Rich and savory mushrooms in a velvety sour cream sauce over egg noodles
Creamy Mushroom Stroganoff
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Creamy Mushroom Stroganoff
Rich and savory mushrooms in a velvety sour cream sauce over egg noodles
★4.5(14)
Mixed mushrooms sautéed until golden and simmered in a luxurious sour cream and mustard sauce, served over wide egg noodles. A vegetarian take on the Russian classic.
10m
Prep Time
25m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Mushroom stroganoff proves that you do not need beef to make this Russian classic sing. In fact, mushrooms may be even better suited to the role — their deep umami flavor and meaty texture create a sauce so rich and savory that nobody will miss the meat.
The key is using a mix of mushroom varieties and cooking them properly. Cremini, shiitake, and oyster mushrooms each bring something different to the dish. Seared in a hot pan until deeply golden, then simmered in a velvety sauce of sour cream, Dijon mustard, and a splash of white wine, they become the stuff of cold-weather comfort food dreams.
Ingredients
Instructions
- 1
Cook egg noodles according to package directions. Drain and toss with a little butter to prevent sticking.
- 2
Melt 1 tablespoon butter in a large skillet over high heat. Sauté mushrooms in batches without crowding, cooking 4-5 minutes per batch until deeply golden. Set aside.
- 3
Reduce heat to medium. Add remaining butter and cook onion for 5-6 minutes until soft and translucent. Add garlic and cook 1 minute.
- 4
Pour in white wine and scrape up any browned bits from the bottom of the pan. Simmer until wine is almost evaporated.
- 5
Return mushrooms to the pan. Remove from heat and stir in sour cream and Dijon mustard until smooth and creamy. Season with salt and pepper.
- 6
Serve mushroom stroganoff over egg noodles, garnished with fresh parsley and a crack of black pepper.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Egg noodlesPappardelle or fettuccine
Any wide pasta works well to catch the creamy sauce.
Sour creamGreek yogurt or cashew cream
Greek yogurt is tangier; cashew cream makes it vegan.
White wineVegetable broth with a squeeze of lemon
For an alcohol-free version.
Tips & Storage
Pro Tips
Do not wash mushrooms — wipe them clean with a damp paper towel to prevent sogginess.
For a vegan version, use cashew cream and plant-based butter.
A splash of soy sauce or Worcestershire adds extra depth of flavor.
Storage
Store sauce and noodles separately in the refrigerator for up to 3 days.
Reheating
Reheat sauce gently on the stovetop over low heat, stirring often. Do not boil or the sour cream will separate.
Nutrition Facts
Per serving (1 plate) · 4 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates48g
Fat18g
Fiber4g
Sugar5g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use just one type of mushroom?
- Yes, cremini mushrooms work well on their own. Using a mix just adds more complexity.
- What wine should I use?
- Any dry white wine works — Sauvignon Blanc, Pinot Grigio, or even dry vermouth.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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