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Creamy Mushroom Stroganoff

A close-up of a bowl of creamy mushroom stroganoff served over egg noodles and garnished with fresh parsley.
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A quick and easy creamy mushroom stroganoff recipe, perfect for a weeknight meal. This recipe focuses on deep mushroom flavor and a rich, tangy sauce.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound mushrooms, sliced (cremini, shiitake, or a mix)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dry white wine or vegetable broth
  • 2 cups vegetable broth
  • 1 tablespoon all-purpose flour
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 tablespoon fresh parsley, chopped
  • Cooked egg noodles, for serving

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until deeply browned and tender, about 8-10 minutes.
  2. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
  3. Stir in the minced garlic, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the white wine or vegetable broth and scrape up any browned bits from the bottom of the skillet. Let it simmer and reduce by half.
  5. In a small bowl, whisk together the 2 cups of vegetable broth and the flour until smooth. Pour this mixture into the skillet.
  6. Bring the sauce to a simmer, stirring constantly, until it thickens.
  7. Reduce the heat to low. Stir in the sour cream or Greek yogurt until well combined and the sauce is creamy. Do not boil after adding the sour cream.
  8. Stir in the fresh parsley.
  9. Serve immediately over cooked egg noodles.

Notes

  • For a dairy-free version, use full-fat coconut milk or a dairy-free sour cream alternative.
  • Ensure your sour cream or Greek yogurt is at room temperature to help prevent curdling.
  • Use a mix of mushrooms for a more complex flavor.

Nutrition

Find it online: https://kingscook.com/creamy-mushroom-stroganoff-recipe/