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Creamy Mushroom Stroganoff

Creamy Mushroom Stroganoff

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


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.


Units Scale
  • 1 lb fresh white mushrooms
  • 812 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


  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.



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


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

Keywords: Creamy Mushroom Stroganoff, Mushroom Stroganoff, Stroganoff