Mushroom Stroganoff Recipe

Looking for a comforting, vegetarian dish that’s both easy and delicious? This authentic homemade Mushroom Stroganoff recipe is sure to become a new family favorite. Loaded with earthy mushrooms, creamy sour cream, and fragrant herbs, this dish is a classic that’s perfect for a cozy weeknight dinner or a special occasion. Plus, with a quick prep time and simple ingredients, it’s a great recipe to keep in your back pocket for those busy weeknights.

Mushroom Stroganoff Recipe

This authentic homemade Mushroom Stroganoff recipe is a must-try for any mushroom lover. With its rich, creamy sauce and hearty egg noodles, it's a comforting and satisfying vegetarian meal that's perfect for any occasion. Plus, with a quick prep time and simple ingredients, it's a great recipe to add to your regular rotation. Enjoy!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Lunch, Main Dishes

Cuisine American, Russian

Servings 4 people

Calories 429 kcal

Equipment

• Large Pot
• Large Skillet
• Wooden Spoon
• Whisk

Ingredients

  

1x2x3x

• 12 oz Egg Noodles
• 1 lb Mushrooms Sliced
• 1 Onion Large, Diced
• 2 Garlic Cloves Minced
• 1 tbsp Olive Oil
• 2 tbsp All-Purpose Flour
• 2 cup Vegetable Broth
• 1 tsp Dijon Mustard
• 1 tsp Paprika
• 1/2 cup Sour Cream
• Salt To Taste
• Pepper To Taste
• Fresh Parsley Chopped, For Garnish

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Instructions

 

• 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.
• In a large skillet, heat the olive oil over medium-high heat. Add the onions and mushrooms and cook until they are soft and golden brown, about 8-10 minutes.
• Add the garlic to the skillet and cook for another minute or until fragrant.
• Sprinkle the flour over the mushrooms and stir to combine. Cook for 1-2 minutes or until the flour is lightly browned.
• Slowly whisk in the vegetable broth, making sure to whisk out any lumps. Stir in the dijon mustard and paprika.
• Reduce the heat to medium-low and let the sauce simmer for 5-10 minutes or until it has thickened.
• Remove the skillet from the heat and stir in the sour cream. Season with salt and pepper to taste.
• Serve the mushroom stroganoff over a bed of cooked egg noodles and garnish with chopped parsley.

Nutrition

Serving: 0.25recipeCalories: 429kcalCarbohydrates: 57.6gProtein: 14.7gFat: 16.7gSaturated Fat: 6.3gCholesterol: 61mgSodium: 544mgFiber: 4.8gSugar: 6.7g

Keyword Mushroom, Mushroom Stroganoff, Stroganoff, Vegetarian Stroganoff

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