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This rich and creamy mushroom Stroganoff recipe is an easy, affordable vegetarian twist on a classic comfort dish that’s ready in under half an hour.
Ingredients
- Salt and freshly ground black pepper
- 1to 2 cups dry egg noodles
- 2 tablespoonsolive oil, plus more for noodles
- 1medium yellow onion, sliced
- 1 poundmixed mushrooms, cut into bite-sized pieces (button, cremini, portabello, shiitake, and oyster are all great choices)
- 2cloves garlic, minced
- 1/2 cupwhite wine
- 2 teaspoonspaprika
- 1 teaspoonDijon mustard
- 1/2 teaspoonWorcestershire sauce
- 1/2 cupsour cream
- Chopped parsley or chives, optional
Instructions
- 1
Bring a large pot of salted water to a boil over high heat. Add the egg noodles and cook until al dente according to the package directions. Drain, return to the pot, and toss with a little oil to prevent sticking. Keep warm until ready to serve.
- 2
While the noodles are cooking, in a large skillet, heat the oil over medium heat. Add the onions and sauté until soft, about 4 minutes. Add the mushrooms and cook until they have released their liquid and browned, another 5 to 10 minutes. Add the garlic and cook until soft, about 2 minutes.
- 3
Add the white wine to the pan, scraping any browned bits from the bottom. Add the paprika, Dijon mustard, Worcestershire sauce, and salt and pepper to taste. Simmer until slightly reduced, 3 to 5 minutes.
- 4
Turn off the heat and stir in the sour cream until well combined. Taste and adjust the seasonings as needed. Serve immediately over egg noodles and garnished with parsley or chives, if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat over low heat on the stove or in short bursts in the microwave until warmed through. Love the recipe? Leave us stars and a comment below!