Simple Creamy Mushroom Stroganoff
A rich and creamy mushroom stroganoff that brings comfort food to your table in under 90 minutes. This dish features tender mushrooms in a luscious sauce, perfect over pasta or rice.
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Ingredients
Yields 4 servings
- (8 oz) wide egg noodles
- (2 tbsp) olive oil
- (1 medium) onion, chopped
- (2 cloves) garlic, minced
- (16 oz) mushrooms, sliced
- (1/2 tsp) salt
- (1/2 tsp) black pepper
- (1 tsp) dried thyme
- (1/2 cups) vegetable broth
- (1 cup) sour cream
- (1 tbsp) Dijon mustard
- (2 tsp) Worcestershire sauce
- (1/4 cups) fresh parsley, chopped
Instructions
- 1
Cook the (8 oz) wide egg noodles according to package instructions. Drain and set aside.
- 2
In a large skillet, heat (2 tbsp) olive oil over medium heat. Add the (1 medium) onion and sauté for about 3 minutes, until softened.
- 3
Add the (2 cloves) minced garlic and cook for an additional minute, until fragrant.
- 4
Fold in the (16 oz) sliced mushrooms, (1/2 tsp) salt, and (1/2 tsp) black pepper. Cook for about 5-7 minutes until the mushrooms are browned and tender.
- 5
Sprinkle (1 tsp) dried thyme over the mushroom mixture. Stir and cook for another minute.
- 6
Pour in (1/2 cup) vegetable broth and bring to a simmer. Let it reduce for about 3-5 minutes.
- 7
Lower the heat and stir in (1 cup) sour cream, (1 tbsp) Dijon mustard, and (2 tsp) Worcestershire sauce. Mix until well combined and heated through, but do not boil.
- 8
Add the cooked noodles to the skillet and toss to coat them in the creamy sauce.
- 9
Serve hot, garnished with (1/4 cup) fresh chopped parsley.
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