Here is my favorite mushroom stroganoff recipe, with a rich, creamy sauce made from Greek yogurt and white wine, tender baby bella mushrooms, and plenty of garlic and fresh thyme served over wide egg noodles.
This mushroom stroganoff is a weeknight dinner staple in our house. My kids actually request it by name, which is saying something for a meatless meal. Plus, it comes together in about 30 minutes, so it’s perfect for those busy evenings when everyone’s hungry.
Why You’ll Love This Mushroom Stroganoff
- Quick weeknight dinner – This stroganoff comes together in just 30-45 minutes, making it perfect for busy evenings when you want something satisfying without spending hours in the kitchen.
- Vegetarian-friendly – Using mushrooms instead of beef makes this a hearty meatless option that’s filling enough to satisfy everyone at the table.
- Creamy comfort food – The rich, savory sauce with Greek yogurt or sour cream gives you all that cozy stroganoff flavor you crave.
- Simple ingredients – Most of these are pantry staples you likely already have, with mushrooms and onions being the main fresh items you’ll need.
- One-pot simplicity – With minimal dishes to clean up afterward, this recipe keeps your kitchen cleanup easy and stress-free.
What Kind of Mushrooms Should I Use?
Baby bella mushrooms (also called cremini mushrooms) are perfect for stroganoff because they have a meaty texture and earthy flavor that holds up well in the creamy sauce. That said, you can absolutely mix things up by using a combination of different mushrooms like white button, shiitake, or portobello for more depth of flavor. When shopping, look for mushrooms that are firm to the touch with no dark spots or sliminess. Before cooking, just wipe them clean with a damp paper towel rather than rinsing them under water, since mushrooms absorb moisture like a sponge and can become soggy.
Options for Substitutions
This stroganoff is pretty forgiving when it comes to swapping ingredients:
- Egg noodles: While wide egg noodles are traditional, you can use any pasta shape you have on hand – penne, fettuccine, or even spaghetti work well. Just cook according to package directions.
- Baby bella mushrooms: Feel free to use white button mushrooms, cremini, or even a mix of different mushrooms like shiitake or oyster for more variety. Just keep the total amount around 1 pound.
- White wine: No wine? Replace it with extra vegetable stock plus 1 tablespoon of lemon juice or white wine vinegar to keep that tangy flavor.
- Greek yogurt or sour cream: These are pretty interchangeable in this recipe. Regular sour cream, light sour cream, or Greek yogurt all work. Just make sure to stir it in off the heat to prevent curdling.
- Fresh thyme: Dried thyme works just fine – use about 1/4 teaspoon. You could also try dried dill or parsley if that’s what you have in your spice cabinet.
- Butter: Olive oil can replace the butter if needed, though butter does add a nice richness to the sauce.
Watch Out for These Mistakes While Cooking
The biggest mistake when making mushroom stroganoff is crowding the pan with mushrooms, which causes them to steam instead of brown – cook them in batches if needed to get that deep, caramelized flavor that makes this dish special.
Another common error is adding the Greek yogurt or sour cream while the sauce is still boiling, which can cause it to curdle and separate, so always remove the pan from heat and let it cool for a minute before stirring in the dairy.
Don’t skip deglazing the pan with white wine after cooking the mushrooms, as this step picks up all those browned bits from the bottom and adds serious depth to your sauce.
Finally, be careful not to overcook your egg noodles since they’ll continue to soften when mixed with the hot sauce – aim for just under al dente when draining them.
What to Serve With Mushroom Stroganoff?
Mushroom stroganoff is already pretty hearty since it comes with egg noodles, but I love serving it with a simple side salad to balance out all that creamy goodness. A crisp green salad with cucumber, cherry tomatoes, and a light vinaigrette cuts through the richness perfectly. If you’re feeding a crowd or want to make it more filling, some crusty bread or garlic bread on the side is always a good call for soaking up the extra sauce. You could also serve it with roasted green beans or steamed broccoli if you want to add more veggies to the plate.
Storage Instructions
Store: Keep your mushroom stroganoff in an airtight container in the fridge for up to 4 days. The sauce might thicken up a bit as it sits, but that’s totally normal. I actually think the flavors get even better the next day after everything has had time to meld together!
Freeze: You can freeze the stroganoff sauce without the noodles for up to 3 months. Just skip adding the yogurt or sour cream until after you’ve reheated it, since dairy can sometimes separate when frozen. Cook fresh noodles when you’re ready to serve.
Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of vegetable stock or water if the sauce seems too thick. You can also microwave individual portions, but I’d recommend doing it in 1-minute intervals and stirring in between to keep the sauce creamy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1900-2100
- Protein: 60-70 g
- Fat: 45-55 g
- Carbohydrates: 320-340 g
Ingredients
For the noodles:
- kosher salt
- 1 lb wide egg noodles (I prefer Barilla for this dish)
For the stroganoff:
- 1 tbsp Worcestershire sauce
- 1 small white onion (thinly sliced)
- 1/2 cup dry white wine (Sauvignon Blanc works well)
- 1.5 cups vegetable stock
- 3 tbsp butter (room temperature)
- 3.5 tbsp flour (for the roux)
- 1/2 cup Greek yogurt (room temperature, prevents curdling)
- 1 lb baby bella mushrooms (sliced)
- black pepper (freshly ground preferred)
- 3 sprigs fresh thyme
- kosher salt (to taste)
- 4 garlic cloves (minced)
For toppings (optional):
- Parmesan cheese (freshly grated)
- black pepper
- fresh parsley (optional but recommended)
Step 1: Prepare Mise en Place and Cook Noodles
- kosher salt
- 1 lb wide egg noodles
- 1 small white onion
- 4 garlic cloves
- 1 lb baby bella mushrooms
- 3 sprigs fresh thyme
Begin by bringing a large pot of generously salted water to a boil, then cook the wide egg noodles according to package directions until al dente.
While the noodles cook, thinly slice the white onion, mince the garlic cloves, slice the baby bella mushrooms, and prepare your fresh thyme sprigs.
I always recommend tasting the pasta water to ensure it’s salty like the sea; it makes a huge difference in the final dish!
Once cooked, drain the noodles and set aside.
Step 2: Sauté Aromatics and Mushrooms
- 3 tbsp butter
- 1 small white onion
- 4 garlic cloves
- 1 lb baby bella mushrooms
In a large skillet or Dutch oven, melt 3 tablespoons of butter over medium heat.
Add the thinly sliced onions and sauté for about 5 minutes until softened and translucent, then add the minced garlic and sliced mushrooms.
Cook for another 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and started to brown, developing deep, savory flavors.
This browning step is crucial for umami!
Step 3: Deglaze and Build the Sauce Base
- 1/2 cup dry white wine
- 1.5 cups vegetable stock
- 1 tbsp Worcestershire sauce
- 3.5 tbsp flour
Pour the dry white wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan; simmer for about 3 minutes to allow the alcohol to cook off.
While that simmers, whisk together the vegetable stock, Worcestershire sauce, and flour in a medium bowl until no lumps remain, creating a smooth slurry.
This pre-mixing prevents lumps in your finished sauce.
Step 4: Thicken and Finish the Sauce
- 3 sprigs fresh thyme
- 1/2 cup Greek yogurt
- kosher salt
- black pepper
Pour the stock mixture into the skillet with the sautéed vegetables and wine, adding the fresh thyme sprigs.
Bring the sauce to a gentle simmer, stirring continuously, and cook for about 5 minutes until it has visibly thickened to your desired consistency.
Remove from heat and stir in the room temperature Greek yogurt until thoroughly combined; ensuring the yogurt is at room temperature prevents it from curdling when added to the warm sauce.
Season generously with kosher salt and freshly ground black pepper to taste.
Step 5: Serve and Garnish
- 1 lb wide egg noodles
- Parmesan cheese
- fresh parsley
Serve the rich mushroom stroganoff sauce immediately over the cooked wide egg noodles.
Garnish each serving with freshly grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
I find a little fresh herb brightens up the dish and adds a lovely pop of color.
Easy Mushroom Stroganoff
Ingredients
For the noodles:
- kosher salt
- 1 lb wide egg noodles (I prefer Barilla for this dish)
For the stroganoff:
- 1 tbsp Worcestershire sauce
- 1 small white onion (thinly sliced)
- 1/2 cup dry white wine (Sauvignon Blanc works well)
- 1.5 cups vegetable stock
- 3 tbsp butter (room temperature)
- 3.5 tbsp flour (for the roux)
- 1/2 cup Greek yogurt (room temperature, prevents curdling)
- 1 lb baby bella mushrooms (sliced)
- black pepper (freshly ground preferred)
- 3 sprigs fresh thyme
- kosher salt (to taste)
- 4 garlic cloves (minced)
For toppings (optional):
- Parmesan cheese (freshly grated)
- black pepper
- fresh parsley (optional but recommended)
Instructions
- Begin by bringing a large pot of generously salted water to a boil, then cook the wide egg noodles according to package directions until al dente. While the noodles cook, thinly slice the white onion, mince the garlic cloves, slice the baby bella mushrooms, and prepare your fresh thyme sprigs. I always recommend tasting the pasta water to ensure it's salty like the sea; it makes a huge difference in the final dish! Once cooked, drain the noodles and set aside.
- In a large skillet or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the thinly sliced onions and sauté for about 5 minutes until softened and translucent, then add the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and started to brown, developing deep, savory flavors. This browning step is crucial for umami!
- Pour the dry white wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan; simmer for about 3 minutes to allow the alcohol to cook off. While that simmers, whisk together the vegetable stock, Worcestershire sauce, and flour in a medium bowl until no lumps remain, creating a smooth slurry. This pre-mixing prevents lumps in your finished sauce.
- Pour the stock mixture into the skillet with the sautéed vegetables and wine, adding the fresh thyme sprigs. Bring the sauce to a gentle simmer, stirring continuously, and cook for about 5 minutes until it has visibly thickened to your desired consistency. Remove from heat and stir in the room temperature Greek yogurt until thoroughly combined; ensuring the yogurt is at room temperature prevents it from curdling when added to the warm sauce. Season generously with kosher salt and freshly ground black pepper to taste.
- Serve the rich mushroom stroganoff sauce immediately over the cooked wide egg noodles. Garnish each serving with freshly grated Parmesan cheese and a sprinkle of fresh parsley, if desired. I find a little fresh herb brightens up the dish and adds a lovely pop of color.
