If you are craving a comforting meal that brims with rich, earthy flavors, the Creamy Mushroom Stroganoff with Egg Noodles Recipe is your perfect go-to. This dish masterfully combines tender mushrooms sautéed to golden perfection with a luscious sour cream sauce, all tossed generously with tender egg noodles. It’s a timeless, hearty dish that feels luxurious yet remains surprisingly simple to prepare. Whether you’re cooking for family or friends, this recipe will quickly become a treasured staple in your kitchen.
Ingredients You’ll Need
The beauty of this Creamy Mushroom Stroganoff with Egg Noodles Recipe lies in its straightforward ingredients. Each one plays a vital part—from the variety of mushrooms that provide texture and depth, to the sour cream that adds that signature creamy tang. These simple pantry staples come together to create a dish that tastes far more complex than the effort required.
- Butter or olive oil: This is the cooking base that helps soften onions and garlic while giving the mushrooms a rich, silky finish.
- Onion: Adds a subtle sweetness and tender bite to balance the earthiness of the mushrooms.
- Garlic: Infuses the dish with a warm, aromatic punch essential for depth of flavor.
- Mixed mushrooms: A mix like cremini, shiitake, and button delivers layers of meaty texture and flavor.
- Flour: This acts as the thickening agent for the sauce, creating that perfect creamy consistency.
- Vegetable or mushroom broth: Introduces savory moisture that marries the mushrooms and sauce beautifully.
- Dijon mustard: Adds a subtle tanginess to brighten the rich creaminess.
- Worcestershire sauce (optional): Provides an umami boost and complexity, rounding out the flavors.
- Sour cream or Greek yogurt: The heart of the stroganoff’s creamy texture and signature tang.
- Smoked paprika: Brings a warm smoky note that enhances the earthiness of the mushrooms.
- Salt and pepper: Essential for seasoning and balancing all the flavors.
- Fresh parsley: For a fresh, herbaceous garnish that lightens each bite.
- Egg noodles: Tender, slightly chewy noodles that soak up every delicious drop of sauce.
How to Make Creamy Mushroom Stroganoff with Egg Noodles Recipe
Step 1: Cook the Egg Noodles
Start by bringing a large pot of salted water to a boil. Cooking the egg noodles until just al dente is crucial—they should have a slight bite so they hold up beautifully when tossed with the creamy sauce later. Once cooked, drain them well and set them aside, letting them wait patiently for the star of the dish.
Step 2: Sauté Onions and Garlic
In a large skillet, heat butter or olive oil over medium heat and add finely chopped onions. Cooking them until they become soft and translucent releases their natural sweetness, forming the fundamental flavor base. Then stir in the minced garlic, letting it gently awaken your senses with its fragrant aroma, but be careful not to let it burn.
Step 3: Brown the Mushrooms
Add the mixed sliced mushrooms into the skillet. This is where the magic happens—mushrooms release their moisture and then start turning golden brown, developing a robust, savory flavor. Season with salt, pepper, and smoked paprika at this point to infuse every morsel with seasoning. This step ensures your dish will have a deeply satisfying umami character.
Step 4: Make the Sauce
Sprinkle the flour evenly over the mushrooms and stir constantly. Cooking the flour briefly eliminates any raw taste and helps the sauce thicken perfectly. Slowly pour in the vegetable or mushroom broth while stirring to avoid any lumps and bring the mixture to a gentle simmer. Watch as the sauce thickens, coating the mushrooms with velvety richness that’s impossible to resist.
Step 5: Add Mustard and Cream
Stir in the Dijon mustard and Worcestershire sauce to brighten the sauce with a subtle tang and complexity. Then fold in the sour cream or Greek yogurt—this turns the sauce outrageously creamy while maintaining that characteristic tanginess. Warm everything through gently without boiling, ensuring the texture stays silky smooth.
Step 6: Combine Pasta and Sauce
Now it’s time to toss the cooked egg noodles straight into your luscious mushroom stroganoff sauce. Mixing well ensures every noodle is coated in that irresistible creamy goodness. Taste and adjust the seasoning as necessary. This is your moment to elevate the flavors perfectly before plating.
Step 7: Garnish and Serve
Sprinkle freshly chopped parsley over the top for a vibrant pop of color and fresh flavor. If you want to add a bit more flair, a tiny dusting of smoked paprika enhances the visual appeal and smoky notes. Serve immediately to enjoy the dish at its ultimate creamy best.
How to Serve Creamy Mushroom Stroganoff with Egg Noodles Recipe
Garnishes
Fresh parsley is the classic choice here, brightening the dish with green flecks and a refreshing contrast. For a touch of indulgence, you can add grated Parmesan or a spoonful of caramelized onions on top. These little extras transform the plate into a complete sensory experience that will delight everyone at the table.
Side Dishes
The richness of creamy mushroom stroganoff pairs wonderfully with simple, crisp side dishes. A fresh green salad dressed lightly with lemon and olive oil offers a bright counterbalance. Alternatively, steamed green beans or roasted asparagus provide a satisfying crunch and a pop of color to complement the plate.
Creative Ways to Present
For a special touch, serve the creamy mushroom stroganoff over polenta or mashed potatoes instead of traditional egg noodles. You can also place the stroganoff in individual mini casserole dishes and broil with a light sprinkle of cheese for a bubbly finish. Getting creative with presentation elevates this humble comfort dish into a dinner party showstopper.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Creamy Mushroom Stroganoff with Egg Noodles Recipe, store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days and retains its creamy texture beautifully. Storing the noodles separate from the sauce can help prevent them from becoming mushy.
Freezing
This stroganoff freezes well if you want to save portions for busy nights. Transfer cooled portions into freezer-safe containers or bags and freeze for up to 2 months. When freezing, it’s best to freeze the sauce separate from the noodles to maintain the best texture upon reheating.
Reheating
For reheating, warm the stroganoff gently in a skillet over medium-low heat, adding a splash of broth or water if needed to loosen the sauce. Avoid microwaving on high heat to prevent curdling or drying out. Stir frequently until warmed through and creamy once again.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While egg noodles are traditional and wonderfully absorb the sauce, you can swap in fettuccine, pappardelle, or even short pastas like penne to suit your preference or pantry staples.
Is it possible to make this dish vegan?
Yes, simply substitute butter with plant-based oils, replace sour cream with a vegan alternative like cashew cream or coconut yogurt, and ensure the broth is vegetable-based. The mushrooms and seasonings will still shine beautifully.
What can I add for extra protein?
Adding cooked chicken, turkey, or sautéed tofu cubes can turn this meal into a protein-packed dish. Just fold them in during the last step to warm through along with the noodles.
Can I prepare the sauce ahead of time?
Definitely! Prepare the mushroom stroganoff sauce a day in advance and refrigerate. When ready to serve, gently reheat and toss with freshly cooked egg noodles for an effortless dinner.
Why is the sauce not thickening properly?
Make sure to cook the flour with the mushrooms for a couple of minutes to remove the raw taste and activate its thickening ability. Also, add the broth gradually while stirring constantly to prevent lumps, allowing the sauce to thicken as it simmers.
Final Thoughts
This Creamy Mushroom Stroganoff with Egg Noodles Recipe is one of those dishes that feels like a warm hug on a plate. Its rich, comforting flavors combined with simple, approachable ingredients make it an absolute joy to prepare and savor. Trust me, once you try it, you’ll want to keep it in your regular rotation for cozy weeknights or special gatherings. Go ahead and dive in—you’re going to love every creamy bite!
Print
Creamy Mushroom Stroganoff with Egg Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-inspired
- Diet: Vegetarian
Description
This creamy Mushroom Stroganoff is a comforting vegetarian twist on the classic beef stroganoff. Featuring a medley of sautéed mushrooms in a rich, tangy sour cream sauce flavored with smoked paprika, Dijon mustard, and a touch of Worcestershire sauce, it’s served over tender egg noodles for a satisfying meal perfect for weeknights or casual dinners.
Ingredients
For the Stroganoff
- 2 tablespoons butter or olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 lb (450g) mixed mushrooms (such as cremini, shiitake, or button), sliced
- 1 tablespoon flour
- 1 cup vegetable or mushroom broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce (optional)
- 1 cup sour cream (or Greek yogurt for a lighter option)
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
For Serving
- 8 oz egg noodles, fettuccine, or your preferred pasta
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté onions and garlic: Heat the butter or olive oil in a large skillet over medium heat. Add the finely chopped onions and cook until softened and translucent, approximately 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and sauté them until they release their moisture and turn golden brown, about 7-10 minutes. Season with salt, pepper, and smoked paprika to enhance the flavor.
- Make the sauce base: Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the vegetable or mushroom broth while stirring continuously to avoid lumps. Bring the mixture to a simmer and let it thicken slightly for about 3-5 minutes.
- Add flavor and creaminess: Stir in the Dijon mustard and Worcestershire sauce (if using). Add the sour cream or Greek yogurt and mix well. Heat the sauce through gently but avoid boiling to prevent curdling.
- Combine pasta and sauce: Toss the cooked pasta with the creamy mushroom sauce until well coated. Taste the dish and adjust seasoning with additional salt, pepper, or smoked paprika as needed.
- Garnish and serve: Sprinkle with freshly chopped parsley and serve immediately. Optionally, add a pinch of smoked paprika on top for extra color and flavor.
Notes
- Use a mix of mushrooms for a deeper flavor and texture contrast.
- For a lighter version, substitute sour cream with Greek yogurt, but avoid boiling after adding to prevent curdling.
- Worcestershire sauce is optional and can be omitted for a vegetarian or vegan version; use a vegan Worcestershire alternative or tamari instead.
- Gluten-free flour can be substituted if you prefer a gluten-free dish.
- Use fresh parsley for garnish to add a burst of color and freshness.
