Mushroom Stroganoff is the type of meal you want on a chilly night. Not only is it super comforting, but it’s easy to make, and quite creamy and delicious!
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’m sure of it! The mushrooms are meaty and bring so much flavor and texture to this classic dish.
A lot of us grew up eating some version of beef stroganoff made by mom, so you’ll recognize the egg noodles in this recipe. They always remind me of stroganoff, and tuna casserole.
I decided to revive a classic with a twist — a vegetarian version of beef stroganoff, made with meaty mushrooms. Mushroom Stroganoff will bring back old memories and maybe start some new ones.
I’ve always been over the moon about mushrooms! You too? Then you’ll need to try another of my favorite mushroom-centric dishes: Creamy Pasta with Roasted Cauliflower and Mushrooms comes to mind!
Gnocchi with Sage and Sauteed Mushrooms is another easy-to-make dish that’s great on a cold night. I also like to toss ’em into tacos like Butternut Squash, Spinach, and Mushroom Tacos. Talk about easy and delicious!
I whipped up Mushroom Stroganoff on one of our (welcome) cooler nights recently. It’s so easy to make, and you can use whatever mushroom you like.
My favorite mushrooms are Chanterelles, but they can get a bit pricey. I had some white mushrooms and baby portobello mushrooms on hand, so that’s what I used.
This makes a wonderful vegetarian meal that is super rich and creamy. I suggest adding shaved Parmesan cheese over the top, and of course, extra thyme which pairs so perfectly with mushrooms.
Grab a glass of wine and sit down to Mushroom Stroganoff for dinner. You’ll love it!
Yields Serves 4
- 8 ounces egg noodles
- 1/2 cup heavy cream
- 1/2 cup white wine
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt, plus extra to season
- 1/4 teaspoon black pepper, plus extra to season
- 2 tablespoons fresh thyme, plus extra for garnish
- 2 tablespoons olive oil, divided
- 1 pound mixed mushrooms, cut into bite-sized pieces
- Optional: Parmesan cheese as garnish
- 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.
- As the noodles cook, place a medium-sized saucepan over medium heat and add the cream, wine, butter, flour, salt, pepper, and thyme. Whisk together and bring to a boil.
- Once the mixture 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.
- Add a medium-sized skillet over medium-high heat. Add half the olive oil. When hot, add half the mushrooms and cook until they are browned and release their juices.
- Use a slotted spoon to transfer the mushrooms to a bowl, to keep the juices in the pan. Add the remaining oil, as well as the remaining mushrooms. Transfer this batch of mushrooms to the bowl, and reduce the heat to low.
- Add the cream sauce to the mushroom juices in the skillet and stir to combine.
- Add the noodles to the saucepan and toss to combine.
- Season with salt and pepper to taste, sprinkle with fresh time, and add the Parmesan cheese if using.
- Serve warm.