Creamy Mushroom Stroganoff is a comforting vegetarian pasta dish packed with earthy mushrooms, tender egg noodles, and a rich, velvety sour cream sauce. This easy mushroom dinner comes together with simple ingredients and delivers restaurant-quality flavor, making it perfect for busy weeknights or cozy family meals.
Why You’ll Love This Recipe
- Rich, creamy, and packed with savory mushroom flavor.
- Ready in about 45 minutes.
- Perfect for vegetarians and meatless meals.
- Uses a mix of fresh and dried mushrooms for incredible depth.
- Great for weeknight dinners and special occasions alike.
- Easy to customize with your favorite mushrooms.
Ingredients
- 1/4 ounce dried porcini mushrooms
- 12 ounces wide egg noodles
- 3 1/2 tablespoons olive oil, divided
- 1 1/2 pounds mixed fresh mushrooms, sliced or torn
- Kosher salt
- Black pepper
- 1 small onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1/2 cup dry white grape juice or non-alcoholic white cooking wine
- 8 sprigs fresh thyme
- Fresh thyme leaves, for garnish
- 1 teaspoon white miso
- 1/2 cup sour cream
- 1 teaspoon reduced-sodium soy sauce
- Fresh parsley, chopped
Instructions
- Place the dried porcini mushrooms in a heatproof measuring cup and cover with 1 cup boiling water. Let soak for 20 minutes.
- Cook the egg noodles according to the package directions. Drain and set aside.
- Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Cook one-third of the fresh mushrooms with salt and pepper until golden brown, about 3 to 4 minutes. Transfer to a plate. Repeat twice with the remaining mushrooms and oil.
- Pour about half of the mushroom soaking liquid into the skillet, scraping up the browned bits. Return the liquid to the measuring cup.
- Wipe out the skillet. Heat the remaining tablespoon of oil over medium heat. Cook the onion with salt and pepper until tender and lightly caramelized.
- Lift the porcini mushrooms from the soaking liquid, chop them, and reserve the remaining liquid.
- Add garlic to the onions and cook for 1 minute.
- Stir in the non-alcoholic white cooking wine (or white grape juice), thyme sprigs, reserved mushroom liquid, and white miso. Simmer for 3 to 4 minutes until slightly reduced.
- Remove the thyme sprigs. Stir in the sour cream and soy sauce until smooth.
- Fold in the chopped porcini mushrooms, cooked fresh mushrooms, and egg noodles until evenly coated. This Creamy Mushroom Stroganoff is best served immediately with fresh parsley and thyme leaves.
Tips & Tricks
- Use a blend of cremini, oyster, shiitake, and button mushrooms for the best flavor.
- Do not wash mushrooms under running water; wipe them clean with a damp towel.
- Reserve a little pasta water to loosen the sauce if needed.
- Greek yogurt can replace sour cream for a lighter option.
- Fresh thyme provides the best aroma, but dried thyme works in a pinch.
Details
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Serve with roasted vegetables or a crisp green salad.
- Crusty artisan bread pairs beautifully with the creamy sauce.
- Add spinach during the last minute of cooking for extra vegetables.
- Sprinkle freshly grated Parmesan before serving if desired.
Nutrition (Approximate Per Serving)
- Calories: 490
- Protein: 15g
- Carbohydrates: 52g
- Fat: 24g
- Fiber: 5g
- Sodium: 470mg
FAQ
Can I make Creamy Mushroom Stroganoff ahead of time?
Yes. Prepare the sauce in advance and refrigerate for up to two days. Cook fresh noodles when serving for the best texture.
What mushrooms work best?
A combination of cremini, shiitake, oyster, and porcini mushrooms creates the richest flavor.
Can I freeze it?
The sauce can be frozen, although sour cream may separate slightly when thawed. Stir well while reheating.
Can I make it vegan?
Yes. Use vegan sour cream, egg-free pasta, and ensure the miso is vegan-friendly.
What can I substitute for white miso?
A small amount of additional soy sauce or vegetable bouillon can add savory depth if white miso is unavailable.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze the sauce separately for up to 2 months.
Reheating: Warm gently over low heat, adding a splash of milk or vegetable broth to restore the creamy consistency.
Similar Recipes
healthy Creamy Mushroom Stroganoff
Ingredients
- 1/4 ounce dried porcini mushrooms
- 12 ounces wide egg noodles
- 3 1/2 tablespoons olive oil divided
- 1 1/2 pounds mixed fresh mushrooms sliced or torn
- Kosher salt
- Black pepper
- 1 small onion thinly sliced
- 2 cloves garlic finely chopped
- 1/2 cup dry white grape juice or non-alcoholic white cooking wine
- 8 sprigs fresh thyme
- Fresh thyme leaves for garnish
- 1 teaspoon white miso
- 1/2 cup sour cream
- 1 teaspoon reduced-sodium soy sauce
- Fresh parsley chopped
Instructions
- Place the dried porcini mushrooms in a heatproof measuring cup and cover with 1 cup boiling water. Let soak for 20 minutes.
- Cook the egg noodles according to the package directions. Drain and set aside.
- Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Cook one-third of the fresh mushrooms with salt and pepper until golden brown, about 3 to 4 minutes. Transfer to a plate. Repeat twice with the remaining mushrooms and oil.
- Pour about half of the mushroom soaking liquid into the skillet, scraping up the browned bits. Return the liquid to the measuring cup.
- Wipe out the skillet. Heat the remaining tablespoon of oil over medium heat. Cook the onion with salt and pepper until tender and lightly caramelized.
- Lift the porcini mushrooms from the soaking liquid, chop them, and reserve the remaining liquid.
- Add garlic to the onions and cook for 1 minute.
- Stir in the non-alcoholic white cooking wine (or white grape juice), thyme sprigs, reserved mushroom liquid, and white miso. Simmer for 3 to 4 minutes until slightly reduced.
- Remove the thyme sprigs. Stir in the sour cream and soy sauce until smooth.
- Fold in the chopped porcini mushrooms, cooked fresh mushrooms, and egg noodles until evenly coated. This Creamy Mushroom Stroganoff is best served immediately with fresh parsley and thyme leaves.
Notes
- Serve with roasted vegetables or a crisp green salad.
- Crusty artisan bread pairs beautifully with the creamy sauce.
- Add spinach during the last minute of cooking for extra vegetables.
- Sprinkle freshly grated Parmesan before serving if desired.
Conclusion
This Creamy Mushroom Stroganoff is the ultimate comfort food for mushroom lovers. Featuring tender egg noodles, a silky, savory sauce, and layers of earthy mushroom flavor, it’s a satisfying vegetarian mushroom stroganoff recipe that’s easy enough for weeknights yet elegant enough for entertaining. Give it a try, and it may quickly become one of your favorite creamy mushroom pasta recipes