Creamy Mushroom Stroganoff

Creamy Mushroom Stroganoff made with mushrooms, sour cream, white wine, Dijon mustard, and egg noodles. Rich, comforting, and totally satisfying!

this Recipe

You know how some dishes just hit you with a flood of nostalgia? This Creamy Mushroom Stroganoff is exactly that for me. I can’t make it without thinking about one chilly weekend at a cozy cabin in the mountains. We’d driven up for some much-needed downtime—just me, my husband, and a couple of friends. The kind of trip where you pack board games and fleece blankets, hoping you’ll do nothing but sit around eating good food and laughing your head off.

The first night, we planned this elaborate dinner—roast chicken, garlic mashed potatoes, the works. But after a day of hiking in icy air and somehow managing to get soaked by rain and snow, all we wanted was something easy and soul-warming.

One of my friends rummaged through the groceries we’d packed and pulled out mushrooms, egg noodles, and sour cream. A quick Google search later, and we were making this Creamy Mushroom Stroganoff by throwing things into a skillet with that half-recipe, half-guesswork approach. And you know what? It turned out amazing.

So, now whenever I make this dish, it feels like wrapping myself up in a big, warm blanket. And the best part? It’s still just as easy and comforting as that snowy night in the cabin. So, let’s get to it.

Why You’ll Love This Creamy Mushroom Stroganoff Recipe?

Let’s be real—who doesn’t love a creamy, dreamy, saucy pasta dish? Here’s why this one’s worth your time:

• Rich and Luxurious: The combination of sour cream, white wine, and mushrooms creates this crazy-good, velvety sauce that’ll make you wanna lick the plate. (No judgment if you do.)

• Easy to Make: This dish is ridiculously simple. Like, “pulling it together after a long day when you can barely stand” simple.

• Meatless but Hearty: You won’t even miss the meat. The mushrooms bring all the earthy, meaty goodness without any heaviness.

• Customizable: Make it vegan, add chicken, toss in some spinach—whatever works for you. It’s the recipe equivalent of a little black dress.

• Perfect for Any Occasion: Whether you’re cozying up with a bowl on the couch or serving it to impress someone special, this dish just works.

Ingredient Notes:

This Creamy Mushroom Stroganoff is all about that creamy, earthy goodness. Here’s a breakdown of the ingredients that make it so irresistible:

• Mushrooms: I like a combo of cremini, shiitake, and oyster mushrooms because it adds some depth. But if all you’ve got is button mushrooms? Go for it. They’ll still taste great.

• Onion & Garlic: These are the flavor-builders. They’re like the opening act at a concert—setting the stage for the mushrooms to shine.

• White Wine: Use something you’d actually drink. Cooking wine? Hard pass. A decent Sauvignon Blanc or Chardonnay does the trick.

• Vegetable Broth: Keeps it vegetarian and adds that rich, savory depth. You can totally swap in chicken broth if you’re not keeping it meat-free.

• Dijon Mustard & Worcestershire Sauce: Adds a tangy, umami punch that makes the sauce sing. And if you don’t have Worcestershire sauce, soy sauce or tamari works just fine.

• Sour Cream: This is the creamy in creamy stroganoff. Make sure it’s at room temperature before you add it in, or you’ll end up with curdled sadness.

• Egg Noodles: Classic choice. But I’ve made this with penne and even rice when the pantry was bare. It’s flexible.

How To Make Creamy Mushroom Stroganoff?

Ready to make some comfort food magic? Let’s do it.

1. Cook the Noodles:
   Boil a big pot of salted water, toss in your egg noodles, and cook until they’re al dente. Drain and set aside.

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2. Sauté the Veggies:
   Melt butter with olive oil in a large skillet over medium-high heat. Add the onions and cook until they’re softened—about 3-4 minutes. Then toss in the garlic, mushrooms, and thyme. Cook until the mushrooms are golden brown and their moisture has evaporated, about 8-10 minutes.

3. Deglaze the Pan:
   Pour in the white wine and scrape up any delicious browned bits from the pan. Simmer until most of the wine has evaporated—about 1-2 minutes.

4. Make the Sauce:
   Sprinkle the flour over the mushrooms and stir until smooth. Add the broth, Dijon mustard, and Worcestershire sauce, mixing well. Let it simmer for about 5 minutes until the sauce starts to thicken.

5. Add the Creamy Goodness:
   Remove the skillet from heat and stir in the sour cream. Taste and adjust salt and pepper as needed. It’s that simple.

6. Serve & Garnish:
   Pour over your noodles, garnish with fresh parsley, and devour.

Storage Options:

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Freezer: Not recommended—sour cream doesn’t freeze well.

• Reheat: Gently reheat on the stovetop, adding a splash of broth or milk if it’s thickened up too much.

Variations and Substitutions:

Feeling creative? Here are some ideas:

• Make It Vegan: Swap butter for olive oil, sour cream for coconut cream, and Worcestershire for tamari or soy sauce.

• Add Protein: Chicken, beef, or even tofu works well. Just cook it separately and add it in at the end.

• Change Up the Noodles: Gluten-free pasta, zucchini noodles, or even rice. It’s all fair game.

What to Serve with Creamy Mushroom Stroganoff?

You’ve got options:

• Crusty Bread: Because, let’s be honest, you’re going to want to mop up every last drop of that sauce.

• Side Salad: Something crisp and tangy to balance out the richness.

• Roasted Vegetables: Brussels sprouts or asparagus make a great pairing.

Frequently Asked Questions:

Can I make this ahead of time?
Yes, but keep the noodles separate until serving, so they don’t get mushy.

Can I freeze it?
Wouldn’t recommend it. The sour cream will break, and that’s just sad.

What wine should I use?
Dry white wines like Sauvignon Blanc or Chardonnay work best.

Alright, your turn! Go make this Creamy Mushroom Stroganoff and let me know if it gives you all the cozy, comfort food feels. And hey, if you throw your own twist on it, drop a comment—I’m always looking for new ideas.

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Creamy Mushroom Stroganoff

Prep Time 10 minutes mins

Cook Time 15 minutes mins

This Creamy Mushroom Stroganoff features tender mushrooms in a rich, velvety sauce made with sour cream, white wine, and herbs, served over egg noodles. A comforting and flavorful vegetarian dish.

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4 Servings

Ingredients

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• 1 pound wide egg noodles
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 small yellow onion finely chopped
• 3 cloves garlic minced
• 1 pound mixed mushrooms cremini, shiitake, oyster, sliced
• 2-3 sprigs fresh thyme leaves removed
• 1/2 cup dry white wine
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce soy sauce, or tamari (choose based on preference)
• 1/2 cup sour cream room temperature
• Salt and freshly ground black pepper to taste
• Chopped fresh parsley for garnish

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Instructions

 

Prepare the Noodles:

1. Cook the egg noodles according to package instructions in a large pot of salted boiling water until al dente. Drain the noodles and set them aside.

Cook the Vegetables:

1. In a large skillet, melt the butter and olive oil over medium-high heat. Add the chopped onions and sauté for approximately 3 to 4 minutes until softened and translucent.

Add Garlic, Mushrooms, and Thyme:

1. Incorporate the minced garlic, sliced mushrooms, and thyme leaves. Stir well, allowing the mushrooms to cook undisturbed for 2 to 3 minutes to achieve browning. Continue cooking and stirring occasionally until the mushrooms release their moisture and become deeply browned. This process should take around 8 to 10 minutes.

Deglaze the Pan:

1. Pour the white wine into the skillet and use a wooden spoon to scrape any browned bits from the bottom. Allow the wine to simmer and reduce for approximately 1 to 2 minutes until mostly evaporated.

Create the Sauce:

1. Sprinkle the flour evenly over the mushroom mixture and stir until fully combined. Continue cooking for an additional 1 to 2 minutes to eliminate the raw flour taste. Gradually add the vegetable broth, Dijon mustard, and Worcestershire sauce, stirring until the sauce is well-mixed. Bring the mixture to a gentle simmer and cook for 5 minutes or until slightly thickened.

Incorporate the Sour Cream:

1. Remove the skillet from heat. Gently stir in the room temperature sour cream until the sauce achieves a smooth, creamy consistency. Taste the sauce and adjust seasoning with salt and freshly ground black pepper, as desired.

Serve:

1. Serve the Creamy Mushroom Stroganoff over the prepared egg noodles. Garnish with freshly chopped parsley and additional black pepper, if desired.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Additionally, use gluten-free egg noodles or rice noodles. Ensure that the Worcestershire sauce or soy sauce selected is certified gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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