Sunday Mushroom Stroganoff

Name: Sunday Mushroom Stroganoff
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 8 ounces cremini mushrooms, sliced; 8 ounces shiitake mushrooms, sliced; 1 teaspoon dried thyme; 1 tablespoon all-purpose flour; 1 cup vegetable broth; 1/2 cup white wine; 1 teaspoon soy sauce; 1 cup sour cream; Salt and pepper to taste; Fresh parsley, chopped (for garnish); Wide egg noodles or pasta of your choice; Grated Parmesan cheese (optional)

Highlighted under: Home Comfort Food Recipes

When I think of cozy Sunday meals, the rich and savory flavors of Mushroom Stroganoff come to mind. I love how this dish brings warmth to the table, perfect for winding down the weekend. Using a variety of mushrooms provides depth, while the creamy sauce creates a comfort that’s irresistible. It’s a meal that invites you to linger at the dinner table a little longer, and I can’t resist pairing it with a side of buttery noodles. Let’s whip up this soulful dish together!

Created by

Charlotte Wilson

Last updated on 2026-01-12T00:17:34.377Z

Creating the perfect Mushroom Stroganoff has been a delightful journey for me. I’ve experimented with different types of mushrooms, but I find that a blend of cremini and shiitake really enhances the dish's umami flavor. Adding a splash of white wine elevates the sauce, making it silky and rich, which is truly the star of the show.

One tip I’ve learned is to let the mushrooms caramelize nicely before adding the other ingredients. This step enriches the flavor profile immensely, making each bite a hearty celebration. Don’t forget a sprinkle of fresh parsley for garnish—it brightens up the dish beautifully!

        Why You'll Love This Recipe
        Savory umami flavors from a mix of mushrooms
Creamy sauce that clings beautifully to noodles
A comforting meal that's easy to prepare

      

Understanding the Mushroom Blend

Using a variety of mushrooms in this Stroganoff adds complex flavors and textures that elevate the dish. Cremini mushrooms bring a robust earthiness, while shiitake mushrooms introduce a deeper umami flavor with their unique chewy texture. For an even bolder flavor, consider adding dried porcini mushrooms. Simply rehydrate them in hot water for about 20 minutes before slicing and adding them to the dish. This blend of mushrooms plays a crucial role in creating a satisfying and hearty comfort food experience.

The caramelization of the mushrooms is an important step to unlock their natural sugars, enhancing the overall depth of flavor. When sautéing, ensure your skillet is large enough to prevent overcrowding, which can cause the mushrooms to steam rather than brown. Aim for medium-high heat, stirring occasionally until they develop a golden color and release their moisture—this usually takes about 8-10 minutes. The goal is to achieve a rich, savory base for your Stroganoff.

Perfecting the Creamy Sauce

The sauce is where all the magic happens in this Mushroom Stroganoff. Starting with a roux of flour cooked with the sautéed mushrooms helps thicken the sauce and gives it body. Make sure to stir the flour in for about one minute to eliminate that raw flour taste before adding in the broth and wine. This method not only ensures a smooth texture but also a glossy finish that clings beautifully to the noodles.

When adding sour cream, it's best to lower the heat to avoid curdling. This step is vital as the creamy components should be stirred in gently. Aim for a low simmer to keep the sauce warm without boiling. I recommend taste-testing at this stage, adjusting salt, and pepper as needed. This is your chance to balance the flavors, so feel free to add a dash more soy sauce or a hint of lemon for a bright finish.

Ingredients

For the Stroganoff

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
8 ounces shiitake mushrooms, sliced
1 teaspoon dried thyme
1 tablespoon all-purpose flour
1 cup vegetable broth
1/2 cup white wine
1 teaspoon soy sauce
1 cup sour cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

For serving

Wide egg noodles or pasta of your choice
Grated Parmesan cheese (optional)

Instructions

Prepare the Noodles

Cook the egg noodles according to package instructions until al dente. Drain and set aside.

Sauté the Onions and Garlic

In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.

Cook the Mushrooms

Add the sliced cremini and shiitake mushrooms to the skillet. Sprinkle with dried thyme and cook until the mushrooms are caramelized, about 8-10 minutes.

Make the Sauce

Stir in the flour and cook for 1 minute. Gradually add the vegetable broth and white wine, stirring constantly to avoid lumps.

Add Cream and Season

Lower the heat and stir in the soy sauce and sour cream. Cook until the sauce is heated through, and season with salt and pepper to taste.

Combine and Serve

Toss the cooked noodles with the mushroom sauce. Serve hot, garnished with fresh parsley and optional Parmesan cheese.

Pro Tips

For an extra layer of flavor, consider substituting half of the vegetable broth with homemade mushroom broth. This will deepen the earthy notes in the dish.

Serving Suggestions

While wide egg noodles are traditional for this dish, experimenting with different pasta types can lead to delightful variations. Fettuccine or pappardelle work wonderfully, providing a thicker base for the creamy sauce. For a lighter option, consider serving it over quinoa or brown rice—a great gluten-free choice that also adds a nutty flavor and chewy texture.

Pairing your Mushroom Stroganoff with a simple salad or steamed green vegetables can enhance the meal by adding freshness and crunch. A side of garlic bread is another fantastic option to help soak up the delicious sauce, making your Sunday dinner truly comforting and complete.

Storing and Reheating

If you have leftovers, they're easy to store in an airtight container in the fridge for up to 3 days. The flavors will meld even more, making the dish taste even better the next day. When reheating, do so gently on the stove over low heat, adding a splash of vegetable broth or a bit more sour cream to revive the creamy texture. Avoid the microwave, which can make the sauce grainy if heated too quickly.

For longer storage, consider freezing the Stroganoff without the noodles. It can be kept in the freezer for up to 2 months. When you're ready to enjoy it again, thaw overnight in the fridge and reheat on the stove. Cook fresh noodles when you're ready to serve, ensuring the meal retains its original comforting texture and flavor.

Questions About Recipes

→ Can I use other types of mushrooms?

Absolutely! Feel free to experiment with any mushrooms you have on hand, such as portobello or button mushrooms.

→ Is there a vegan option for this recipe?

Yes! Substitute sour cream with a plant-based alternative, and use vegan noodles.

→ Can I make this dish ahead of time?

Yes, you can prepare the stroganoff in advance and reheat it when you're ready to serve. Just remember to cook the noodles fresh for the best texture.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.