Creamy Mushroom Stroganoff Recipe

Introduction

Mushroom Stroganoff is a creamy, comforting vegetarian twist on the classic Russian dish. Featuring tender baby bella mushrooms in a rich, tangy sauce served over egg noodles, it’s perfect for a hearty weeknight meal. This recipe is easy to prepare and packed with flavor.

Ingredients

• 16 ounces wide egg noodles
• 3 tablespoons butter, divided
• 1/2 large onion, diced
• 4 cloves garlic, minced
• 16 ounces baby bella mushrooms, sliced
• 1/3 cup dry white wine
• 1 2/3 cups vegetable broth
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 pinch ground nutmeg
• 3 1/2 tablespoons all-purpose flour
• 1/4 teaspoon dried thyme
• 1/2 cup plain Greek yogurt
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• Fresh parsley, optional, for garnish

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente according to the package instructions. Drain and set aside.
2. Step 2: Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the diced onion and sauté for about 5 minutes until softened.
3. Step 3: Add the remaining butter, minced garlic, and sliced mushrooms to the skillet. Cook for 5-7 minutes until the mushrooms are tender and lightly browned.
4. Step 4: Pour in the dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let it simmer for 3 minutes to reduce slightly.
5. Step 5: In a separate bowl, whisk together vegetable broth, Worcestershire sauce, and Dijon mustard until well blended. Stir in ground nutmeg and flour, mixing until smooth.
6. Step 6: Pour the broth mixture into the skillet with the mushrooms. Add dried thyme and let the sauce simmer for about 5 minutes until it thickens slightly.
7. Step 7: Remove the skillet from heat and stir in the plain Greek yogurt. Season with kosher salt and freshly cracked black pepper to taste.
8. Step 8: Serve the mushroom stroganoff sauce over the cooked egg noodles. Garnish with chopped fresh parsley if desired.

Tips & Variations

• For a richer flavor, use cremini or shiitake mushrooms in place of baby bella.
• If you prefer a vegan version, swap Greek yogurt for coconut cream or a plant-based yogurt.
• Use vegetable broth with low sodium to better control the saltiness of the dish.
• Adding a splash of lemon juice before serving can brighten the flavors.

Storage

Store leftover mushroom stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the sauce thickens too much after cooling, add a splash of vegetable broth or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mushrooms other than baby bella?

Yes, mushrooms like cremini, shiitake, or even portobello can be used and will provide different but delicious flavors. Just make sure to slice them evenly for consistent cooking.

Is Greek yogurt necessary, or can I substitute sour cream?

You can substitute plain sour cream for Greek yogurt if preferred. Both add creaminess and tang, although Greek yogurt tends to be thicker and slightly tangier.

Creamy Mushroom Stroganoff Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 448 reviews

This Mushroom Stroganoff is a creamy, comforting vegetarian dish featuring tender baby bella mushrooms sautéed with onions and garlic, simmered in a flavorful sauce made with white wine, vegetable broth, and Greek yogurt. Served over wide egg noodles, it’s a delicious twist on the classic stroganoff that’s perfect for a satisfying weeknight dinner.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 16 ounces wide egg noodles

Sauce and Filling

• 3 tablespoons butter, (divided)
• 1/2 large onion, (diced)
• 4 cloves garlic, (minced)
• 16 ounces baby bella mushrooms, (sliced)
• 1/3 cup dry white wine
• 1 2/3 cups vegetable broth
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 pinch ground nutmeg
• 3 1/2 tablespoons all-purpose flour
• 1/4 teaspoon dried thyme
• 1/2 cup plain Greek yogurt
• Kosher salt, (to taste)
• Freshly cracked black pepper, (to taste)
• Fresh parsley, (optional, for garnish)

Instructions

1. Cook noodles: Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to the package instructions until al dente. Drain the noodles and set them aside while you prepare the sauce.
2. Sauté vegetables: In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the diced onion and sauté for about 5 minutes until softened. Then add the remaining butter, minced garlic, and sliced baby bella mushrooms. Cook for 5 to 7 minutes until the mushrooms are tender and have browned lightly.
3. Deglaze pan: Pour in the dry white wine to deglaze the skillet, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 3 minutes to reduce slightly. In a separate bowl, whisk together the vegetable broth, Worcestershire sauce, and Dijon mustard until well combined. Add the ground nutmeg and all-purpose flour, mixing until smooth.
4. Simmer sauce: Pour the broth mixture into the skillet with the mushrooms and add the dried thyme. Allow the sauce to simmer gently for about 5 minutes, stirring occasionally, until it thickens to a creamy consistency.
5. Finish dish: Remove the skillet from heat and stir in the plain Greek yogurt until fully incorporated. Season the stroganoff with kosher salt and freshly cracked black pepper to taste. Serve the mushroom sauce over the cooked egg noodles and garnish with chopped fresh parsley if desired.

Notes

• Use wide egg noodles as they hold the sauce well and give the dish an authentic stroganoff texture.
• You can substitute baby bella mushrooms with cremini or white button mushrooms if preferred.
• For a vegan version, replace the Greek yogurt with a plant-based yogurt alternative and use vegan Worcestershire sauce.
• If you do not consume alcohol, substitute the white wine with additional vegetable broth or a splash of white grape juice.
• Make sure to stir the sauce continuously when adding the flour mixture to prevent lumps.

Keywords: Mushroom Stroganoff, Vegetarian Stroganoff, Mushroom Sauce, Greek Yogurt Stroganoff, Easy Dinner Recipes, Comfort Food, Egg Noodles Stroganoff