This easy mushroom stroganoff recipe only takes 30 minutes to get on the table! Packed with earthy, tender mushrooms in a creamy decadent sauce.
Why this recipe works
Mushroom stroganoff is pure comfort food. A rich, creamy sauce deepened with dry white wine and savory mushrooms, it’s definitely a meal that makes you feel warm and fuzzy inside. You probably already know where this recipe stems from… beef stroganoff, of course. You essentially remove the meat and “beef” it up with extra mushrooms to make a crazy flavorful vegetarian meal that comes together in a snap right on the stovetop.
When I was growing up, my mother used to do a “Meatless Monday” every week. Meat was expensive, so she found ways to create filling meals using pastas, beans, and other hearty proteins and sides. I really think she would have loved this mushroom stroganoff!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
MUSHROOMS – We believe the best mushrooms for stroganoff are Baby Bella (also known as cremini) for their firm texture. You can certainly mix varieties of mushrooms in this dish. Try a mix of cremini and portobello, you can even throw in some shiitake mushrooms!
BROTH – This recipe calls for vegetable broth to keep it a vegetarian dish. You can certainly use beef or chicken broth if that’s what you have on hand.
WINE – Dry white wine is preferable here, such as pinot grigio, chardonnay, or sauvignon blanc. If you prefer not to use wine, you can replace that amount with broth.
PASTA – Wide egg noodles are classic when it comes to stroganoff, though many people prefer to use fettuccine or pappardelle. Use whichever you prefer!
How to Make Mushroom Stroganoff
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Melt butter in a skillet over medium-high heat. Add garlic and onions and sauté 1-2 minutes or until onion softens.
- Add in sliced mushrooms, stirring all ingredients together.
- Sprinkle on thyme leaves, onion powder, garlic salt, and pepper. Stir to combine.
- Pour in white wine and stir. Allow mixture to come to a boil. Reduce to medium heat and gently boil until mushrooms have softened and liquid has reduced a little.
- In a medium bowl, whisk together flour, Worcestershire sauce, and broth. Add mixture to the skillet and stir to combine.
- When mixture bubbles again, lower the heat and simmer until slightly thickened.
- Whisk in the sour cream. Continue cooking until it’s heated through, then stir in egg noodles. Heat through and serve.
Frequently Asked Questions & Expert Tips
Stroganoff has many different variations, depending on where you’re from! Though it’s typically characterized by its creamy rich sauce along with mushrooms, onions, and some form of protein. It’s most popular version, and the traditional one at that, is beef stroganoff which originated in Russia.
The most common choice of mushrooms for stroganoff is Baby Bella, also known as cremini. They’re firm and hold up really well in the sauce. Feel free to use a variety of mushrooms in this dish, such as portobello, shiitake, or white button.
The sour cream helps add a touch of tangy richness to stroganoff. You can try substituting with vegan sour cream or Greek yogurt.
Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days. Reheat over medium-low heat in a saucepan until warmed through. Or, pop it in the microwave.
Serving Suggestions
Mushroom stroganoff is one of those meals that really doesn’t need a side, but if you’re looking for a little something extra, adding roasted veggies on the plate is never a bad idea. Roasted carrots, asparagus, or green beans are all solid choices!
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Mushroom Stroganoff
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 Tablespoons butter
- 2 teaspoons minced garlic
- ½ cup chopped onion
- 16 ounces sliced Baby Bella mushrooms
- 1 teaspoon dried thyme leaves
- 1 teaspoon onion powder
- 2 teaspoons garlic salt
- ½ teaspoon black pepper
- ¾ cup dry white wine
- 2 Tablespoons all purpose flour
- 3 Tablespoons Worcestershire sauce
- 1 cup vegetable broth
- ¼ cup sour cream
- 4 ounces egg noodles cooked and drained
Things You’ll Need
Before You Begin
- We believe the best mushrooms for stroganoff are Baby Bella (also known as cremini) for their firm texture. You can certainly mix varieties of mushrooms in this dish. Try a mix of cremini and portobello, you can even throw in some shiitake mushrooms!
- This recipe calls for vegetable broth to keep it a vegetarian dish. You can certainly use beef or chicken broth if that’s what you have on hand.
- Dry white wine is preferable here, such as pinot grigio, chardonnay, or sauvignon blanc. If you prefer not to use wine, you can replace that amount with broth.
Instructions
- Melt butter in skillet over medium-high heat. Add garlic and onions and sauté 1-2 minutes or until onion softens.2 Tablespoons butter, 2 teaspoons minced garlic, 1/2 cup chopped onion
- Add in sliced mushrooms, stirring all ingredients together.16 ounces sliced Baby Bella mushrooms
- Sprinkle on thyme leaves, onion powder, garlic salt, and pepper. Stir to combine.1 teaspoon dried thyme leaves, 1 teaspoon onion powder, 2 teaspoons garlic salt, 1/2 teaspoon black pepper
- Pour in white wine and stir. Allow mixture to come to a boil. Reduce to medium heat and gently boil until mushrooms have softened and liquid has reduced a little.3/4 cup dry white wine
- In a medium bowl, whisk together flour, Worcestershire sauce, and broth. Add mixture to the skillet and stir to combine.2 Tablespoons all purpose flour, 3 Tablespoons Worcestershire sauce, 1 cup vegetable broth
- When mixture bubbles again, lower the heat and simmer until slightly thickened.
- Whisk in the sour cream. Continue cooking until it’s heated through, then stir in egg noodles. Heat through and serve.1/4 cup sour cream, 4 ounces egg noodles
Expert Tips & FAQs
- Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days. Reheat over medium-low heat in a saucepan until warmed through. Or, pop it in the microwave.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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