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To make creamy mushroom stroganoff, you need these key ingredients: - 12 oz mushrooms (cremini or button), sliced - 1 cup sour cream - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup vegetable broth - 2 tablespoons soy sauce - 1 tablespoon Dijon mustard - 1 teaspoon paprika - 1 teaspoon dried thyme - Salt and pepper to taste - 2 tablespoons olive oil - 8 oz egg noodles (or any pasta of your choice) - Fresh parsley, finely chopped, for garnish These ingredients come together to create a rich and creamy dish that warms the heart. You can add a few optional ingredients to boost flavor: - 1 tablespoon Worcestershire sauce - 1 teaspoon lemon juice - 1/4 cup white wine - Fresh herbs like basil or dill These options can give your stroganoff an extra layer of taste. Feel free to mix and match based on what you have! While cremini and button mushrooms work great, you can try other types: - Shiitake mushrooms add a deep, earthy flavor. - Portobello mushrooms bring a meaty texture. - Oyster mushrooms offer a delicate taste and unique look. Experimenting with different mushrooms can change the whole vibe of your dish! {{ingredient_image_2}} Fill a large pot with water and add a good amount of salt. Bring the water to a boil. Once boiling, add 8 oz of egg noodles. Cook them according to the package instructions. You want them to be al dente. After cooking, drain the noodles in a colander. Set them aside for later. In a large skillet, pour in 2 tablespoons of olive oil. Heat the oil over medium heat. Add 1 medium onion, finely chopped. Sauté the onion for 3-4 minutes. You want it to become translucent and fragrant. Next, add 2 cloves of minced garlic. Cook for another minute to let the garlic flavor come out. Now it’s time to add the mushrooms. Use 12 oz of sliced mushrooms, either cremini or button. Stir them into the skillet with the onions and garlic. Cook for 5-7 minutes. Stir occasionally until the mushrooms are golden brown. Then, pour in 1 cup of vegetable broth. Add 2 tablespoons of soy sauce, 1 tablespoon of Dijon mustard, 1 teaspoon of paprika, and 1 teaspoon of dried thyme. Let this mixture simmer for 5 minutes. This helps the flavors blend well. Reduce the heat to low. Slowly stir in 1 cup of sour cream. Mix until the sauce is creamy and smooth. Taste it, and add salt and pepper to your liking. Now, gently fold in the cooked egg noodles. Make sure each noodle gets coated in that luscious sauce. Remove the skillet from the heat. Let the dish sit for a couple of minutes. This helps the sauce thicken slightly. For serving, use shallow bowls. Garnish with finely chopped fresh parsley. You can also add a few slices of sautéed mushrooms on top for a fancy touch. This will make your dish look and taste amazing! To get the best texture, start by cooking the noodles al dente. This means they should be slightly firm when you bite into them. Follow the package instructions carefully for timing. When you sauté the onions, cook them until they are soft but not brown. This adds sweetness. For the mushrooms, cook them until they are golden brown. This step helps to deepen the flavor of the dish. The creamy sauce should be stirred in slowly, so it blends well without clumping. If you want a dairy-free option, swap sour cream for coconut cream or cashew cream. For a gluten-free version, use gluten-free pasta or zucchini noodles. You can replace soy sauce with tamari for a gluten-free choice. If you avoid mushrooms, try sautéed zucchini or eggplant. These choices still keep the dish flavorful and enjoyable. For an even creamier sauce, add a splash of heavy cream or cream cheese. Mixing in a bit of grated Parmesan cheese can also boost the richness. If you love garlic, consider adding roasted garlic for a deeper flavor. You can also sprinkle some nutritional yeast for a cheesy taste without the dairy. Each of these additions makes the dish more luxurious and comforting. Pro Tips Choose the Right Mushrooms: Cremini mushrooms add a deeper flavor compared to button mushrooms. Experiment with a mix for a more complex taste. Don’t Rush the Sauté: Allow the mushrooms to brown properly; this enhances their flavor and gives the dish a rich, savory base. Adjust Creaminess: For a lighter version, substitute sour cream with Greek yogurt, or use a dairy-free alternative for a vegan option. Garnish Wisely: A sprinkle of fresh herbs like chives or thyme alongside parsley can elevate the dish's aroma and visual appeal. {{image_4}} You can make a tasty vegetarian version of creamy mushroom stroganoff. Use vegetable broth and sour cream made from plants. Look for brands that use cashews or coconut for a creamy texture. This keeps all the rich flavors while keeping it meat-free. For those who avoid gluten, swap egg noodles for gluten-free pasta. Many brands make great options from rice or corn. Be sure to check the labels to avoid any hidden gluten. This way, you can enjoy the dish without worry. If you want more protein, consider adding chicken or tofu. For chicken, sauté bite-sized pieces until golden. If using tofu, press it first to remove excess water. Then, cube and fry until crispy. Both options add heartiness and make the dish more filling. To keep your creamy mushroom stroganoff fresh, store leftovers in an airtight container. Let the dish cool to room temperature before sealing. It will stay good in the fridge for about three days. Label the container with the date, so you know when to enjoy it. When you are ready to eat your leftovers, reheat them on the stove. Place the stroganoff in a skillet over low heat. Stir it gently as it warms. You may need to add a splash of vegetable broth or water to loosen the sauce. Heat until it's warm throughout, about 5-10 minutes. If you want to save some for later, freezing is a great option. Use a freezer-safe container and pour the stroganoff in. Leave some space at the top for expansion. Seal it tightly and label it with the date. You can freeze it for up to two months. To thaw, place it in the fridge overnight before reheating. The best mushrooms for stroganoff are cremini or button mushrooms. They have great flavor and texture. You can also use portobello mushrooms for a richer taste. Mixing different mushrooms adds depth to the dish. Yes, you can make this recipe ahead of time. Cook the noodles and sauce separately. Store them in the fridge for up to two days. When ready to serve, reheat them together in a skillet. This saves time and enhances the flavors. To thicken your stroganoff, let it simmer longer. This evaporates some liquid, making it thicker. You can also add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of water. Stir it into the sauce and heat until thickened. Stroganoff sauce is not the same as gravy. Gravy is usually made from meat drippings. Stroganoff sauce is creamy, made with sour cream and broth. It has a rich flavor from the mushrooms and seasonings. You can serve stroganoff with egg noodles, rice, or mashed potatoes. A simple green salad pairs well too. You might also enjoy it with crusty bread to soak up the sauce. Fresh parsley on top adds a nice touch. Creamy Mushroom Stroganoff is a simple, tasty dish with many options. You learned the main and optional ingredients, steps to cook, and useful tips. You can even change it up for different diets. Storing your leftovers is easy, and reheating is a breeze. Now you can enjoy this dish any way you like. Dive in and make your own creamy stroganoff today!

Luscious Creamy Mushroom Stroganoff

A rich and creamy mushroom stroganoff perfect for pasta lovers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 12 oz mushrooms (cremini or button), sliced
  • 1 cup sour cream
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 8 oz egg noodles (or any pasta of your choice)
  • for garnish fresh parsley, finely chopped

Instructions
 

  • Begin by filling a large pot with water, adding a generous amount of salt, and bringing it to a boil. Once boiling, add the egg noodles and cook according to package instructions until they reach an al dente texture. Once cooked, drain the noodles in a colander and set them aside until needed.
  • In a large skillet, pour in the olive oil and heat over medium heat. Add the finely chopped onion and sauté them for about 3-4 minutes until they become translucent and fragrant.
  • Next, incorporate the minced garlic along with the sliced mushrooms into the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and attained a golden brown color.
  • To build flavor, stir in the vegetable broth, soy sauce, Dijon mustard, paprika, and dried thyme. Let this rich mixture simmer for approximately 5 minutes, allowing the flavors to blend beautifully.
  • Reduce the heat to low, and gradually stir in the sour cream, mixing until the sauce becomes creamy and well combined. Be sure to taste and season with salt and pepper as desired.
  • Gently fold the cooked egg noodles into the luscious mushroom sauce, ensuring each noodle is lovingly coated.
  • Remove the skillet from heat and allow the dish to sit for a couple of minutes, which will help the sauce thicken up slightly.
  • Serve the Stroganoff hot, garnished with a sprinkle of freshly chopped parsley for an extra burst of color and freshness.

Notes

For an elegant presentation, serve in shallow bowls, add a sprinkle of extra parsley on top, and finish with a few slices of sautéed mushrooms for garnish.
Keyword creamy, mushroom, pasta, stroganoff, vegetarian