Stroganoff loaded with mushrooms in an indulgent creamy Stroganoff sauce, served over noodles. Don’t be intimidated by the name, this is an easy, 30-minute recipe!
We love mushroom hunting season and often use different mushrooms in recipes that call for beef like teriyaki stir fry or pot roast. If you love the flavors of beef stroganoff and have mushrooms to use up, you won’t miss the beef!
Pro Tips for Making Mushroom Stroganoff
There are three considerations for a good stroganoff: (1) browning the mushrooms and (2) the order the sauce ingredients get added and (3) making the noodles simultaneously so that the sauce can be served piping hot (where the texture is the most silky smooth).
WHAT ARE THE BEST MUSHROOMS FOR STROGANOFF?
This recipe relies on mushrooms instead of beef for savory flavor (mushrooms have umami like beef), so browning is critical for concentrating those flavors. A bland mushroom will give you a bland result. Here are some of my top recommendations based on availability and umami:
- Shiitake. Strong earthy flavor and can be used fresh or dried (if rehydrated). Remove the stems and slice thinly.
- Cremini. Did you know creminis are the slightly more mature (flavorful) version of the common white button mushroom?
- Portabella: Nice and juicy, the texture and flavor of portabellas is often compared to beef. Be sure to wipe with a wet towel to clean and slice thinly.
- White Button: Widely available and sold pre-sliced.
- Porcini: Available dried and considered a choice mushroom by foragers. Slice fresh porcini thinly. If rehydrating, consider rinsing to remove any dirt.
- Morrel: Hands down my favorite earthy mushroom! Available dried online or at farmers markets.
Favorite Mushroom Powder
Have you tried Cordyceps Mushroom Powder? It’s known for enhancing energy and immunity. I actually love the roasted, earthy flavor in coffee and as a cooking add-on. You could sprinkle some over your dish for some extra mushroom oomph.
What is Stroganoff Sauce Made of?
Although this recipe calls for mushrooms instead of beef, the sauce has such a rich and memorable flavor. Everything works! While some versions of stroganoff call for Dijon, I’ve always made it with wine:
- dry white wine
- Worcestershire sauce
- sour cream
- Fresh parsley finely chopped (optional)
How to Serve Mushroom Stroganoff:
Mushroom stroganoff is rich and satisfying as a sauce paired with simple starches:
- Egg noodles, lightly buttered (a favorite!)
- Herb Infused Mashed Potatoes
- Steamed rice
When did Beef Stroganoff become popular in the US?
During the 50s and 60s, stroganoff gained popularity in the US. Overtime, those nice steak cuts got replaced with ground beef and the image marred by canned cream of mushroom soup.
How to Make Mushroom Stroganoff:
See how the ingredients are cooked and added to build an impressive weeknight dinner fast.
About the Recipe (VISUALIZE THE STEPS)
Serves: 6 / Prep Time: 15 minutes / Cook Time: 20 minutes
Cooking Notes and Tidbits: As you can see, you really want to get the mushrooms nice and brown. Color = flavor.
For the vegetables (onion and garlic), be sure to sweat them until they are nice and tender before combining with the mushrooms.
Lastly, cook the white wine down slightly (reduce by half) then complete the stroganoff sauce with the sour cream. Serve immediately!
Can this recipe be made with beef?
You can serve this sauce with a steak that you cook separately or you can add ground beef (after you brown the mushrooms).
What if I want a richer flavor?
You can play with adding bouillon, fresh parmesan at the end, or use a splash of beef broth (after the wine). Feel free to add protein if you’d like, such as ribeye.
What fresh herbs can I garnish with?
Tarragon would be lovely. Fresh thyme leaves or parsley work, too.
MORE EASY DINNER RECIPES FOR YOU AND YOURS:
- Dutch Oven Goulash – a timeless American classic
- Lemony Chicken Piccata – a personal favorite
- Fettuccine Alfredo with Shrimp – light, creamy, and fresh
- Skillet Chicken in Creamy Spinach-Artichoke Sauce – restaurant quality
- Sweet Potato Shepherd’s Pie – family friendly
I included a beef version of this recipe in Easy Dutch Oven Cooking but was inspired to make this mushroom version because I love foraging for wild mushrooms.
- 1 pound egg noodles
- 4 tablespoons butter divided (salted or unsalted)
- 2 pounds mushrooms sliced
- 1 medium yellow onion finely chopped
- 4 garlic cloves minced
- ½ cup dry white wine
- 1 tablespoon Worcestershire sauce
- ½ cup sour cream
- Fresh parsley finely chopped (optional)
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Strain over a colander set in the sink.
- Brown the mushrooms. In a large sauté pan over medium heat, melt 2 tablespoons of the butter. Add the mushrooms and season well with salt and pepper. Cook the mushrooms, stirring seldomly, for 9 minutes or until brown then pour the mushrooms into a bowl and set aside.
- Cook the vegetables. Melt 2 tablespoons of butter in the sauté pan. Add the onion and sauté for about 5 minutes. Then stir in the garlic, sautéing for about 1 minute or until the onions and garlic are soft and beginning to brown.
- Mix the mushrooms with the vegetables. Pour the wine over the vegetables and stir well, scraping along the bottom to release any brown bits. Return the mushrooms with any juices to the pot along with the Worcestershire sauce and sour cream. Serve the mushroom sauce over the pasta noodles and garnish with parsley. Taste and adjust seasoning with salt and pepper. Mushroom stroganoff can be stored in the refrigerator for up to 3 days. When reheating, add a splash of water to thin the sauce.
Photography by Adam Rahman