Mushroom stroganoff takes me back to the dinners my mom made growing up. My version has tender mushrooms in a creamy sour cream sauce that I love spooning over egg noodles.

mushroom stroganoff recipe in a saute pan. this recipe

Easy Mushroom Stroganoff

I adapted this recipe from my chicken stroganoff for a meatless dinner with the same creamy sauce. I like using a mix of mushrooms for a little variety in each bite, but you don’t need anything fancy. Baby bella mushrooms work well, too.

For me, the sauce is what makes this dinner worth making. Give the mushrooms time to cook and let most of their liquid evaporate before adding the stock mixture.

Then take the pan off the heat before stirring in the sour cream to keep the sauce smooth. There’s no wine needed, and the sauce comes together in one pan while the noodles cook.

Ingredient Notes

See the recipe card for full information on ingredients and quantities.

  • Mushrooms: Baby bella mushrooms are my go-to as they are easy to find, or use a mix of baby bella, shiitake, oyster, and white button mushrooms. Trim off any tough stems, especially on shiitakes, and slice the mushrooms evenly.
  • Sour cream: I use full-fat sour cream for a rich, creamy sauce. Stir it in after taking the pan off the heat, and don’t let the sauce boil afterward.
  • Vegetable stock: Use a stock you enjoy the taste of, as it makes up the base of the sauce. If yours is salty, start with less added salt and adjust to taste.
  • Fresh thyme: This recipe calls for fresh thyme leaves. Don’t substitute the same amount of dried thyme, which has a stronger flavor.
ingredients for mushroom stroganoff.

How to Make Mushroom Stroganoff

Check out the recipe card below for detailed instructions. 

sauteed shallots in a saute pan.

Step 1: Heat the olive oil and butter in a large sauté pan over medium heat. Add the shallots. Cook until softened, stirring occasionally. 

sauteed mushrooms in a saute pan with garlic.

Step 2: Add the mushrooms, and cook until they’re tender. Stir in garlic and thyme. 

flour with stock in a measuring cup.

Step 3: Whisk the stock and flour together, and set it aside. 

cooked mushrooms in a liquid.

Step 4: Add the flour mixture to the pan along with the salt, paprika, Worcestershire sauce, and black pepper. Reduce the heat to medium-low, and allow the mixture to simmer. 

sour cream and parsley over cooked mushrooms.

Step 5: Remove the pan from the heat. Add sour cream and parsley.

mixed in sour cream into mushroom in sauce.

Step 6: Stir until blended into the sauce.

My Tips for Mushroom Stroganoff

  • Use a wide pan. Give the mushrooms room to cook, and let most of their released liquid cook off before adding the stock mixture.
  • Whisk the flour mixture again before pouring. The flour can settle while it sits. A quick whisk helps keep the sauce smooth.
  • Adjust the sauce as needed. If it gets too thick, stir in a small splash of stock. If it’s thin, let it simmer a little longer before adding the sour cream.
  • Keep the noodles separate until serving. They soak up the sauce as they sit, so I like to spoon the stroganoff over each portion.
cooked egg noodles with mushroom sauce in a saute pan.

What to Serve with Mushroom Stroganoff

I usually serve mushroom stroganoff over egg noodles, but rice or mashed potatoes work well, too. Add a simple vegetable or salad to round out dinner.

FAQs

Can I make this mushroom stroganoff recipe in advance? 

Yes, prepare the recipe as written. Store in an airtight container in the fridge for up to 4 days. Reheat over medium-low heat on the stovetop. I do not recommend freezing as the sour cream is likely to separate when it thaws. 

What is the difference between stroganoff and goulash?

Stroganoff is a Russian dish with a rich, creamy sauce that has a bit of a tang to it thanks to sour cream. Traditionally, it’s made with beef, but in this recipe, I’ve swapped in mushrooms. Either way, the dish is full of savory, umami flavor. Goulash is a Hungarian stew that’s flavored with paprika; it’s more broth-y than stroganoff. The similarities between the two are that they’re both often made with beef and they’re Eastern European comfort food favorites.

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mushroom stroganoff recipe in a saute pan.

Mushroom Stroganoff Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American
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Description

Tender mushrooms in a creamy sauce with shallots, garlic, and sour cream. This easy mushroom stroganoff needs no wine and is delicious spooned over egg noodles or mashed potatoes.

Ingredients

Units Scale
  • 2 Tbsp. olive oil
  • 2 Tbsp. unsalted butter
  • 1/2 cup thinly sliced shallots, about 1 large
  • 1 lb. fresh mushrooms, thinly sliced (any combination of baby bella, shiitakes, oyster, or white) 
  • 1 1/2 cups vegetable stock
  • 3 Tbsp. all-purpose flour
  • 4 garlic cloves, minced
  • 2 tsp. fresh thyme
  • 1 tsp. kosher salt
  • 1 tsp. paprika
  • 1 Tbsp. Worcestershire sauce
  • 1/2 cup full-fat sour cream
  • 2 Tbsp. fresh chopped parsley
  • Fresh ground black pepper, to taste

Instructions

  1. In a large saute pan, heat olive oil and butter over medium heat. Add shallots and cook until softened, about 2-3 minutes, while stirring occasionally.
  2. Add mushrooms and cook until tender, about 8-10 minutes, stirring occasionally.
  3. In the meantime, whisk together the stock and flour to create a slurry and set aside.
  4. To the pan, stir in garlic and thyme. Cook, stirring constantly, for about a minute or until fragrant.
  5. Add slurry, salt, paprika, Worcestershire sauce, and black pepper, to taste. Reduce heat to a medium-low and simmer 3-5 minutes, uncovered.
  6. Remove off the heat and immediately stir in the sour cream and parsley. Serve over cooked egg noodles.

Notes

    • Sour cream: Use full-fat sour cream and add it off the heat. Don’t boil the sauce after adding it.
  • Leftovers: This recipe makes enough sauce for 12 oz. dry egg noodles. If planning on leftovers, it’s best to store the sauce and cooked noodles separately. It will keep for up to 4 days. I do not recommend freezing this dish as the sour cream can separate upon reheating.

Nutrition

  • Serving Size: 1/2 cup sauce
  • Calories: 155
  • Sugar: 3.2 g
  • Sodium: 383.8 mg
  • Fat: 12.6 g
  • Carbohydrates: 9.2 g
  • Protein: 3.6 g
  • Cholesterol: 21.5 mg