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Creamy Mushroom Stroganoff
krista
October 14, 2025
Creamy mushroom stroganoff is a delightfully rich pasta dish characterized by its silky sauce made with earthy mushrooms, tangy sour cream, and aromatic garlic. The contrast of the tender pasta and the decadent, creamy sauce creates a satisfying meal that envelops each bite in savory goodness. With an array of textures—from the slight chewiness of the pasta to the soft, juicy mushrooms—this dish is sure to please anyone at the table.
While the origins of stroganoff may point to classic Russian cuisine, this rendition embraces a more approachable technique with the use of simple, wholesome ingredients. The method of sautéing the mushrooms enhances their natural umami flavor, while the addition of sour cream introduces a delicious tang that balances the richness. This creamy concoction is not only comforting but also quick to prepare, making it a perfect weeknight dinner option.
For an ideal dining experience, pair this creamy mushroom stroganoff with a glass of Chardonnay or a light-bodied Pinot Noir to complement its flavors. For non-alcoholic options, a sparkling apple cider can provide a refreshing contrast to the creamy sauce. Consider serving it alongside a crisp green salad, roasted asparagus, or garlic bread to round out this hearty meal for a delightful feast.
This dish is best enjoyed fresh but can be made ahead for busy evenings. Store any leftovers in an airtight container in the refrigerator for up to three days. If you’d like to customize your stroganoff, feel free to substitute the mushrooms with any preferred vegetables or protein such as chicken or tofu, adapting the recipe to suit your taste and dietary preferences.
Reviews
Ingredients:
Adjust Servings
| 8oz wide egg noodles | |
| 2tbsp olive oil | |
| 1medium onion, chopped | |
| 3cloves garlic, minced | |
| 16oz mixed mushrooms, sliced such as cremini and shiitake | |
| 1cup vegetable broth | |
| 1cup sour cream | |
| 2tbsp soy sauce | |
| 1tbsp Dijon mustard | |
| 1tsp dried thyme | |
| Salt and pepper to taste | |
| 2tbsp fresh parsley, chopped for garnish |
Directions
1.
Cook the egg noodles
In a large pot of salted boiling water, cook the egg noodles according to package instructions until al dente.
Drain and set aside.
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2.
Sauté the onion and garlic
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional minute, stirring frequently.
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3.
Add the mushrooms
Stir in the sliced mushrooms and cook until they are browned and softened, about 5-7 minutes.
Season with salt and pepper to taste.
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4.
Make the sauce
Pour in the vegetable broth, and bring the mixture to a simmer. Stir in the sour cream, soy sauce, Dijon mustard, and dried thyme.
Cook for 2-3 minutes until the sauce is heated through and slightly thickened.
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5.
Combine with noodles
Add the cooked egg noodles to the sauce and toss to coat evenly.
Cook for another minute until everything is well combined and heated through.
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6.
Garnish and serve
Remove the skillet from heat and garnish with fresh parsley before serving.
Enjoy your creamy mushroom stroganoff warm, with your choice of sides!
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Notes
Store any leftovers in an airtight container in the refrigerator for up to three days.
May be prepared up to a day ahead and reheated on the stove.
Substitute mixed mushrooms with any preferred mushroom variety for different flavors.
