Mushroom Stroganoff with Egg Noodles is a soul-warming, creamy, and comforting dish that combines the richness of mushrooms sautéed in butter with a silky, tangy sour cream sauce — all tossed with tender egg noodles. Originating from the famous Russian beef stroganoff, this vegetarian version replaces the meat with hearty mushrooms, resulting in a deeply savory and umami-packed meal.

This dish is a true celebration of texture and flavor — the earthiness of the mushrooms, the luxurious cream sauce, and the gentle chew of egg noodles come together in harmony. Perfect for cozy evenings, family dinners, or even as an elegant vegetarian main course, Mushroom Stroganoff is a timeless classic that never fails to impress.

Why I Love This Recipe

I love this Mushroom Stroganoff because it feels like comfort food done right — rich, creamy, and deeply flavorful, yet simple enough for a weeknight meal.

The combination of caramelized mushrooms, garlic, and onions simmered in a velvety sauce is pure magic.

Why It’s a Must-Try Dish

• Rich umami flavor: Mushrooms provide depth and a meaty texture that’s utterly satisfying.
• Comfort in a bowl: Creamy, cozy, and heartwarming — ideal for cold nights.
• Quick yet gourmet: Ready in under 40 minutes, but tastes restaurant-worthy.
• Vegetarian-friendly: A beautiful meatless main course that feels indulgent.
• Family-approved: Loved by kids and adults alike for its creamy, savory goodness.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: Approximately 480 kcal per serving

Course and Cuisine

• Course: Main Course / Comfort Food
• Cuisine: Russian-Inspired / European

Ingredients

For the Mushroom Stroganoff:

• 2 tbsp unsalted butter (or olive oil for vegan version)
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 lb (450 g) mixed mushrooms (cremini, button, shiitake, or portobello), sliced
• 1 tbsp all-purpose flour (for thickening)
• 1 cup vegetable broth (or mushroom broth)
• ½ cup heavy cream (or coconut cream for vegan version)
• ½ cup sour cream (or vegan sour cream)
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce (or soy sauce for vegetarian option)
• 1 tsp smoked paprika (optional but adds great flavor)
• Salt and black pepper, to taste
• 2 tbsp chopped fresh parsley (for garnish)

For the Egg Noodles:

• 8 oz (225 g) wide egg noodles (or tagliatelle)
• Salt for boiling water
• 1 tbsp butter (optional, for tossing cooked noodles)

Cooking Directions

Step-by-Step Preparation Method

Step 1: Cook the Egg Noodles

1. Bring a large pot of salted water to a boil.
2. Add egg noodles and cook according to package directions until al dente.
3. Drain and toss lightly with a bit of butter to prevent sticking.
4. Set aside and keep warm.

Step 2: Sauté the Aromatics

1. In a large skillet, heat butter and olive oil over medium heat.
2. Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
3. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Cook the Mushrooms

1. Add the sliced mushrooms to the skillet in a single layer.
2. Let them cook undisturbed for 3–4 minutes to develop color, then stir.
3. Continue sautéing until mushrooms are browned and most of their moisture has evaporated (about 8 minutes).

Step 4: Build the Sauce

1. Sprinkle the flour over the mushrooms and stir well to coat evenly.
2. Gradually pour in the vegetable broth while stirring to avoid lumps.
3. Add Dijon mustard, Worcestershire sauce, paprika, salt, and pepper.
4. Lower heat and simmer for 3–4 minutes, until sauce begins to thicken.

Step 5: Add the Creaminess

1. Reduce heat to low and stir in sour cream and heavy cream.
2. Mix gently until the sauce is smooth and silky.
3. Do not let it boil after adding the sour cream, as it may curdle.
4. Adjust seasoning as needed.

Step 6: Combine and Serve

1. Add the cooked egg noodles to the pan and toss gently to coat in the sauce.
2. Sprinkle fresh parsley on top for color and freshness.
3. Serve warm with extra sauce spooned over each serving.

How to Serve

Serve Mushroom Stroganoff with Egg Noodles warm, garnished with fresh parsley and a sprinkle of black pepper.

It pairs beautifully with:

• A crisp green salad with lemon vinaigrette
• Steamed asparagus or roasted vegetables
• Garlic bread or crusty baguette
• A glass of white wine such as Chardonnay or Pinot Grigio

This dish is hearty enough to be served on its own but also works wonderfully as part of a cozy dinner spread.

Recipe Tips

• Use a mix of mushrooms: Combining different types (like cremini, oyster, and shiitake) adds layers of flavor.
• Avoid overcrowding: Sauté mushrooms in batches to allow them to brown properly.
• Low heat for cream: Once dairy is added, lower the heat to prevent curdling.
• Thicker sauce: Add an extra ½ tbsp of flour or simmer longer.
• Make it vegan: Use olive oil, coconut cream, and vegan sour cream.

Variations

1. Beef & Mushroom Stroganoff: Add thinly sliced beef sirloin for a more traditional twist.
2. Vegan Version: Replace butter with olive oil, cream with coconut cream, and sour cream with cashew cream.
3. Gluten-Free Version: Use cornstarch instead of flour and serve over gluten-free noodles or rice.
4. Spinach Stroganoff: Stir in a handful of baby spinach at the end for added color and nutrients.
5. Whole-Grain Version: Swap egg noodles for whole-wheat or buckwheat pasta for extra fiber.

Freezing and Storage

• Refrigerator:
  Store leftovers in an airtight container for 3–4 days. Reheat gently on the stove with a splash of broth or cream to loosen the sauce.
• Freezer:
  You can freeze the mushroom sauce (without noodles) for up to 2 months.
  Thaw in the fridge overnight and reheat on low heat before mixing with fresh-cooked noodles.
• Do not freeze sour cream-based sauce mixed with pasta—it can separate upon thawing.

Special Equipment Needed

• Large skillet or sauté pan
• Wooden spoon or spatula
• Large pot (for noodles)
• Whisk (for sauce)

Frequently Asked Questions (FAQ)

Q1: Can I use canned mushrooms?
Fresh mushrooms are highly recommended for texture and flavor. Canned mushrooms tend to be too soft and watery.

Q2: What kind of mushrooms work best?
A mix of cremini, portobello, and shiitake creates the best umami depth.

Q3: Can I use Greek yogurt instead of sour cream?
Yes, you can. Use full-fat Greek yogurt and add it off the heat to prevent curdling.

Q4: Can I make it ahead of time?
Yes! The sauce can be prepared up to a day ahead and reheated before tossing with fresh noodles.

Q5: What can I use instead of egg noodles?
Mashed potatoes, rice, quinoa, or even zucchini noodles all pair beautifully with the stroganoff sauce.

Conclusion

Mushroom Stroganoff with Egg Noodles is the definition of comfort in a bowl — creamy, savory, and irresistibly satisfying. It transforms simple ingredients into something luxurious, with earthy mushrooms, velvety sauce, and perfectly tender noodles.

It’s an ideal meal for cozy nights, meatless Mondays, or when you simply crave something warm and rich. This timeless recipe delivers the nostalgic essence of classic stroganoff while staying light and modern.