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This easy mushroom stroganoff recipe is a flavorful meatless meal that comes together fast and is perfect with egg noodles, rice, or mashed potatoes!
You may also like my Easy Ground Beef Stroganoff or Creamy Chicken Stroganoff.
What is stroganoff?
Stroganoff sauce is a classic Russian recipe that uses mushrooms and sour cream as its star ingredients. It has a signature tangy and creamy flavor, and it’s rich and all-around irresistible!
It’s typically paired with beef, but here we’re changing it up for a fantastic Meatless Monday dinner. Trust me, there’s so much depth of flavor in this creamy mushroom Stroganoff that you won’t even miss the meat!
What you’ll need
- Egg noodles – they’re pretty traditional to serve with mushroom stroganoff, but feel free to omit them and use another side
- Olive oil and butter – for frying up the aromatics
- Onions and garlic – my go-to as building blocks for any sauce. They just impart so much savory goodness.
- Mushrooms – cremini mushrooms have an earthy flavor and meaty texture to give plenty of substance to this dish
- Flour – to thicken the sauce
- Vegetable broth – packs even more flavor in than simply using water
- Worcestershire sauce – gives this an extra umami element
- Dijon mustard – my not-so-secret ingredient to take sauces from bland to amazing! Note that you don’t taste the Dijon itself and it’s not overpowering, so don’t skip it.
- Sour cream – the key ingredient to give creaminess and tang!
- Parsley – I’m a fan of giving this dish a pop of color with fresh parsley, but it’s optional
Pro Tip
Absolutely! Regular Worcestershire sauce isn’t vegetarian, but if you do need to make this recipe vegetarian, you can buy a veggie version.
How to make mushroom stroganoff
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a skillet sauté the onions in the olive oil and butter until browned, then add the mushrooms and cook until they’re nicely seared. Stir in the garlic and flour.
Add in the vegetable broth, Worcestershire sauce, and Dijon mustard. Let the sauce thicken up a bit, then take the pan off the heat and stir in the sour cream.
Season with salt and pepper as needed. Toss with cooked egg noodles, or serve with another side!
Substitutions and variations
- I used cremini mushrooms, but white mushrooms or another variety will work just fine. You could even use a mix of different varieties to jazz it up!
- I recommend using full fat sour cream for the best flavor and texture. Subbing for something lower fat may lead to curdling.
- If you’re wanting to double the recipe, I would cook the mushrooms in two batches because they won’t brown nicely if you put them all into the pan at once, and they will steam instead.
What to serve with mushroom stroganoff
- I served it with egg noodles, but rice, Mashed Potatoes, or more veggies would work great! Top with some freshly grated parmesan, and we’re in heaven.
- This meal makes 4 reasonably sized portions, so if you’re feeding very hungry people, you may want to serve it with an appetizer or side dish.
- This would be delicious with my Easy Roasted Green Beans.
Leftovers and storage
- Leftovers will keep for a few days in the fridge in an airtight container.
- Be sure to warm any leftovers in a saucepan over a low heat.
- I wouldn’t recommend freezing it since dishes with dairy generally don’t freeze well and can separate.
Questions about this mushroom stroganoff recipe? Let me know in the comments below! I’d love it if you left a star rating and review if you tried it.
Mushroom Stroganoff
Ingredients
- 3 cups uncooked egg noodles
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 medium onion chopped
- 8 ounces cremini mushrooms sliced
- 4 cloves garlic minced
- 1 tablespoon flour
- 3/4 cup vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream full-fat
- Salt & pepper to taste
- Fresh parsley for serving chopped, optional
Instructions
- Boil a pot of water for the egg noodles and cook according to package directions (or make rice or mashed potatoes or whatever else you want to serve with this recipe).
- Add the oil and butter to a skillet over medium-high heat. Once the butter has melted, add the onions and sauté for 5 minutes.
- Stir in the mushrooms and cook for another 7-8 minutes or until they release their water, the water cooks off, and they start to lightly brown.
- Add the garlic and flour to the skillet. Give it a good stir and cook for 1 minute.
- Stir in the vegetable broth, Worcestershire sauce, and Dijon mustard. Ensure the flour has dissolved, and let it cook for a couple minutes until the sauce thickens a bit.
- Turn the heat off and stir in the sour cream. Toss with the drained noodles and season with salt & pepper as needed.
Notes
- Makes 4 reasonably sized portions. If you’re feeding very hungry people, you may want to have an appetizer or side dish.
- Worcestershire sauce isn’t vegetarian, but some brands do sell vegetarian versions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So tasty!!! I used a bag of Trader Joe’s Sliced Shitake Mushrooms. An easy, but flavorful recipe.
Thank you!!