Mushroom Stroganoff

Ingredients

• 225 g (8 oz)egg noodles
• 28 g (2 tablespoons)unsalted butter
• 15 ml (1 tablespoon)olive oil
• 1 mediumonion, sliced
• 2 clovesgarlic, minced
• 450 g (1 lb)mushrooms, sliced (a mix of cremini, white button and/or shiitake)
• 1 teaspoonpaprika
• to tastesalt and pepper
• 240 ml (1 cup)vegetable broth
• 240 ml (1 cup)sour cream
• 16 g (2 tablespoons)plain flour
• 8 g (2 tablespoons)parsley, chopped

Instructions

1. 1

   Cook the noodles

   Cook the egg noodles according to the packet instructions. Drain them and set aside.

2. 2

   Soften the onion

   Heat the butter and olive oil in a large frying pan over a medium heat. Add the sliced onion and cook until softened, about 5 minutes.

3. 3

   Add the garlic

   Stir in the minced garlic and cook for a further 1–2 minutes, until fragrant.

4. 4

   Cook the mushrooms

   Add the sliced mushrooms and cook for 5–7 minutes, until they release their moisture and become tender.

5. 5

   Season the mushrooms

   Sprinkle the paprika, salt and pepper over the mushrooms, then stir to combine.

6. 6

   Mix sour cream

   In a small bowl, whisk the sour cream and flour until smooth. Gradually stir the mixture into the pan with the mushrooms.

7. 7

   Simmer the sauce

   Add the vegetable broth and stir well. Bring the sauce to a gentle simmer and cook for 5–7 minutes, until thickened.

8. 8

   Adjust seasoning

   Taste the sauce and add salt and pepper as needed.

9. 9

   Serve the stroganoff

   Either stir the cooked noodles into the sauce or spoon the sauce over them. Finish with chopped fresh parsley.

What is mushroom stroganoff?

Stroganoff is a creamy, savoury dish associated with Russian cooking, while this meat-free version is a familiar American-style take. Sliced mushrooms take the place of meat, and sour cream gives the sauce its characteristic tang.

A mix of mushroom varieties brings a range of flavours and textures, while egg noodles make the dish a filling one-pan sauce-and-pasta supper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 14g protein, 54g carbs, 23g fat.

The egg noodles provide most of the carbohydrates, while butter, olive oil and sour cream contribute much of the fat. Mushrooms, sour cream and noodles contribute protein, though the dish is not especially protein-heavy. Serve it with a generous portion of green vegetables or salad to round out the plate.

Choosing the mushrooms

A mix: Cremini, white button and shiitake mushrooms are all suitable here. Slice them evenly so they cook at a similar pace.

The pan: Give the mushrooms room to release their moisture and cook until tender. If they are crowded, they may take longer to cook through.

Building the creamy sauce

Sour cream and flour: Whisk them together until smooth before adding them to the pan. This helps the flour disperse through the sauce without obvious lumps.

Gentle heat: Once the broth is added, bring the sauce to a gentle simmer and cook until it thickens. Avoid a hard boil after adding the sour cream.

Getting the texture right

Tender mushrooms: Cook them until they have released their moisture and softened, as directed, for about 5–7 minutes. They should be tender rather than watery.

Thickened sauce: Simmer for 5–7 minutes and check that the sauce coats the mushrooms. If it needs longer, keep it at a gentle simmer and stir regularly.

Timing the noodles

Noodles first: Cook them according to the packet instructions, then drain and set them aside while you make the sauce.

For serving: Stir the noodles into the finished sauce or spoon the sauce over them. Either way, serve once combined so the noodles are warm.

What to serve alongside

Fresh greens: A green salad or steamed green vegetables add a fresh contrast to the rich, creamy sauce.

Finishing touch: Chopped parsley adds colour and a clean herbal note. Scatter it over just before serving.

Recipe notes & tips

• Slice the mushrooms evenly so they cook at a similar rate.
• Cook the mushrooms until tender before adding the sauce ingredients.
• Whisk the flour thoroughly into the sour cream to help keep the sauce smooth.
• Keep the sauce at a gentle simmer after adding the sour cream.
• Taste and adjust the salt and pepper just before serving.
• Add the parsley at the end to keep its fresh flavour.

Variations

• Use mixed mushrooms: Combine cremini, white button and shiitake for varied flavour and texture.
• Try another pasta: Serve the sauce with another pasta shape if egg noodles are unavailable.
• Add greens: Stir in spinach near the end of cooking, until wilted.
• Boost the herbs: Add a little chopped fresh thyme for an earthy note.
• Serve over potatoes: Spoon the mushroom sauce over cooked potatoes instead of noodles.

Common mistakes to avoid

• Crowding the mushrooms: They can release moisture without browning well; cook them in batches if the pan is too full.
• Adding flour directly to the pan: It can form lumps; whisk it into the sour cream first.
• Boiling the sauce hard: The sour cream may become grainy; keep the sauce at a gentle simmer.
• Undercooking the mushrooms: They can remain firm and watery; cook until tender before making the sauce.
• Overcooking the noodles: They may turn soft when mixed with sauce; follow the packet instructions and drain promptly.

How to store

Store leftover noodles and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a pan, stirring often; add a small splash of broth if the sauce has thickened too much.

Frequently asked questions