Easy Mushroom Stroganoff

No Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Stroganoff is the definition of comfort food. This easy mushroom stroganoff is a vegetarian delight, perfect on its own or as a side dish.

Mushroom Stroganoff in Blue Bowl

Easy Mushroom Stroganoff

Egg noodles and mushrooms in stroganoff sauce is a delightful dinner to pull up a chair and enjoy. The tender egg noodles in a super light stroganoff sauce with umami-filled mushrooms are easy to make and share.

Mushroom stroganoff is hearty enough to be an entire meal on its own or pair it with roasted chicken or meatloaf. I will often serve it with a fresh side salad or with a simple vegetable like roasted carrots or sauteed broccoli.

Egg noodles cook up tender and fast. Prepare them according to the directions on the package, stopping short of being completely done. I figure this roughly by cooking them 1-2 minutes less than recommended.

Mushroom Stronganoff in white pan

Vegetarian Mushroom Stroganoff

As the noodles are cooking, melt butter in a skillet (this is my all time favorite skillet for sauteeing) and saute the mushrooms, allowing them to brown, add your shallots and cook just a few more minutes.

Build your cream sauce by sprinkling flour over the mushrooms, stir to incorporate it, then add your broth and wine. Bring the mushrooms and liquid to a simmer at let it reduce and thicken.

Using a ladle remove about ½ cup of the sauce. Whisk it with the sour cream. When it is combined add it back to the sauce. After striing in the sour cream sauce add the noodles and stir gently until combined. Top with parsley to serve.

Don’t keep vegetable stock on hand? Feel free to swap in beef or chicken stock, both will work here. Don’t cook with wine? Double up on the stock here.

This is a versatile, flavorful creamy mushroom stroganoff recipe that you can easily make with simple pantry ingredients that you already have in the kitchen.

Mushroom Stroganoff in blue bowl with white pan

Mushroom Stroganoff

Ingredients 

  • kosher salt
  • egg noodles
  • butter
  • cremini or button mushrooms
  • freshly ground black pepper
  • shallot or half a yellow onion
  • all-purpose flour
  • vegetable stock
  • white wine
  • sour cream
  • parsley 

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Add the noodle and cook until almost done, about a minute shy of package directions. Drain and set aside without rinsing.
  2. Melt butter in the same cooking pot over medium-high heat. Add the mushrooms and sprinkle with salt and pepper. Cook without stirring for 2-3 minutes, allowing the mushrooms to brown slightly. Stir and cook for another 2-3 minutes without stirring. Add the shallot and cook another minute.
  3. Sprinkle the mushrooms with flour and stir well to coat. Add the vegetable broth and wine, bring to a simmer, and cook for 6-8 minutes, until reduced by about half and thickened.
  4. Use a ladle to remove about ½ cup of hot broth from the pan and transfer it to a large measuring cup or small bowl. Add the sour cream to the measuring cup of broth. Whisk smooth and then pour the sour cream mixture into the sauce.
  5. Stir to combine. Taste and add salt, as needed. Transfer the cooked noodles back to the pot with the sauce. Stir to coat. If the sauce seems too thick, thin with a small amount of additional vegetable stock. Scoop into bowls or onto plates and sprinkle with parsley. Enjoy!
Stroganoff in Blue dish

Pasta Family Meals

Pasta is the ideal family meal. It is fast, easy and you can feed a crowd in not time at all. Creamy or tomato, full of meat or vegetarian it is as versatile as it comes.

Creamy pasta with chunks of savory ham and tender sweet peas come together in less than 30 minutes for this pasta night favorite. Broccoli Pasta with garlic, lemon, and Parmesan cheese is a light, flavorful main dish or a perfect side with grilled chicken or steak.

Tender pasta and crisp Brussels sprouts are combined with a smoky bacon cream sauce in this irresistible pasta dish.

Easy and fast enough for any weeknight, this Beef Stroganoff recipe with ground beef tastes every bit as good as the original–maybe even better! 

Not pasta but when you pull this cheesy and delicious ham potato broccoli casserole hot and steaming from the oven everyone will be clamoring for a bite.

Mushroom Stronganoff in white pan

Easy Mushroom Stroganoff

Stroganoff is the definition of comfort food. This easy mushroom stroganoff is a vegetarian delight, perfect on its own or as a side dish.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 6

Ingredients 

  • ½ teaspoon kosher salt plus more for the pasta cooking water
  • 1 pound egg noodles
  • ½ cup butter
  • 1 pound cremini or button mushrooms sliced
  • ¼ teaspoon freshly ground black pepper
  • 1 large shallot or half a yellow onion very thinly sliced and chopped
  • 3 tablespoons all-purpose flour
  • cups vegetable stock
  • 1 cup white wine
  • ½ cup sour cream
  • fresh parsley for garnish

Instructions

  • Bring a large pot of salted water to a boil over high heat. Add the noodle and cook until almost done, about a minute shy of package directions. Drain and set aside without rinsing.
  • Melt butter in the same cooking pot over medium-high heat. Add the mushrooms and sprinkle with salt and pepper. Cook without stirring for 2-3 minutes, allowing the mushrooms to brown slightly. Stir and cook for another 2-3 minutes without stirring. Add the shallot and cook another minute.
  • Sprinkle the mushrooms with flour and stir well to coat. Add the vegetable broth and wine, bring to a simmer, and cook for 6-8 minutes, until reduced by about half and thickened.
  • Use a ladle to remove about ½ cup of hot broth from the pan and transfer it to a large measuring cup or small bowl. Add the sour cream to the measuring cup of broth. Whisk smooth and then pour the sour cream mixture into the sauce.
  • Stir to combine. Taste and add salt, as needed. Transfer the cooked noodles back to the pot with the sauce. Stir to coat. If the sauce seems too thick, thin with a small amount of additional vegetable stock. Scoop into bowls or onto plates and sprinkle with parsley. Enjoy!

Notes

Don’t keep vegetable stock on hand? Feel free to swap in beef or chicken stock, both will work here. Don’t cook with wine? Double up on the stock here.
This is a versatile, flavorful stroganoff recipe that you can easily make with simple pantry ingredients that you already have in the kitchen.

Nutrition

Calories: 470kcal · Carbohydrates: 62g · Protein: 13g · Fat: 19g · Saturated Fat: 11g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 5g · Trans Fat: 1g · Cholesterol: 104mg · Sodium: 575mg · Potassium: 561mg · Fiber: 3g · Sugar: 4g · Vitamin A: 645IU · Vitamin C: 1mg · Calcium: 49mg · Iron: 2mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!
Mushroom Stroganoff

Filed under: , , , , , , ,

Share this Article

PinYummly

Related Posts

Reader Interactions

Rate & Comment

Recipe Rating