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A creamy, savory mushroom stroganoff recipe flavored with a custom blend of spices and served over egg noodles.
So, mushrooms happen to be one of my favorite vegetables. I love them on just about anything.
In fact, I enjoy them in sauces, on pizzas, and served with beef, chicken, or pork.
Ask yourself this question, can you have a tasty salisbury steak without mushroom gravy? I don’t think you can.
For today, we proving that mushrooms are so good that they can take center stage to create a delicious dinner.
What’s more, is that this recipe only about 25-minutes to prepare.
If you’re a mushroom lover, then it doesn’t get much better than that! So, let’s get started on this mushroom stroganoff.
How to make mushroom stroganoff from scratch?
First, place a large skillet over medium heat. Toss in the butter, sliced mushrooms, and onions.
After that, let them cook for about 6-minutes, or until the veggies are soft.
Next, sprinkle in the minced garlic. Now, sauté the ingredients for another 30-seconds.
After that, pour in the white wine and use your spoon to scrape the bottom of the pan.
Reduce the heat to low-medium and let everything cook for another 3-4 minutes.
In the meantime, grab a bowl or large glass measuring cup.
Then, use a whisk to combine the vegetable broth, all-purpose flour, Worcestershire sauce, Dijon mustard, and dried thyme.
Also, I would go ahead and get the egg noodles boiling. That way, everything gets done at the same time.
Once the sauce ingredients are combined in the bowl or measuring cup, pour them into the skillet.
At this point, use your spoon to stir the stroganoff as it cooks down.
When the sauce has reached your desired thickness, stir in the sour cream and turn off the heat.
Last, when sour cream has been fully incorporated, do a taste test. Add salt and pepper if needed.
By the time the sauce is done cooking, your noodles should be ready to drain. Serve the mushroom stroganoff over the noodles.
That’s it, the recipe is done! Kim and I hope you enjoy it and wish you all the best 🙂
Recipe Tips and FAQ’s:
- 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 be vegetarian.
- Egg noodles are a great choice for stroganoff recipes. However, you could serve this dish over mashed potatoes or späetzle.
How do you thicken mushroom stroganoff?
Kim and I recommend cooking down the sauce before adding the sour cream. But, if you’re unable to do that, then try using a corn starch 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.
How long does mushroom stroganoff last in the fridge?
Usually, when properly stored in an air tight container, it will last about 3-days in your fridge.
What vegetables go with beef stroganoff?
Typically, mushrooms, onions, and garlic are the 3 main vegetables used in beef stroganoff.
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Mushroom Stroganoff
A creamy, savory mushroom stroganoff recipe flavored with a custom blend of spices and served over egg noodles.
Ingredients
- 16 Ounces Egg Noodles, cooked per package directions
- 2 Tablespoons Butter
- 16 Ounces Mushrooms, sliced
- 1 Cup White Onion, sliced (about 1 medium onion)
- 1 Tablespoon Garlic, minced or pressed (about 2-3 medium garlic cloves)
- 1/2 Cup White Wine
- 1 Cup Vegetable Broth
- 4 Tablespoons All-Purpose Flour
- 1 Tablespoon Worcestershire Sauce (or use this vegetarian substitute)
- 1 Tablespoons Dijon Mustard
- 1 Teaspoon Dried Thyme
- 1/2 Cup Sour Cream
- 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.
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.
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.
Add the sour cream, and stir until all the ingredients are well incorporated. Taste, and season with salt and pepper.
Serve over egg noodles or mashed potatoes. Garnish with fresh parsley. Leftovers can be stored in your fridge for you to 3-days.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1.5-cups of the mushroom stroganoff. Actual calories will vary. For more information and tips, please refer to the post.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 273Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 297mgCarbohydrates: 38gFiber: 4gSugar: 5gProtein: 8g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.
