Mushroom Stroganoff
Browned cremini mushrooms and egg noodles meet a creamy sour cream sauce with Dijon and thyme. A cozy vegetarian dinner in 45 minutes.
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15m
4
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Ingredients
- 8 oz (227 g) dry wide egg noodles
- 1 1/2 lb (680 g) cremini mushrooms, cleaned, trimmed and sliced 1/4 inch thick
- 2 tablespoons (30 ml) olive oil, divided
- 1 tablespoon (14 g) unsalted butter
- 1 medium yellow onion (150 g), finely diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 2 tablespoons (16 g) all-purpose flour
- 1 1/2 cups (360 ml) low-sodium vegetable broth
- 2 teaspoons Dijon mustard
- 1/4 teaspoon fine table salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup (180 g) full-fat sour cream
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- 1
Prepare the ingredients
Bring a large pot of unsalted water to a boil. Clean, trim and slice the mushrooms, dice the onion, mince the garlic and measure the remaining ingredients. Set the sour cream out while you cook. Allow about 15 minutes for this preparation and heating the water.
- 2
Brown the mushrooms in batches
Heat 1 tablespoon olive oil in a wide 12-inch skillet over medium-high heat. Add half the mushrooms in a loose layer and cook for 7 to 8 minutes, stirring occasionally, until their liquid evaporates and the edges brown. Transfer to a bowl. Repeat with the remaining tablespoon oil and mushrooms, then transfer them to the same bowl. Avoid packing all the mushrooms into the skillet at once.
- 3
Cook the noodles and onion
While the mushrooms brown, cook the egg noodles in the boiling water according to the package directions until just tender, usually 7 to 9 minutes. Reserve 1/2 cup cooking water, drain and cover. After removing the second mushroom batch, reduce the skillet to medium, melt the butter and cook the onion for 5 minutes, stirring, until softened. Add the garlic and thyme and stir for 1 minute.
- 4
Build the sauce
Sprinkle the flour over the onion and stir for 1 minute. Gradually whisk in the broth, scraping up the browned bits. Stir in the Dijon, salt and pepper. Return the mushrooms and any collected juices to the skillet and simmer gently for 4 minutes, stirring, until the sauce lightly coats a spoon.
- 5
Finish gently and serve
Remove the skillet from the heat and let bubbling stop. Whisk about 1/4 cup warm sauce into the sour cream in a small bowl, then stir this mixture back into the skillet. Add the noodles and toss gently, loosening with reserved noodle water 1 tablespoon at a time if needed. Warm over low heat for 1 to 2 minutes without boiling. Divide evenly among four bowls and sprinkle with parsley. The 45-minute plan includes 15 minutes preparation and about 30 minutes skillet cooking, with the noodles cooked alongside; no separate resting time is required.
Chef's Tips
Use a wide skillet and brown the mushrooms in two batches for a deeper sauce. Full-fat sour cream and gentle heat reduce the chance of a grainy sauce; do not boil after adding it. This recipe contains wheat, eggs and milk; Dijon contains mustard, and broth may contain celery, soy or other allergens. It is vegetarian with vegetarian egg noodles and vegetable broth; it is not vegan or gluten-free. Nutrition is estimated per one-quarter batch, including noodles, using typical ingredient values and broth with about 140 mg sodium per cup. Brands, noodle composition, retained cooking water and portions change the values. No sides are included. Refrigerate promptly in shallow containers within 2 hours and use within 3 to 4 days. Reheat gently, stirring and adding a splash of water, until leftovers reach 165°F (74°C); the sauce may separate. This independently written formula has not been kitchen-tested; follow the browning and tenderness cues.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this mushroom stroganoff
How long does it take to make Mushroom Stroganoff?
The listed total time is 45 minutes. Prep time is 15 minutes and cooking time is 30 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Mushroom Stroganoff recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Mushroom Stroganoff recipe?
The listed difficulty level is easy.