Sunday Mushroom Stroganoff

Name: Sunday Mushroom Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz egg noodles; 1 tbsp olive oil; 1 onion, diced; 2 cloves garlic, minced; 16 oz mixed mushrooms, sliced; 1 cup vegetable broth; 1 cup sour cream; 2 tbsp flour; 1 tbsp soy sauce; 1 tsp Dijon mustard; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Hearty Kitchen Creations

I absolutely love preparing this Sunday Mushroom Stroganoff for my family on lazy weekends. There's just something so comforting about the creamy sauce combining with tender mushrooms and noodles. I prefer to use a mix of mushrooms for an earthy flavor, and the dish truly shines when served with a sprinkle of fresh parsley. This recipe has become a classic in our home, and it's not just easy to make, but it's also a delightful way to use pantry staples.

Created by

Harriet Mason

Last updated on 2026-01-10T12:46:16.313Z

When I first tried making Mushroom Stroganoff, I wasn't sure how it would turn out. To my surprise, the rich flavors melded together beautifully, creating a dish that was far beyond my expectations. I experimented by adding a splash of white wine and fresh herbs, which elevated the taste to a whole new level. This is a great vegetarian alternative that even meat lovers appreciate.

One tip I discovered while perfecting this recipe is to sauté the mushrooms until they are nicely browned. This step enhances their flavor and adds depth to the dish. I find that serving it over egg noodles allows the creamy sauce to cling perfectly, making every bite irresistible!

Why You Will Love This Recipe
Creamy, savory sauce that complements the earthy mushrooms
Quick and easy to prepare, perfect for busy weekends
Rich flavors that are comforting and satisfying

Why Mixing Mushrooms Matters

Using a mix of mushrooms in this stroganoff not only enhances the dish's flavor complexity but also adds interesting textures. Varieties like cremini, shiitake, and button mushrooms provide earthy undertones with a subtle umami punch. If you’re in a pinch, feel free to substitute with whatever mushrooms you have on hand, but I recommend steering clear of too many very delicate types, like enoki, which may lose their texture when cooked down in the sauce.

To ensure your mushrooms brown nicely, avoid overcrowding the pan during cooking. If your skillet is too full, the mushrooms will steam rather than sear, leading to a less appealing texture. I typically cook them over medium-high heat, letting them sit for a minute or two before stirring. This way, they develop golden edges, contributing to the dish's overall depth of flavor.

Mastering Creamy Sauces

The key to a luscious, creamy sauce is the right balance of ingredients. Mixing sour cream with the flour before adding it to the pan helps prevent lumps and ensures smooth integration into the sauce. If you don’t have sour cream, Greek yogurt can be a great substitute; it offers a similar tangy flavor while keeping the dish creamy.

When adding the vegetable broth, do so gradually while stirring continuously to facilitate even thickening. Look for a glossy finish on the sauce, signaling that it’s ready to embrace the noodles. If you prefer a thicker sauce, let it simmer a bit longer after incorporating all ingredients, just keep an eye on it to prevent sticking.

Ingredients

Gather the following ingredients to make this delicious mushroom stroganoff.

Ingredients

8 oz egg noodles
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
16 oz mixed mushrooms, sliced
1 cup vegetable broth
1 cup sour cream
2 tbsp flour
1 tbsp soy sauce
1 tsp Dijon mustard
Salt and pepper to taste
Fresh parsley for garnish

Once you have all your ingredients, you're ready to start cooking!

Instructions

Follow these instructions to create a delicious mushroom stroganoff.

Cook the Noodles

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

Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they are translucent.

Brown the Mushrooms

Add the sliced mushrooms to the skillet and cook until browned and tender, about 5-7 minutes.

Make the Sauce

Sprinkle the flour over the mushrooms, stirring to coat. Gradually add the vegetable broth, stirring constantly until the sauce thickens. Stir in the soy sauce, Dijon mustard, and sour cream, mixing well. Season with salt and pepper.

Combine and Serve

Add the cooked noodles to the skillet, tossing to combine with the sauce. Serve hot, garnished with fresh parsley.

Enjoy your homemade Sunday Mushroom Stroganoff!

Pro Tips

For extra richness, consider topping your stroganoff with a dollop of crème fraîche just before serving.

Make-Ahead and Storage Tips

This stroganoff is ideal for meal prepping—simply prepare the sauce and noodles separately and combine them before serving. Stored in an airtight container, the sauce can last up to five days in the refrigerator. I recommend reheating it on the stove over low heat; this way, it warms through without compromising its creamy texture. If the sauce thickens too much upon cooling, add a splash of vegetable broth while reheating to restore consistency.

For longer storage, consider freezing the sauce separately from the noodles. It can be frozen for up to three months. Thaw overnight in the fridge before reheating, and don’t worry if the sauce appears grainy; a good stir while reheating usually brings it back to life.

Serving Suggestions and Variations

While this dish shines on its own, serving it with a side of steamed green vegetables or a crisp salad can add fresh textures and flavors that beautifully balance the richness. Additionally, consider topping it with crispy fried onions for an added crunch and an extra flavor boost.

For a lighter version, swap the egg noodles for zucchini noodles or quinoa. These alternatives not only reduce carbohydrates but also introduce unique flavors and textures. If you're feeling adventurous, add spinach or kale right before serving for a colorful, nutrient-packed twist.

Questions About Recipes

→ Can I use a different type of pasta?

Absolutely! While egg noodles are traditional, you can use any pasta you prefer.

→ Is there a vegan option for this recipe?

Yes, you can replace sour cream with a vegan alternative and use vegetable broth for the sauce.

→ How can I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this stroganoff?

It's not recommended to freeze as the cream may separate upon thawing, but it can be reheated after refrigeration.