Creamy Mushroom Stroganoff (Print Version)
Tender mushrooms in a rich creamy sauce over noodles, delivering a comforting, meatless main dish.
# What You'll Need:
→ Vegetables
01 - 1 lb cremini or button mushrooms, sliced
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy
04 - 2 tbsp unsalted butter
05 - ¾ cup sour cream
06 - ¼ cup heavy cream (optional)
→ Pantry
07 - 2 tbsp olive oil
08 - 2 tbsp all-purpose flour
09 - 1 cup vegetable broth
10 - 1 tbsp Dijon mustard
11 - 1 tbsp tomato paste
12 - 1 tbsp Worcestershire sauce (vegetarian if desired)
13 - 1 tsp paprika
14 - Salt and black pepper, to taste
→ To Serve
15 - 10 oz egg noodles or pasta of choice
16 - Fresh parsley, chopped (for garnish)
# How-To Steps:
01 - Cook the noodles according to package directions. Drain and set aside.
02 - Heat olive oil and butter in a large skillet over medium heat. Add onions and cook 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add sliced mushrooms and sauté for 6 to 8 minutes until they release moisture and begin to brown.
05 - Sprinkle flour over mushrooms and stir continuously for 1 to 2 minutes to coat evenly.
06 - Mix in tomato paste, paprika, and Dijon mustard until fully combined.
07 - Gradually pour in vegetable broth, stirring constantly to avoid lumps.
08 - Reduce heat to low and gently stir in sour cream, heavy cream (if using), and Worcestershire sauce. Simmer 3 to 5 minutes until sauce thickens.
09 - Adjust salt and black pepper to taste.
10 - Add cooked noodles to the skillet and toss to coat or serve sauce over noodles. Garnish with chopped parsley.
# Expert Tips:
01 -
- Rich and deeply satisfying without any meat, proving you don't need to compromise on comfort
- Ready in under an hour, making it perfect for weeknight dinners when you want something that tastes like you spent all day cooking
- Endlessly adaptable depending on what mushrooms and cream products you have on hand
02 -
- Never let sour cream boil. If your sauce is too hot when you add it, pour a splash of the cream into a bowl, add a spoonful of the hot sauce to temper it, then stir that back into the pan. This simple step prevents curdling.
- The flour is essential. It's what transforms cream and broth into sauce instead of just soup. Don't skip it or swap it out without reason.
- Taste as you go. Everyone's broth tastes different, so season conservatively at first and adjust. You can always add more salt, but you can't take it out.
03 -
- Use a mix of mushroom varieties if you can find them. Cremini, cremini, shiitake, and oyster mushrooms together create a more complex, layered flavor than any single type alone.
- The secret that makes all the difference is patience with the onions and then patience with the cream. Rush either and you'll taste it. Give them time and everything becomes silky and luxurious.