Creamy, mushroom-forward stroganoff with tender wide egg noodles in a tangy, silky sauce finished with fresh parsley. Earthy mushrooms and a touch of Dijon give this comforting dish deep, savory flavor and a rich, velvety texture.
Velvety Mushroom Stroganoff for Cozy Nights
Earthy cremini mushrooms, a tangy Dijon lift, and a silky sour-cream sauce that clings to wide egg noodles—comfort food that feels deliberate but is easy enough for weeknights.
When you want a dinner that feels like a warm hug but doesn’t demand hours of babysitting, this mushroom-forward stroganoff answers the call. Thick slices of cremini become deeply savory as they brown, while wide egg noodles provide the pillowy platform a rich, silky sauce needs. It’s the kind of bowl that settles you into the sofa without any guilt about ordering in.
The method leans on simple, reliable moves: soft, translucent onions in butter and olive oil, then mushrooms cooked until they release their juices and begin to caramelize. A dusting of flour builds body, a splash of dry white wine and vegetable broth add brightness, and a little Dijon plus soy sauce layers in the tang and umami. Finish the sauce with full‑fat sour cream for that velvety sheen and a handful of bright parsley to lift the richness.
Taste and texture are deliberately balanced—earthy mushrooms, a gentle tang from the mustard, and a whisper of savory soy that keeps the sauce from feeling one-note. Wide egg noodles soak up every bit of sauce, so each bite is saucy and satisfying. If you prefer, swap tamari for the soy sauce to keep the flavor while adjusting for dietary needs.
Practical perks: the sauce can be made ahead and reheated gently with a splash of broth, and the noodles can be cooked just before serving so they stay tender. It makes a cozy weeknight dinner for four, and somehow the leftovers the next day taste even better. Serve with a scattering of parsley and a simple green salad, and you’ve got comfort on a plate.
Ingredients
How to Make Slow-Simmer Mushroom Stroganoff Noodles
- Trim and slice mushrooms into 1/4-inch pieces, halve and thinly slice the onion, and mince the garlic.
- Heat a large heavy skillet or Dutch oven over medium heat and add the butter and olive oil; when the butter foams, add the sliced onion and cook, stirring occasionally, until soft and translucent, about 5–6 minutes.
- Add the garlic and mushrooms, raise heat to medium-high, and cook until the mushrooms release their liquid and begin to brown, about 8–10 minutes; season with half the salt and half the pepper while they cook.
- Sprinkle the flour over the mushrooms, stir well to coat and cook for 1–2 minutes to remove the raw flour taste.
- Pour in the white wine to deglaze, scraping up browned bits, then stir in the vegetable broth, soy sauce, and Dijon mustard; bring to a low simmer, reduce heat to low, partially cover, and simmer gently for 20–25 minutes until the sauce thickens and flavors meld.
- While the sauce simmers, bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente; reserve 1/2 cup of the noodle cooking water and drain the noodles.
- Remove the pan from heat and temper the sour cream by stirring a few spoonfuls of hot sauce or broth into it, then stir the tempered sour cream into the mushroom sauce until smooth; if the sauce is too thick, loosen with reserved pasta water a tablespoon at a time.
- Toss the drained noodles into the mushroom sauce (or spoon sauce over noodles on plates), taste and adjust salt and pepper, sprinkle with chopped parsley, and serve immediately.
Recipe Card
Slow-Simmer Mushroom Stroganoff Noodles
Creamy, mushroom-forward stroganoff with tender wide egg noodles in a tangy, silky sauce finished with fresh parsley. Earthy mushrooms and a touch of Dijon give this comforting dish deep, savory flavor and a rich, velvety texture.
- Prep
- 15 min
- Cook
- 45 min
- Servings
- 4
Ingredients
Instructions
- Trim and slice mushrooms into 1/4-inch pieces, halve and thinly slice the onion, and mince the garlic.
- Heat a large heavy skillet or Dutch oven over medium heat and add the butter and olive oil; when the butter foams, add the sliced onion and cook, stirring occasionally, until soft and translucent, about 5–6 minutes.
- Add the garlic and mushrooms, raise heat to medium-high, and cook until the mushrooms release their liquid and begin to brown, about 8–10 minutes; season with half the salt and half the pepper while they cook.
- Sprinkle the flour over the mushrooms, stir well to coat and cook for 1–2 minutes to remove the raw flour taste.
- Pour in the white wine to deglaze, scraping up browned bits, then stir in the vegetable broth, soy sauce, and Dijon mustard; bring to a low simmer, reduce heat to low, partially cover, and simmer gently for 20–25 minutes until the sauce thickens and flavors meld.
- While the sauce simmers, bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente; reserve 1/2 cup of the noodle cooking water and drain the noodles.
- Remove the pan from heat and temper the sour cream by stirring a few spoonfuls of hot sauce or broth into it, then stir the tempered sour cream into the mushroom sauce until smooth; if the sauce is too thick, loosen with reserved pasta water a tablespoon at a time.
- Toss the drained noodles into the mushroom sauce (or spoon sauce over noodles on plates), taste and adjust salt and pepper, sprinkle with chopped parsley, and serve immediately.
Nutrition
- Carbohydrates
- 66
- Saturated Fat
- 9
- Sodium
- 1000
- Fiber
- 3
- Unsaturated Fat
- 15
- Protein
- 16
- Fat
- 24
- Cholesterol
- 90
- Trans Fat
- 0
- Calories
- 595
- Sugar
- 5