Creamy Mushroom Stroganoff

There was an evening when unexpected guests knocked on my door, and I had little more than mushrooms and cream in my kitchen. That night, I discovered how a simple combination of these humble ingredients could transform into something that felt restaurant-worthy, earning me surprised compliments before anyone had even tasted it. Creamy mushroom stroganoff became my go-to proof that meatless doesn't mean less satisfying.

The first time I perfected this dish, my sister took one bite and asked if I'd learned to cook at a Russian grandmother's knee. I hadn't, of course, but that moment of pure joy on her face made me understand why comfort food matters so much. It wasn't the technique that impressed her—it was the warmth of creamy sauce clinging to every noodle.

Ingredients

• 500 g cremini or button mushrooms, sliced: I reach for cremini when I want deeper flavor, but button mushrooms work beautifully too. The key is slicing them evenly so they cook at the same pace and release their moisture consistently.
• 1 large onion, finely chopped: This is your flavor foundation. Don't rush this step—letting the onions soften without browning builds sweetness that balances the earthy mushrooms perfectly.
• 2 cloves garlic, minced: Fresh garlic is non-negotiable here. The moment it hits the hot oil, the smell tells you everything is about to be delicious.
• 2 tbsp unsalted butter: Unsalted lets you control the seasoning, and butter adds a richness that oil alone can't achieve. This is where the stroganoff gets its signature golden color.
• 200 ml sour cream: The soul of this dish. Room temperature sour cream incorporates smoothly without curdling. If you only have cold cream from the fridge, let it sit out for a few minutes.
• 60 ml heavy cream: Optional, but this is the secret I wish someone had told me years ago. It mellows the tanginess of sour cream and creates an impossibly velvety sauce.
• 2 tbsp olive oil: Use a medium-quality oil. This first fat sauté is where you build your flavor base.
• 2 tbsp all-purpose flour: This thickens the sauce and creates a light, luxurious texture. Don't skip it or your stroganoff will be too thin.
• 250 ml vegetable broth: I prefer homemade or low-sodium—it lets the mushrooms shine without background noise from over-seasoned broth.
• 1 tbsp Dijon mustard: A touch of sharpness that cuts through the richness. It doesn't taste obviously like mustard, it just makes everything taste more itself.
• 1 tbsp tomato paste: This adds depth and subtle sweetness. I learned to mix it into the pan early so it caramelizes slightly instead of staying raw-tasting.
• 1 tbsp Worcestershire sauce: Use vegetarian if that matters to your table. This umami bomb is the reason people taste your stroganoff and try to figure out what makes it special.
• 1 tsp paprika: Adds color and a gentle warmth. Hungarian paprika is wonderful if you have it.
• Salt and black pepper: Fresh cracked black pepper changes everything. Don't use the pre-ground stuff sitting at the back of your cabinet.
• 300 g egg noodles or pasta: Egg noodles are traditional and they hold sauce beautifully, but any short pasta works. Cook them slightly underdone if you're mixing them into the stroganoff—they'll finish cooking in the residual heat.
• Fresh parsley, chopped: A handful of bright green at the end is the punctuation mark on this dish. It wakes everything up.

Instructions

Get Everything Ready:

Start a pot of salted water for your noodles. Have your ingredients prepped and measured before you begin—mushrooms sliced, onion chopped, garlic minced. Once you start cooking, this moves quickly and you won't have time to catch up.

Build Your Base:

Heat olive oil and butter in your large skillet over medium heat. When the butter foams and smells nutty, add your chopped onions. This is the moment to resist the urge to rush. Let them soften for 3 to 4 minutes, stirring occasionally, until they turn translucent and sweet-smelling. You're not browning them, just coaxing out their natural sugars.

Add the Aromatics:

Stir in minced garlic and cook for exactly 1 minute. You'll know when to move on because the kitchen will smell absolutely incredible and the garlic will just be starting to turn golden at the edges. Go any longer and it turns bitter.

The Part Where Magic Happens:

Add your sliced mushrooms. This is where patience pays off. Don't stir constantly. Let them sit for a minute or two so they get some color on the bottom, then stir. You're looking for them to release all their liquid and start browning, which takes 6 to 8 minutes. The pan will go from looking dry to swimming in mushroom juices to suddenly drying out again as that liquid evaporates. That's your signal they're ready for the next step.

Create the Sauce Base:

Sprinkle flour over the mushrooms and stir constantly for 1 to 2 minutes. The flour will coat everything and look thick and pasty. This isn't a mistake—you're creating the foundation that will thicken your sauce. Now stir in tomato paste, paprika, and Dijon mustard. Mix well, letting these ingredients cook into the flour and mushrooms for another minute. Everything should smell deep and complex.

Bring It Together:

Pour in the vegetable broth slowly while stirring constantly. This prevents lumps from forming. You're watching for the mixture to go from paste to silky sauce. Once it looks smooth, reduce the heat to low and let it simmer gently for a minute.

The Finishing Touch:

This is the most delicate moment. Stir in sour cream and heavy cream (if using) and Worcestershire sauce. Do not let this boil. If it boils, the cream will separate and you'll have a grainy, broken sauce. Keep the heat low and stir gently for 3 to 5 minutes until the sauce thickens just slightly. Taste it now and season with salt and fresh cracked black pepper.

Bring It All Together:

Combine your cooked, drained noodles with the stroganoff in the pan, or serve the sauce over noodles on individual plates. Shower everything with fresh parsley. Serve immediately while it's still steaming and creamy.

Bookmark

This dish became my comfort recipe during a winter when everything felt uncertain. Making it meant slowing down, filling the kitchen with warmth and good smells, and creating something nourishing to share. There's something deeply human about serving food that says, without words, that you've taken care in making it. That's what creamy mushroom stroganoff does.

When You're Missing Something

The beauty of stroganoff is how forgiving it is. No heavy cream? Use more sour cream or add a splash of milk. Don't have Dijon mustard? A tiny bit of regular mustard or even a squeeze of lemon juice adds brightness. Only have white mushrooms? They work fine, though they're milder. Missing Worcestershire sauce? The dish still tastes wonderful without it, though you might want to add a pinch more salt. I've made this recipe with what I had on hand more times than with everything the recipe calls for, and it's never disappointed.

Keeping It Fresh

Stroganoff is best served immediately after you combine it with noodles, when everything is hot and the sauce clings beautifully. If you need to make it ahead, keep the sauce separate from the noodles and gently reheat it over low heat with a splash of broth or cream to loosen it up. The stroganoff keeps in the refrigerator for 3 days. Reheat slowly over low heat, stirring often, and resist the urge to crank up the temperature. Slow and gentle is the only way to reheat cream sauces without breaking them.

Serving Ideas That Clicked

I've served this stroganoff dozens of ways depending on the occasion and what's in my pantry. Over egg noodles is traditional and perfect. Over rice turns it into something almost like a stroganoff bowl. Mashed potatoes underneath are absolutely luxurious. Even simple crusty bread works beautifully for soaking up every drop of sauce. A simple green salad on the side cuts through the richness just right. I've even spooned leftover stroganoff onto toast for lunch and called it fancy.

• If you have peas or other vegetables hanging around, stir them in at the very end just to warm through
• A sprinkle of nutmeg on top adds an elegant note that nobody can quite identify but everyone notices
• Crumbled crispy fried onions on top would take this from simple to special in seconds

Bookmark

Creamy mushroom stroganoff is comfort in a bowl, proof that vegetarian cooking can be deeply satisfying, and the kind of dish that makes people feel cared for. Make it when you want to slow down and remember why cooking matters.

Recipe FAQs

→ What mushrooms work best for this dish?

Cremini or button mushrooms are ideal for their texture and mild flavor, but wild mushrooms can add extra richness.

→ Can I substitute sour cream in the sauce?

Yes, Greek yogurt can be used for a lighter, tangier alternative without compromising creaminess.

→ How do I make the sauce extra creamy?

Adding heavy cream along with sour cream creates a smoother and richer texture in the sauce.

→ What pasta pairs well with this dish?

Egg noodles work traditionally, but any pasta or even rice and mashed potatoes make excellent bases.

→ Is this dish suitable for vegetarians?

Yes, it’s vegetarian-friendly, and can be adjusted to vegan by using plant-based butter and sour cream alternatives, omitting heavy cream.