This easy Mushroom Stroganoff recipe is a flavorful meatless meal that comes together fast and is perfect with egg noodles, rice, or mashed potatoes!
How to make mushroom Stroganoff (overview):
In a skillet, sauté the onions in the olive oil and butter for 5 minutes, then add the mushrooms and cook until they're nicely seared. Stir in the garlic and flour, then 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 and season with salt & pepper as needed. Toss with egg noodles or serve with another side. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- Regular Worcestershire sauce isn't vegetarian, but if you do need to make this recipe vegetarian, you can buy a veggie version.
- I used cremini mushrooms, but white mushrooms or another variety will work just fine.
- I recommend using full fat sour cream for the best flavor and texture. Subbing for something lower fat may lead to curdling.
- Be sure to warm any leftovers over a low heat.
- 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 (they will steam).
What to serve with mushroom Stroganoff?
I served it with egg noodles, but rice, mashed potatoes, or more veggies would work. 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.
More delicious mushroom recipes:
- Garlic Mushroom Pasta
- Creamy Tortellini with Spinach and Mushrooms (One Pan!)
- Cheese Tortellini with Butter, Mushrooms, and Crispy Sage
- Vegan Spinach and Mushroom Pasta
Questions about mushroom Stroganoff? Let me know in the comments below!
- 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
- 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.
- 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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.