Mushroom stroganoff is one of those dishes that feels fancy but comes together with pantry staples. It’s rich, savory, and comforting without being heavy, and it’s easy to make any night of the week. The mushrooms bring depth and meaty texture, while a silky sauce ties everything together.
You can serve it over noodles, rice, or creamy mashed potatoes—whatever you’ve got. If you love cozy, crowd-pleasing meals, this one’s a keeper.
Why This Recipe Works
This version leans into a mix of mushrooms for better flavor. Using a combination—like cremini, button, and a few shiitakes—creates layers of earthiness that a single variety won’t match.
A hot pan and a little patience help the mushrooms brown, which builds a deep, savory base.
The sauce stays creamy without being heavy. Greek yogurt or sour cream adds body and tang, while a touch of Dijon and Worcestershire boosts umami. A splash of broth and a bit of flour pull everything together into a glossy sauce. Fresh herbs and lemon brighten the final dish so it never tastes flat.
Ingredients
- 2 tablespoons olive oil or unsalted butter (or a mix)
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 pound mixed mushrooms (cremini, button, shiitake, oyster), sliced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika (or sweet paprika)
- 1 tablespoon flour (all-purpose or gluten-free blend)
- 1 cup vegetable broth (or mushroom broth)
- 1 tablespoon Worcestershire sauce (use a vegetarian version if needed)
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream or full-fat Greek yogurt
- 2 tablespoons chopped fresh parsley or dill, plus more for serving
- 1 teaspoon lemon juice (optional, to brighten)
- 12 ounces wide egg noodles or pasta of choice (or serve with rice or mashed potatoes)
How to Make It
- Cook the noodles: Bring a large pot of salted water to a boil.
Cook noodles according to package directions until just tender. Drain and set aside, tossing with a little oil to prevent sticking.
- Heat the pan: Place a large skillet over medium-high heat. Add the oil or butter and let it get hot and shimmering.
- Brown the mushrooms: Add the sliced mushrooms in an even layer.
Don’t crowd the pan; work in batches if needed. Sprinkle with a pinch of salt and cook without stirring for 3–4 minutes to get color, then stir and continue cooking until well browned and most moisture cooks off, about 8–10 minutes total.
- Soften the aromatics: Add the onions to the pan. Cook, stirring often, until soft and lightly golden, 5–6 minutes.
Stir in the garlic and cook 30 seconds until fragrant.
- Season and thicken: Sprinkle in the paprika, pepper, and flour. Stir for 30–60 seconds to coat the vegetables and cook off the raw flour taste.
- Add liquids: Pour in the broth while stirring to avoid lumps. Add Worcestershire and Dijon.
Reduce heat to medium and simmer until the sauce thickens slightly, 3–4 minutes.
- Make it creamy: Reduce the heat to low. Stir in the sour cream or Greek yogurt until smooth. Don’t let it boil.
Taste and adjust seasoning with salt and pepper.
- Finish with herbs: Stir in the parsley or dill and a squeeze of lemon juice if you like a brighter finish.
- Serve: Spoon over warm noodles, rice, or mashed potatoes. Garnish with extra herbs and a crack of black pepper.
Keeping It Fresh
Mushroom stroganoff holds well for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently over low heat, adding a splash of broth or water to loosen the sauce. Avoid high heat, which can cause the dairy to split.
If you plan to freeze, make the sauce without the sour cream or yogurt. Freeze up to 2 months, then thaw and reheat, stirring in the dairy at the end.
Cook noodles fresh so they don’t turn mushy.
Health Benefits
Mushrooms are naturally low in calories and fat but high in minerals like selenium, copper, and potassium. They also offer fiber and compounds that may support immune health. Using Greek yogurt can add protein while keeping the sauce creamy.
Swap in whole-grain noodles for extra fiber, or serve over cauliflower mash for a lighter option.
You can also reduce the butter and use olive oil for a heart-friendlier fat profile. With a few tweaks, this comforting dish fits neatly into a balanced weeknight menu.
Pitfalls to Watch Out For
- Crowding the pan: Overloading the skillet will steam the mushrooms instead of browning them. Cook in batches for deeper flavor.
- Boiling the dairy: High heat can cause sour cream or yogurt to curdle.
Keep the heat low once the dairy goes in.
- Skipping seasoning: Mushrooms need salt to bring out their flavor. Taste as you go and adjust at the end.
- Thin sauce: If the sauce feels thin, simmer another minute or add a teaspoon more flour next time. If it’s too thick, loosen with broth.
- One-note flavor: Balance richness with acidity.
A touch of Dijon, Worcestershire, or a squeeze of lemon brightens the dish.
Alternatives
- Dairy-free: Use olive oil and a plant-based sour cream or full-fat coconut milk. Add a teaspoon of lemon juice for tang.
- Gluten-free: Choose gluten-free pasta and a GF flour blend or cornstarch (use 2 teaspoons mixed with cold broth). Ensure Worcestershire is GF.
- High-protein: Stir in cooked lentils or sliced seared tofu at the end.
Greek yogurt instead of sour cream can add extra protein.
- More umami: Add a splash of soy sauce or tamari, or a teaspoon of white miso whisked into the broth.
- Extra veg: Fold in spinach during the final minute or add thinly sliced bell pepper with the onions.
- Wine twist: Deglaze the pan with 1/4 cup dry white wine after sautéing the onions; simmer to reduce before adding broth.
FAQ
What mushrooms work best for stroganoff?
A mix is ideal. Cremini add meatiness, button mushrooms are mild and tender, and shiitake or oyster bring extra umami. If you only have one type, cremini are a solid all-purpose choice.
Can I make it ahead?
Yes.
Cook the sauce and store it separately from the noodles. Reheat gently and boil fresh noodles right before serving for the best texture.
How do I prevent the sauce from curdling?
Lower the heat before adding sour cream or yogurt, and don’t let the sauce boil afterward. Tempering helps too: stir a spoonful of hot sauce into the dairy first, then add it back to the pan.
What can I serve it with besides noodles?
Mashed potatoes, rice, quinoa, or even buttery toast work well.
For a lighter plate, try cauliflower rice or steamed green beans on the side.
Is Worcestershire sauce vegetarian?
Many traditional versions contain anchovies. Look for a labeled vegetarian Worcestershire or use soy sauce or tamari as a substitute.
Can I use low-fat dairy?
You can, but the sauce may be less silky and a bit more prone to curdling. If using low-fat yogurt, keep the heat extra low and whisk in slowly.
How can I thicken the sauce without flour?
Use cornstarch: mix 2 teaspoons with 1 tablespoon cold water, stir into the simmering sauce, and cook until thickened.
Arrowroot also works.
What herbs pair best?
Parsley and dill are classic. Thyme is great too—add it with the onions so it has time to bloom.
Final Thoughts
Mushroom stroganoff is a weeknight win—simple ingredients, big flavor, and flexible enough to fit your diet and pantry. The key is browning the mushrooms well and finishing the sauce gently so it stays smooth and rich.
Keep a bundle of fresh herbs on hand, and you’ve got a cozy, reliable dinner that never gets old.