Creamy, savory mushroom stroganoff tossed with tender egg noodles—rich sour-cream sauce, browned mushrooms, and a hint of smoked paprika, finished with fresh parsley.
A Velvety Mushroom Stroganoff for Easy Weeknights
Earthy, browned mushrooms and a tangy sour-cream sauce cling to tender egg noodles for a comforting vegetarian dinner you can make any night of the week.
When you want something that feels indulgent but doesn’t require fuss, mushroom stroganoff fits the bill. The secret is easy: get the mushrooms deeply browned so they develop that meaty, caramelized edge, then build a quick pan sauce with a touch of Dijon, soy, and smoked paprika for warmth and umami. The result is rich and tangy without being heavy—comfort food with a vegetable-forward backbone.
Technique matters more than time here. Cook the noodles just shy of tender and reserve a bit of the cooking water; that starchy splash later helps the sauce cling to every strand. In the skillet, let the mushrooms sizzle undisturbed to brown, soften them, then add onion, garlic, thyme, and smoked paprika. A dusting of flour and a pour of vegetable broth make a silky base; stir in the sour cream off the heat so the sauce stays smooth and glossy.
Finish by tossing the noodles into the pan so they soak up the sauce, loosening with reserved pasta water as needed. A handful of chopped parsley brightens the finished dish and cuts through the richness. Serve with a simple green salad or a slice of crusty bread to mop up any sauce—this is a bowl meant to be savored with minimal ceremony.
Make-ahead note: the mushroom sauce reheats beautifully—warm gently with a splash of broth or pasta water. Use cremini, baby bella, or a mix with shiitake for different depths of flavor; full-fat sour cream gives the creamiest result, and smoked paprika is the small ingredient that makes the whole thing sing.
Ingredients
How to Make Mushroom Stroganoff Noodles
- Bring a large pot of water to a rolling boil, add a pinch of salt, and cook the egg noodles according to package directions until just al dente; reserve 1/2 cup of the pasta cooking water, drain the noodles, and set aside.
- While the pasta cooks, wipe any dirt from the mushrooms and slice them about 1/4 inch thick; peel and finely dice the onion and mince the garlic.
- Heat a large skillet over medium-high heat, add the butter and olive oil. When the butter is foaming, add the mushrooms in a single layer and cook without stirring for 3–4 minutes to develop browning, then stir and continue until the mushrooms release their moisture and the pan is mostly dry, about 4 more minutes.
- Add the diced onion to the skillet and cook until softened and translucent, about 4 minutes, then stir in the minced garlic, smoked paprika, and dried thyme and cook for 30 seconds until fragrant.
- Sprinkle the flour over the vegetables, stir constantly for 1 minute to cook the raw flour taste and form a roux that coats the mushrooms.
- Slowly pour in the vegetable broth while stirring and scrape up any browned bits from the pan; bring the mixture to a gentle simmer and cook until slightly thickened, about 2–3 minutes.
- Reduce the heat to low and stir in the Dijon mustard, soy sauce, and sour cream until smooth and warmed through—do not let the sauce boil. If the sauce seems too thick, add 1–2 tablespoons of the reserved pasta water at a time to reach your desired consistency.
- Return the drained noodles to the skillet and toss gently to coat evenly with the mushroom sauce. Stir in most of the chopped parsley, then taste and adjust seasoning with salt and black pepper as needed.
- Serve the stroganoff hot, sprinkled with the remaining parsley and an extra crack of black pepper. Leftovers keep covered in the refrigerator for 2–3 days.
Recipe Card
Mushroom Stroganoff Noodles
Creamy, savory mushroom stroganoff tossed with tender egg noodles—rich sour-cream sauce, browned mushrooms, and a hint of smoked paprika, finished with fresh parsley.
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Bring a large pot of water to a rolling boil, add a pinch of salt, and cook the egg noodles according to package directions until just al dente; reserve 1/2 cup of the pasta cooking water, drain the noodles, and set aside.
- While the pasta cooks, wipe any dirt from the mushrooms and slice them about 1/4 inch thick; peel and finely dice the onion and mince the garlic.
- Heat a large skillet over medium-high heat, add the butter and olive oil. When the butter is foaming, add the mushrooms in a single layer and cook without stirring for 3–4 minutes to develop browning, then stir and continue until the mushrooms release their moisture and the pan is mostly dry, about 4 more minutes.
- Add the diced onion to the skillet and cook until softened and translucent, about 4 minutes, then stir in the minced garlic, smoked paprika, and dried thyme and cook for 30 seconds until fragrant.
- Sprinkle the flour over the vegetables, stir constantly for 1 minute to cook the raw flour taste and form a roux that coats the mushrooms.
- Slowly pour in the vegetable broth while stirring and scrape up any browned bits from the pan; bring the mixture to a gentle simmer and cook until slightly thickened, about 2–3 minutes.
- Reduce the heat to low and stir in the Dijon mustard, soy sauce, and sour cream until smooth and warmed through—do not let the sauce boil. If the sauce seems too thick, add 1–2 tablespoons of the reserved pasta water at a time to reach your desired consistency.
- Return the drained noodles to the skillet and toss gently to coat evenly with the mushroom sauce. Stir in most of the chopped parsley, then taste and adjust seasoning with salt and black pepper as needed.
- Serve the stroganoff hot, sprinkled with the remaining parsley and an extra crack of black pepper. Leftovers keep covered in the refrigerator for 2–3 days.
Nutrition
- Carbohydrates
- 70
- Saturated Fat
- 12
- Sodium
- 950
- Fiber
- 4
- Unsaturated Fat
- 13
- Protein
- 13
- Fat
- 25
- Cholesterol
- 80
- Trans Fat
- 0.1
- Calories
- 600
- Sugar
- 4