Creamy Mushroom Stroganoff

Mushrooms were made for stroganoff. Browned well in a hot pan, they turn meaty, savory and deeply golden, and they soak up a creamy sour cream sauce better than beef ever did. This version is a 40-minute weeknight dinner that tastes like it simmered all afternoon, and it’s made with vegetable broth and a splash of soy sauce instead of the usual wine.

The one trick that matters: brown the mushrooms in two batches so they sear instead of steam. Serve it over egg noodles, or spoon it over our Creamy Mashed Potatoes for extra comfort. If you love mushrooms in a creamy sauce, try our Homemade Seitan Cutlets with mushroom gravy too.

Creamy Mushroom Stroganoff

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Deeply browned cremini and shiitake mushrooms in a silky sour cream and thyme sauce, spooned over buttery egg noodles. A cozy 40-minute vegetarian take on beef stroganoff, made without wine.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Ingredients Method Notes

Ingredients

  

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• 12 ounces wide egg noodles
• 2 tablespoons olive oil divided
• 3 tablespoons butter divided
• 1 1/2 pounds mushrooms sliced; a mix of cremini and shiitake is best
• 1 medium yellow onion thinly sliced
• 3 cloves garlic minced
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
• 1 teaspoon smoked paprika
• 3 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 3/4 cup sour cream at room temperature
• 1/2 teaspoon salt plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley chopped

Method

 

1. Bring a large pot of salted water to a boil. Cook the noodles according to the package directions, drain, and toss with 1 tablespoon of the butter. Cover to keep warm.
2. Meanwhile, heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat. Add half the mushrooms in a single layer and cook without stirring for 3 minutes, then stir and cook 2 to 3 minutes more, until browned. Transfer to a bowl and repeat with the remaining oil and mushrooms. Cooking in two batches lets the mushrooms brown instead of steam.
3. Lower the heat to medium. Melt the remaining 2 tablespoons butter in the skillet, add the onion and cook for about 5 minutes, until soft and golden. Stir in the garlic, thyme and smoked paprika and cook for 30 seconds, until fragrant.
4. Sprinkle the flour over the onions and stir for 1 minute. Slowly pour in the broth, stirring and scraping up the browned bits from the bottom of the pan, then stir in the soy sauce and mustard. Simmer for 3 to 4 minutes, until the sauce thickens.
5. Return the mushrooms and any juices to the skillet, season with the salt and pepper, and simmer for 2 minutes.
6. Take the skillet off the heat. Stir a few spoonfuls of the hot sauce into the sour cream to warm it, then stir the sour cream into the skillet until smooth and creamy. Do not let the sauce boil after this point, or the sour cream may curdle. Taste and add more salt if needed.
7. Spoon the stroganoff over the buttered noodles and sprinkle with parsley. Serve right away.

Notes

Make it vegan. Use vegan butter, egg-free pasta and a plant-based sour cream (or 3/4 cup cashew cream).

Mushroom choice. All cremini works fine. Shiitake, oyster or baby bella add extra depth. Remove shiitake stems, which are tough.

Other ways to serve. Spoon it over mashed potatoes, rice or toast instead of noodles.

Leftovers. Keep for up to 3 days in the refrigerator. Reheat gently over low heat with a splash of broth; don’t boil.

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Shopping list

Produce

• 1 1/2 lb mushrooms (cremini and shiitake)
• 1 medium yellow onion
• 1 head garlic
• Fresh thyme (or use dried)
• 1 bunch fresh parsley

Dairy

• Butter
• 1 (8 oz) container sour cream

Pantry

• 12 oz wide egg noodles
• Vegetable broth
• Olive oil
• All-purpose flour
• Soy sauce
• Dijon mustard
• Smoked paprika
• Salt and black pepper