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This Mushroom Stroganoff recipe offers a comforting, rich, and flavorful vegetarian twist on the classic beef version, making it a crowd-pleaser for both vegetarians and meat-eaters alike.
Featuring baby bella mushrooms, it delivers a hearty dose of plant-based protein and dietary fiber, which supports digestion and sustained energy.
The use of Greek yogurt or light sour cream not only adds creamy richness but also contributes probiotics and lower saturated fat compared to traditional heavy cream.
With whole ingredients and a quick 30-minute prep and cook time, this dish is perfect for busy weeknights or easy meal prep.
Its balanced nutritional profile makes it satisfying without being heavy, and the inclusion of thyme and garlic adds antioxidants and immune-boosting compounds.
Plus, the optional Parmesan cheese topping brings a touch of umami and calcium.
Overall, this stroganoff combines simplicity, wholesome nutrition, and indulgent flavor in one versatile, everyday meal.
Must-Have Tools for Perfect Results
Large Sauté Pan
Essential for evenly cooking the onions, mushrooms, and simmering the sauce, this pan provides superior heat distribution and prevents sticking. It’s a kitchen staple for sautéing, searing, and pan sauces beyond this recipe.
Wooden Spoon
Perfect for deglazing the pan and gently stirring the sauce, a wooden spoon is gentle on cookware surfaces and versatile for mixing, scraping, and folding.
Whisk
This tool ensures the vegetable stock, flour, and Worcestershire sauce blend smoothly, preventing lumps and creating a silky sauce texture. A whisk is invaluable for emulsifying dressings, sauces, and batters.
Large Pot
Needed to cook the wide egg noodles al dente, a large pot provides ample boiling space to cook pasta evenly without sticking, and it’s useful for boiling vegetables and blanching.
Creamy Mushroom Stroganoff
Equipment
- 1 large sauté pan
- 1 large pot
- 1 Wooden Spoon
- 1 Whisk
- Measuring spoons and cups (as needed)
Ingredients
- 1 lb wide egg noodles
- 3 tbsp unsalted butter divided
- 1 small white onion thinly sliced
- 4 garlic cloves finely minced
- 1 lb baby bella mushrooms cleaned and sliced
- ½ cup dry white wine
- 1½ cups vegetable broth
- 1 tbsp vegetarian Worcestershire sauce
- 3½ tbsp all-purpose flour
- 3 small sprigs fresh thyme or ¼ tsp dried thyme
- ½ cup plain Greek yogurt or light sour cream
- Kosher salt to taste
- Freshly ground black pepper to taste
- Optional garnishes: grated Parmesan cheese chopped fresh parsley, extra black pepper
Instructions
- Cook the Noodles: Bring a large pot of generously salted water to a boil. Add the egg noodles and cook according to the package directions until just tender but still firm (al dente). Drain and set aside, reserving a small amount of pasta water if needed.
- Sauté Aromatics and Mushrooms: In a large sauté pan over medium-high heat, melt 1 tablespoon of butter. Add the thinly sliced onion and cook, stirring occasionally, for about 5 minutes until softened and translucent. Add the remaining 2 tablespoons of butter, minced garlic, and sliced mushrooms to the pan. Continue cooking, stirring frequently, until the mushrooms release their moisture and become tender, about 5 to 7 minutes.
- Deglaze with Wine: Pour in the white wine to the pan. Using a wooden spoon, gently scrape the bottom of the pan to lift up any flavorful browned bits. Let the wine simmer for approximately 3 minutes, reducing slightly.
- Prepare and Add Sauce Mixture: While the wine reduces, whisk together the vegetable broth, Worcestershire sauce, and flour in a separate bowl until smooth. Pour this mixture into the pan with the mushrooms and add the thyme sprigs. Stir well to combine and allow the sauce to simmer gently for 5 minutes, stirring occasionally, until it thickens.
- Finish with Yogurt and Seasoning: Remove the thyme sprigs. Lower the heat to medium-low and stir in the Greek yogurt or light sour cream until the sauce is creamy and evenly blended. Taste and adjust seasoning with kosher salt and freshly cracked black pepper as needed.
- Serve: Place the cooked egg noodles on plates or in a serving bowl. Spoon the mushroom stroganoff sauce generously over the noodles. Garnish with optional Parmesan cheese, fresh parsley, and a sprinkle of black pepper if desired. Serve immediately for best flavor.
Notes
- For best texture, be sure to cook the noodles al dente, as they will continue to soften slightly when mixed with the sauce.
- Use a good-quality dry white wine to enhance the depth of flavor; if you prefer not to use wine, a splash of white grape juice mixed with a teaspoon of vinegar can substitute.
- Greek yogurt adds a pleasant tang and creaminess with less fat than traditional sour cream; ensure it’s well stirred in to avoid curdling.
- Fresh thyme offers the best aroma and flavor, but dried thyme is a convenient alternative.
- This recipe reheats well and makes excellent leftovers for easy meal prep during the week.
Chef’s Secrets for Creamy Mushroom Stroganoff
To achieve the perfect creamy texture without curdling, always add the Greek yogurt or sour cream at the end of cooking and stir gently over low heat.
Avoid boiling after adding the yogurt to keep it smooth and silky. Using baby bella mushrooms adds a rich, earthy flavor and a meaty texture that makes this dish hearty and satisfying.
When sautéing the mushrooms, be patient and allow them to release their moisture fully; this step intensifies their umami taste and prevents a watery sauce.
Deglazing the pan with dry white wine lifts those caramelized bits stuck to the pan, creating a deep, complex base for the sauce.
Fresh thyme is preferred for its bright herbal notes, but dried thyme can be a handy substitute if fresh isn’t available.
Lastly, seasoning at the end allows you to balance saltiness and pepper precisely, ensuring every bite is flavorful.
Serving Suggestions to Elevate Your Meal
Mushroom Stroganoff pairs beautifully with a simple green salad dressed in a light vinaigrette to contrast the richness of the sauce.
For a more filling meal, serve it alongside roasted or steamed vegetables such as asparagus, green beans, or Brussels sprouts.
If you want to switch up the carbs, try serving the sauce over mashed potatoes, creamy polenta, or even spiralized zucchini noodles for a low-carb option.
Garnishing with freshly grated Parmesan cheese and a sprinkle of fresh parsley adds an appealing color contrast and a burst of fresh flavor.
This dish also works wonderfully as a cozy weeknight dinner but can be dressed up with artisan bread and a glass of white wine for entertaining guests.
Storage Tips for Best Freshness
Allow the Mushroom Stroganoff to cool completely before transferring it to an airtight container for refrigeration.
It keeps well in the fridge for up to 3 days, making it ideal for meal prepping.
When reheating, warm gently on the stovetop over low heat or in a microwave at medium power to avoid breaking the sauce’s creamy consistency.
If the sauce thickens too much upon standing, stir in a splash of vegetable broth or water to loosen it.
Avoid freezing the stroganoff with Greek yogurt as it may separate upon thawing; if you want to freeze, consider omitting the yogurt and adding it fresh when reheating.
Frequently Asked Questions About Stroganoff
1. Can I use other types of mushrooms?
Yes! Cremini, shiitake, or portobello mushrooms all work well and will add unique flavors and textures. Mix varieties for a more complex taste.
2. Is this recipe vegan?
The original recipe uses Greek yogurt and vegetarian Worcestershire sauce, but to make it vegan, substitute the yogurt with a plant-based alternative like coconut cream and ensure the Worcestershire sauce contains no anchovies.
3. Can I skip the white wine?
Absolutely. You can substitute white wine with an equal amount of vegetable broth mixed with a teaspoon of lemon juice or white wine vinegar to maintain acidity.
4. How do I prevent the sauce from becoming watery?
Make sure to sauté the mushrooms until all their moisture evaporates before adding liquids. Also, whisk the flour thoroughly into the broth to avoid lumps and promote thickening.
5. Can this recipe be made gluten-free?
Yes! Use gluten-free flour or a cornstarch slurry in place of all-purpose flour, and confirm the Worcestershire sauce is gluten-free to keep the dish safe for gluten-sensitive eaters.
This recipe is inspired by gimmesomeoven and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.