Sunday Mushroom Stroganoff

Name: Sunday Mushroom Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300g wide egg noodles; 200g mushrooms, sliced (cremini or button); 1 medium onion, chopped; 2 cloves garlic, minced; 1 cup vegetable broth; 1/2 cup sour cream; 1/4 cup white wine (optional); 2 tablespoons soy sauce; 1 tablespoon olive oil; Salt and pepper to taste; Fresh parsley, chopped for garnish

Highlighted under: Comfort Food

I absolutely love making Sunday Mushroom Stroganoff for my family. The rich, creamy sauce combined with hearty mushrooms over tender noodles is a comfort food classic in our household. Every time I prepare this dish, the aroma fills the kitchen with warmth and anticipation. It’s not only satisfying to eat, but it’s also a joy to share with loved ones around the table. Plus, it’s quick to whip up, making it perfect for a delightful Sunday dinner without all the fuss!

Created by

Evelyn Parker

Last updated on 2026-01-13T03:01:21.459Z

When I first tried making mushroom stroganoff, I wasn't sure how it would compare to the traditional beef version. To my surprise, the flavors melded together beautifully, creating a dish that was not only creamy but also packed with umami from the mushrooms. I discovered that a splash of white wine really elevates the sauce, adding a subtle depth that makes all the difference.

Another tip I picked up is to sauté the mushrooms until they're golden brown. This brings out their natural sweetness and helps prevent them from being soggy in the dish. Each bite of this stroganoff is a comforting reminder of home-cooked meals and family gatherings. It's truly a recipe that keeps giving!

        Why You'll Love This Recipe
        Creamy, savory sauce that envelops every noodle
Earthy mushrooms add depth and texture
Quick and satisfying meal for any day of the week

      

Perfecting the Noodles

Cooking the wide egg noodles to the right texture is crucial for your stroganoff. Aim for al dente, which usually takes about 8-10 minutes, depending on the brand. This prevents the noodles from becoming mushy during the final mixing with the sauce. After draining, a quick rinse under cold water can help stop the cooking process and prevents sticking, but avoid rinsing if you want to retain the starch that helps the sauce cling better.

If you're looking for alternatives, consider using gluten-free pasta or even spiralized zucchini for a lighter, health-conscious version. Just be sure to adjust cooking times accordingly; zucchini will take significantly less time to cook.

Building Flavor in the Sauce

The combination of sautéed onions, garlic, and mushrooms forms the flavor base of your stroganoff. Cook the vegetables over medium heat for about 5-7 minutes until the onions are translucent, and the mushrooms are golden brown. This caramelization brings out their natural sweetness and enhances the dish's savory notes. If the mixture seems dry, a splash of vegetable broth can help deglaze the pan and add even more flavor.

White wine is optional but offers an additional layer of acidity that balances the creaminess of the sour cream. If you prefer a non-alcoholic version, substitute the wine with an extra half cup of vegetable broth and a splash of lemon juice for brightness.

Serving and Storing Tips

Once your stroganoff is ready, serve it hot, garnished with fresh parsley for a pop of color and freshness. It pairs wonderfully with a side of crusty bread or a light salad. If you're feeling adventurous, try adding a dollop of horseradish to each plate for an unexpected kick that complements the creamy sauce.

For leftovers, store any unused stroganoff in an airtight container in the refrigerator for up to 3 days. When reheating, do it slowly over low heat to prevent the sour cream from curdling. You can also freeze the stroganoff for up to a month; just be aware that the texture may change slightly upon reheating. In this case, adding a bit more vegetable broth while warming can help restore creaminess.

Ingredients

Gather the following ingredients to get started:

Ingredients

300g wide egg noodles
200g mushrooms, sliced (cremini or button)
1 medium onion, chopped
2 cloves garlic, minced
1 cup vegetable broth
1/2 cup sour cream
1/4 cup white wine (optional)
2 tablespoons soy sauce
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley, chopped for garnish

Once you have everything ready, you're set to prepare this delicious dish!

Instructions

Here’s how to make your Sunday Mushroom Stroganoff:

Cook the Noodles

In a large pot of boiling salted water, cook the egg noodles according to package instructions until al dente. Drain and set aside.

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent. Add sliced mushrooms and cook until golden brown.

Prepare the Sauce

Pour in the white wine and cook for an additional 2 minutes. Stir in the vegetable broth and soy sauce, letting the mixture come to a simmer.

Finish the Stroganoff

Reduce the heat and mix in the sour cream until well incorporated. Season with salt and pepper to taste. Add in the cooked noodles, tossing to coat them evenly with the sauce.

Serve

Garnish the stroganoff with freshly chopped parsley before serving. Enjoy your delicious meal!

This dish pairs wonderfully with a side salad or crusty bread for soaking up the sauce!

Pro Tips

For a lighter version, you can substitute Greek yogurt for sour cream. Additionally, feel free to use any mix of mushrooms for added flavor complexity.

Ingredient Spotlight: Mushrooms

Mushrooms are the star of this dish, adding both texture and a deep umami flavor. Cremini and button mushrooms are excellent for this recipe, but feel free to experiment with others like shiitake or portobello. These varieties can enhance the dish further, adding different flavor profiles and textures. Just be sure to slice them evenly to ensure uniform cooking.

Mushrooms also release moisture as they cook, which thickens the sauce and contributes to the creamy consistency. To maximize this, allow them to cook until they are well-browned before adding the broth. This will concentrate their flavors and ensure a rich sauce.

Dietary Adjustments

For a lighter version, you can substitute full-fat sour cream with Greek yogurt. Greek yogurt will give you a similar tangy flavor but with less fat. Just make sure to stir it in at a lower heat to prevent curdling. Vegan options are also available; use coconut cream or cashew cream in place of sour cream, and vegetable broth instead of regular broth.

If you're watching your sodium intake, consider making your own vegetable broth to control the ingredients and salt levels. This also allows you to tailor the flavors to your preference. Additionally, reduce the soy sauce or opt for a low-sodium version to keep the salt in check.

Questions About Recipes

→ Can I make this stroganoff vegan?

Yes! Substitute sour cream with cashew cream or coconut cream, and use vegetable broth.

→ What type of noodles are best for this recipe?

Wide egg noodles are traditional, but you can also use fettuccine or even gluten-free pasta.

→ How can I store leftover stroganoff?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

→ Can I freeze mushroom stroganoff?

Yes, but it's best to freeze the sauce separately. Cook the noodles fresh when ready to eat.