Mushroom Stroganoff with Egg Noodles

Introduction

Mushroom Stroganoff with Egg Noodles is a vegetarian twist on the classic Russian-inspired comfort dish that is traditionally made with beef. Instead of meat, this version relies on earthy, hearty mushrooms that create a deep, savory umami flavor. The mushrooms are simmered in a creamy, tangy sauce made with onions, garlic, broth, Dijon mustard, sour cream, and a touch of paprika, then served over tender egg noodles.

This dish is the perfect balance of indulgence and simplicity — the creaminess of the sauce combined with the chewiness of mushrooms and the soft egg noodles creates a meal that feels both hearty and elegant. It’s a quick dinner idea that can be prepared on a busy weeknight, yet it’s also special enough to serve to guests.

Why I Love This Recipe

I love this recipe because it’s comfort food with a sophisticated touch. The mushrooms provide meaty depth without needing meat, making it an ideal option for vegetarians or anyone looking to eat more plant-based meals. The sauce is rich and velvety, yet it comes together in less than 30 minutes with pantry-friendly ingredients.

Another reason I adore this dish is its adaptability — you can make it creamy and decadent for a special occasion or keep it lighter with Greek yogurt instead of sour cream. It’s one of those recipes that feels cozy, wholesome, and satisfying every single time.

Why It’s a Must-Try Dish

Mushroom Stroganoff with Egg Noodles is a must-try because:

• It’s flavor-packed, with layers of umami, tanginess, and creaminess.
• It’s vegetarian-friendly and can be made vegan.
• It’s a quick meal, ready in under 40 minutes.
• It’s a crowd-pleaser, appealing even to those who don’t usually love mushrooms.
• It’s budget-friendly, using simple, affordable ingredients.

This dish is the ultimate weeknight savior and a go-to comfort meal that doesn’t compromise on flavor.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories per Serving: ~420 kcal (depending on sour cream and oil used)
• Course: Main Course
• Cuisine: Russian / European-Inspired

Ingredients

For the Stroganoff Sauce:

• 2 tablespoons butter (or olive oil for vegan)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 pound (450 g) mushrooms (cremini, button, or mixed), sliced
• 1 teaspoon smoked paprika (or sweet paprika)
• 1 tablespoon flour (for thickening)
• 1 cup vegetable broth (or mushroom broth)
• 1 tablespoon Dijon mustard
• 1 teaspoon soy sauce (optional, for extra umami)
• ½ cup sour cream (or Greek yogurt, or vegan alternative like cashew cream)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

For Serving:

• 12 oz (340 g) wide egg noodles (or tagliatelle/fettuccine)
• Extra parsley for garnish

Cooking Directions

1. Cook the Noodles: Bring a pot of salted water to a boil. Cook egg noodles according to package directions, then drain and set aside.
2. Sauté Aromatics: In a large skillet, heat butter and olive oil. Add onions and cook until softened and lightly golden. Stir in garlic and cook for 1 minute.
3. Cook Mushrooms: Add sliced mushrooms, season with salt and pepper, and cook until browned and they release their juices (about 8–10 minutes).
4. Add Spices & Thickener: Stir in paprika and flour, mixing well to coat mushrooms. Cook for 1–2 minutes to remove raw flour taste.
5. Deglaze & Simmer: Add broth slowly, stirring to create a smooth sauce. Stir in Dijon mustard and soy sauce. Simmer for 5–6 minutes until thickened.
6. Finish with Cream: Remove from heat, stir in sour cream (or yogurt), and adjust seasoning with salt and pepper.
7. Combine & Serve: Toss sauce with cooked egg noodles or serve sauce ladled on top. Garnish with parsley.

Step-by-Step Preparation Method

1. Step 1: Boil noodles, drain, and set aside.
2. Step 2: Heat butter and oil in a skillet, sauté onions until golden.
3. Step 3: Add garlic and cook for 1 minute.
4. Step 4: Add mushrooms, cook until browned and reduced in volume.
5. Step 5: Stir in paprika and flour to coat.
6. Step 6: Slowly pour in broth, stirring constantly.
7. Step 7: Add Dijon mustard and soy sauce, simmer until thickened.
8. Step 8: Stir in sour cream, taste, and adjust seasoning.
9. Step 9: Serve over egg noodles, garnish with parsley.

How to Serve

• Serve hot over buttered egg noodles for a classic pairing.
• Add a crisp green salad or roasted vegetables on the side.
• Pair with garlic bread or crusty bread to mop up the creamy sauce.
• Serve with a glass of white wine or sparkling water with lemon.

Recipe Tips

• Cook mushrooms in batches to prevent overcrowding (this helps them brown instead of steam).
• Use full-fat sour cream for a richer sauce, or Greek yogurt for a lighter version.
• Add a splash of white wine while sautéing mushrooms for depth of flavor.
• Let the sauce cool slightly before adding sour cream to prevent curdling.

Variations

• Vegan Stroganoff: Use olive oil, vegan sour cream (or cashew cream), and vegan noodles.
• Gluten-Free Stroganoff: Swap egg noodles for gluten-free pasta and use cornstarch instead of flour.
• Protein Boost: Add lentils, seared tofu, or tempeh for more protein.
• Extra Veggies: Stir in spinach, peas, or zucchini for more color and nutrients.
• Beefy Version: For non-vegetarians, add strips of seared beef or chicken.

Freezing and Storage

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: The sauce can be frozen (without noodles) for up to 2 months. Reheat gently and boil fresh noodles when serving.
• Reheating: Warm on the stovetop over medium-low heat, adding a splash of broth if the sauce is too thick.

Special Equipment Needed

• Large pot for boiling noodles
• Large skillet or sauté pan for cooking sauce
• Wooden spoon or spatula
• Ladle for serving

Conclusion

Mushroom Stroganoff with Egg Noodles is the epitome of comfort food — rich, creamy, savory, and deeply satisfying. By using mushrooms instead of meat, you get a hearty, vegetarian-friendly dish that doesn’t compromise on flavor. It’s quick enough for a weeknight dinner yet elegant enough for entertaining. With endless variations, meal-prep potential, and its budget-friendly nature, this stroganoff deserves a spot in your regular recipe rotation.