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Overhead angle of a large bowl of mushroom stroganoff
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Mushroom Stroganoff

This delicious mushroom stroganoff is a meatless version of the comfort food favorite. It's hearty, creamy, savory, and quick and easy to make. So good no one will miss the meat!
Course Main Course
Cuisine Russian
Keyword cream sauce, Meatless Mondays, vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 579kcal

Equipment

  • Large pot
  • Large, heavy skillet
  • Medium bowl
  • Small bowl

Ingredients

  • water to boil egg noodles
  • salt to salt water
  • 8 ounces dry egg noodles
  • ¼ cup butter
  • 1 large onion chopped
  • 1 pound mushrooms sliced
  • 4 cloves garlic minced
  • ½ cup dry white wine
  • 1 cup vegetable broth
  • 1 ½ cups sour cream at room temperature
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh parsley
  • salt to taste
  • pepper to taste

Instructions

  • In large pot over high heat, bring lightly salted water to boil. Add dry egg noodles to boiling water and cook approximately 7 minutes or until al dente. Remove pot from heat, drain water, and set noodles aside.
  • While noodles boil, melt butter in large heavy skillet over medium heat. Once melted, add chopped onion and cook, stirring frequently, until onions soften.
  • Raise heat under skillet to medium-high. Add sliced mushrooms and garlic cloves. Cook, stirring occasionally, until mushrooms are limp and browned. Transfer mushrooms and onions to medium bowl and set aside.
  • Pour white wine into skillet to deglaze, scraping up any browned bits on bottom of skillet. Bring liquid to boil then lower heat to simmer and let liquid reduce by 50%.
  • Once white wine has reduced, pour in vegetable broth. Bring liquid to boil again, then lower heat to simmer. Cook until mixture has reduced by 33%.
  • In small bowl, stir together sour cream and flour, mixing well to eliminate any lumps or clumps of flour. Reduce heat to low and return mushrooms and onions to skillet. Remove skillet from heat to stir in sour cream mixture.
    Mushrooms in cream sauce in large skillet
  • Return skillet to burner. Continue cooking mixture over low heat until sauce thickens. Stir in parsley and season with salt and pepper to taste. Portion egg noodles into serving bowls and top with mushroom mixture. Serve warm.

Notes

  • White Wine: If you don't want to use wine, use additional vegetable broth to deglaze the skillet.
  • Make it Dairy Free: Use dairy-free butter and dairy-free sour cream, full-fat coconut milk, or cashew cream.
  • Make it Vegan: Use a vegan butter, vegan sour cream (or full-fat coconut milk), and noodles of choice.
  • Make it Gluten Free: Use gluten-free all-purpose flour and gluten-free noodles.
 
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

Serving: 1serving | Calories: 579kcal | Carbohydrates: 57g | Protein: 15g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 428mg | Potassium: 729mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1222IU | Vitamin C: 10mg | Calcium: 142mg | Iron: 2mg | Net Carbs: 53g