This creamy mushroom stroganoff is packed with deeply browned mushrooms in a savory paprika-Dijon sauce-rich, tangy, and anything but watery.
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This creamy mushroom stroganoff combines deeply browned mushrooms with a savory paprika-Dijon sauce finished with sour cream. The key is cooking the mushrooms until their moisture evaporates and they begin to caramelize before building the sauce-I use the same technique whenever I want concentrated mushroom flavor instead of a watery sauce. Serve it over wide egg noodles for an easy, hearty vegetarian dinner.
For more vegetarian pasta recipes, try my vegetarian pasta bake with spinach and artichokes, one pot pasta with creamy tomato sauce, and easy pasta with mushrooms and spinach.
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Why You'll Love This Mushroom Stroganoff
- Deep savory flavor: Browning the mushrooms before adding the sauce concentrates their flavor, while tamari, Dijon, paprika, and nutritional yeast add extra umami.
- Creamy without being heavy: Sour cream or crème fraîche gives the sauce its classic tangy, velvety finish.
- Flexible vegetarian dinner: Serve it over egg noodles, pasta, rice, mashed potatoes, or polenta; simple swaps also make it vegan or gluten-free.
Ingredient Notes
- Mushrooms: Cremini are the best easy-to-find base. For deeper flavor and varied texture, combine them with shiitake or oyster mushrooms. Slice approximately ¼-inch thick.
- White wine: Use a dry white wine such as Sauvignon Blanc or Pinot Grigio. It loosens the browned bits from the pan and gives the rich sauce acidity. If skipping, swap with ½ cup vegetable broth + 1-2 teaspoons white wine vinegar or lemon juice.
- Tamari or soy sauce: Adds savory depth without making the stroganoff taste like soy sauce.
- Flour: Thickens the sauce; cornstarch can be used for a gluten-free version.
- Dijon mustard: Adds the characteristic tang that balances the creamy sauce.
- Sour cream or crème fraîche: Sour cream is classic; crème fraîche is richer and more resistant to splitting. Stir either in after removing the pan from the heat.
- Egg noodles: The traditional-style pairing; cook just until al dente so they don't become soft after being tossed with the sauce.
How to Make Mushroom Stroganoff
Brown mushrooms (in batches): Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add half the mushrooms (don't crowd the pan). Cook 4-5 minutes undisturbed, flip, and cook 4-5 minutes more until well browned.
Season & remove: Lower heat to medium-low. Add half the garlic, half the thyme, and ¼ tsp. Salt; cook 1-2 minutes. Transfer to a plate.
Repeat & cook onion: Add remaining oil and brown the remaining mushrooms the same way. After flipping, add the diced onion and cook 5-7 minutes, until translucent.
Whisk the roux: In a bowl, whisk broth, soy sauce, and flour until smooth.
Deglaze: Return the first batch of mushrooms to the skillet. Add wine; scrape up the browned bits. Simmer 3 minutes, until mostly reduced.
Simmer sauce: Whisk in the broth mixture. Bring to a simmer, then stir in nutritional yeast, paprika, and black pepper. Cook 8-10 minutes over medium-low heat until thick and creamy.
Cook pasta: Boil salted water and cook pasta until al dente; drain.
Finish: Off the heat, stir in mustard and sour cream. Add pasta and toss to coat. Serve immediately.
Tips For The Best Mushroom Stroganoff
- Don't steam the mushrooms: use a wide pan and cook in batches if needed. Browning is what gives the mushrooms flavor!
- Salt later: salting too early can slow the browning process; season after they've caramelized.
- Prevent curdling: stir in sour cream/yogurt off the heat.
- Fix a thin sauce: simmer a bit longer, uncovered. Fix a thick sauce: Add a few splashes of broth.
- Boost umami fast: add 1-2 teaspoons of soy sauce or a pinch of mushroom powder.
Storage & Reheating
- Fridge: store 3-4 days in an airtight container.
- Reheat: low heat with a splash of broth; avoid boiling, which can break the creamy sauce.
- Freezing: it's not ideal with sour cream/yogurt, as the texture can separate. If you want it to be freezer-friendly, freeze it before adding the creamy finish, then add it after reheating.
FAQS
Yes! You can use Greek yogurt, crème fraîche, or a dairy-free alternative (like cashew sour cream, etc.).
Yes! It will thicken as it cools, so reheat it on low heat and add a splash of broth to help thin it out.
The mushrooms probably haven't cooked long enough. Continue cooking until their released liquid evaporates and the mushrooms begin to brown before adding the sauce ingredients.
More Mushroom Recipes
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Mushroom Stroganoff Recipe
Ingredients
- 4 Tablespoons extra-virgin olive oil *divided
- 24 ounces (1.5 lbs.) mixed mushrooms (cremini, oyster, and/or shiitake)
- 1 yellow onion, diced
- 3 garlic cloves
- 1 Tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- ½ teaspoon salt
- 1 cup vegetable broth
- 2 Tablespoons tamari or soy sauce
- 1-2 Tablespoons all-purpose flour or cornstarch
- ½ cup white wine
- 2 Tablespoons nutritional yeast
- ¾ teaspoon paprika
- ¼ teaspoon ground black pepper
- 1.5 teaspoons Dijon mustard
- ½ cup crème fraîche or sour cream
- 12 ounces wide egg noodles
Instructions
- Use a paper towel to wipe off any dirt from your mushrooms. Slice into ¼-inch sized pieces.
- Heat 2 tablespoons olive oil in a large skillet on medium-high heat. Once the oil is shimmering, add HALF of the prepped mushrooms without overcrowding them. To get a nice sear, do not touch the mushrooms for 4-5 minutes. Quickly flip the mushrooms, and sear the other side for 4-5 minutes, being sure not to stir/move them around. You want to get them nicely browned.
- Reduce the heat to medium-low and add HALF of the garlic, HALF of the thyme, and ¼ teaspoon salt. Cook for 1-2 minutes, then transfer to a plate or bowl.
- Repeat this process with the remaining oil, mushrooms, garlic, thyme, and salt. After flipping mushrooms, add diced onion and cook for 5-7 minutes, until translucent.
- While the mushrooms cook, prepare the vegetable broth roux. In a medium bowl, whisk together the vegetable broth, soy sauce, and flour until smooth and free of clumps.
- Add first batch of cooked mushrooms back into the pan. Pour in the white wine to deglaze the pan, scraping up any brown bits on the bottom of the pan. Simmer for about 3 minutes, until most of the liquid has evaporated.
- Add the vegetable broth roux to the pan, whisking to remove any lumps. Bring to a simmer, then stir in nutritional yeast, paprika, and black pepper. Cook over medium-low heat for 8-10 minutes, until thick and creamy.
- While the sauce cooks, make the pasta. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside, keeping warm.
- Remove skillet with mushroom mixture from the heat, and stir in mustard and sour cream. Add the cooked pasta and toss to coat. Serve immediately.
Video
Notes
- Fridge: store 3-4 days in an airtight container.
- Reheat: low heat with a splash of broth; avoid boiling, which can break the creamy sauce.
- Don't steam the mushrooms: use a wide pan and cook in batches if needed. Browning is what gives the mushrooms flavor!
Andrew says
Love!! I guess I haven't made stroganoff in many years, and I forgot how deliciously creamy it is. Wonderful flavor. It's perfect for the cold snap we're having right now.
MaryAnne says
Thank you, Andrew! It really is such a good comfort food dish for the cold winter months. And I also love the creaminess!