Mushroom Stroganoff
Deeply browned mushrooms in a velvety paprika and sour cream sauce with Dijon, thyme and white wine, spooned over buttery egg noodles.
By Marisol Vance, Founder & Head of Recipe Development
Published February 8, 2026
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Level
- Easy
This mushroom stroganoff is rich enough that nobody misses the beef. The key is patience with the mushrooms: cook them in batches in a hot pan and leave them alone long enough to brown properly. That caramelization is where all the meaty, savory flavor comes from.
A little soy sauce boosts the umami, Dijon mustard adds tang, and sour cream stirred in off the heat makes the sauce silky without curdling. Using a mix of mushrooms, such as cremini, shiitake and oyster, gives the dish more texture, but all cremini works well too.
Serve it over wide egg noodles, mashed potatoes or rice, with lots of fresh parsley and a crack of black pepper.
- Deeply browned mushrooms
- Silky sour cream sauce
- On the table in 45 minutes
Ingredients
Directions
Bring a large pot of salted water to a boil for the noodles.
Heat 1 1/2 tbsp of the oil in a large skillet over medium-high heat. Add half of the mushrooms in a single layer and cook without stirring for 3 minutes, then stir and cook until well browned, 3 to 4 minutes more. Season with salt and transfer to a bowl. Repeat with the remaining oil and mushrooms.
Reduce the heat to medium and melt 2 tbsp of the butter in the skillet. Add the onion with a pinch of salt and cook until soft and golden, 6 to 8 minutes.
Add the garlic, thyme and paprika and cook until fragrant, about 1 minute.
Sprinkle in the flour and stir for 1 minute.
Pour in the wine, scraping up the browned bits, and cook until nearly evaporated, about 1 minute.
Whisk in the broth, soy sauce and Dijon, bring to a simmer and cook until slightly thickened, 3 to 4 minutes. Return the mushrooms and any juices to the pan.
Meanwhile, cook the noodles according to the package directions. Drain and toss with the remaining 1 tbsp butter.
Remove the skillet from the heat. Put the sour cream in a small bowl, stir in a few spoonfuls of the hot sauce to temper it, then stir the mixture back into the skillet.
Season with salt and plenty of pepper, and loosen with a splash of broth or water if needed.
Spoon the stroganoff over the noodles and sprinkle with parsley.
Test-kitchen tips
- Leftovers keep for 3 days; reheat gently over low heat and do not let the sauce boil, or the sour cream may separate.
- Do not crowd the mushrooms. Cooking in two batches lets the moisture evaporate quickly so they brown instead of steam.
- Replace the sour cream with creme fraiche for extra richness, or add a splash of brandy with the wine for a deeper flavor.
