A creamy, savory Mushroom Stroganoff recipe flavored with a custom blend of spices and served over egg noodles. This dish is perfect for a quick weeknight dinner. Add beef for added protein, serve up with some sauteed green beans. Creamy and savory, this stroganoff is a hearty dinner time favorite!
Mushroom Stroganoff
Adaptable to savory flavors, mushrooms are great toppings for just about anything. Serve them on pizza, chicken, pork, steak... They’re just so versatile!
Today, mushrooms take center stage with this mouthwatering Mushroom Stroganoff. Ready in just under half an hour, this dinner recipe is sure to be a staple at your family table.
How To Make Mushroom Stroganoff
- First, heat a large skillet over medium heat. Toss in the butter, mushrooms, and onions. Sauté for 5 to 7 minutes or until the mushrooms are tender and the onions soften. Next, add the garlic, and continue to sauté for an additional 30 seconds.
- Pour in the white wine (or broth) to deglaze the pan (use a wooden spoon to gently scrape any browned bits off the bottom). Reduce the heat to low-medium and allow the sauce to simmer for 3 to 4 minutes.
- In a separate bowl, whisk together the vegetable broth, Worcestershire sauce, flour, Dijon mustard, and thyme. Pour the mixture into the pan and stir to combine. Cook until the sauce has reached your desired consistency.
- Add the sour cream and stir until all the ingredients are well incorporated. Season with salt and pepper.
- Serve over egg noodles or Garlic Mashed Potatoes. Garnish with fresh parsley and enjoy!
Tips and Variations
- For this stroganoff, you can use any kind of mushroom you enjoy. While we used button mushrooms, you could use baby bellas, shitakes, wild mushrooms, or even a mixture of all four!
- If you can find a vegan or vegetarian version of the Worcestershire sauce, then this recipe could easily be adapted to vegetarian or vegan dietary needs.
- Egg noodles are a great choice for stroganoff recipes. However, you could serve this dish over mashed potatoes or späetzle, or even white or brown rice.
- If you prefer a thicker stroganoff, we recommend cooking down the sauce before adding the sour cream. But, if you’re unable to do that, then try using a cornstarch slurry. Another option is to use a flour and butter mixture (roux). Add melted butter and flour to the sauce, whisk to combine, and let the sauce cook until it reaches your desired consistency.
- Don’t overcook your garlic to avoid it becoming bitter.
Storage and Reheating
Refrigerator: You can store this Mushroom Stroganoff in an airtight container in the fridge for up to 3 days.
Freezer: Allow to cool thoroughly then freeze stroganoff in an airtight container for up to two months. We suggest making the noodles or whatever you’d like to serve the stroganoff over the day you intend to serve this dish rather than freezing everything all together.
Reheating: If frozen, allow to thaw in the refrigerator. Then reheat in the skillet until warmed through. If reheating leftovers straight from the refrigerator, heat in a skillet or microwave until warm.
Recipe Card with Ingredient Amounts and Instructions
Suggested Equipment
Ingredients
- 2 tablespoons unsalted butter
- 16 ounces mushrooms, sliced
- 1 cup white onion, thinly sliced
- 1 tablespoon garlic cloves, minced or pressed
- ½ cup white wine
- 1 cup low sodium vegetable broth
- 4 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce, or use this vegetarian substitute
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- ½ cup sour cream
- 16 ounces wide egg noodles, cooked per package directions
- Parsley, for garnish
- Salt and pepper, to taste
Instructions
- Heat a large skillet over medium heat. Add the butter, mushrooms, and onions. Saute for 5 to 7 minutes or until the mushrooms are tender and the onions soften. Next, add the garlic, and continue to saute for an additional 30 seconds.2 tablespoons unsalted butter16 ounces mushrooms1 cup white onion1 tablespoon garlic cloves
- Pour in the white wine to deglaze the pan (use a wooden spoon to gently scrape and browned bits off the bottom). Reduce the heat to low-medium, and allow the sauce to simmer for 3 to 4 minutes.½ cup white wine
- In a separate bowl, whisk together the broth, Worcestershire sauce, flour, Dijon mustard, and thyme. Pour the mixture into the pan, and stir to combine.1 cup low sodium vegetable broth4 tablespoons all-purpose flour1 tablespoon Worcestershire sauce1 tablespoon Dijon mustard1 teaspoon dried thyme
- Add the sour cream, and stir until all the ingredients are well incorporated. Taste, and season with salt and pepper.½ cup sour cream
- Serve over egg noodles or mashed potatoes. Garnish with fresh parsley. See post for storage options.16 ounces wide egg noodles
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