Craving cream of mushroom soup poured over noodles? This is even better…
When I was in college, I had a friend who was obsessed with beef stroganoff. Every year, we’d make it for her birthday dinner. But then I stopped eating meat, and almost thought I was out of luck for the parties… until we discovered this recipe!
Mushroom stroganoff is a veggie-lover’s version of the classic beef edition. With the same velvety smooth sauce and rich taste, this dish is hard to beat, whether you eat meat or not. Even my carnivorous friends enjoyed it, which is saying something.
When they say “the secret’s in the sauce,” they’re not kidding with this one. Mushroom stroganoff has a mouthwatering mix of onion, garlic, white wine, veggie broth, Worcestershire sauce, Dijon mustard, a pinch of nutmeg, and fresh thyme. Oh, and just when you think it couldn’t get any creamier, add half a cup of Greek yogurt at the end to thicken it real nice. Swirl those well-soaked mushrooms with a spatula, pour over fluffy egg noodles, and enjoy. This recipe is no joke; it makes classy cooking simple.
Where does stroganoff come from?
Traditional beef stroganoff originally stems from Russian cuisine. It’s thought to get its name from a member of the Stroganov family, a tribe of Russian nobles known for their industrialism and land ownership. Since their name and legacy spread far and wide, the dish has become popular, not just in Russia, but all around the world. As this recipe reveals, there are many variations, all of which revolve around a thick, gravy-like sauce.
How do I store leftovers?
Once cooled to room temperature, leftover mushroom stroganoff can be stored in an airtight container. Refrigerate it for up to 2 or 3 days and then heat it up on the stove over medium heat. Stir occasionally until it’s warm all the way through. If needed, add a splash of broth and/or a scoop of Greek yogurt to re-enliven the sauce. Don’t freeze your leftovers, as this could ruin the sauce.
Serving suggestions
My college friends and I would garnish our mushroom stroganoff with freshly chopped parsley, then serve it with Garlic Toast and Spring Salad. But there are a surprising number of pairing potentials for mushroom stroganoff. Try Roasted Cauliflower And Carrots, Smashed Brussels Sprouts, Kale Caesar Salad, or Potato Dumplings. And if it’s meat you’re seeking to add, consider German Meatballs or Meatloaf Without Eggs.
Ingredients
- 16 ounces wide egg noodles
- 3 tablespoons butter, divided
- 1/2 large onion, diced
- 4 cloves garlic, minced
- 16 ounces baby bella mushrooms, sliced
- 1/3 cup dry white wine
- 1 2/3 cups vegetable broth
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 pinch ground nutmeg
- 3 1/2 tablespoons all-purpose flour
- 1/4 teaspoon dried thyme
- 1/2 cup plain Greek yogurt
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Fresh parsley, optional, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook until they are al dente according to the package instructions. Drain and set aside.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the onion and sauté for about 5 minutes until softened. Stir in the remaining butter, garlic, and mushrooms; cook for 5-7 minutes until the mushrooms are tender and lightly browned.
- Add white wine to deglaze the pan, scraping any browned bits, and let it simmer for 3 minutes. In a separate bowl, combine vegetable broth, Worcestershire sauce, and Dijon mustard, whisking until well blended. Then, add the nutmeg and flour, mixing until the mixture is smooth.
- Pour the mixture into the skillet and add thyme. Allow the sauce to simmer for about 5 minutes until it thickens slightly.
- Stir in the Greek yogurt and season with salt and pepper. Serve the mushroom sauce over the prepared egg noodles and garnish with chopped parsley if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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