← Back to the recipe

Print: Creamy Mushroom Stroganoff

Press Ctrl+P (⌘P on a Mac) to print.

Prints on one page of US Letter or A4, with a QR code back to the recipe.

Mushroom Stroganoff · Creamy Sour Cream

Creamy Mushroom Stroganoff

Well-browned mushrooms, onion and paprika in a silky sour cream sauce, spooned over buttery egg noodles. Comfort food in about 40 minutes.

Scan for the recipe
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Level
Easy

Ingredients

  • 1 ½ lb cremini mushrooms, sliced
  • 2 tbsp olive oil, divided
  • 2 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • ½ tsp dried thyme
  • 1 tsp paprika
  • 2 tbsp all-purpose flour
  • ¼ cup dry white wine (optional)
  • 2 cups vegetable broth
  • 1 tbsp soy sauce
  • 1 tsp dijon mustard
  • ¾ cup sour cream, at room temperature
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 12 oz wide egg noodles
  • 1 tbsp kosher salt, for the noodle water
  • 2 tbsp fresh parsley, chopped

Steps

  1. Bring a large pot of water to a boil for the noodles and add 1 tablespoon salt.
  2. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add half the mushrooms in one layer and cook, stirring only now and then, until browned and their liquid has cooked off.
  3. Move the mushrooms to a bowl.
  4. Repeat with the remaining oil and mushrooms, then add them to the bowl.
  5. Lower the heat to medium. Melt the butter in the skillet, add the onion and cook until soft.
  6. Add the garlic, thyme and paprika and stir until fragrant.
  7. Sprinkle in the flour and stir to coat the onions.
  8. Pour in the wine, if using, and scrape up the browned bits.
  9. Slowly stir in the broth, soy sauce and mustard and simmer until the sauce thickens.
  10. While the sauce simmers, cook the noodles until tender.
  11. Drain the noodles.
  12. Return the mushrooms to the skillet and turn the heat to low.
  13. Stir a spoonful of the hot sauce into the sour cream to warm it, then stir the sour cream into the skillet. Don't let it boil, or it may curdle.
  14. Season with the salt and pepper and spoon over the noodles. Top with parsley.

Tip: Don't crowd the mushrooms. Cooking them in two batches lets them brown instead of steam.

Tip: A mix of cremini, shiitake and oyster mushrooms gives the deepest flavor.

Storage: Refrigerate the sauce up to 3 days and reheat gently without boiling. Cook fresh noodles if you can.

Estimated nutrition per serving: 600 calories · protein 19 g · carbohydrates 78 g · fiber 5 g · sugars 8 g · fat 25 g (saturated 10 g) · sodium 820 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 16 of 16 ingredients.