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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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Great recipe-Thank you! I substituted white wine and beef broth for the veggie broth. Added finely chopped mix of greens: chard, spinach, kale. Added thyme and shaved Parmesan.
You are very welcome!
Would it not be nice with a bit of Paprika?
Absolutely!
Hi. My first attempt was a nightmare but felt the need to give it a second chance.
It was a success for me because the changes I made were changes I knew would work for me. For example, before putting anything to heat, I put the butter, oil, mushrooms, garlic together in one pan. Then I cooked all these ingredients together at the same time. It worked! It wasn’t long before the ingredients started to lightly brown, water from the mushrooms had cooked out quickly and they held their shape. Then I stirred in the vegetable broth, let it come to a slight boil (this is a good time to stir in Dijon and Worcestershire sauce). Before stirring in sour cream, let it come to a slight boil then stir in the sour cream. Then small pinches of flour until it thickens to your liking.
My second attempt I did not add Dijon and Worcestershire and it turned out great but you will need to mix in salt and pepper. Soon, when I make this again I will add the Dijon and Worcestershire sauce because I do like Tangy.
Needless to say my question was can I add beef to this recipe? Thank you.
I’d just make my ground beef stroganoff instead – it’s linked at the top of the blog post but I will link it here for ya: https://bit.ly/48Yt6aA
Very simple recipe with big flavors ..I’m happy I saw it said it was a bit tangy .. definitely tasted that from the Dijon & Worcestershire… but I loved it .. I did need to make a rue of cornstarch & water just to thicken it alittle more .. but then it was perfection!… Love all your recipes!..
So happy you liked it! Thanks!
This was really good, although I guess I used too many noodles and didn’t have as much sauce as shown in the photos. I had half a 16 oz. bag of noodles in the pantry and when I googled 3 cups, it said it was 8 oz. so I used the entire half a bag. Also, I think I might add a little more W. sauce and Dijon next time to give it a stronger taste of those two ingredients. I also added a tad more vegetable broth after my sauce cooked down and was getting a little too thick. But this recipe is definitely a keeper!
I’m glad you liked it overall, Elizabeth! Thanks for your review!
You’re welcome, Natasha! I love mushrooms so am surprised I haven’t made this sooner. I have leftovers and will enjoy those today. P.S. If I didn’t care for W. sauce, I’d just leave it out. 😉
Not a bad recipe, but I really didn’t like Worcestershire sauce taste. It ruined the meal for me.
Worcestershire sauce is a typical ingredient in any Stroganoff. If it’s not a flavor you normally enjoy, it’s not surprising that the recipe wasn’t to your liking.
Wow! Amazing vegetarian meal packed with flavor. On our monthly rotation now 🙂
Thank you so much! I’m glad it’s a hit! 😀