 5 minutes, allowing the flavors to meld together. Your Mushroom Stroganoff should smell absolutely incredible right now!
Reduce the heat to low and stir in the sour cream. Be gentle and don’t let it boil, or the sour cream might curdle. This is my favorite part of making Mushroom Stroganoff – watch the magic happen!
Season with salt and pepper to taste. I always recommend starting with a little and adding more as needed.
Add the cooked egg noodles to the skillet and toss to coat with the sauce. Make sure every strand is covered in that creamy Mushroom Stroganoff goodness!
Garnish with fresh parsley and serve immediately. Enjoy your delicious vegetarian stroganoff!

In my kitchen, this Mushroom Stroganoff usually takes about 30 minutes from start to finish. While your Mushroom Stroganoff is doing its thing, get ready for some amazing aromas! If you want a vegan mushroom stroganoff then check out this vegan mushroom stroganoff.

Don’t worry if your Mushroom Stroganoff looks a little thin at first; the sauce will thicken as it sits. I once accidentally added a splash of soy sauce instead of Worcestershire sauce (oops!), and it actually added a nice umami flavor to the Mushroom Stroganoff. Happy accidents are the best!

How to Serve Up This!

Serving this Mushroom Stroganoff is all about creating a complete and satisfying meal. I love to enjoy this vegetarian stroganoff with a simple side salad and some crusty bread for soaking up all that delicious sauce.

People literally do happy dances when this Mushroom Stroganoff hits the table with a sprinkle of fresh dill. It’s the perfect flavor pairing!

This Mushroom Stroganoff is perfect for those weeknight dinners that need to be special! Serve it with a crisp green salad and some roasted asparagus for a complete meal. For a fusion twist, I’ve even tried adding a sprinkle of parmesan cheese and a drizzle of truffle oil. Talk about a flavor explosion!

I’ve also experimented with different types of pasta. While egg noodles are classic, you could also use fettuccine or even a gluten-free pasta. Another variation is to mix it with mac and cheese just like in this Vegan Mushroom Stroganoff Mac and Cheese.

This Mushroom Stroganoff reminds me of another bold flavor favorite. If you are looking for a flavor adventure, you can check out this cheddar garlic herb potato soup – I can’t wait for you to try this.

If you happen to have any leftovers (which is rare in my house!), you can transform them into amazing dishes. I love using leftover Mushroom Stroganoff as a filling for stuffed bell peppers or as a topping for baked potatoes. Trust me; it’s delicious!

FAQs:

Got questions about making this Mushroom Stroganoff? I’ve got answers! Here are some of the most common questions I get from fellow food lovers:

Will kitchen newbies succeed with this Mushroom Stroganoff?

Absolutely! This Mushroom Stroganoff recipe is super straightforward and easy to follow. If you can boil pasta and sauté mushrooms, you’ve got this!

What if I mess up my Mushroom Stroganoff? (Spoiler: it’ll still taste incredible!)

Don’t sweat it! Cooking is all about experimenting and having fun. Even if you accidentally add too much salt or overcook the mushrooms, it’ll still taste amazing. The creamy sauce will cover up any minor imperfections.

How can I prep this Mushroom Stroganoff for busy weeknights?

Great question! You can chop the onions and mushrooms ahead of time and store them in the fridge. You can even cook the noodles in advance and toss them with a little olive oil to prevent them from sticking.

Can I use different types of mushrooms in this Mushroom Stroganoff?

Definitely! I love using a mix of cremini, shiitake, and oyster mushrooms, but you can use any type you like. Just make sure to slice them evenly so they cook at the same rate.

Is there a vegetarian alternative to Worcestershire sauce?

Yes, there are several! You can find vegetarian Worcestershire sauce at most grocery stores or online. Or you can just leave it out; the Mushroom Stroganoff will still be delicious.

Can I freeze this Mushroom Stroganoff?

I don’t recommend freezing it, as the sour cream sauce may separate and become grainy when thawed. However, you can store leftovers in the fridge for up to 3 days. But I doubt it will even last that long!

What if I don’t have sour cream?

You can use plain Greek yogurt as a substitute for sour cream in this vegetarian stroganoff. It will add a similar tanginess and creaminess. Some also use crème fraîche.

How can I make this vegan mushroom stroganoff?

You can easily make this vegan mushroom stroganoff by using plant-based butter, plant-based sour cream, and vegetable broth. Try it and let me know what you think!

CONCLUSION:

This Mushroom Stroganoff brings me so much joy because it’s the perfect blend of comfort and flavor. It’s a dish that I can always count on to satisfy my cravings and impress my friends and family.

Here are My Mushroom Stroganoff Flavor Secrets:

Don’t be afraid to experiment with different types of mushrooms. Each variety adds a unique flavor and texture to the dish.
Deglaze the pan with white wine (or lemon juice) to add depth and complexity to the sauce.
Season generously with salt and pepper. Taste as you go and adjust the seasonings to your liking.

I’ve tested so many delicious Mushroom Stroganoff variations! My go-to is adding some sun-dried tomatoes for a burst of sweetness and acidity. Another favorite is stirring in some spinach or kale for a boost of nutrients. If you are looking for another creamy and delicious stroganoff recipe, you should try this creamy mushroom stroganoff.

For a fancy occasion, I’ll add a drizzle of truffle oil and a sprinkle of parmesan cheese. For a casual weeknight dinner, I’ll keep it simple and serve it with a side of roasted vegetables. If you’re loving this comfort food twist, you’ll go crazy for these lemon raspberry cookies.

Trust your taste buds and get creative in the kitchen! There are no rules when it comes to cooking, so have fun and experiment with different flavors and ingredients.

I’m so excited for you to try this Mushroom Stroganoff and experience the delicious magic for yourself! It’s a weeknight winner! I know this easy stroganoff will soon become a family favorite. For more weeknight winners that don’t sacrifice on taste, check out this creamy smothered chicken and rice. Get ready to create some unforgettable flavor memories!

Mushroom Stroganoff

Print Recipe

This creamy Mushroom Stroganoff is a comforting and flavorful vegetarian dish, perfect for a quick and satisfying weeknight dinner. Earthy mushrooms are simmered in a rich sour cream sauce, served over egg noodles.

Author: Nyla
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

1 pound egg noodles
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1.5 pounds mixed mushrooms, sliced (such as cremini, shiitake, and oyster)
1/2 cup dry white wine (or vegetable broth)
1 cup vegetable broth
1/2 cup sour cream
2 tablespoons chopped fresh parsley
Salt and pepper to taste

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Instructions

Cook egg noodles according to package directions. Drain and set aside.
While the noodles are cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Add sliced mushrooms to the skillet and cook until softened and browned, about 8-10 minutes.
Pour in white wine (or vegetable broth) and scrape up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes to reduce slightly.
Stir in vegetable broth and bring to a simmer. Reduce heat and simmer for 5 minutes.
Remove from heat and stir in sour cream and parsley. Season with salt and pepper to taste.
Add cooked egg noodles to the skillet and toss to coat.
Serve immediately.

Notes

Garnish with extra parsley or a dollop of sour cream for serving.