Creamy Mushroom Stroganoff

I still remember the first time I made mushroom stroganoff on a cold autumn evening, trying to recreate the comfort of my grandmother's Russian kitchen without the beef. The earthy aroma of sautéed mushrooms filling the apartment, the anticipation of that first creamy bite—it was the moment I realized vegetarian cooking wasn't about what was missing, but about discovering new depths in ingredients I thought I knew.

Years later, I made this for a dinner party where my best friend finally agreed to try vegetarian cooking. Watching her reaction when she tasted the stroganoff—that moment of surprise when she realized how satisfying it was—I knew this recipe had earned its place in my regular rotation. Now it's the dish people specifically ask me to bring.

Ingredients

• 500 g cremini or button mushrooms, sliced: These are your star, so don't skimp. Their mild earthiness lets the sauce shine without overpowering. Slice them thickly enough to hold their shape through cooking, and don't crowd the pan—they need space to brown properly
• 1 large onion, finely chopped: The sweet base that builds flavor. Chop it fine so it almost disappears into the sauce, becoming part of the richness rather than a separate element
• 2 cloves garlic, minced: Just enough to whisper in the background. This isn't a garlic-forward dish, so restrain yourself—it's about balance
• 2 tbsp unsalted butter and 2 tbsp olive oil: Together they create the perfect cooking medium. The butter adds flavor, the oil prevents burning. Don't skip either
• 200 ml sour cream: The soul of stroganoff. Don't substitute with something thin—full-fat sour cream is what makes this worth making
• 60 ml heavy cream (optional): This is your secret weapon for ultra-silky sauce. If your sour cream is less than full-fat, add it. If it's excellent quality, you might skip it
• 2 tbsp all-purpose flour: Acts as a thickener and helps create that velvet texture. Whisk it in gently to avoid lumps
• 250 ml vegetable broth: Use the good kind—it's the backbone of your sauce
• 1 tbsp Dijon mustard and 1 tbsp tomato paste: These add depth and tanginess that makes people ask what the secret is
• 1 tbsp Worcestershire sauce: Choose vegetarian if you follow that diet. It adds umami that makes mushrooms taste more mushroomy
• 1 tsp paprika: Adds warmth and color. Hungarian paprika is lovely if you have it
• Salt and black pepper: Taste as you go—the broth and Worcestershire bring saltiness, so adjust at the end
• 300 g egg noodles or pasta: Wide ribbons are traditional and catch the sauce beautifully. Cook them just to al dente before combining
• Fresh parsley for garnish: The final flourish that says 'someone cared about this meal'

Instructions

Start the pasta water:

Get a large pot of salted water boiling first. This way, while it heats, you can prep everything else. The water should taste like the sea—this is the only salt your noodles get

Build your flavor base:

Pour olive oil and butter into a large skillet over medium heat. Once the butter foams and smells nutty, add your chopped onion. Listen for that gentle sizzle and watch it soften into something golden, about 3 to 4 minutes. This is the foundation—don't rush it

Awaken the garlic:

Add minced garlic and stir constantly for just 1 minute. You want it fragrant but not browned. Lean close and inhale—that's your signal it's ready

The mushroom moment:

Increase heat to medium-high and add your sliced mushrooms. Let them hit the hot pan without moving them for a minute—you want them to develop a golden color. Then stir and let them do their thing for 6 to 8 minutes. You'll notice liquid pooling at the bottom. Keep cooking; they'll reabsorb it and begin to caramelize. This step builds the deep, savory flavor

Create the sauce base:

Sprinkle flour over the mushrooms and stir thoroughly, making sure everything is coated. Cook for 1 to 2 minutes, stirring constantly. You're creating a foundation that will hold your cream beautifully

Add the aromatics:

Stir in tomato paste, paprika, and Dijon mustard. Mix until the mushrooms are evenly coated in this rust-colored mixture. The aroma will shift—deeper, more complex

Build the sauce slowly:

Reduce heat to medium and slowly pour in vegetable broth while stirring constantly. You're avoiding lumps while building something silky. It should come together smoothly, becoming a glossy coating on the mushrooms

The creamy finish:

Lower the heat to low. Add sour cream, stirring gently until fully incorporated. If using heavy cream, add it now. Pour in the Worcestershire sauce. Simmer very gently for 3 to 5 minutes—it should barely bubble. You're not cooking it hard; you're just letting everything know each other

Season with love:

Taste a small spoonful. Add salt and black pepper gradually. Remember, you're tasting for balance, not saltiness. The sauce should taste rich and savory, with a subtle tang from the mustard and sour cream

Finish the noodles:

By now your pasta should be cooked. Drain it—don't rinse it, the starch helps the sauce cling. Add the noodles directly to the stroganoff, or serve the stroganoff over a bed of noodles. Either way is traditional

The garnish:

Scatter fresh parsley over the top. It brings color and a bright note that lifts the richness

Save

One winter, I made this for my mother the day after she'd been talking about missing traditional Russian food from her childhood. When she took that first bite and tears formed in her eyes, I understood that stroganoff isn't really about mushrooms or cream—it's about home, memory, and love translated into a bowl.

Choosing Your Mushrooms Wisely

While cremini and button mushrooms are classic and reliable, this dish rewards experimentation. I've made it with a blend of cremini, portobello, and oyster mushrooms, and the added complexity was worth the extra effort. Each type brings its own earthiness—portobello is meaty and substantial, oyster mushrooms are delicate and slightly nutty. Wild mushrooms like shiitake add a deeper umami that makes the sauce taste almost beefy. If you're using wild mushrooms, you can reduce the amount of Worcestershire sauce since they're already so flavorful. The one thing to remember is that drier mushrooms (like shiitake) release less liquid, so your sauce might need an extra splash of broth to reach that silky consistency.

The Cream Question

Sour cream is non-negotiable for authentic stroganoff, but the ratio of sour cream to heavy cream is where personal preference takes over. Some people swear by a half-and-half mixture for ultimate richness. Others use only sour cream for a tangier, less heavy result. I've even had success replacing half the sour cream with Greek yogurt when I'm looking for something lighter—it gives you tang and creaminess with fewer calories. The heavy cream is truly optional unless you're making this for special guests who expect restaurant-level decadence. With just sour cream, the dish is still wonderfully creamy and tastes more authentically Russian anyway.

Serving and Storage Ideas

Stroganoff is the kind of dish that's wonderful on its own but becomes truly special with the right accompaniment. I love it over egg noodles because the wide ribbons really catch the sauce, but mashed potatoes are equally valid and somehow even more comforting. Some people serve it over rice, and while less traditional, it works beautifully. The real magic happens when you have fresh green vegetables on the side—a simple arugula salad with lemon dressing, or roasted asparagus, or even steamed green beans. The brightness cuts through the richness and makes you feel like you've eaten something balanced rather than decadent.

• Leftovers keep for 3 to 4 days in the refrigerator and reheat gently in a low oven with a splash of broth to restore creaminess
• You can make this up to the point before adding the cream, refrigerate it, and finish cooking when you're ready for dinner
• Freeze the completed stroganoff if you must, though the cream sauce becomes slightly grainy upon thawing—add fresh sour cream when reheating to restore silkiness

Save

This stroganoff reminds me that the best meals are the ones made with intention, shared with people who appreciate them. Make it tonight, and let it become your story too.