There are some dishes that just feel like home, and for me, Creamy Mushroom Stroganoff is right up there. Growing up, stroganoff was a staple, usually the beef variety, but as I’ve explored vegetarian cooking, this creamy mushroom version has become a true weeknight hero in our house. Honestly, it’s even surpassed the beef version in popularity, and that’s saying something! The rich, earthy flavors of sautéed mushrooms, bathed in a luscious sour cream sauce and served over tender egg noodles, are simply irresistible. Even my pickiest eater, who usually shies away from mushrooms, devours this dish with gusto. It’s comforting, flavorful, and surprisingly easy to make, making it perfect for busy weeknights or cozy weekend dinners. This recipe isn’t just about throwing ingredients together; it’s about building layers of flavor through careful sautéing and a perfectly balanced sauce. Trust me, once you try this Creamy Mushroom Stroganoff, it will become a regular fixture in your recipe rotation too!

Ingredients

This recipe uses simple, readily available ingredients to create a dish that’s bursting with flavor. Here’s what you’ll need to gather:

For the Creamy Mushroom Stroganoff:
- 1 pound egg noodles
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 pounds cremini mushrooms, sliced (or a mix of your favorite mushrooms like shiitake, oyster, and portobello)
- 1/2 cup dry sherry or dry white wine (optional, but highly recommended for depth of flavor)
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon nutmeg
- 1/2 cup sour cream
- 1/4 cup heavy cream (or additional sour cream for a tangier sauce)
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 2 tablespoons fresh parsley, chopped, for garnish
- Salt and freshly ground black pepper to taste

Instructions

Follow these step-by-step instructions to create a perfectly creamy and flavorful Mushroom Stroganoff:

Cook the Egg Noodles: Begin by preparing the egg noodles according to package directions. Generally, this involves bringing a large pot of salted water to a boil and cooking the noodles until al dente, usually around 6-8 minutes. Once cooked, drain the noodles and set them aside. To prevent sticking, you can toss them lightly with a drizzle of olive oil or butter.
Sauté the Onions and Garlic: While the noodles are cooking, heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning and ensure even cooking. Once the onions are softened, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to the dish.
Sauté the Mushrooms: Increase the heat to medium-high and add the sliced mushrooms to the skillet. It’s important not to overcrowd the pan, as this will cause the mushrooms to steam instead of brown. If necessary, sauté the mushrooms in batches to ensure they get a nice golden-brown color. Cook the mushrooms, stirring occasionally, until they release their moisture and then begin to brown and become tender, about 8-10 minutes. Browning the mushrooms deeply is key to developing rich, umami flavor in the stroganoff.
Deglaze the Pan (Optional but Recommended): If using sherry or white wine, now is the time to deglaze the pan. Pour the sherry or wine into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. These browned bits, known as fond, are packed with flavor and will enhance the overall taste of the stroganoff. Let the sherry or wine simmer for a minute or two, allowing the alcohol to cook off and the flavors to concentrate. If you’re omitting the alcohol, you can skip this step or deglaze with a splash of vegetable broth.
Create the Sauce Base: Add the vegetable broth, dried thyme, smoked paprika, and nutmeg to the skillet. Stir well to combine all the ingredients and bring the mixture to a simmer. The vegetable broth forms the liquid base of the stroganoff sauce, while the thyme, paprika, and nutmeg add warmth and complexity of flavor. Simmer for about 5 minutes, allowing the flavors to meld together and the sauce to slightly reduce.
Thicken the Sauce: In a small bowl, whisk together the sour cream, heavy cream (or additional sour cream), and all-purpose flour (or cornstarch). Whisk until smooth and there are no lumps. This mixture will act as a thickening agent for the sauce, creating the signature creamy texture of stroganoff. Gradually whisk this creamy mixture into the simmering sauce in the skillet. Stir constantly to ensure the sauce thickens smoothly and doesn’t curdle.
Simmer and Thicken: Reduce the heat to low and simmer the stroganoff sauce for another 5-7 minutes, stirring occasionally, until it has thickened to your desired consistency. The sauce should be creamy and coat the back of a spoon. Avoid boiling the sauce vigorously at this stage, as high heat can cause the sour cream to separate and become grainy. Gentle simmering is key to a smooth and creamy stroganoff.
Season to Taste: Season the Creamy Mushroom Stroganoff generously with salt and freshly ground black pepper to taste. Start with a teaspoon of salt and a half teaspoon of black pepper, then adjust according to your preference. Taste and adjust seasonings as needed, adding more salt, pepper, or even a pinch of red pepper flakes for a touch of heat.
Combine and Serve: Add the cooked egg noodles to the skillet with the creamy mushroom stroganoff sauce. Toss gently to coat the noodles evenly in the sauce. Heat through for a minute or two, ensuring the noodles are warmed and the sauce is well distributed.
Garnish and Serve Immediately: Garnish the Creamy Mushroom Stroganoff with freshly chopped parsley for a pop of color and fresh flavor. Serve immediately while hot and creamy. Enjoy your delicious homemade Creamy Mushroom Stroganoff over Egg Noodles!

Nutrition Facts

(Estimated, per serving, may vary based on specific ingredients and brands)

Serving Size: Approximately 1.5 cups
Calories per Serving: Around 450-550 calories

Approximate Breakdown per Serving:

Protein: 15-20g
Fat: 25-30g (depending on cream and sour cream used)
Saturated Fat: 10-15g
Cholesterol: 70-90mg
Sodium: 500-700mg (depending on broth and seasoning)
Carbohydrates: 50-60g
Fiber: 5-7g
Sugar: 5-7g

Important Note: These are estimates. For precise nutritional information, use a nutrition calculator and input the exact brands and quantities of ingredients used. This recipe can be made lighter by using reduced-fat sour cream and skipping the heavy cream, which will reduce the fat and calorie content.

Preparation Time

Prep Time: 20 minutes (chopping vegetables, measuring ingredients)
Cook Time: 30 minutes

Total Time: Approximately 50 minutes

This Creamy Mushroom Stroganoff is a relatively quick and easy meal to prepare, perfect for a satisfying dinner on a weeknight. The majority of the time is spent sautéing the mushrooms and simmering the sauce to develop flavor.

How to Serve

Creamy Mushroom Stroganoff over Egg Noodles is a complete and satisfying meal on its own, but here are some delicious ways to enhance your serving experience:

Classic Serving:
- Serve hot over a generous bed of cooked egg noodles.
- Garnish with fresh parsley for a touch of freshness and color.
- A dollop of extra sour cream on top is always welcome for added richness and tang.
Side Dish Pairings:
- Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the stroganoff.
- Roasted Vegetables: Roasted asparagus, broccoli, or green beans complement the earthy flavors of the mushrooms and add extra nutrients to the meal.
- Garlic Bread or Crusty Bread: Perfect for soaking up every last bit of the delicious creamy sauce.
- Steamed Greens: Spinach, kale, or Swiss chard, lightly steamed with garlic and olive oil, offer a healthy and flavorful side.
- Pickled Vegetables: Pickled cucumbers or cornichons can provide a tangy counterpoint to the creamy stroganoff.
Garnish Variations:
- Fresh Dill: Instead of parsley, try garnishing with fresh dill for a different herbaceous note.
- Chives: Finely chopped chives add a mild oniony flavor and a delicate visual appeal.
- Crispy Fried Onions: For added texture and a savory crunch, sprinkle crispy fried onions on top.
- Lemon Zest: A grating of fresh lemon zest can brighten the flavors and add a citrusy lift.
- Red Pepper Flakes: For those who like a little heat, a pinch of red pepper flakes adds a subtle kick.

Additional Tips for Perfect Creamy Mushroom Stroganoff

Here are five helpful tips to elevate your Creamy Mushroom Stroganoff and ensure it turns out perfectly every time:

Don’t Skimp on Mushroom Browning: The key to deeply flavorful Mushroom Stroganoff is to properly brown the mushrooms. Don’t overcrowd the pan and allow them to release their moisture and then caramelize. This browning process develops rich umami flavors that are essential to the dish. Sauté in batches if needed to achieve optimal browning.
Use a Variety of Mushrooms: While cremini mushrooms are a great base, consider using a mix of different mushroom varieties for a more complex flavor profile. Shiitake, oyster, portobello, and even wild mushrooms can add unique textures and earthy notes. Experiment with different combinations to find your favorite blend.
Deglaze with Sherry or Wine (If Possible): Deglazing the pan with dry sherry or dry white wine after sautéing the mushrooms and onions adds a layer of depth and complexity that elevates the sauce. The alcohol cooks off, leaving behind concentrated flavors that enhance the overall taste. If you don’t have wine, you can use a splash of vegetable broth or even lemon juice as a substitute, but sherry or wine is highly recommended.
Simmer Gently for Creaminess: When you add the sour cream mixture, reduce the heat to low and simmer gently. Avoid boiling the sauce vigorously, as high heat can cause the sour cream to curdle and separate, resulting in a grainy texture. Gentle simmering allows the sauce to thicken smoothly and maintain its creamy consistency.
Taste and Adjust Seasonings: Seasoning is crucial for a flavorful dish. Taste the stroganoff sauce throughout the cooking process and adjust seasonings as needed. Don’t be afraid to be generous with salt and pepper, as they are essential for bringing out the flavors of the mushrooms and sauce. You can also add other seasonings to your liking, such as a pinch of garlic powder, onion powder, or even a dash of Worcestershire sauce (for a non-vegetarian version, ensure it’s vegetarian Worcestershire sauce).

FAQ – Frequently Asked Questions

Here are five common questions people ask about Creamy Mushroom Stroganoff, along with their answers:

Q1: Can I make this Creamy Mushroom Stroganoff ahead of time?

A: Yes, you can prepare the stroganoff sauce ahead of time. The sauce can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. When ready to serve, gently reheat the sauce over low heat. Cook the egg noodles fresh just before serving to prevent them from becoming soggy. Combine the reheated sauce with freshly cooked noodles just before serving.

Q2: Can I freeze Creamy Mushroom Stroganoff?

A: Freezing Creamy Mushroom Stroganoff is not recommended, especially if it contains sour cream and heavy cream. Dairy-based sauces can sometimes separate or become grainy when thawed and reheated, affecting the texture and overall quality of the dish. For the best results, it’s best to enjoy Creamy Mushroom Stroganoff fresh or within a few days of making it.

Q3: Can I make this recipe vegan or dairy-free?

A: Yes, you can easily make this recipe vegan and dairy-free with a few substitutions.
* Sour Cream: Substitute vegan sour cream or cashew cream for regular sour cream.
* Heavy Cream: Use full-fat coconut milk (the creamy part from the top of a chilled can) or a plant-based heavy cream alternative.
* Butter (if used in some variations): Use olive oil or vegan butter instead of dairy butter.
* Ensure your vegetable broth is vegan-friendly.
With these substitutions, you can enjoy a delicious and creamy vegan Mushroom Stroganoff.

Q4: Can I use different types of noodles instead of egg noodles?

A: Absolutely! While egg noodles are traditional for stroganoff, you can use other types of noodles or even grains.
* Pasta: Fettuccine, tagliatelle, or pappardelle pasta are good substitutes for egg noodles.
* Rice: Serve over cooked white rice, brown rice, or quinoa for a gluten-free option.
* Potatoes: Mashed potatoes or roasted potatoes can also be a comforting base for Mushroom Stroganoff.
Choose your preferred base based on your dietary needs and taste preferences.

Q5: What if my stroganoff sauce is too thin or too thick?

A:
* Too Thin: If your sauce is too thin, you can thicken it by simmering it for a bit longer over low heat to allow it to reduce and concentrate. Alternatively, you can make a slurry of 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water and whisk it into the simmering sauce. Simmer for a minute or two until thickened.
* Too Thick: If your sauce is too thick, you can thin it out by adding a little more vegetable broth or even a splash of milk or cream until it reaches your desired consistency. Add liquid gradually and stir well until you achieve the perfect creamy texture.

Enjoy making and savoring this comforting and flavorful Creamy Mushroom Stroganoff over Egg Noodles! It’s a dish that’s sure to become a beloved favorite in your home.