Creamy Mushroom Stroganoff

Needing another comforting meal to add to your weekly meal plans? Then you must give my Creamy Mushroom Stroganoff a try. It’s extremely delicious and it’s the perfect weeknight meal. If you’re not familiar, beef stroganoff or beef stroganov is said to have originated in Russia. I had to be in my teens, when I had beef stroganoff last. However, I do remember the sauce or gravy which I call it, being so rich and full of flavor.

Well, I wanted to share a vegetarian or even “veganizable” version of my Creamy Mushroom Stroganoff with you all. This one is a mushroom base and I can easily see you adding in other vegetables, if you see fit. I took the time to really concentrate on adding some depth or flavor to the mushrooms. If you don’t care for egg noodles or if you are vegan, then those can easily be substituted out with another hearty pasta. I like to top my dish with extra black pepper, fresh parsley, and sometimes even some freshly grated parmesan cheese.

Here’s a few ways to freestyle this recipe:

• use leeks instead of yellow onions
• use a mixture of different types of mushrooms such as: maitake, portobello, shiitake, oyster, or cremini mushrooms
• for some additional umami flavors to richen the sauce consider adding things like miso paste or nutritional yeast

Here are some other additions and ideas to consider:

• add blanched fresh peas or broccoli
• add spinach or kale

Are there ways to veganize this recipe???

Yes! To make this dish vegan, simply use a hearty pasta or noodle. And use vegan wine (or substitute with vegetable broth), vegan butter, vegan worcestershire sauce, and vegan sour cream or plain unsweetened yogurt.

Looking for other great entrée ideas? Give these delicious recipes a try! 

• Coconut Tomato Chickpea Stew
• Spiced Cauliflower with Cool Cucumber Sauce
• Butternut Squash and Orecchiette Soup
• Vegetable Curry

Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!

Thank you so much for stopping by today! I hope that you love my Creamy Mushroom Stroganoff. The full printable recipe is below. Enjoy!

Get the Recipe: Creamy Mushroom Stroganoff

Yield: 2 servings, with leftovers

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

If you're needing another comforting meal to add to your weekly meal plans, then you must give my Creamy Mushroom Stroganoff a try. It's extremely delicious and it's the perfect weeknight meal.

5 from 8 reviews

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Ingredients

• 8 oz. wide egg noodles
• A drizzle of neutral oil
• 8 ounces cremini mushrooms, sliced
• 1 small yellow onion, sliced
• 3 to 4 cloves garlic, minced
• ¼ teaspoon smoked paprika
• ¼ teaspoon ground black pepper
• 1 tablespoon tamari, or soy sauce
• 1 to 2 sprigs thyme, thyme removed from stem (can sub with ⅛ teaspoon of dried thyme)
• ¼ cup white cooking wine, or vegetable broth
• 2 tablespoons unsalted butter, or vegan butter
• 2 tablespoons all-purpose flour
• 1 teaspoon worcestershire sauce, or vegan worcestershire sauce
• 1½ cups vegetable broth, plus more if needed
• ½ cup sour cream, or plain Greek yogurt or non-dairy plain yogurt
• salt and pepper, to taste

Optional Toppings:

• fresh flat leaf parsley
• grated parmesan cheese

Instructions

Prepare the egg noodles:

• Bring a large pot of salted water to a boil. Prepare the egg noodles according to the package instructions, or just until al dente. Drain and set to the side.

Make the sauce:

• Meanwhile, in a large skillet, over medium heat, drizzle a little bit of neutral oil. Add in the onions and sauté for 2 minutes and then add in the mushrooms. Continue sautéing until the mushrooms are slightly golden (only stirring occasionally), 8 to 10 minutes. Stir in the garlic, smoked paprika, black pepper, tamari, thyme and sauté until fragrant, 1 to 2 minutes.
• Stir in the white cooking wine and allow a minute or 2 for the wine to cook off. Stir in the butter and once melted, lightly dust the mushroom mixture with the flour. Stir until the flour has been thoroughly worked into all ingredients in the skillet and is slightly golden, about 2 minutes.
• Stir in the vegetable broth and worcestershire sauce. After a few minutes the sauce will begin to thicken. Turn the heat down to medium-low heat and stir in the sour cream. Taste and season with salt and pepper. If the sauce gets too thick, add a little more vegetable broth or water to thin it out some.
• To serve, ladle the sauce over the egg noodles and shower with toppings, if using.

Calories: 510kcal, Carbohydrates: 69g, Protein: 15g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 106mg, Sodium: 867mg, Potassium: 676mg, Fiber: 4g, Sugar: 7g, Vitamin A: 870IU, Vitamin C: 4mg, Calcium: 100mg, Iron: 3mg