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Creamy Mushroom Stroganoff Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/creamy-mushroom-stroganoff-recipe/