Go Back
When it comes to comfort food, few dishes can rival the rich, creamy goodness of mushroom stroganoff. This beloved recipe has been warming hearts and filling bellies for generations, combining tender mushrooms with a luscious sauce that envelops every bite in a velvety embrace. It’s a dish that transcends seasons, offering a cozy meal option whether it’s a chilly winter evening or a relaxed summer dinner.

Creamy Mushroom Stroganoff

Indulge in the comforting flavors of Heavenly Creamy Mushroom Stroganoff, a dish that warms your heart and fills your belly. This versatile recipe features a delightful combination of cremini, shiitake, and white mushrooms in a rich, creamy sauce that suits vegetarians and vegans with simple substitutions. Enjoy it over pasta, rice, or potatoes as a satisfying meal any day of the week. Discover cooking techniques and tips to make this delightful dish a staple in your kitchen. Perfect for all occasions, this stroganoff is sure to be a favorite!
Print Recipe Pin Recipe

Ingredients
  

12 oz (340g) wide egg noodles

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

16 oz (450g) mixed mushrooms (cremini, shiitake, and white), sliced

1 teaspoon dried thyme

½ teaspoon paprika

Salt and pepper to taste

1 cup vegetable broth

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce (vegan if desired)

1 cup heavy cream or coconut cream for a dairy-free version

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Cook the noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water for later.

    Sauté the aromatics: In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Cook the mushrooms: Add the sliced mushrooms to the skillet. Cook for about 8-10 minutes, stirring occasionally, until they are golden brown and have released their moisture.

        Season the mixture: Sprinkle in the dried thyme, paprika, salt, and pepper. Stir well to combine, letting the flavors meld for an additional minute.

          Create the sauce: Pour in the vegetable broth, soy sauce, and Worcestershire sauce. Bring the mixture to a gentle simmer, allowing it to cook for about 5 minutes.

            Add creaminess: Reduce the heat to low and stir in the heavy cream or coconut cream. Allow to simmer for another 3-4 minutes, thickening the sauce. If it becomes too thick, add a bit of the reserved pasta water to reach your desired consistency.

              Combine pasta and sauce: Add the cooked egg noodles into the skillet with the creamy mushroom sauce, tossing to coat the noodles evenly. Heat through for 1-2 minutes.

                Garnish and serve: Remove from heat and serve immediately, garnishing with freshly chopped parsley. Enjoy your deliciously rich and creamy mushroom stroganoff!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4