Mushroom Stroganoff with Egg Noodles

Mushroom Stroganoff with Egg Noodles
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This comforting vegetarian twist on the classic Russian dish features a medley of sautéed mushrooms in a rich, tangy sour cream and paprika sauce, served over buttery egg noodles. It’s hearty, satisfying, and full of umami—perfect for weeknight dinners or cozy weekend meals.

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Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
For the Stroganoff
 2 tbsp butter
 1 tbsp olive oil
 1 medium onion, finely chopped
 2 cloves garlic, minced
 450 g mixed mushrooms, sliced (cremini, shiitake, portobello, or button)
 1 tsp paprika (sweet or smoked)
 ¼ tsp dried thyme
 1 tbsp all-purpose flour
 ½ cup dry white wine (or vegetable broth)
 1 cup vegetable broth
 1 tbsp soy sauce or tamari
 ½ cup sour cream (or Greek yogurt)
 Salt and black pepper, to taste
For the Noodles
 12 oz wide egg noodles
 1 tbsp butter
 Salt, for pasta water
Garnish (Optional)
 Chopped parsley
 Grated Parmesan (if not keeping it fully vegetarian)
 Extra dollop of sour cream
Cook the Noodles
1

  1. Bring a large pot of salted water to a boil.

  2. Cook egg noodles according to package instructions until al dente.

  3. Drain and toss with butter to prevent sticking. Set aside and keep warm.

Sauté the Vegetables
2

  1. In a large skillet or sauté pan, heat butter and olive oil over medium heat.

  2. Add the onions and cook for 5–6 minutes, until soft and golden.

  3. Stir in the garlic and cook for 1 minute until fragrant.

  4. Add mushrooms and sauté for 8–10 minutes, stirring occasionally, until browned and reduced in volume.

Build the Sauce
3

  1. Sprinkle the paprika, thyme, and flour over the mushroom mixture. Stir and cook for 1–2 minutes.

  2. Slowly pour in the wine (or broth), scraping the bottom of the pan. Let it simmer and reduce for 2–3 minutes.

  3. Add vegetable broth and soy sauce. Stir well and bring to a gentle simmer. Cook for another 5 minutes to thicken.

Finish the Stroganoff
4

  1. Turn the heat to low. Stir in the sour cream until smooth.

  2. Simmer for 2–3 minutes, adjusting seasoning with salt and pepper.

  3. Do not boil once sour cream is added to prevent curdling.

Serve
5

  1. Plate a bed of warm egg noodles in shallow bowls.

  2. Spoon the mushroom stroganoff generously over top.

  3. Garnish with chopped parsley and an extra swirl of sour cream if desired.

  4. Serve hot, with crusty bread or steamed greens on the side.

Tips & Variations
6

  • Make it Vegan: Use plant-based butter and sour cream or cashew cream.

  • Add Protein: Toss in lentils, white beans, or tofu cubes for extra substance.

  • No wine? Substitute with an equal amount of vegetable broth and a splash of vinegar or lemon juice.

  • Switch up the pasta: Try with pappardelle, fettuccine, or mashed potatoes.

Ingredients

For the Stroganoff
 2 tbsp butter
 1 tbsp olive oil
 1 medium onion, finely chopped
 2 cloves garlic, minced
 450 g mixed mushrooms, sliced (cremini, shiitake, portobello, or button)
 1 tsp paprika (sweet or smoked)
 ¼ tsp dried thyme
 1 tbsp all-purpose flour
 ½ cup dry white wine (or vegetable broth)
 1 cup vegetable broth
 1 tbsp soy sauce or tamari
 ½ cup sour cream (or Greek yogurt)
 Salt and black pepper, to taste
For the Noodles
 12 oz wide egg noodles
 1 tbsp butter
 Salt, for pasta water
Garnish (Optional)
 Chopped parsley
 Grated Parmesan (if not keeping it fully vegetarian)
 Extra dollop of sour cream
Mushroom Stroganoff with Egg Noodles
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