Mushroom Stroganoff with Egg Noodles

Introduction

Mushroom Stroganoff with Egg Noodles is a rich, comforting, and creamy dish that brings the classic flavors of beef stroganoff into a vegetarian-friendly version. The earthy flavor of mushrooms combined with a creamy sauce, aromatic onions, garlic, and a hint of tangy sour cream makes this dish hearty, satisfying, and perfect for any season. Served over tender egg noodles, it’s a meal that’s both filling and elegant, ideal for weeknight dinners, cozy gatherings, or special occasions.

This dish is a great way to enjoy mushrooms in a decadent sauce without the heaviness of meat, while still maintaining the traditional flavors of a classic stroganoff.

Why I Love This Recipe

• Earthy and creamy: The mushrooms absorb all the flavors of the sauce, creating a rich and satisfying dish.
• Comforting yet light: Creamy stroganoff without beef is hearty without being overly heavy.
• Easy to prepare: Minimal ingredients and simple steps yield a flavorful meal.
• Vegetarian-friendly: Perfect for meatless meals that still feel indulgent.
• Versatile: Can be served over egg noodles, rice, or even mashed potatoes.

Why It’s a Must-Try Dish

This Mushroom Stroganoff is a must-try because it delivers classic stroganoff flavors in a vegetarian format. The creamy sauce, tender mushrooms, and perfectly cooked noodles create a comforting, restaurant-quality dish that’s easy enough for a weeknight meal. It’s also nutritious, filling, and satisfying, appealing to vegetarians and meat-eaters alike.

Recipe Overview

Detail	Info
Preparation Time	15 minutes
Cooking Time	25 minutes
Total Time	40 minutes
Servings	4 servings
Course	Main Course / Dinner
Cuisine	Russian / Comfort Food
Calories	~380 kcal per serving

Ingredients

For the Stroganoff

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 lb (450 g) mushrooms, sliced (cremini or button mushrooms work well)
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 tbsp all-purpose flour (or gluten-free flour)
• 1 cup vegetable broth
• 1 tsp Dijon mustard
• ½ cup sour cream or Greek yogurt
• 1 tbsp fresh parsley, chopped (for garnish)

For the Egg Noodles

• 8 oz (225 g) egg noodles
• Salt for pasta water

Step-by-Step Preparation Method

Step 1: Cook the Egg Noodles

1. Bring a large pot of salted water to a boil.
2. Cook egg noodles according to package instructions until al dente.
3. Drain and set aside.

Step 2: Sauté Onions and Garlic

1. In a large skillet, heat butter and olive oil over medium heat.
2. Add onions and cook for 3–4 minutes until translucent.
3. Add garlic and cook for 1 minute until fragrant.

Step 3: Cook Mushrooms

1. Add sliced mushrooms to the skillet.
2. Sprinkle with smoked paprika, salt, and pepper.
3. Cook for 6–8 minutes until mushrooms are golden and most of the liquid has evaporated.

Step 4: Make the Sauce

1. Sprinkle flour over the mushrooms and stir to coat evenly.
2. Gradually pour in vegetable broth while stirring to prevent lumps.
3. Add Dijon mustard and simmer for 3–4 minutes until sauce thickens.

Step 5: Add Sour Cream

1. Remove skillet from heat and stir in sour cream or Greek yogurt.
2. Taste and adjust seasoning with salt and pepper.

Step 6: Combine with Noodles

1. Toss cooked egg noodles with the mushroom stroganoff sauce.
2. Serve immediately, garnished with chopped fresh parsley.

How to Serve

• Serve as a main dish over egg noodles, rice, or mashed potatoes.
• Garnish with fresh parsley for color and freshness.
• Pair with a light side salad or roasted vegetables for a complete meal.

Recipe Tips

• Use fresh mushrooms: They provide the best flavor and texture.
• Don’t overcook mushrooms: Cook until golden but not mushy.
• Cream alternatives: Use Greek yogurt for a tangy, lower-fat option.
• Thicker sauce: Add a little more flour or cook slightly longer to achieve desired thickness.
• Make ahead: Cook mushrooms and sauce in advance; reheat and toss with noodles just before serving.

Variations

1. Vegan Version: Use olive oil instead of butter and coconut cream or cashew cream instead of sour cream.
2. Spicy Stroganoff: Add ¼ tsp cayenne pepper or smoked chili flakes.
3. Mushroom Medley: Combine cremini, shiitake, and portobello for richer flavor.
4. Grain Option: Serve over quinoa, farro, or rice noodles instead of egg noodles.
5. Herb Infusion: Add thyme or tarragon for extra depth of flavor.

Freezing & Storage

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Not recommended for noodles, but mushroom sauce can be frozen for up to 2 months.
• Reheating: Reheat gently on the stovetop, adding a splash of broth to loosen sauce if needed.

Special Equipment Needed

• Large skillet or sauté pan
• Wooden spoon or spatula
• Medium pot for egg noodles
• Knife and cutting board
• Measuring cups and spoons

FAQ

Q1: Can I use a different type of pasta?
Yes — penne, fettuccine, or rice noodles work well.

Q2: Can I make this gluten-free?
Yes — use gluten-free flour and pasta.

Q3: Can I use dried mushrooms?
Yes — rehydrate first and reduce broth slightly since dried mushrooms add extra liquid.

Q4: Can I prepare the sauce ahead of time?
Yes — cook the mushroom sauce and refrigerate; reheat and toss with freshly cooked noodles.

Q5: Can I make it dairy-free?
Yes — substitute butter with olive oil and sour cream with a vegan alternative like coconut or cashew cream.

Conclusion

Mushroom Stroganoff with Egg Noodles is a creamy, comforting, and flavorful vegetarian dish that captures the essence of classic stroganoff. With earthy mushrooms, aromatic onions, and a rich, tangy sauce, it’s perfect for a weeknight dinner or special occasion. Easy to prepare, wholesome, and satisfying, this recipe is a must-try for anyone who loves creamy, comforting meals without meat.