Mushroom Stroganoff

For the love of mushrooms

If you like mushrooms, you’ll love this recipe for Mushroom Stroganoff. If you’re on the fence about mushrooms, you’ll love this dish. I can’t actually guarantee that, but I’m willing to bet you will.

A lot of us grew up eating some version of beef stroganoff made by mom, so you’re definitely recognize the egg noodles. They always remind me of stroganoff and tuna casserole. Revive a classic with a twist. Mushroom stroganoff will bring back old memories and maybe start some new ones!

Anti-stick tip

For this recipe, you’ll set the noodles aside after cooking them. I recently learned that if you drizzle the noodles with olive oil to keep them from sticking together, it will keep the sauce from sticking to them. What a waste!

Instead, to keep the noodles from sticking together, rinse them in cold water after cooking and draining them, to help rinse off the starch. Before you’re ready to serve them, microwave them for a few minutes before adding the sauce.

Recipe for Mushroom Stroganoff:
Serves 4


  • 8 ounces egg noodles
  • 1/2 cup heavy cream
  • 1/2 cup white wine
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons fresh thyme, plus extra for garnish
  • 1 pound mixed mushrooms, cut into bite-sized pieces
  • 2 tablespoons butter
  • Salt and pepper to taste


  1. Cook the egg noodles according to the package directions, drain them, and set aside. To keep the noodles from sticking, rinse them with cold water, then microwave for a few minutes before the final steps.
  2. Place a medium-sized saucepan over medium heat, and add the cream, wine, flour, salt and thyme. Mix together and bring to a boil. Once it reaches a boil, reduce the heat to low, and simmer for just a few minutes until it thickens. Remove from the heat and set aside.
  3. Use a separate medium-sized saucepan over high heat, and melt the butter. Add the mushrooms in batches and cook until they are browned.
  4. Transfer the mushrooms to a bowl, keeping the juices in the pan over medium heat.
  5. Add the cream sauce to the mushroom juices and warm the mixture.
  6. Add salt and pepper to taste, mix well, then remove from the heat.
  7. Add the noodles to large serving bowl, and toss them with the mushrooms and sauce.
  8. Sprinkle with a few pieces of thyme and serve warm.
Serves 4



  1. says

    This looks great. I’m always looking for new mushroom recipes. I’ll probably put it over spaetzle instead of egg noodles though (they are basically the same and with my spaetzle maker super easy to make). Thanks for the idea.

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