Onion Mushroom Stroganoff (Print)

A rich, creamy blend of sautéed onions and mushrooms served over tender egg noodles with savory herbs.

# Ingredients:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 2 large yellow onions, thinly sliced
04 - 1 pound cremini or button mushrooms, sliced
05 - 2 garlic cloves, minced

→ Sauce

06 - 1 tablespoon all-purpose flour
07 - 1 teaspoon sweet paprika
08 - ½ cup dry white wine or vegetable broth
09 - 1 cup vegetable broth
10 - 1 tablespoon soy sauce
11 - 1 teaspoon Dijon mustard
12 - ½ cup sour cream
13 - Salt and freshly ground black pepper to taste

→ Pasta

14 - 10 ounces wide egg noodles
15 - Salt for pasta water

→ Garnish

16 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until tender. Drain and set aside.
02 - While noodles cook, heat butter and olive oil in a large skillet over medium heat. Add sliced onions and sauté for 5 to 6 minutes until softened and lightly golden.
03 - Add mushrooms and cook for another 7 to 8 minutes, stirring occasionally, until mushrooms are browned and most liquid has evaporated.
04 - Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour and paprika over the vegetables, stir well, and cook for 1 minute to eliminate the raw flour taste.
05 - Pour in white wine or extra broth, scraping any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes until slightly reduced.
06 - Add vegetable broth, soy sauce, and Dijon mustard. Stir well, bring to a gentle simmer, and cook for 4 to 5 minutes until the sauce thickens slightly.
07 - Reduce heat to low. Stir in sour cream until smooth and heated through without boiling. Season to taste with salt and pepper.
08 - Serve stroganoff immediately over egg noodles. Garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • It's a weeknight dinner that tastes like you spent all day cooking, even though it takes less than 45 minutes from start to table.
  • The sauce is naturally creamy without feeling heavy, and those caramelized mushrooms give you all the umami richness you'd expect from the meat version.
02 -
  • Keep the heat on low when you add sour cream because even a brief boil will break it and make your sauce look curdled and sad.
  • Don't skip the step of cooking the flour in the paprika because it thickens everything just enough without making the sauce taste floury or heavy.
03 -
  • Make the stroganoff sauce up to a day ahead and reheat it gently before serving, which actually gives the flavors time to meld and become more delicious.
  • If your sauce seems too thin after cooking, mix a teaspoon of cornstarch with a tablespoon of cold water and stir it in while simmering, which will thicken it instantly without changing the taste.
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