Mushroom Stroganoff
This easy mushroom stroganoff recipe is a flavorful meatless meal that comes together fast and is perfect with egg noodles, rice, or mashed potatoes!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Keyword: mushroom stroganoff recipe
Servings: 4
- 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.
Calories: 314kcal | Carbohydrates: 30g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 370mg | Potassium: 460mg | Fiber: 2g | Sugar: 4g | Vitamin A: 560IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg