Easy Mushroom Stroganoff Recipe
A creamy, umami-rich Easy Mushroom Stroganoff Recipe that’s ready in about 35 minutes — perfect for weeknights. This vegetarian take on a classic pairs caramelized mushrooms and tangy sour cream with egg noodles (or rice/polenta) for a cozy, restaurant-quality meal that’s simple to make and easy to customize.
Ingredients
- 12 oz 340 g mixed mushrooms (cremini, baby bella, shiitake, oyster) — trimmed and sliced
- 2 tbsp unsalted butter or 2 tbsp olive oil for dairy-free
- 1 medium yellow onion thinly sliced (about 120 g)
- 2 –3 garlic cloves minced
- 1 tbsp Dijon mustard
- 1 tbsp tomato paste optional
- 1 tsp smoked or sweet paprika
- 2 tbsp all-purpose flour or 2 tbsp gluten-free flour; see variations
- 1 cup 240 ml low-sodium vegetable or chicken broth
- 1/2 cup 120 ml dry white wine or extra broth (optional)
- 3/4 cup 180 ml sour cream or crème fraîche (or vegan sour cream / cashew cream)
- 1 tbsp soy sauce or tamari
- 2 tsp Worcestershire sauce use vegetarian Worcestershire if needed
- Salt and freshly ground black pepper to taste
- 8 oz 225 g egg noodles (or pasta/rice/polenta of choice)
- Fresh parsley chopped, for garnish
- Optional: squeeze of lemon juice to finish
Instructions
Prep & start
- Bring a large pot of salted water to a boil for the noodles. Cook noodles according to package directions; reserve 1/2 cup pasta water before draining. Keep warm.
- Prep all ingredients: slice mushrooms evenly, slice the onion, mince garlic, measure liquids and sour cream.
Sear the mushrooms (key step)
- Heat a large (10–12") skillet over medium-high heat. Add 1 tbsp butter or oil and let it shimmer. Add mushrooms in a single layer (do not overcrowd — work in batches if needed).
- Let mushrooms sear without stirring for 3–4 minutes until deeply browned on one side. Stir and let brown again; season lightly with salt once they’ve developed color. Transfer browned mushrooms to a bowl and set aside.
Build the base
- Reduce heat to medium. Add remaining 1 tbsp butter to the pan. Add sliced onion with a pinch of salt and sauté until soft and translucent (~5–7 minutes).
- Add minced garlic and cook 30–45 seconds until fragrant. Stir in Dijon mustard, tomato paste (if using), and paprika; cook 30 seconds to bloom the flavors.
Thicken and deglaze
- Sprinkle in the flour and stir, cooking about 1 minute to remove raw flour taste.
- Pour in the white wine (or extra broth) to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce by about half (~1–2 minutes).
Make the sauce
- Slowly whisk in the broth until smooth. Add soy sauce and Worcestershire. Return the mushrooms and any juices to the pan. Simmer gently for 4–6 minutes so the flavors meld and the sauce thickens slightly.
Finish gently
- Remove the pan from heat. Stir in sour cream until the sauce is silky and combined. (Do not boil after adding sour cream to avoid curdling.) If sauce is too thick, loosen with reserved pasta water or extra broth a tablespoon at a time. Adjust salt and pepper to taste and add a squeeze of lemon if desired.
Combine & serve
- Toss the drained egg noodles with the mushroom sauce in the pan or plate noodles and spoon sauce on top. Garnish with chopped parsley and serve immediately.
Notes
- Browning is everything: don’t crowd the pan when searing mushrooms — good color = good flavor.
- Sour cream tip: stir sour cream smooth and add off-heat to prevent splitting; if you must reheat, do so gently and add a splash of broth.
- Make-ahead: Prepare mushrooms and sauce 1 day ahead; store in fridge and reheat gently, stirring in fresh sour cream at the end for best texture.
- Storage: Refrigerate up to 3–4 days in an airtight container. Freezing not recommended with dairy — if freezing, omit sour cream and add fresh when reheating.
- Variations: Swap sour cream for cashew cream or coconut cream for vegan; use gluten-free flour or a cornstarch slurry for gluten-free; add seared chicken, steak strips, or tofu for extra protein.
- To thicken: simmer to reduce or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tsp cold water); avoid boiling after dairy is added.