If you are craving a cozy, heartwarming dish that blends earthy mushrooms with a rich, velvety sauce and perfectly cooked noodles, you are going to fall in love with this Creamy Mushroom Stroganoff with Egg Noodles Recipe. It’s an incredibly satisfying vegetarian twist on a classic favorite that delivers every bit of comfort you want on your plate. The tender mushrooms soak up the luscious sauce made with savory mustard and a touch of tangy sour cream, creating an unforgettable harmony of flavors that will have you reaching for seconds without a second thought.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in building that unmistakable creamy and savory profile. They are simple, everyday staples that come together to create a dish packed with flavor, texture, and wonderful aromas.
- 3 cups uncooked egg noodles: The perfect tender base that soaks up the sauce and adds a lovely bite.
- 1 tablespoon olive oil: Helps sauté the vegetables and adds a subtle fruity richness.
- 3 tablespoons butter: Builds depth and creaminess in the sauce and sautéing process.
- 1 medium onion, chopped: Adds a sweet, aromatic foundation when caramelized.
- 8 ounces cremini mushrooms, sliced: The star of the dish, bringing earthiness and umami in every bite.
- 4 cloves garlic, minced: Infuses the dish with essential aromatic flavor and warmth.
- 1 tablespoon flour: Acts as the thickening agent to give the sauce that luscious texture.
- 3/4 cup vegetable broth: Combines with the flour to create a silky sauce base full of savory depth.
- 1 tablespoon Worcestershire sauce: Adds a complex tang and umami punch that enhances all other flavors.
- 1 tablespoon Dijon mustard: Brings a bright, slightly sharp note that perfectly balances the creaminess.
- 1/2 cup full-fat sour cream: Gives the sauce its signature creamy, tangy finish and smooth mouthfeel.
- Salt and pepper, to taste: Essential for rounding out and elevating every flavor component.
- Fresh parsley, chopped (optional): Adds a fresh, vibrant touch and beautiful color when serving.
How to Make Creamy Mushroom Stroganoff with Egg Noodles Recipe
Step 1: Cook the Egg Noodles
Start by bringing a large pot of salted water to a boil and cook the egg noodles following the package directions. The noodles are the heart of the dish, so cooking them just right—tender but firm—ensures they can soak up all the luscious sauce later. Once done, drain them well and set aside, keeping them warm for when the stroganoff sauce is ready.
Step 2: Sauté Onions and Mushrooms
In a skillet over medium-high heat, warm the olive oil and butter until the butter melts and starts to foam. Add the chopped onions and sauté for about 5 minutes until they become soft and translucent, releasing a gentle sweetness. Next, stir in the sliced cremini mushrooms, cooking them for 7 to 8 minutes. The mushrooms will first release their moisture, which then evaporates, allowing the mushrooms to brown lightly. This browning is key—it deepens the mushroom flavor and adds a wonderful texture.
Step 3: Add Garlic and Flour
Now, stir in the minced garlic and sprinkle the flour over the mushroom mixture. Stir constantly for 1 full minute to let the flour cook out its raw taste, which also helps build a silky base for the sauce. This step thickens the mixture just enough to cling perfectly to the noodles.
Step 4: Create the Sauce
Pour in the vegetable broth, Worcestershire sauce, and Dijon mustard next. Mix everything thoroughly to dissolve the flour into the liquid without lumps. Allow the sauce to simmer gently for a couple of minutes until it thickens slightly. This sauce combines complex savory and tangy notes that complement the mushrooms perfectly.
Step 5: Finish with Sour Cream
Turn off the heat and stir in the sour cream carefully so it blends smoothly into the sauce without curdling. The sour cream gives the stroganoff its iconic creamy texture and a slight tang that brightens all the earthy flavors. Toss the sauce gently with the cooked egg noodles and season with salt and pepper to your liking. Your creamy mushroom stroganoff with egg noodles is now ready to enjoy!
How to Serve Creamy Mushroom Stroganoff with Egg Noodles Recipe
Garnishes
A sprinkle of freshly chopped parsley not only adds a burst of color but also infuses a light herbal freshness that balances the richness of the sauce. You can also add a few grinds of black pepper or a little paprika for an extra visual and flavor punch.
Side Dishes
This dish stands wonderfully on its own but also pairs beautifully with crisp green salads, roasted seasonal vegetables, or even a side of garlic bread. The contrast in textures and freshness from these sides enhances your dining experience and rounds out the meal.
Creative Ways to Present
For a fun twist, serve this creamy mushroom stroganoff with egg noodles stuffed inside bell peppers or layered in a casserole topped with breadcrumbs and baked until golden. The creamy sauce makes it versatile enough for elegant presentation or comforting family-style servings.
Make Ahead and Storage
Storing Leftovers
Leftover creamy mushroom stroganoff with egg noodles can be stored in an airtight container in the refrigerator for up to 3 days. Keep it chilled properly to maintain freshness and flavor intensity.
Freezing
If you want to save the stroganoff for later, freeze it in a suitable container for up to 2 months. Because of the sour cream, texture might change slightly upon thawing, so be sure to thaw slowly in the fridge before reheating.
Reheating
Reheat leftovers gently on the stove over low heat while stirring occasionally to avoid curdling the sour cream. Adding a splash of vegetable broth or water can help loosen the sauce if it thickens too much during storage.
FAQs
Can I use other types of mushrooms for this recipe?
Absolutely! While cremini mushrooms are recommended for their flavor and texture, you can also use button, shiitake, or portobello mushrooms. Mixing varieties can add extra depth to the dish.
Is this recipe suitable for vegans?
To make this recipe vegan, substitute butter with a plant-based margarine, use a vegan sour cream alternative, and make sure your Worcestershire sauce is vegan-friendly, as some contain anchovies.
Can I prepare this recipe without egg noodles?
Yes, this stroganoff pairs wonderfully with rice, mashed potatoes, or even spiralized vegetables if you want a low-carb version. The creamy mushroom sauce is flexible and delicious regardless of the base.
How do I prevent the sour cream from curdling?
To avoid curdling, always add the sour cream off the heat or with the heat turned down low, and stir it in gently. High heat causes the cream to separate, so patience is key.
What can I do to make this dish gluten-free?
Use gluten-free flour or cornstarch instead of all-purpose flour, and confirm your Worcestershire sauce is gluten-free. Also, make sure the egg noodles are replaced with gluten-free pasta or another grain.
Final Thoughts
This Creamy Mushroom Stroganoff with Egg Noodles Recipe is one of those comforting dishes that feels like a warm hug on a plate. It’s easy to make, full of fantastic flavors, and incredibly versatile for any occasion. Whether you’re feeding the family or treating yourself to some cozy comfort food, I promise this recipe will quickly become one of your favorites. Give it a try, and get ready to savor every creamy, mushroomy bite!
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Creamy Mushroom Stroganoff with Egg Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-inspired
- Diet: Vegetarian
Description
A creamy and comforting Mushroom Stroganoff made with tender cremini mushrooms, sautéed onions, garlic, and a rich sour cream sauce served over tender egg noodles. This vegetarian twist on the classic Russian dish is easy to prepare in under 30 minutes and perfect for a satisfying weeknight dinner.
Ingredients
For the Stroganoff Sauce
- 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 and pepper, to taste
- Fresh parsley, chopped (optional, for serving)
For the Noodles
- 3 cups uncooked egg noodles
Instructions
- Cook the Noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package directions until al dente. Drain and set aside. You can also substitute with rice or mashed potatoes, depending on your preference.
- Sauté Onions: Heat the olive oil and butter in a skillet over medium-high heat. Once the butter has melted completely, add the chopped onions and sauté for about 5 minutes until softened and translucent.
- Cook Mushrooms: Add the sliced cremini mushrooms to the skillet with the onions. Cook for 7 to 8 minutes until the mushrooms release their moisture, the liquid evaporates, and the mushrooms begin to brown lightly.
- Add Garlic and Flour: Stir in the minced garlic and flour, mixing well to combine. Cook this mixture for 1 minute to remove the raw flour taste and to help thicken the sauce later.
- Make Sauce: Pour in the vegetable broth, Worcestershire sauce, and Dijon mustard. Stir thoroughly to dissolve the flour completely. Allow the sauce to simmer gently for a couple of minutes until it thickens slightly.
- Finish with Sour Cream: Turn off the heat and stir in the sour cream until the sauce is creamy and smooth. Then, add the cooked egg noodles to the skillet and toss everything together well. Season with salt and pepper to your taste.
- Serve: Garnish with freshly chopped parsley if desired and serve immediately while warm.
Notes
- Use full-fat sour cream for the best creamy texture and flavor.
- Vegetarian Worcestershire sauce is recommended, as traditional versions may contain anchovies.
- For a vegan version, substitute sour cream with a plant-based alternative and use a vegan Worcestershire sauce.
- Mushrooms can be varied; baby bella or white button mushrooms also work well.
- Do not boil the sauce after adding sour cream, as it may curdle.
