Creamy Mushroom Stroganoff Delight
Silky mushroom stroganoff with tender noodles in a tangy, creamy sauce. Comforting, weeknight-friendly, and big on flavor.
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Servings:
Ingredients
Main Ingredients
- 12 oz wide egg noodles
- 1.5 tbsp olive oil
- 1 tbsp unsalted butter
- 1.5 cup thinly sliced yellow onion
- 20 oz sliced cremini mushrooms
- 2.5 tsp minced garlic
- 0.75 tsp sweet paprika
- 0.5 tsp dried thyme
- 2.5 tbsp all-purpose flour
- 0.25 cup dry white wine optional; sub with extra broth
- 1.75 cup vegetable broth
- 1.25 tsp Dijon mustard
- 1 tsp Worcestershire sauce use vegetarian Worcestershire if needed
- 0.75 tsp kosher salt plus more to taste
- 0.5 tsp freshly ground black pepper
- 0.75 cup sour cream room temperature
- 1 tsp lemon juice optional, for brightness
- 0.25 cup chopped fresh parsley
Instructions
Preparation Steps
- Boil noodles in well-salted water until al dente. Drain and set aside; reserve 1/2 cup cooking water.
- Warm olive oil and butter in a large skillet over medium heat until melted and shimmering.
- Soften the onion, stirring often, until translucent, about 4 minutes.
- Add mushrooms and cook, stirring occasionally, until browned and their liquid evaporates, 7–9 minutes.
- Stir in garlic, paprika, and thyme. Cook until fragrant, about 30 seconds.
- Sprinkle flour over the mushrooms. Stir to coat and cook 1 minute to remove the raw taste.
- Pour in the wine and scrape the pan. Simmer until nearly absorbed, 1–2 minutes.
- Whisk in the broth, Dijon, and Worcestershire. Simmer gently until the sauce thickens and turns silky, 4–5 minutes.
- Lower heat. Stir in sour cream and lemon juice until smooth. Season with salt and pepper to taste.
- Toss noodles with the sauce, loosening with a splash of reserved pasta water if needed. Finish with parsley and serve.
Notes
For a richer twist, swap half the sour cream with full-fat Greek yogurt or add a splash of heavy cream. Want it vegan? Use plant-based butter, dairy-free sour cream, and a vegan Worcestershire.
Serve over egg noodles, mashed potatoes, or rice. Leftovers keep 3 days in the fridge; reheat gently with a little broth to loosen.
This recipe is an original creation inspired by classic Creamy Mushroom Stroganoff Delight flavors. All ingredient ratios and instructions are independently developed.