Sunday Mushroom Stroganoff

Name: Sunday Mushroom Stroganoff
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 12 oz wide egg noodles; 2 tablespoons olive oil; 1 medium onion, chopped; 3 garlic cloves, minced; 16 oz mixed mushrooms, sliced; 1 teaspoon paprika; Salt and pepper to taste; 1 tablespoon all-purpose flour; 1 cup vegetable broth; 1 tablespoon Worcestershire sauce; 1 cup sour cream; 2 tablespoons fresh parsley, chopped

Highlighted under: Comfort Food

I absolutely love making Sunday Mushroom Stroganoff as a comforting end to the week. The rich and creamy sauce, combined with tender mushrooms and pasta, creates a dish that's both satisfying and indulgent. Every bite bursts with flavor, and it’s surprisingly simple to prepare. Whether I’m hosting friends or enjoying a quiet evening at home, this recipe always hits the spot. Plus, it’s a fantastic way to use up mushrooms that might be sitting in my fridge, and you can easily make it vegetarian or add some protein too.

Created by

Freya Cooper

Last updated on 2026-01-10T11:04:06.878Z

When I first made Sunday Mushroom Stroganoff, I was surprised at how comforting and delicious it turned out. The combination of sautéed mushrooms, onions, and garlic creates a fragrant base, while the sour cream adds creaminess that feels indulgent but is easy to achieve at home. I love using a mix of different mushrooms to add depth to the flavor, so feel free to experiment!

One tip I’ve learned over the years is to cook the mushrooms until they are golden brown, which really enhances their natural umami flavor. Instead of the usual beef, this recipe is all about the mushrooms, making it a perfect meatless option for a cozy Sunday dinner.

        Why You'll Love This Recipe
        Creamy and savory sauce that comforts the soul
Versatile – easily customizable with different mushrooms or pasta
Perfect for cozy evenings or entertaining guests

      

Understanding the Ingredients

The foundation of a great Mushroom Stroganoff lies in the quality of the mushrooms. For this recipe, I recommend using a mix of varieties such as cremini, shiitake, and portobello. Each type contributes its own unique flavor—cremini are rich and earthy, shiitake add a hint of smokiness, while portobello provides a meaty texture. Selecting fresh mushrooms is key; they should feel firm and have a clean scent. Avoid any with slimy spots or darkened areas, as they may be past their prime.

Sour cream serves as the creamy base for our sauce, providing a tangy flavor that perfectly balances the earthiness of the mushrooms. If you're looking for a healthier option, you can substitute Greek yogurt for a similar texture and flavor but with fewer calories. If you're dairy-free, consider coconut cream or cashew cream, but be mindful that these will alter the taste slightly. Each option has its own character, influencing the overall taste of the dish.

Technique Tips for Success

When sautéing the onions and garlic, aim for medium heat to ensure even cooking without burning. You want the onions to become translucent—this usually takes about 5-7 minutes. If they start to brown too quickly, simply lower the heat. This gentle approach allows for the development of sweetness in the onions, which enhances the final flavor of the dish and prevents bitterness from the garlic.

Thickening the sauce is a crucial step. After sprinkling the flour over the sautéed vegetables, stir it in and let it cook for about a minute. This activates the flour's thickening properties. Gradually adding the vegetable broth while stirring helps avoid clumps, leading to a silky, glossy sauce. If your sauce turns out too thick, you can thin it with a splash of additional broth or even some water, adjusting to your desired consistency.

Ingredients

For the Stroganoff

12 oz wide egg noodles
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
16 oz mixed mushrooms, sliced
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon all-purpose flour
1 cup vegetable broth
1 tablespoon Worcestershire sauce
1 cup sour cream
2 tablespoons fresh parsley, chopped

Instructions

Cook the Noodles

In a large pot, bring salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until the onion becomes translucent. Incorporate the sliced mushrooms and cook until they release their moisture and become golden brown.

Add Flavor and Thicken

Sprinkle the paprika, salt, and pepper over the mushroom mixture. Stir in the flour and cook for an additional minute. Gradually add the vegetable broth and Worcestershire sauce, stirring constantly until the sauce thickens.

Combine and Serve

Reduce the heat and mix in the sour cream until fully incorporated. Add the cooked egg noodles to the sauce, tossing gently to combine. Serve hot, garnished with fresh parsley.

Pro Tips

For a vegan version, substitute the sour cream with a plant-based alternative and opt for a gluten-free pasta.

Make-Ahead and Storage

One of the best things about this Mushroom Stroganoff is its make-ahead potential. You can prepare the sauce in advance and store it in an airtight container in the refrigerator for up to three days. When you're ready to serve, simply reheat it over medium heat, adding the cooked noodles just before serving. This saves time on busy nights and allows the flavors to meld even more, enhancing the dish’s richness.

If you're planning for leftovers, it's essential to store them properly to maintain freshness. Allow the stroganoff to cool completely before placing it in a sealed container. It can last up to four days in the fridge or be frozen for up to two months. To reheat, thaw overnight in the refrigerator and warm it gently on the stove over low heat, adding a splash of broth or water to retain creaminess.

Serving Suggestions

This Mushroom Stroganoff pairs beautifully with a simple side salad or roasted vegetables. A fresh green salad with a light vinaigrette enhances the richness of the dish, while roasted asparagus or Brussels sprouts add a delightful crunch. For an extra indulgent touch, serve it with garlic bread, allowing diners to soak up the creamy sauce left on their plates.

For those wanting to add protein, consider incorporating cooked chicken, beef, or tofu. Sauté them alongside the mushrooms for a complete meal that’s hearty and satisfying. Adjust the seasonings in the sauce if you add meat, as it may require a bit more salt or spices to balance the flavors. This versatility ensures that you can tailor the dish to your preferences or to accommodate dietary needs.

Questions About Recipes

→ Can I make this recipe ahead of time?

Yes, you can prepare the stroganoff in advance. Reheat it gently, adding a splash of vegetable broth if the sauce thickens too much.

→ What type of mushrooms should I use?

Feel free to use any mushrooms you like! A mix of cremini, shiitake, and button mushrooms works wonderfully.

→ Can I freeze leftovers?

It's best to consume the stroganoff fresh, but if you have leftovers, you can freeze them in an airtight container for up to 2 months.

→ Is there a substitute for sour cream?

Yes! Yogurt or a plant-based sour cream alternative can be used for a similar creamy texture.