Tender mushrooms are simmered in a creamy classic stroganoff sauce to make this flavor-filled Mushroom Stroganoff.
Stroganoff recipes really are the epitome of comfort food, aren’t they?
Oh, Stroganoff, how I love you. Let me count the ways, okay? Slow Cooker Beef Stroganoff, Meatloaf Stroganoff, Ground Beef Stroganoff, and Meatball Stroganoff Fettuccine are some of the dinners that never fail to be winners in our house.
In addition to my love of stroganoff, I adore mushrooms. Beer Battered Mushrooms, Hungarian Mushroom Soup, Mushroom Rice Pilaf, Rosemary Mushrooms, Mushroom Florentine Pasta, Chipotle Mushrooms, and Mushroom Jalapeno Salsa are a fraction of the dozens of recipes here on the site that included this much-loved personal favorite vegetable.
So, when I saw this Mushroom Stroganoff recipe in my friend Sabrina‘s awesome cookbook, Dinner then Dessert, I grinned because I already had a pound and a half of mushrooms in the fridge. (And yes, I increased the amount called for in the original recipe – because mushrooms are DELICIOUS.)
I have so many of the recipes from this cookbook flagged to make. Garlicky Meatballs, Smoky Creamed Corn (I might actually try this one for Thanksgiving this year. It looks so good!), Apple Tartlets, Bacon and Beer Braised Chicken, and Sabrina’s Ultimate Pot Roast all need to happen soon.
Mushroom Stroganoff Recipe
I’ve already written an ode to mushrooms in this post, but it bears mentioning again, the mushrooms are terrific in this stroganoff.
They provide great texture, flavor, and irresistibly tasty goodness in every bite.
Now, if you can’t fathom a stroganoff recipe without beef or any meat at all? Guess what? This will be delicious with ground beef, chopped steak, even a couple of handfuls of leftover grilled or rotisserie chicken tossed into the final dish.
Mushroom Stroganoff Ingredients
Wondering what ingredients you’ll need in order to make this mushroom stroganoff recipe? It’s an easy list!
- egg noodles
- salt and pepper
- shallot or yellow onion
- all-purpose flour
- vegetable broth *
- white wine **
- sour cream
- fresh parsley
* Don’t keep vegetable stock on hand? Feel free to swap in beef or chicken stock, both will work here. Don’t cook with wine? Double up on the stock here.
** This is a versatile, flavorful stroganoff recipe that you can easily make with simple pantry ingredients that you already have in the kitchen.
Loaded with hearty “meaty” mushrooms and plenty of flavor from onions, vegetable broth, wine, and sour cream, this is a Vegetarian Stroganoff that definitely isn’t missing the meat.
I have a very well-known love of beef and yet, this recipe? It’s absolutely delicious without a bit of meat at all. Yes, I just said that.
- ½ teaspoon kosher salt, plus more for the pasta cooking water
- 1 pound egg noodles
- ½ cup butter
- 1 pound cremini or button mushrooms, sliced
- ¼ teaspoon freshly ground black pepper
- 1 large shallot or half a yellow onion, very thinly sliced and chopped
- 3 tablespoons all-purpose flour
- 1½ cups vegetable stock
- 1 cup white wine
- ½ cup sour cream
- fresh parsley, for garnish
- Bring a large pot of salted water to a boil over high heat. Add the noodle and cook until almost done, about a minute shy of package directions. Drain and set aside without rinsing.
- Melt butter in the same cooking pot over medium-high heat. Add the mushrooms and sprinkle with salt and pepper. Cook without stirring for 2-3 minutes, allowing the mushrooms to brown slightly. Stir and cook for another 2-3 minutes without stirring. Add the shallot and cook another minute.
- Sprinkle the mushrooms with flour and stir well to coat. Add the vegetable broth and wine, bring to a simmer, and cook for 6-8 minutes, until reduced by about half and thickened.
- Use a ladle to remove about 1/2 cup of hot broth from the pan and transfer it to a large measuring cup or small bowl. Add the sour cream to the measuring cup of broth. Whisk smooth and then pour the sour cream mixture into the sauce.
- Stir to combine. Taste and add salt, as needed. Transfer the cooked noodles back to the pot with the sauce. Stir to coat. If the sauce seems too thick, thin with a small amount of additional vegetable stock. Scoop into bowls or onto plates and sprinkle with parsley. Enjoy!