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Creamy Mushroom Stroganoff

When it comes to comfort food, mushroom stroganoff tops the list with its creamy, savory goodness. 

It combines simplicity with indulgence, giving you plenty of textural variety in every bite. 

The mix of mushrooms, from cremini and shiitake to oyster, provides a deep, satisfying, and hearty flavor. And the addition of white wine and Dijon mustard adds a tangy brightness that elevates the whole dish.

A close-up of a creamy mushroom stroganoff served over a bed of egg noodles, garnished with fresh parsley.
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Why You’ll Love This Mushroom Stroganoff

Quick and Easy: You can have this on the table – noodles and all – in under 30 minutes. So it’s an ideal choice for busy weeknights.

Versatile Ingredients: The recipe allows for flexibility with the types of mushrooms used, so feel free to switch things up for more unique textures and tastes.

Crowd-Pleaser: The savory, umami-rich taste of the mushrooms combined with the creamy sauce is sure to be a hit with both vegetarians and meat-eaters alike. And I even have tips for making it vegan below!


  • Mushrooms: You can totally use regular white mushrooms, like I did for simplicity. But a melange of cremini, shiitake, and oyster mushrooms brings depth, texture, and a wallop of umami.
  • Wide Egg Noodles: Tender pasta ribbons that cradle the creamy mushroom sauce. They’re the perfect canvas for this comforting dish, but feel free to use another noodle or even penne pasta.
  • Butter and Olive Oil: Add richness and help brown the mushrooms to perfection. 
  • Onion, Garlic, and Fresh Thyme Leaves: The aromatic backbone. 
  • Dry White Wine: A splash deglazes the pan and adds acidity to balance the richness. Choose a crisp, unoaked variety for the best flavor.
  • Vegetable Broth: The liquid base that brings the sauce together. Opt for a high-quality broth for a clean, savory taste.
  • Dijon Mustard: A spoonful of sharpness to cut through the creaminess. 
  • All-Purpose Flour: The unsung hero that thickens the sauce to a velvety consistency. Just a tablespoon whisked into the broth does the trick.
  • Worcestershire Sauce, Soy Sauce, or Tamari: Provides an extra hit of salty, savory flavor. Tamari is a great gluten-free alternative to soy sauce.
  • Sour Cream: The luscious finishing touch that makes the stroganoff irresistibly creamy. Full-fat is a must for the best texture and flavor.
  • Salt and Freshly Ground Black Pepper: The essential seasonings that enhance all the flavors. Don’t be shy with the pepper for a nice kick.
  • Fresh Parsley: A sprinkle of green freshness to brighten up the dish.
A skillet filled with freshly cooked mushroom stroganoff.

How to Make Mushroom Stroganoff

This dish is basically a vegetarian twist on the classic beef stroganoff, bringing the rich flavors of mushrooms to the forefront.

But we’re not just omitting the meat and calling it a day. Oh no! We’re loading this dish with as many mushrooms as you can handle!

Here’s how to make it:

1. COOK: Boil the egg noodles until al dente. Drain and set aside.

2. SAUTÉ: Melt the butter with olive oil, add the onion, and sauté for 3-4 minutes until softened.

3. ADD: Add the garlic, mushrooms, thyme, and a pinch of salt. Stir well and cook undisturbed in 2-3 minute intervals, stirring between each, until the mushrooms are deeply browned, about 8-10 minutes.

4. DEGLAZE: Pour the wine into the skillet and scrape up any browned bits. Let it simmer for 1-2 minutes until mostly evaporated.

5. THICKEN: Sprinkle the flour over the mushrooms and stir until smooth. Cook for 1-2 minutes, then add the broth, Dijon, and Worcestershire sauce. Mix well, bring to a simmer, and cook for 5 minutes until thickened.

6. FINISH: Remove the skillet from the heat and stir in the sour cream. Season with salt and pepper to taste, and then serve over the noodles. Enjoy!

Mushroom stroganoff served in a white bowl, showcasing the creamy sauce with a fork ready to dig in.

Tips For the Best Mushroom Stroganoff

The key to this dish is to let the mushrooms get nice and browned before adding the other ingredients. 

And don’t skimp on the fresh thyme – it really elevates the whole dish.

Here are a few more tips and tricks I’ve learned along the way.

  • Mushroom variety. Use a mix of mushrooms for the best flavor and texture. Cremini provide a meaty base, shiitake add a rich umami flavor, and oyster mushrooms give a delicate texture.
  • Don’t wash the mushrooms. They’re like little sponges, and you don’t want the dish to end up soggy. Instead, wipe them clean with a paper towel or dry kitchen cloth.
  • Browning mushrooms. To maximize flavor, let the mushrooms cook undisturbed in between stirring so they can brown well. Don’t stir too often, or they will steam instead of sear.
  • Avoid overcrowding the pan. Don’t crowd the mushrooms in the pan, or they will turn out soggy. Cook them in batches if needed. Also, don’t be tempted to use fewer mushrooms – they shrink a lot, so more is best!
  • Sour cream temperature. Ensure the sour cream is at room temperature to prevent curdling when added to the hot sauce. Add it right at the end for the best results.
  • Alcohol options. Dry white wine adds acidity and depth, but you can just use extra broth if you prefer.
  • Noodle options. Wide egg noodles are the traditional choice, but you can also use fettuccine, pappardelle, or even rice or mashed potatoes.
  • Sour cream swap. If you don’t have sour cream, you can substitute heavy cream, creme fraiche, or full-fat Greek yogurt.
  • Go vegan. Grab vegan soy sauce, skip the butter and stick to oil, and use full-fat coconut milk (only the solids instead of sour cream). You can also try a bit of nutritional yeast for a pop of umami. 
  • Serving suggestions. Serve mushroom stroganoff over egg noodles, pasta, rice, or mashed potatoes. Round out the meal with a green vegetable like roasted green beans or a side salad.
A creamy mushroom stroganoff with a rich sauce, topped with a sprinkle of chopped herbs.

How to Store

If you’re a mushroom lover, you need this stroganoff in your life. It’s the perfect dinner for a chilly evening at home.

It doesn’t freeze well, but you can save the leftovers for tomorrow!

To Store: Transfer cold leftovers to an airtight container and refrigerate for 3-4 days. For best results, store the sauce separately and make fresh noodles when serving. 

To Reheat: Reheat the stroganoff gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth if needed. 

Note: I don’t recommend freezing this dish as the sauce will split after thawing.

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More Hearty Dinners You’ll Love

Chicken Stroganoff
Moroccan Chicken
Shepherd’s Pie
Corn Chowder

Mushroom Stroganoff

Course: Main CourseCuisine: Russian, American


Prep time


Cooking time





With meaty mushrooms, a luxurious sour cream sauce, and tender noodles, this vegetarian mushroom stroganoff is hearty, comforting, and packed with savory flavor.


  • 1 pound wide egg noodles

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 1 small yellow onion, finely chopped

  • 3 cloves garlic, minced

  • 1 pound mixed mushrooms (such as cremini, shiitake, oyster), sliced

  • 2-3 sprigs fresh thyme, leaves removed

  • 1/2 cup dry white wine

  • 2 tablespoons all-purpose flour

  • 2 cups vegetable broth

  • 1 tablespoon Dijon mustard

  • 1 tablespoon Worcestershire sauce, soy sauce, or tamari

  • 1/2 cup sour cream, room temperature

  • Salt and freshly ground black pepper, to taste

  • Chopped fresh parsley, for garnish


  • Cook the egg noodles in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
  • Meanwhile, melt the butter with the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 3-4 minutes until softened.
  • Add the garlic, mushrooms, and thyme. Stir well, then cook undisturbed for 2-3 minutes to allow the mushrooms to brown. Stir again and leave to cook until the mushrooms release their liquid. Repeat this until they are are deeply browned, about 8-10 minutes total.
  • Pour the wine into the skillet to deglaze the pan. Scrape up any browned bits with a wooden spoon and let simmer for 1-2 minutes until mostly evaporated.
  • Sprinkle the flour over the mushrooms and stir well until smooth. Cook for 1-2 minutes, then add the broth, Dijon, and Worcestershire sauce. Mix until well combined, bring to a simmer, and cook for 5 minutes until slightly thickened.
  • Remove the skillet from the heat and stir in the sour cream. Taste and season with salt and pepper to taste.
  • Serve the mushroom stroganoff over the cooked egg noodles, garnished with fresh parsley. Enjoy!


  • Use a variety of mushrooms for more depth of flavor and texture. Soaking some dried porcini mushrooms and using the soaking liquid in place of some of the broth adds even more umami.
  • Don’t crowd the mushrooms in the pan, or they will steam instead of brown. Cook them in batches if needed.
  • Add the egg noodles to the boiling water when you add the broth to the sauce. That way, they should be ready at the same time.

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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