Creamy Mushroom Stroganoff
When you want comfort fast, this gives you stroganoff vibes without much effort.
If you want dinner to feel warm and reassuring without turning into a project, this mushroom stroganoff is a strong move. It’s a good choice on a cold night, after a long day, or anytime you need something creamy and satisfying in under 45 minutes. The mushrooms do the heavy lifting, giving you that savory, cozy stroganoff flavor even without beef. You’ll get a silky sauce, soft onions, and noodles that feel like comfort food without a lot of fuss. It’s not fussy restaurant stroganoff; it’s weeknight stroganoff that gets dinner on the table and makes you feel better about the evening.
Ingredients
- 12 oz wide egg noodles — or another short pasta
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 unit yellow onion — thinly sliced
- 12 oz cremini mushrooms — sliced
- 8 oz white mushrooms — sliced
- 2 tsp garlic — minced
- 1 tbsp all-purpose flour
- 1.5 cup vegetable broth
- 1 tbsp Dijon mustard
- 0.5 cup sour cream
- 2 tbsp cream cheese — softened
- 1 tbsp fresh lemon juice
- 0.25 cup fresh parsley — chopped
- 1 tsp salt — plus more for pasta water
- 0.5 tsp black pepper
Method
- 1 Bring a pot of salted water to a boil and cook the egg noodles until just tender. Drain and set aside.
- 2 While the noodles cook, heat the olive oil and butter in a large skillet over medium-high heat. Add the onion and cook for 3 to 4 minutes, until softened.
- 3 Add the mushrooms and cook, stirring occasionally, until they give up their liquid and start to brown, about 8 to 10 minutes. Stir in the garlic and cook for 30 seconds.
- 4 Sprinkle the flour over the mushrooms and stir for 1 minute. Pour in the broth and Dijon mustard, scraping up any browned bits. Simmer for 3 to 4 minutes until slightly thickened.
- 5 Reduce the heat to low. Stir in the sour cream, cream cheese, lemon juice, salt, and black pepper until smooth. Add the noodles and toss to coat. Finish with parsley and serve warm.
Variations
- Faster swap — Use only one type of mushroom and skip the cream cheese for a quicker sauce.
- Vegetarian swap — This recipe is already vegetarian; for extra heft, add a can of drained white beans with the broth.
- Substitutions — No egg noodles? Use fettuccine, rotini, or mashed potatoes underneath the stroganoff.
Notes
If the sauce gets too thick, loosen it with a splash of broth or pasta water. Add the sour cream on low heat so it stays smooth and creamy.
Equipment that helps
- Large skillet — It gives the mushrooms room to brown instead of steam.
- Pot for noodles — Cooking the pasta separately keeps the sauce focused and lets you control the texture.
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