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This creamy Mushroom Stroganoff recipe is what dreams are made of. The flavor combo between the mushrooms and savory stroganoff sauce is unbelievable.
This Mushroom Stroganoff is made with hearty mushrooms, Greek yogurt/sour cream, broth, and fresh thyme that are folded in with egg noodles to create the most comforting dinner.
Everyone has that one meal that they choose when they crave comfort food. Nothing screams comfort food more than stroganoff! This mushroom stroganoff is a classic vegetarian comfort food dish that will leave you happy and full.
Mushroom stroganoff sauce has a similar taste to beef stroganoff, but umami flavors definitely take over since they’re the most prominent ingredient in the recipe.
Stroganoff sauce is traditionally made with sour cream and a roux, which is a mixture of butter, flour, and milk or broth. Most stroganoff sauces have onion, mushrooms (even beef stroganoff), and Worcestershire sauce.
We went with a healthier version of a creamy and delicious sauce for this mushroom stroganoff with triple the amount of mushrooms and delicious Greek yogurt!
Mushroom stroganoff sauce ingredients
Here is what you’ll need to make the stroganoff sauce.
- Vegetable broth – we’ve made this recipe using beef broth (which isn’t vegetarian) and that also works, too.
- Yellow onion – white onion or shallt works too.
- Garlic – garlic is a must for this sauce. It adds so much savory flavor.
- Mushrooms – Mushrooms are the star of the show. Scroll down to see which ones we recommend.
- Worcestershire sauce – a little bit of vinegar really helps bring out all of the umami flavors.
- Greek yogurt or sour cream – we have used both yogurt and sour cream. So, feel free to use whichever you want.
- Flour – flour helps thicken the sauce. We used white whole wheat flour, but all-purpose flours works too.
There is no rule on what kind of mushrooms to use in this mushroom stroganoff recipe. We used a mixture of Bella mushrooms, white mushrooms, and shiitake mushrooms.
Feel free to experiment with any kind of mushrooms that you’d like such as portobello!
The Always Pan is our favorite pan for sauteing, steaming, frying, and simmering. It’s a nonstick pan that we highly recommend.
How to Make Mushroom Stroganoff
This mushroom stroganoff is a seriously easy dinner to make any night of the week. It is ready in 30 minutes, so you’ll be sitting with a big bowl of comfort food in no time!
The first step to making mushroom stroganoff is to sauté the mushrooms. A common mistake when people sauté mushrooms is that they start cooking them at too high of a temperature and don’t give enough time for the moisture to cook off them mushrooms.
A Couple Tips
Once the mushrooms are cooked, it’s time to add in a combination of broth and flour. Whisk the flour into one cup of broth.
Normally for a slurry like this, you add cornstarch to a warm liquid, but for this recipe, there is no need to use cornstarch. Trust us!
Slowly pour the mixture into the pan and stir everything together over medium heat until the broth begins to bubble.
When the slurry thickens slowly add the Greek yogurt, the rest of the broth, and fresh thyme into the pan and mix. The Greek yogurt adds a delicious tartness to the sauce and creams it up to deliciousness!
When the sauce is hot, serve the mushroom stroganoff over noodles.
We are huge fans of Greek yogurt, but you are more than welcome to swap it out for sour cream, which is much more traditional. You could even go 50/50 Greek yogurt and sour cream. Your choice!
How do you thicken mushroom stroganoff?
We used flour to thicken this mushroom stroganoff as we found the taste is much better than a corn starch slurry.
Can I substitute milk for sour cream in mushroom stroganoff?
The best substitute for sour cream (which is used in traditional stroganoff) is Greek yogurt, not milk. Greek yogurt has the same tang and thickness as sour cream.
How do I make mushroom stroganoff gluten-free?
To make mushroom stroganoff gluten-free, use gluten-free pasta and gluten-free all-purpose flour for thickening.
Is this stroganoff vegan?
This recipe is not vegan or dairy-free because it calls for Greek yogurt or sour cream. It is, however, vegetarian.
If you’re looking to add more sustenance or veggies to your stroganoff, we’re here to tell you that is a great idea. Sauté other vegetables with the mushrooms when you add the onions into the pan. Here are some ideas:
Let stroganoff cool completely. Then, transfer into an airtight container and store for up to 3-5 days.
- 10 oz. wide egg noodles
- 4 tablespoons olive oil separated
- 20 oz. mixed mushrooms thinly sliced (we used portobello and white mushrooms)
- 1/2 large white onion diced
- 5 cloves garlic
- 1/2 teaspoon salt separated
- 1/2 teaspoon ground pepper
- 2 cups vegetable broth separated (or any kind)
- 3 tablespoons white whole wheat flour
- 1/2 cup 2% Greek Yogurt option to use sour cream instead
Follow the package instructions on the back of your egg noodles and bring a large pot of salted water to a boil. Add egg noodles.
Let the egg noodles cook until they are al dente and then strain the water from the noodles.
Rinse the noodles with cold water and set them aside.
Next, heat a large skillet (or Dutch oven) over medium-high heat and add 3 tablespoons olive oil.
When the olive oil is fragrant, add all of the mushrooms and 1/4 teaspoon of salt to the pan and turn the heat to medium/low heat.
Let the mushrooms sauté for 6-8 minutes, tossing them every 3-4 minutes.
Add 1 more tablespoon of olive oil to the mushrooms as well as the onion and garlic. Mix everything together and sauté for an additional 2-3 minutes.
While the vegetables are cooking, add the flour to 1 cup of broth and whisk until the flour is mostly dissolved.
Turn the heat to medium-high heat and slowly pour the flour and broth mixture into the pan and whisk consistently until the mixture thickens.
Remove the stroganoff from the heat and let it cool for just a minute so that the Greek yogurt doesn’t curdle when you add it in. Then, slowly add the rest of the broth, Greek yogurt, pepper, and fresh thyme to the pan and mix until combined.
Bring the mixture to a boil and then turn to low heat.
Fold the egg noodles into the mushroom stroganoff sauce and let the mixture heat over low heat until the noodles are hot and ready to eat.
Calories: 217kcal Carbohydrates: 14g Protein: 10g Fat: 14g Fiber: 3g Sugar: 5g
About Linley Hanson
Linley is a 5′ nothing spitball of positive energy who joined Team Fit Foodie in the Spring of 2014. Linley has worked on the digital side of small businesses and nonprofits since 2011, where she specialized in social media community management. Lin has a passion for food and an incredible palate. She is FFF’s chief recipe developer, so you can thank her for these incredible recipes!