Mushroom stroganoff recipe made with cremini mushrooms and noodles in a light creamy sauce. A deliciously quick, easy and comforting weeknight dinner that the whole family can enjoy.
1tablespoonextra-virgin olive oil
2small yellow onions,chopped
450gcremini mushrooms,thinly sliced
3sprigs of thyme(or 1/4 teaspoon dried)
1/2cupdry white wine(125 ml)
1 1/2cupsvegetable broth(375 ml)
1tablespoonWorcestershire sauce(see notes)
1tablespoongreek yoghurt(or sour cream or plant-based alternative)
Sea salt and freshly ground pepper,to taste
300-400gdry egg noodles
To garnish (optional):
Freshly grated parmesan cheese(or similar)
Chopped flat-leaf parsley
Heat 1 tablespoon of oil in large skillet (or braising pan) over medium-high heat. Cook the onion for 6-7 minutes, or until translucent and slightly golden brown on the edges.
Add the butter, mushrooms, garlic and thyme and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are tender.
Season with salt and pepper, to taste and add the flour, stirring for 1 minutes, until mushrooms are well coated. Add the white wine and cook until mixture reduces slightly and thickens, stirring frequently, about 3 minutes.
Add the broth, Worcestershire sauce, tomato paste and smoked paprika, stirring constantly.
Cook for 4-5 minutes or until thickened, stirring constantly. Reduce heat and stir in the Greek yogurt (or sour cream). Taste, and season with more salt and pepper, as needed.
Meanwhile, cook the egg noodles in a large pot of boiling salted water, until al dente. 8 minutes or as indicated on package instructions.
Serve immediately, garnished with parsley and grated cheese, if desired. Enjoy!
I use cremini mushrooms (brown), but you could also substitute white button.
Mushrooms should be brushed clean, and NOT washed (they are like sponges and will take up water). Also, it’s best to season then with salt after they have had a chance to brown, otherwise the salt will draw out moisture and effect the overall texture.
To ensure this recipe is vegetarian, use a vegan Worcestershire sauce. Worcestershire sauce traditionally contains anchovies (or fish sauce), which makes it a no-go for strict vegetarians.
Parmesan cheese typically contains animal-based rennet. If you wish to avoid this, look for a hard Italian cheese labelled as “vegetarian friendly” or that list “microbial / vegetal enzymes” (instead of rennet).
I like using Greek-style sheep’s yoghurt for this sauce.