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
Scale
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.
