If you are looking for a comforting, rich, and utterly satisfying dish to warm up your evenings, then this Creamy Mushroom Stroganoff with Egg Noodles Recipe is exactly what you need. This luscious blend of tender mushrooms enveloped in a velvety sauce served over perfectly cooked egg noodles is a vegetarian twist on a classic that never fails to impress. It’s easy to make, packed with depth of flavor, and just downright cozy — perfect for sharing with family or treating yourself to a little gourmet indulgence at home.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that come together beautifully to create a symphony of flavors and textures. Each one plays a crucial role, from the earthy mushrooms adding body and umami, to the sour cream lending that signature creamy tang, and the fresh parsley providing a vibrant finishing touch.
- Butter or olive oil: Helps sauté the onions and mushrooms, creating a rich base without overpowering the other flavors.
- Onion, finely chopped: Adds subtle sweetness and aromatic depth when cooked down.
- Garlic cloves, minced: Infuses the dish with a fragrant warmth that awakens the palate.
- Mixed mushrooms (cremini, shiitake, button): Offers a hearty texture and robust earthiness pivotal to the stroganoff.
- Flour: Acts as a thickening agent, giving the sauce that irresistible, silky consistency.
- Vegetable or mushroom broth: Provides moisture and enhances the mushroom flavor without heaviness.
- Dijon mustard: Brings a subtle tang and complexity that cuts through the creaminess.
- Worcestershire sauce (optional): Adds a hint of savory umami that deepens the overall taste profile.
- Sour cream or Greek yogurt: The star ingredient for creaminess and slight tartness that defines this stroganoff.
- Smoked paprika: Lends a gentle smoky warmth and vibrant color to the sauce.
- Salt and pepper: Essential seasonings to balance and elevate every bite.
- Fresh parsley, chopped: Used as a fresh garnish to brighten the dish visually and flavor-wise.
- Egg noodles (or fettuccine/preferred pasta): A tender, chewy base that soaks up all the luscious sauce beautifully.
How to Make Creamy Mushroom Stroganoff with Egg Noodles Recipe
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Cooking the egg noodles until just al dente is key because they will continue to absorb sauce later. Once perfectly tender, drain and set them aside. This simple step lays the foundation for your dish’s comforting texture.
Step 2: Sauté the Onions and Garlic
In a large skillet, melt the butter or warm the olive oil over medium heat. Add the finely chopped onions, and let them soften and become translucent — this slow cooking releases their natural sweetness. After about five minutes, stir in the minced garlic and cook for another minute until it fills your kitchen with an inviting aroma. This flavor base elevates every component that follows.
Step 3: Cook the Mushrooms
Next, add your mix of sliced mushrooms to the skillet. Mushrooms carry a lot of water, so you’ll want to cook them down until their moisture evaporates and they turn golden brown. This process brings out a rich, nutty flavor and satisfying texture. While sautéing, season lightly with salt, pepper, and smoked paprika, which adds a beautiful smoky warmth and a pop of color.
Step 4: Make the Sauce
Sprinkle flour over the mushrooms and stir to coat everything evenly. Cooking the flour for a minute or two is important to remove that raw taste. Gradually pour in the vegetable or mushroom broth while stirring constantly to avoid lumps. Let this mixture come to a gentle simmer so it thickens slightly, building the perfect creamy base for your stroganoff sauce.
Step 5: Add the Creamy Components
Stir in Dijon mustard and Worcestershire sauce, if you’re using it — this boosts the savory complexity. Then fold in sour cream or Greek yogurt for that luscious creamy texture and tang. Be careful to warm the sauce gently without boiling to keep the sour cream from curdling and maintain its smoothness.
Step 6: Combine and Serve
Finally, toss the cooked egg noodles with the buttery mushroom sauce until every strand is luxuriously coated. Give it a quick taste and adjust salt, pepper, or smoked paprika as needed. Presentation is the final flourish: garnish with freshly chopped parsley and, if you like, an extra sprinkle of paprika for a stunning finish.
How to Serve Creamy Mushroom Stroganoff with Egg Noodles Recipe
Garnishes
Fresh parsley is not just decorative; it adds a lively, herbaceous note that balances the richness of the dish perfectly. For an extra pop of flavor and color, a sprinkle of smoky paprika on top makes the stroganoff feel as special as it tastes.
Side Dishes
This stroganoff pairs beautifully with a crisp green salad or some steamed veggies like broccoli or green beans. These lighter sides offer contrast in texture and freshness, rounding out the meal without competing with the bold mushroom flavors.
Creative Ways to Present
For a fun twist, serve the stroganoff in shallow bowls topped with a dollop of sour cream and a sprinkle of toasted nuts or fried shallots for added crunch. You can also scoop it over baked potatoes or serve alongside garlic bread for a heartier feast. Don’t be afraid to make this dish your own!
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Mushroom Stroganoff with Egg Noodles in an airtight container in the refrigerator. It will stay fresh for up to three days, making it a perfect next-day lunch or dinner option.
Freezing
This dish freezes well without losing its charm. Portion it out into freezer-safe containers and freeze for up to two months. Just be mindful that the texture of the noodles might soften slightly on thawing.
Reheating
To reheat, gently warm the stroganoff in a skillet over low heat, stirring occasionally and adding a splash of broth or water if the sauce seems too thick. Avoid microwaving at high heat to keep the sour cream from separating. Warm to enjoyment and serve immediately.
FAQs
Can I use a different type of pasta besides egg noodles?
Absolutely! While egg noodles are traditional, fettuccine, pappardelle, or even penne work wonderfully to soak up the delicious sauce. Choose your favorite pasta shape to make this recipe your own.
Is it possible to make this recipe vegan?
Yes! Substitute the butter with olive oil, replace the sour cream with a plant-based alternative like cashew cream or coconut yogurt, and use a vegan Worcestershire sauce. This adaptation still delivers creamy, comforting results.
Can I add protein to this dish?
Definitely. Adding cooked chicken, beef strips, or tofu can make the meal heartier. Simply cook your choice of protein separately and stir it into the sauce at the end.
How do I prevent the sour cream from curdling?
The key is to add the sour cream off the heat or on very low heat and never let the sauce boil once it’s mixed in. Gentle warming preserves that smooth, creamy texture for ultimate indulgence.
What is the best way to clean mushrooms before cooking?
Wipe mushrooms gently with a damp paper towel or use a soft brush to remove dirt. Avoid soaking them in water, as mushrooms absorb moisture quickly and can become soggy instead of caramelized.
Final Thoughts
There is something truly magical about this Creamy Mushroom Stroganoff with Egg Noodles Recipe that makes it a perennial favorite in any kitchen. The rich, comforting sauce paired with tender mushrooms and perfectly cooked noodles creates a delightful meal that feels both elegant and homey. I hope you give this recipe a try soon — it’s guaranteed to become one of your go-to dishes for a cozy night in or an impressive meatless dinner with friends.
Print
Creamy Mushroom Stroganoff with Egg Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-inspired
- Diet: Vegetarian
Description
A rich and creamy Mushroom Stroganoff recipe featuring sautéed mixed mushrooms in a savory sour cream sauce, served over tender egg noodles. Perfect for a comforting vegetarian meal ready in just 30 minutes.
Ingredients
Mushroom Stroganoff
- 2 tablespoons butter or olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 lb (450g) mixed mushrooms (such as cremini, shiitake, or button), sliced
- 1 tablespoon flour
- 1 cup vegetable or mushroom broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce (optional)
- 1 cup sour cream (or Greek yogurt for a lighter option)
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Pasta
- 8 oz egg noodles, fettuccine, or your preferred pasta
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Sauté the Onions and Garlic: Heat the butter or olive oil in a large skillet over medium heat. Add the chopped onions and cook until softened and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet and sauté until they release their moisture and become golden brown, about 7-10 minutes. Season with salt, pepper, and smoked paprika.
- Make the Sauce: Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually add the vegetable or mushroom broth while stirring continuously to prevent lumps. Bring the mixture to a simmer and let it thicken slightly, about 3-5 minutes.
- Add the Creamy Components: Stir in the Dijon mustard and Worcestershire sauce (if using), followed by the sour cream or Greek yogurt. Mix well and heat through, but do not boil to prevent curdling.
- Combine and Serve: Toss the cooked pasta with the creamy mushroom sauce until evenly coated. Taste and adjust seasoning with more salt, pepper, or paprika if needed.
- Garnish and Enjoy: Garnish with freshly chopped parsley and serve immediately. Optionally, sprinkle a little extra smoked paprika on top for added color and flavor.
Notes
- For a lighter version, substitute sour cream with Greek yogurt.
- Worcestershire sauce adds depth but can be omitted for a vegetarian or vegan option (ensure vegan Worcestershire if used).
- Use any preferred pasta like fettuccine or egg noodles.
- Do not boil the sauce after adding sour cream or yogurt to prevent curdling.
- Adjust seasoning according to taste, especially salt and smoked paprika.
