If you are craving a dish that feels like a warm, comforting hug on a chilly evening, then this Creamy Mushroom Stroganoff with Egg Noodles Recipe is exactly what you need. Packed with tender mushrooms drenched in a luscious sour cream sauce and served atop perfectly cooked wide egg noodles, this meal strikes the perfect balance between hearty and elegant. It’s simple enough for a weeknight but special enough to impress guests, making it an all-time favorite that brings a cozy, satisfying richness to your table every time.
Ingredients You’ll Need
Every ingredient in this Creamy Mushroom Stroganoff with Egg Noodles Recipe plays a crucial role—from the meaty mushrooms to the tangy sour cream, and the buttery noodles. Each element is straightforward but thoughtfully chosen to build layers of flavor, texture, and color that come together beautifully.
- 2 quarts water: Essential for boiling the noodles to the perfect tenderness.
- 1 tablespoon sea salt: Adds seasoning to the cooking water, ensuring flavorful pasta every time.
- 2 cups wide egg noodles uncooked: The classic base that soaks up the creamy mushroom sauce wonderfully.
- 4 tablespoons butter at room temperature: Brings richness and a silky finish to the mushroom sauté.
- 1 cup minced onion (approx. 1 medium onion): Provides a subtly sweet, aromatic foundation for the sauce.
- 7 cups sliced fresh mushrooms (16 ounces, baby bella preferred): The star ingredient delivering earthy depth and meaty texture.
- 1 tablespoon minced garlic: Adds a fragrant kick that brightens the rich sauce.
- ¼ cup all-purpose flour: Works as a thickening agent to create that creamy, velvety gravy.
- 1 teaspoon salt: Enhances all flavors without overpowering.
- ½ teaspoon cracked fresh black pepper: Brings subtle heat and complexity.
- 1¼ cups vegetable broth: Builds the savory, umami-rich base of the sauce.
- ¼ cup dry white wine or sherry, or additional vegetable broth: Adds acidity and depth to balance the creaminess.
- 1½ teaspoons Worcestershire sauce or 1 tablespoon soy sauce: Delivers a punch of umami and a hint of tang to elevate the dish.
- 1 cup full-fat sour cream at room temperature: The creamy, tangy binder that makes stroganoff so irresistibly smooth.
How to Make Creamy Mushroom Stroganoff with Egg Noodles Recipe
Step 1: Cook the Egg Noodles
Start with a large pot filled with 2 quarts of water, bringing it to a rolling boil over medium-high heat. Add 1 tablespoon of sea salt once it boils again to season the noodles from the inside out. Toss in the egg noodles and cook them just 1 or 2 minutes less than the package suggests—this ensures they won’t oversoften when tossed with the sauce. Stir often to prevent sticking, then drain the noodles well and set aside for later.
Step 2: Sauté the Onions and Mushrooms
In a large skillet warmed over medium heat, melt 4 tablespoons of butter. The butter provides a luscious base that lets the mushrooms cook beautifully without drying out. Add the minced onions and sauté until softened and translucent, about 3 minutes. Then add the sliced mushrooms, stirring constantly as they release their moisture and slowly brown, developing rich, savory flavor that forms the core of your stroganoff.
Step 3: Add Garlic and Flour Mixture
When the mushrooms start turning golden, stir in the minced garlic until you catch that irresistible fragrant burst—be careful not to burn it, just 30 to 60 seconds is perfect. Then, reduce the heat slightly and sprinkle in the flour, salt, and cracked black pepper. This dry mixture works as your thickening agent when combined with liquids, ensuring the sauce clings perfectly to your noodles.
Step 4: Build the Sauce
Slowly whisk in the vegetable broth, white wine (or extra broth), and Worcestershire or soy sauce to combine everything smoothly. Let the mixture simmer for about 5 minutes until the sauce thickens and the flavors meld into a flavorful, velvety gravy. This simmering is key to developing the signature creamy yet rich essence of stroganoff.
Step 5: Stir in the Sour Cream and Combine
Remove the skillet from heat to let it cool briefly, then fold in the room-temperature sour cream. This step is crucial; adding sour cream off the heat prevents unwanted curdling while keeping your sauce silky. Taste and adjust seasonings, then return to low heat, add the cooked egg noodles, and stir until everything is heated through and beautifully coated, about 2 to 3 minutes.
How to Serve Creamy Mushroom Stroganoff with Egg Noodles Recipe
Garnishes
Fresh chopped parsley sprinkled on top adds a lively pop of color and hint of herbaceous brightness that contrasts so well with the creamy sauce. For extra indulgence, a dollop of sour cream on the side makes the dish look impressive and adds beautifully when mixed in bite by bite.
Side Dishes
This dish is substantial on its own, but pairing it with a crisp green salad or steamed green beans can provide a refreshing crunch and lighten the meal, making the stroganoff the comforting star without feeling too heavy. Garlic bread or crusty baguettes are also wonderful companions to sop up every last bit of that luscious sauce.
Creative Ways to Present
Try serving this stroganoff in individual shallow bowls or rustic deep plates to emphasize its cozy vibe. For a fun variation, layer the noodles and sauce in small oven-safe ramekins, sprinkle with a bit of cheese, and broil until bubbly for a gratin-style twist that adds delightful texture.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftover stroganoff in an airtight container in the refrigerator. It will stay fresh for up to 3 days, allowing you to savor those comforting flavors again with ease.
Freezing
If you want to preserve portions for longer, this dish freezes well. Use freezer-safe containers and consider leaving out the egg noodles if you prefer, freezing the creamy mushroom sauce separately. This helps maintain the texture of the noodles when reheated.
Reheating
Reheat the stroganoff gently on the stovetop over low heat or in the microwave, stirring occasionally. If the sauce thickens too much, add a splash of vegetable broth or cream to bring back its creamy consistency. Avoid high heat to keep the sour cream from separating.
FAQs
Can I use other mushrooms besides baby bella?
Absolutely! Cremini, portobello, or a mix of wild mushrooms add delightful flavors and textures too. Just be sure to slice them uniformly for even cooking.
Is this recipe vegetarian?
Yes, it is naturally vegetarian. To keep it vegan-friendly, swap the butter for a plant-based alternative and use vegan sour cream in place of full-fat sour cream.
Can I substitute the egg noodles?
Wide egg noodles are traditional and soak up the sauce beautifully, but you can use other pasta types like pappardelle or even rice noodles to suit your preference.
What do I do if my sauce is too thick or thin?
If it’s too thick, add a little extra vegetable broth or cream to loosen it. If it’s too thin, let it simmer a bit longer to reduce or stir in a small flour slurry (flour mixed with cold water).
Can I make this dish gluten-free?
Yes, use gluten-free flour or cornstarch as the thickener, and ensure your Worcestershire sauce is gluten-free. Gluten-free pasta will work great as a substitute for egg noodles.
Final Thoughts
Making this Creamy Mushroom Stroganoff with Egg Noodles Recipe is like inviting a warm, comforting hug to your dinner table. Its simplicity combined with depth of flavor makes it a perfect go-to dish for cozy nights in or for impressing loved ones with a wholesome, homemade meal. I invite you to try this recipe and experience the magic of mushrooms and buttery noodles dancing together in that irresistible sour cream sauce!
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Creamy Mushroom Stroganoff with Egg Noodles Recipe
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Hearty, savory, and deliciously satisfying, this classic mushroom stroganoff is an easy dinner option perfect for cool, cozy evenings. Featuring tender egg noodles coated in a creamy mushroom and sour cream gravy, this vegetarian dish is both comforting and flavorful.
Ingredients
For the Noodles
- 2 quarts water
- 1 tablespoon sea salt
- 2 cups wide egg noodles uncooked
For the Mushroom Gravy
- 4 tablespoons butter at room temperature
- 1 cup minced onion (approximately 1 medium onion)
- 7 cups sliced fresh mushrooms (16 ounces, baby bella mushrooms preferred)
- 1 tablespoon minced garlic
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon cracked fresh black pepper
- 1 ¼ cups vegetable broth
- ¼ cup dry white wine or sherry, or additional vegetable broth
- 1 ½ teaspoons Worcestershire sauce or 1 tablespoon soy sauce
- 1 cup full-fat sour cream at room temperature
Instructions
- Cook the Noodles: Fill a large pot with 2 quarts of water and place over medium-high heat. Bring water to a rolling boil. Add 1 tablespoon sea salt and stir to incorporate. Once the water returns to a rolling boil, add 2 cups of wide egg noodles. Cook the noodles 1 to 2 minutes less than the package instructions, stirring frequently to prevent sticking. Drain noodles using a colander and set aside.
- Prepare the Mushroom Gravy: Heat a large skillet over medium heat. Add 4 tablespoons of butter and allow it to melt completely, swirling the pan to coat the surface. Add 1 cup of minced onion and sauté for about 3 minutes until softened, stirring frequently.
- Sauté Mushrooms and Garlic: Add 7 cups of sliced fresh mushrooms to the skillet with the onions. Stir constantly and cook for 3 to 4 minutes until mushrooms begin to brown. Add 1 tablespoon of minced garlic and sauté for 30 to 60 seconds until fragrant, stirring often.
- Make the Gravy Base: Reduce heat to medium-low. Sprinkle ¼ cup of all-purpose flour, 1 teaspoon salt, and ½ teaspoon cracked fresh black pepper over the mushroom mixture. Stir to coat the mushrooms and onions. Slowly add 1 ¼ cups vegetable broth, ¼ cup dry white wine, and 1 ½ teaspoons Worcestershire sauce while stirring to combine.
- Simmer the Gravy: Stir the mixture until fully incorporated and let it simmer for 5 minutes, or until the liquids are absorbed and the gravy thickens.
- Incorporate Sour Cream: Remove the skillet from heat and let it cool slightly for about 2 minutes. Add 1 cup of full-fat sour cream (at room temperature) and stir until well incorporated. Taste and adjust seasoning with additional salt or pepper if desired.
- Combine with Noodles: Return skillet to low heat. Add the cooked egg noodles to the skillet and stir well to coat them with the mushroom gravy. Simmer gently for 2 to 3 minutes until the gravy thickens further and noodles are heated through.
- Serve: Divide the stroganoff between plates or bowls. Garnish with chopped parsley and additional sour cream if desired. Serve warm and enjoy your comforting vegetarian mushroom stroganoff.
Notes
- Make it Vegetarian: Use soy sauce instead of Worcestershire sauce to keep it fully vegetarian.
- For a dairy-free option, substitute sour cream with a plant-based sour cream alternative.
- Baby bella mushrooms are preferred for their deep flavor, but white mushrooms can be used as a substitute.
- Stir noodles frequently while cooking to prevent them from sticking together.
- Let the sour cream come to room temperature before adding to prevent curdling in the hot gravy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-inspired
