Creamy Mushroom Stroganoff

Creamy Mushroom Stroganoff is the perfect meal for true mushroom lovers. A creamy mushroom sauce, paired with egg noodles and fresh mushrooms, makes for the best meatless pasta meal.

Once I did a little research on the health benefits of mushrooms I was sold from that point on. It doesn’t take much convincing when you have the opportunity to eat something that tastes great and has several nutritional benefits. Am I right? They are the perfect protein with immune-boosting powers.

Traditional stroganoff recipes are served with beef, but I wanted to take a slightly different approach. There are many people who prefer to forgo meat sometimes or all together and others who are vegan. You can keep the recipe as is or switch out the beef broth for a preferred vegetable broth to stay in line with any dietary restrictions.

Did you know? Stroganoff originated in Russia and was created by a French chef that cooked for a wealthy family.

How to cook Mushroom Stroganoff:

First, I like to pull all of my ingredients out in front before I begin to make sure I’m not missing anything crucial for the dish (also known as mise en place). This is a good cooking practice to have if you don’t already.

Begin this recipe by chopping your onion into small pieces and place them to the side. Heat your cooking pan (at medium-low heat) to prevent your butter from burning. Once your cooking pan is ready, add butter and minced garlic.

Add the flour to the pan and stir until it begins to bind. Add the chopped onions to the pan. When the onions have cooked down enough to become translucent, add in the fresh mushrooms.

Any mushroom variety will do, but for this recipe, I chose white mushrooms. Not only are white mushrooms inexpensive, but they have a mild taste making them perfect for just about anything.

Spread your seasonings evenly over the top of the mushrooms and cook for a few minutes longer before adding in the beef broth, Worcestershire sauce, and cream of mushroom.

Cover then allow to cook for an additional 10 minutes. While the mushrooms are cooking, boil your egg noodles, drain, and set them to the side. The last thing you will add for the creamy sauce is the sour cream. And finally, add in the egg noodles and stir everything together.

A quick tip: If you prefer your sauce to be slightly thicker you can add more flour to get it to the desired consistency.

When you have these ingredients on hand this is a great dish to give a try. This recipe is fairly simple to put together and it doesn’t take much of your time to do so. The family will thoroughly enjoy this Creamy Mushroom Stroganoff — especially if you enjoy mushrooms as much as I do!

Looking for other quick and easy pasta recipes? Check out my Gluten-Free Chicken Gouda Penne Pasta or Creamy Chicken Roasted Poblano Pasta recipe!

Creamy Mushroom Stroganoff

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5 from 3 reviews

• Author: Eric Jones
• Total Time: 30 minutes
• Yield: 4 1x
• Diet: Vegetarian

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Description

Creamy Mushroom Stroganoff is a perfect meal for the true mushroom lovers. A creamy beef broth paired with fresh mushrooms (of any kind) makes for the best meatless pasta meal.

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Ingredients

Units USM Scale 1x2x3x

• 1 lb fresh white mushrooms
• 8–12 oz. egg noodles (uncooked)
• 2 cups beef broth
• 1 medium sweet onion
• 3 tbsp butter
• 2 tsp minced garlic
• 10 oz cream of mushroom
• 1 tbsp Worcestershire sauce
• 1/4 cup sour cream
• 2 tbsp all-purpose flour
• 2 tsp oregano
• 1 1/2 tsp ground thyme
• 1 tsp paprika
• 1 tsp garlic powder
• 2 tsp black pepper
• 1 tsp. Himalayan Salt

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Instructions

1. Boil egg noodles as instructed, then drain. Set to the side.
2. Chop onion into small pieces.
3. Heat a cooking pan to medium-low heat. Add butter and minced garlic.
4. Add flour and stir until it begins to bind. Add onions and cook until they are translucent.
5. Add mushroom, then spread seasonings evenly over the top. Cook for 5 minutes.
6. Add broth, Worcestershire sauce, and cream of mushroom to the cooking pan. Cover and cook for 10 minutes. Fold in sour cream and stir together until blended.
7. Fold egg noodles into the mushroom stroganoff sauce.

Equipment

Enameled Cast Iron 5 Quart

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Notes

You can substitute vegetable broth in place of beef broth.

Depending on how “saucy” you want your stroganoff to be, you can boil between 8-12 ounces of uncooked egg noodles for this recipe.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Pasta
• Method: Stove Top
• Cuisine: Russian

Nutrition

• Calories: 150
• Sugar: 2.6g
• Sodium: 365mg
• Fat: 8.1g
• Carbohydrates: 15.2g
• Fiber: 1.8g
• Protein: 5.5g
• Cholesterol: 23mg