Creamy Mushroom Stroganoff
There are certain dinners that just feel right when the evenings start getting a little cooler, and this is one of mine. Mushroom stroganoff is rich and comforting without being too heavy, and it comes together with ingredients that are easy to keep on hand.
I like using a mix of mushrooms because they give the sauce more flavor and texture. Sour cream is the classic choice, but Greek yogurt works beautifully too if that’s what you already have in the refrigerator.
PREP TIME
15 Minutes
COOK TIME
25 Minutes
Recipe Details
Servings
6
DIFFICULTY
Easy
Ingredients
10 oz. wide egg noodles
4 tablespoons olive oil, divided
20 oz. mixed mushrooms, thinly sliced (portobello and white mushrooms work well)
½ large white onion, diced
5 cloves garlic, minced
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper
2 cups vegetable broth, divided
3 tablespoons all-purpose flour
½ cup sour cream or 2% Greek yogurt
Fresh thyme, to taste
Timeless Table Living Tip 🌿
Don’t rush the mushrooms. Let them cook until they’ve released their moisture and started to brown before you add the onion and garlic. That extra few minutes gives the sauce much more flavor.
Instructions
1. Cook the noodles.
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until al dente. Drain and set aside.
2. Cook the mushrooms.
Heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the mushrooms and ¼ teaspoon salt, then reduce the heat to medium-low. Cook for 6–8 minutes, stirring occasionally, until the mushrooms are tender and nicely browned.
3. Add the onion and garlic.
Add the remaining tablespoon of olive oil, onion and garlic. Cook for another 2–3 minutes, until the onion begins to soften.
4. Start the sauce.
While the vegetables are cooking, whisk the flour into 1 cup of the vegetable broth until mostly smooth.
5. Thicken the sauce.
Increase the heat to medium-high. Slowly pour the broth-and-flour mixture into the skillet, stirring continuously until the sauce begins to thicken.
6. Make it creamy.
Remove the skillet from the heat and let it cool for about a minute. Stir in the remaining 1 cup vegetable broth, sour cream or Greek yogurt, remaining ¼ teaspoon salt, black pepper and fresh thyme.
7. Bring it together.
Return the skillet to low heat. Add the cooked egg noodles and gently toss until they're coated in the sauce and heated through. Avoid letting the sauce come to a hard boil.
8. Taste and serve.
Give it a taste and add a little more salt, pepper or thyme if needed. Serve warm.
Serving Suggestions
I usually serve this with something green on the side—a simple salad, roasted green beans, or asparagus all work well. A piece of warm crusty bread is also very good for catching any sauce left in the bowl.
If you’re serving it for company, add a little fresh thyme and cracked black pepper just before it goes to the table. Nothing fancy—it already has plenty going on.
Storage & Leftovers
Keep It Fresh
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
When reheating, the sauce may be a little thicker because the noodles continue to absorb it as they sit. I usually add a small splash of vegetable broth or water before reheating and give everything a good stir. Warm it gently on the stovetop or in the microwave until heated through.
I wouldn’t recommend freezing this one. Creamy sauces and egg noodles can both change texture after freezing and thawing, and it’s much better enjoyed fresh or from the refrigerator over the next few days.
Around Our Table
This is one of those dinners that doesn’t need much fuss around it. Put the skillet on the table, add a simple salad and some good bread, and dinner is done.
It’s especially nice on one of those first cool evenings when you realize you’re ready for something a little warmer than the meals you’ve been making all summer. And if there’s enough left for lunch the next day, even better.
Frequently Asked Questions
Can I use different kinds of mushrooms?
Absolutely. I like a mix because it gives the stroganoff more flavor and texture. Cremini, white button and portobello mushrooms all work well. Use whatever combination looks good at the store.
Can I use Greek yogurt instead of sour cream?
Yes. I’ve made it both ways. Sour cream gives you the more traditional stroganoff flavor, while 2% Greek yogurt makes it a little lighter. Just take the pan off the heat briefly before stirring either one in so it stays smooth.
Can I make this ahead of time?
You can, although I think it’s best right after it’s made. If you do make it ahead, the noodles will soak up some of the sauce. Add a splash of vegetable broth when reheating to loosen everything back up.
What can I use instead of egg noodles?
Another wide pasta works just fine. Pappardelle or tagliatelle would both be good choices. If you want to keep it traditional, though, I’d stick with the egg noodles.
Can I add more vegetables?
Sure. Spinach is especially easy—stir a couple of handfuls into the sauce near the end and let it wilt before adding the noodles.
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