Indulge in the rich, comforting flavors of Creamy Mushroom Stroganoff, a vegetarian twist on the classic dish. Featuring hearty “big mushrooms” like portobello or cremini, this recipe delivers a creamy, savory sauce with tender egg noodles, perfect for cozy dinners or impressing guests with its bold, earthy taste.
Why You’ll Love This Recipe
This Creamy Mushroom Stroganoff is a crowd-pleaser that brings warmth and satisfaction to any meal. The robust flavor of large mushrooms, such as portobello or king oyster, creates a meaty texture that even carnivores will love. The velvety sauce, enriched with sour cream and fragrant herbs, coats every strand of egg noodles, making each bite irresistible. It’s a versatile dish that’s quick to prepare, budget-friendly, and perfect for both weeknight dinners and special occasions. Plus, it’s vegetarian, offering a wholesome, plant-based option without sacrificing flavor or heartiness.
Recipe Tips and Tricks
- Slice Mushrooms Evenly: Cut mushrooms into uniform slices for consistent cooking and texture.
- Deglaze the Pan: Use a splash of white wine or broth to scrape up flavorful browned bits.
- Control Creaminess: Adjust the sour cream or add a splash of milk for your desired sauce thickness.
- Don’t Overcook Noodles: Cook egg noodles al dente to prevent them from becoming mushy in the sauce.
- Fresh Herbs Elevate: Garnish with fresh parsley or dill for a burst of color and flavor.
- Use a Wide Pan: A large skillet ensures mushrooms brown evenly without steaming.
- Taste and Adjust: Season gradually and taste as you go to balance flavors perfectly.
Creamy Mushroom Stroganoff
Creamy Mushroom Stroganoff features hearty big mushrooms in a rich, savory sauce over egg noodles, perfect for cozy dinners.
Ingredients
- 1 lb (450g) big mushrooms (portobello, cremini, or king oyster), sliced
- 8 oz (225g) egg noodles
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 cup vegetable broth
- 1 cup sour cream
- ¼ cup dry white wine (optional)
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp fresh parsley or dill, chopped (for garnish)
Instructions
- Prep the Ingredients: Slice your big mushrooms evenly and chop the onion and garlic. Having everything ready makes cooking a breeze!
- Cook the Noodles: Boil egg noodles in salted water until al dente, about 6-8 minutes. Drain and set aside, tossing with a drizzle of olive oil to prevent sticking.
- Sauté the Mushrooms: In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Add mushrooms and cook for 5-7 minutes until golden. Remove and set aside.
- Cook the Aromatics: In the same skillet, add the remaining 1 tbsp butter. Sauté onion for 3-4 minutes until soft, then add garlic and cook for 1 minute.
- Deglaze the Pan: If using, pour in white wine and scrape up any browned bits. Let it simmer for 2 minutes to reduce slightly.
- Make the Sauce Base: Sprinkle flour over the onions and stir for 1 minute. Slowly pour in vegetable broth, stirring constantly to avoid lumps.
- Add Flavor: Stir in dried thyme, salt, and pepper. Let the sauce simmer for 3-4 minutes until slightly thickened.
- Incorporate Sour Cream: Reduce heat to low and stir in sour cream until smooth. Add mushrooms back to the skillet and stir to coat.
- Combine with Noodles: Add cooked egg noodles to the skillet, tossing gently to coat in the creamy sauce. Heat through for 2 minutes.
- Garnish and Serve: Sprinkle with fresh parsley or dill and serve hot. Enjoy this cozy, flavorful dish with your favorite side!
Notes
- For a lighter version, use Greek yogurt instead of sour cream, but add it off the heat to prevent curdling.
- If avoiding alcohol, skip the white wine and use extra broth with a splash of lemon juice for brightness.
- Ensure mushrooms are dry before cooking to achieve a nice sear rather than steaming.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 636Total Fat 23gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 9gCholesterol 49mgSodium 265mgCarbohydrates 88gFiber 5gSugar 5gProtein 17g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
The star of this dish is the “big mushroom” – think portobello, cremini, or king oyster – which provides a meaty, umami-packed base. Portobellos offer a robust texture, while cremini add a slightly darker, earthy flavor. Yellow onions and garlic build a savory foundation, while sour cream creates the signature creamy texture. Vegetable broth enhances the depth without overpowering, and egg noodles soak up the sauce beautifully. Fresh parsley or dill adds a vibrant finish, and optional white wine elevates the dish with a subtle tang. Use high-quality, fresh ingredients for the best results.
Variations and Substitutions
For a vegan version, swap sour cream for cashew cream or coconut milk and use plant-based butter. Substitute egg noodles with gluten-free pasta or zucchini noodles for a low-carb option. Add spinach or kale for extra greens, or toss in smoked paprika for a smoky twist. If mushrooms vary, try shiitake or oyster for unique flavors. For a richer sauce, incorporate a splash of heavy cream or a tablespoon of Dijon mustard. You can also replace vegetable broth with mushroom stock for an intense umami boost.
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk to restore creaminess. For longer storage, freeze the stroganoff (without noodles) for up to 2 months. Thaw overnight in the fridge before reheating. Cook fresh noodles when serving leftovers to maintain texture.
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