Creamy Mushroom Stroganoff. A meat-free mushroom and sour-cream stroganoff spooned over egg noodles, with browned cremini mushrooms and a mustard finish. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A mushroom-first comfort dinner
This stroganoff is built around a pound of browned cremini mushrooms and a silky vegetable-broth sauce with sour cream, not beef. Chefly already has a beef stroganoff with egg noodles; anyone seeking the meat version should use that existing page instead.
The noodles here contain egg, so meat-free does not mean vegan. The recipe is a working formula awaiting a kitchen test, including final sauce thickness and four-bowl yield.
Ingredient roles and substitutions
Cremini mushrooms give the sauce a distinct browned flavor when the pan is not crowded. One pound looks generous before cooking but shrinks. Butter and olive oil coat the pan; flour thickens the measured broth; Dijon and sweet paprika add the familiar tang and warmth.
Sour cream belongs in a warm sauce off the heat. Greek yogurt is not a guaranteed one-for-one swap because acidity and protein content can change texture; test it separately. Gluten-free noodles or flour would likewise require a measured version with new timing and label review.
Ingredients for 4 bowls
| Ingredient | Amount | Use |
|---|---|---|
| Wide egg noodles, dry | 8 ounces | Cook according to package. |
| Olive oil | 1 tablespoon | Mushroom skillet. |
| Unsalted butter | 2 tablespoons | Mushroom skillet. |
| Cremini mushrooms, sliced | 1 pound | Brown in two batches if crowded. |
| Yellow onion, finely chopped | 1 medium | Sauce base. |
| Garlic, minced | 2 cloves | Add briefly after onion. |
| All-purpose flour | 2 tablespoons | Thicken the sauce. |
| Low-sodium vegetable broth | 1 1/2 cups | Not beef broth. |
| Dijon mustard | 1 tablespoon | Stir into broth. |
| Sweet paprika | 1 teaspoon | Sauce seasoning. |
| Sour cream | 3/4 cup | Room temperature; add off the heat. |
| Fine salt | 1/2 teaspoon | Adjust after tasting broth and mustard. |
| Freshly ground black pepper | 1/4 teaspoon | Sauce. |
| Chopped fresh parsley | 2 tablespoons | Optional finish; included in card. |
Step-by-step method
- Bring a large pot of water to a boil and cook 8 oz dry wide egg noodles according to package directions; drain. While water heats, slice 1 lb cremini mushrooms and chop one onion.
- Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Brown the mushrooms in two batches if needed, leaving them undisturbed briefly to develop color, approximately 8–10 minutes total. Add the chopped onion and cook until softened, approximately 4 minutes. Add two minced garlic cloves for 30 seconds.
- Sprinkle 2 tbsp flour over the vegetables and stir one minute. Gradually whisk in 1 1/2 cups low-sodium vegetable broth, then stir in 1 tbsp Dijon mustard, 1 tsp sweet paprika, 1/2 tsp salt and 1/4 tsp pepper. Simmer gently until the sauce coats a spoon and the flour no longer tastes raw, approximately 4–6 minutes.
- Remove the pan from the heat. Temper 3/4 cup room-temperature sour cream with a few spoonfuls of warm sauce, then stir it into the pan without boiling. Taste and adjust salt. Divide noodles among four bowls, spoon sauce over each and finish with 2 tbsp chopped parsley. Record sauce thickness and actual yield in a kitchen trial.
Brown first, then build the sauce
A too-full skillet steams mushrooms instead of browning them. Use two batches if needed, then soften the onion and briefly cook the garlic. Stir flour over the vegetables before adding broth gradually so it does not clump.
Simmer long enough for the sauce to coat a spoon and lose its raw flour taste. The noodles can cook while the skillet is active; follow their package time rather than assigning every noodle brand the same minute count.
Finish the dairy gently
Take the skillet off the heat, mix a little warm sauce into room-temperature sour cream and fold it back. Boiling after this point can split the sauce. If it seems too thick, add small measured amounts of noodle water and record how much the trial needed.
Taste before adding more salt because Dijon and packaged broth vary. The parsley is a small optional finish already included in the ingredient card, not an excuse to conceal the mushrooms in the photographs.
Serve and store
Spoon the sauce over four bowls of wide egg noodles just before serving. Separate sauce and noodles, if practical, while assessing how a reheated batch behaves; do not promise an exact storage period or freezer texture without a trial.
This page should remain distinct from beef stroganoff and the beef-ravioli article. If site review finds a substantial mushroom variant already covered within the beef page, convert this slot to a revision rather than publishing a competing URL.
Mushroom stroganoff questions
Is this vegan?
No. It has butter, sour cream and egg noodles.
Why add sour cream after turning off the heat?
Gentle residual heat helps keep the sauce smooth instead of curdling.
Can I use beef broth?
That changes the meat-free premise. This working recipe specifies vegetable broth.
Further reading and related Chefly recipes: Land O'Lakes mushroom stroganoff; Chefly creamy beef stroganoff with egg noodles. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Creamy Mushroom Stroganoff. Category: Dinners. 4 bowls. Prep approximately 20 minutes; cooking approximately 25 minutes; additional cooling/chilling approximately 0 minutes; total approximately 45 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 8 ounces Wide egg noodles, dry; 1 tablespoon Olive oil; 2 tablespoons Unsalted butter; 1 pound Cremini mushrooms, sliced; 1 medium Yellow onion, finely chopped; 2 cloves Garlic, minced; 2 tablespoons All-purpose flour; 1 1/2 cups Low-sodium vegetable broth; 1 tablespoon Dijon mustard; 1 teaspoon Sweet paprika; 3/4 cup Sour cream; 1/2 teaspoon Fine salt; 1/4 teaspoon Freshly ground black pepper; 2 tablespoons Chopped fresh parsley.
Instructions: Bring a large pot of water to a boil and cook 8 oz dry wide egg noodles according to package directions; drain. While water heats, slice 1 lb cremini mushrooms and chop one onion. Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Brown the mushrooms in two batches if needed, leaving them undisturbed briefly to develop color, approximately 8–10 minutes total. Add the chopped onion and cook until softened, approximately 4 minutes. Add two minced garlic cloves for 30 seconds. Sprinkle 2 tbsp flour over the vegetables and stir one minute. Gradually whisk in 1 1/2 cups low-sodium vegetable broth, then stir in 1 tbsp Dijon mustard, 1 tsp sweet paprika, 1/2 tsp salt and 1/4 tsp pepper. Simmer gently until the sauce coats a spoon and the flour no longer tastes raw, approximately 4–6 minutes. Remove the pan from the heat. Temper 3/4 cup room-temperature sour cream with a few spoonfuls of warm sauce, then stir it into the pan without boiling. Taste and adjust salt. Divide noodles among four bowls, spoon sauce over each and finish with 2 tbsp chopped parsley. Record sauce thickness and actual yield in a kitchen trial.
Allergens: Wheat; Egg; Milk; Check broth and mustard labels for allergens and cross-contact. Review packaged ingredients and cross-contact before serving.
Print
Creamy Mushroom Stroganoff
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Four bowls of browned-mushroom stroganoff with sour cream and egg noodles.
Ingredients
- 8 ounces Wide egg noodles, dry
- 1 tablespoon Olive oil
- 2 tablespoons Unsalted butter
- 1 pound Cremini mushrooms, sliced
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 1 1/2 cups Low-sodium vegetable broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Sweet paprika
- 3/4 cup Sour cream
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
- 2 tablespoons Chopped fresh parsley
Instructions
- Bring a large pot of water to a boil and cook 8 oz dry wide egg noodles according to package directions; drain. While water heats, slice 1 lb cremini mushrooms and chop one onion.
- Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Brown the mushrooms in two batches if needed, leaving them undisturbed briefly to develop color, approximately 8–10 minutes total. Add the chopped onion and cook until softened, approximately 4 minutes. Add two minced garlic cloves for 30 seconds.
- Sprinkle 2 tbsp flour over the vegetables and stir one minute. Gradually whisk in 1 1/2 cups low-sodium vegetable broth, then stir in 1 tbsp Dijon mustard, 1 tsp sweet paprika, 1/2 tsp salt and 1/4 tsp pepper. Simmer gently until the sauce coats a spoon and the flour no longer tastes raw, approximately 4–6 minutes.
- Remove the pan from the heat. Temper 3/4 cup room-temperature sour cream with a few spoonfuls of warm sauce, then stir it into the pan without boiling. Taste and adjust salt. Divide noodles among four bowls, spoon sauce over each and finish with 2 tbsp chopped parsley. Record sauce thickness and actual yield in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate; noodle brand and mushroom moisture can change elapsed cooking time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinners
Nutrition
- Serving Size: One quarter of sauce and noodles, pending measured final yield