Creamy Mushroom Stroganoff (Printable)

Tender mushrooms in a rich creamy sauce served over noodles for a comforting main dish.

# What You Need:

→ Vegetables

01 - 1 lb cremini or button mushrooms, sliced
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 2 tbsp unsalted butter
05 - ¾ cup sour cream
06 - ¼ cup heavy cream (optional)

→ Pantry

07 - 2 tbsp olive oil
08 - 2 tbsp all-purpose flour
09 - 1 cup vegetable broth
10 - 1 tbsp Dijon mustard
11 - 1 tbsp tomato paste
12 - 1 tbsp vegetarian Worcestershire sauce
13 - 1 tsp paprika
14 - Salt and black pepper, to taste

→ To Serve

15 - 10 oz egg noodles or pasta of choice
16 - Fresh parsley, chopped (for garnish)

# How To Cook:

01 - Cook egg noodles according to package directions, then drain and set aside.
02 - Heat olive oil and butter over medium heat in a large skillet. Add chopped onions and cook until softened, about 3 to 4 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add sliced mushrooms and sauté for 6 to 8 minutes until they release moisture and begin to brown.
05 - Sprinkle flour over mushrooms and stir continuously for 1 to 2 minutes to form a roux.
06 - Mix in tomato paste, paprika, and Dijon mustard until fully combined.
07 - Gradually pour in vegetable broth while stirring to prevent lumps. Lower heat to a gentle simmer.
08 - Stir in sour cream, optional heavy cream, and Worcestershire sauce. Simmer gently for 3 to 5 minutes until the sauce thickens.
09 - Adjust seasoning with salt and black pepper. Either toss cooked noodles into the sauce or serve the sauce over the noodles.
10 - Sprinkle chopped fresh parsley on top before serving.

# Expert Tips:

01 -
  • Rich and velvety without a single ounce of meat—this sauce is so luxurious your guests won't believe it's vegetarian
  • Ready in 40 minutes flat, making it perfect for weeknight dinners when you need something that feels special
  • Naturally forgiving and endlessly adaptable—use whatever mushrooms you find, whatever cream you prefer, and it comes together beautifully every time
02 -
  • Don't add cold sour cream to hot sauce—temper it first by stirring a spoonful of the warm sauce into the sour cream, then add the mixture back. This prevents the sauce from becoming grainy, a lesson I learned the expensive way
  • The mushrooms release liquid early on—this is not a mistake. Let them simmer in their own juices. Once they've given everything up and begin to brown, that's when magic happens
  • Simmering gently is the whole game with the cream. A hard boil will split the sauce and make it grainy. Low heat, patience, and stirring occasionally—that's your secret
03 -
  • Never skip browning the mushrooms properly—this develops the flavors that make people forget they're not eating meat. Low heat from the start gives you boiled mushrooms; medium-high heat gives you caramelized magic
  • Make the sauce slightly thinner than you want the final version to be—it will thicken a bit more as it cools and as the noodles absorb liquid. Better to add more broth than to serve something pasty and overcreamy

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