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Mushroom Stroganoff Recipe

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This creamy Mushroom Stroganoff is a hearty, vegetarian take on the classic Russian dish, made with tender mushrooms, onions, garlic, and a rich sour cream sauce served over egg noodles.

Ingredients

  • 1 lb cremini mushrooms, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry white wine
  • 1 1/2 cups low-sodium vegetable broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sour cream
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish
  • 8 oz egg noodles or pasta of choice, cooked

Instructions

  1. Cook the pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil and butter over medium heat.
  3. Add onions and sauté for 3–4 minutes until soft.
  4. Add mushrooms and cook for 8–10 minutes until golden brown and tender, stirring occasionally.
  5. Stir in garlic and cook for 30 seconds until fragrant.
  6. Sprinkle flour over the mushrooms and stir to coat evenly. Cook for 1 minute.
  7. Pour in the white wine, scraping the bottom of the skillet. Cook until the wine is reduced by half, about 2–3 minutes.
  8. Add vegetable broth and Worcestershire sauce. Bring to a simmer and cook for 5 minutes until the sauce thickens slightly.
  9. Reduce heat to low and stir in the sour cream. Cook until heated through but do not boil.
  10. Season with salt and pepper to taste.
  11. Serve over cooked noodles and garnish with fresh parsley.

Notes

  • Use a mix of mushrooms (cremini, shiitake, portobello) for added depth of flavor.
  • Sour cream can be replaced with Greek yogurt for a lighter version.
  • Use tamari or coconut aminos instead of Worcestershire sauce for a vegan version.
  • Serve with rice or mashed potatoes instead of noodles for variety.

Nutrition

Find it online: https://yumfamilyrecipes.com/mushroom-stroganoff-recipe/