Sunday Mushroom Stroganoff

Name: Sunday Mushroom Stroganoff
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 12 oz wide egg noodles; 2 tbsp olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 16 oz mixed mushrooms (shiitake, cremini), sliced; 1 cup vegetable broth; 1 cup sour cream; 2 tbsp soy sauce; 1 tsp Dijon mustard; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Comfort Food

I adore creating comforting dishes for Sunday dinners, and this mushroom stroganoff has become a staple in our household. The creamy sauce paired with tender mushrooms over pasta makes for a delightful meal my family looks forward to each week. I love how this dish transforms simple ingredients into a comforting and satisfying feast, and it’s surprisingly quick to prepare, which is perfect for busy weekends. Every time I make it, I relish the rich flavors that develop from sautéing the mushrooms to perfection.

Created by

Brittany Shaw

Last updated on 2026-01-10T11:52:10.575Z

When I first tried making a vegetarian version of stroganoff, I was pleasantly surprised by how full of flavor it turned out. Focusing on quality mushrooms really makes all the difference; I prefer using a mix of shiitake and cremini for depth. The earthy taste of the mushrooms alongside the creamy sauce creates a deliciously rich dish that everyone enjoys.

For this recipe, I discovered that a splash of soy sauce adds umami, enhancing the overall flavor profile without overpowering. Pairing it with wide egg noodles or even rice makes for a delightful meal that satisfies on a cozy Sunday evening.

        Why You'll Love This Recipe
        Rich and creamy sauce that clings perfectly to pasta
Earthy mushroom flavors that are incredibly satisfying
Quick and easy to prepare, perfect for busy weekends

      

Mastering the Mushrooms

The choice of mushrooms can significantly impact the flavor profile of your stroganoff. I recommend a combination of shiitake and cremini mushrooms for their rich, earthy notes. Shiitake mushrooms add a robust umami flavor, while cremini provide a nice texture balance. Aim for about 16 ounces total, and slice them evenly to ensure they cook evenly. If other varieties are available, like portobello or oyster mushrooms, feel free to experiment. Just remember, each type will impart a unique taste that can elevate your dish.

When cooking the mushrooms, patience is key. Allow them to cook in a single layer in the skillet — this helps them caramelize rather than steam. You’ll know they’re ready when they turn golden brown and release their moisture. This browning process, known as the Maillard reaction, contributes to the dish's depth of flavor. If the pan gets too crowded, cook in batches to achieve that perfect golden color.

Sour Cream's Role

Sour cream is essential for achieving the creamy texture of the stroganoff. It not only thickens the sauce but also adds a tangy flavor that cuts through the richness. To prevent curdling, reduce the heat before mixing in the sour cream. Stir it in gently and ensure the skillet isn’t too hot; this will help maintain that smooth, luxurious consistency. If you need a lighter option, Greek yogurt can be a suitable substitute, though it will impart a slightly different tanginess.

Keep in mind that not all sour creams are created equal. Full-fat sour cream yields the best results for creaminess. However, if you're looking to lower the fat content, consider a low-fat version, but be cautious as it may alter the dish's richness. Just make sure it’s a quality brand with minimal additives for the best flavor.

Serving Suggestions and Variations

While this stroganoff is fantastic over egg noodles, feel free to switch things up. For a healthier twist, serve it over cauliflower rice or spiralized zucchini. Both options will absorb the sauce beautifully while providing a nutritious alternative. Adding a sprinkle of freshly grated Parmigiano-Reggiano before serving can also elevate the dish, adding an extra layer of flavor and creaminess.

If you’re looking to add protein to the dish, consider incorporating cooked chicken or tempeh. Just sauté them after the onions and garlic, then add the mushrooms. For an additional pop of flavor, try adding a splash of white wine after cooking the mushrooms, allowing it to reduce slightly before adding the other sauce ingredients. Experiment with different herbs, like thyme or tarragon, to create your own unique version of this comforting classic.

Ingredients

Ingredients for Sunday Mushroom Stroganoff

12 oz wide egg noodles
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
16 oz mixed mushrooms (shiitake, cremini), sliced
1 cup vegetable broth
1 cup sour cream
2 tbsp soy sauce
1 tsp Dijon mustard
Salt and pepper to taste
Fresh parsley for garnish

Combine all ingredients for a flavorful, simple dish!

Instructions

Cook the Noodles

In a large pot, bring salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.

Sauté the Aromatics

In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic; sauté until softened and fragrant, about 3 minutes.

Cook the Mushrooms

Add the sliced mushrooms to the skillet and cook until they are tender and golden brown, about 7-10 minutes.

Add the Sauce Ingredients

Stir in vegetable broth, soy sauce, and Dijon mustard. Bring to a simmer and let cook for another 5 minutes.

Finish the Stroganoff

Remove the skillet from heat and stir in sour cream until well mixed. Season with salt and pepper to taste.

Combine and Serve

Gently toss the cooked noodles in the sauce until well coated. Serve warm, garnished with fresh parsley.

Enjoy your delicious stroganoff!

Pro Tips

For a gluten-free version, use gluten-free noodles and check the sour cream for gluten content. You can also add spinach or peas for extra flavor and nutrition.

Make-Ahead and Storage Tips

This mushroom stroganoff is a fantastic make-ahead meal. You can prepare the sauce up to a day in advance; just store it in an airtight container in the refrigerator. When ready to serve, reheat it gently over low heat, stirring to keep the texture smooth. You may need to add a splash of vegetable broth or water to loosen the sauce if it thickens too much during storage.

I often prepare the noodles fresh right before serving to ensure they’re perfectly al dente. If you choose to cook the noodles in advance, toss them with a little olive oil to prevent sticking. This dish can also be frozen for up to three months. Just freeze the sauce separately from the noodles, as the noodles can become mushy upon reheating.

Troubleshooting Common Issues

If you find your stroganoff is too thin, it can generally be thickened by simmering it a bit longer to reduce the liquid. Alternatively, you can whisk together a tablespoon of cornstarch with a bit of cold water and stir it into the sauce, allowing it to bubble for a few minutes to thicken up nicely. Be cautious with thickening agents, as too much can alter the overall flavor and texture you strive for.

On the other hand, if your stroganoff ends up too thick, you can remedy that by adding extra vegetable broth or a splash of water until you achieve the desired consistency. Taste as you go to maintain that perfect balance of flavors. And don’t forget to adjust the seasoning afterwards, as the additional liquid may dilute the seasoning slightly.

Questions About Recipes

→ Can I make this stroganoff ahead of time?

Yes, you can prepare the sauce in advance, but it’s best to cook the noodles fresh just before serving.

→ What can I use instead of sour cream?

You can substitute with Greek yogurt or a non-dairy sour cream alternative for a lighter option.

→ Can I use other types of mushrooms?

Absolutely! Feel free to use your favorite mushrooms like button, portobello, or oyster for different flavors.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.