Description
This creamy and flavorful Mushroom Stroganoff is a comforting vegetarian dish made with tender cremini mushrooms, egg noodles, and a rich sour cream-based sauce infused with white wine, Dijon mustard, and smoked paprika. Perfect for a hearty weeknight dinner, it combines savory mushroom stock and fresh herbs for an elevated classic.
Ingredients
Scale
Pasta
- 8 oz egg noodle pasta
- 3 Tablespoons butter, divided
Mushrooms and Vegetables
- 1.5 pounds cremini mushrooms, halved or quartered
- 1 onion, sliced
- 3 cloves garlic, crushed
Liquids and Seasonings
- 1/2 cup dry white wine
- 1.5 cups mushroom stock
- 2 Tablespoons flour
- 1/2 cup sour cream or Greek yogurt
- 2-3 sprigs thyme
- 2 teaspoons Dijon mustard
- 1 teaspoon smoked paprika
- Sea salt & black pepper, to taste
- Chopped fresh parsley or chives, for garnish
Instructions
- Cook Pasta: Bring a large pot of well-salted water to a boil and cook the egg noodles according to the package instructions until al dente. Drain and return to the pot. Stir in a tablespoon of butter and season with salt and pepper to coat the noodles. Set aside.
- Brown Mushrooms: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the mushrooms, season with salt and pepper, and cook until nicely browned and caramelized, about 8-10 minutes. Remove mushrooms from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining butter, then the sliced onions and crushed garlic. Cook over medium heat until the onions are soft and translucent, about 5 minutes, stirring occasionally so the garlic doesn’t burn.
- Deglaze Pan: Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, about 3-4 minutes.
- Make Sauce: In a small bowl, whisk the flour into the mushroom stock until smooth. Add this mixture to the skillet along with the browned mushrooms, thyme sprigs, Dijon mustard, and smoked paprika. Stir and simmer until the sauce thickens, about 5 minutes.
- Temper Sour Cream: Remove a few tablespoons of the hot sauce liquid from the pan and whisk it into the sour cream or Greek yogurt to temper it, preventing curdling. Then stir the tempered sour cream into the skillet sauce to create a creamy texture.
- Season and Serve: Season the stroganoff generously with sea salt and freshly ground black pepper. Remove the thyme sprigs and serve the mushroom stroganoff over the buttered egg noodles. Garnish with chopped fresh parsley or chives for a pop of color and freshness.
Notes
- Use cremini mushrooms for the best flavor, but baby bella or white button mushrooms work well too.
- Greek yogurt can be substituted for sour cream for a healthier twist and slight tang.
- If you prefer a thicker sauce, cook it a few minutes longer to reduce further.
- Make sure to temper the sour cream before adding to avoid curdling.
- For a vegan version, substitute butter with plant-based margarine and use coconut or cashew cream instead of sour cream.
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 40 mg
