Sunday Mushroom Stroganoff

Name: Sunday Mushroom Stroganoff
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 400g mixed mushrooms (cremini and shiitake), sliced; 1 medium onion, chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 tablespoon all-purpose flour; 250ml vegetable broth; 100ml white wine; 200ml sour cream; Salt and pepper to taste; Fresh parsley for garnish; 400g egg noodles or rice for serving

Highlighted under: Comfort Food

I adore making Sunday Mushroom Stroganoff on cozy weekends when I crave comfort food. The earthiness of the mushrooms combined with a rich, creamy sauce makes it a satisfying dish that warms the soul. With just a handful of ingredients and a quick cooking process, I can whip up this delightful meal in no time. Served over egg noodles or rice, it’s a family favorite that always leaves everyone asking for seconds.

Created by

Summer Blake

Last updated on 2026-01-13T00:52:11.118Z

When I first stumbled upon the idea of a mushroom stroganoff, I was skeptical about how satisfying it could truly be without meat. However, after experimenting with different types of mushrooms, I discovered that a mix of cremini and shiitake creates a depth of flavor that's incredibly rewarding. Adding a splash of white wine to deglaze the pan enhances the taste dramatically, making this a go-to recipe for us.

This dish has become a staple in my home, especially on rainy Sundays. The creamy consistency paired with a dash of fresh parsley not only elevates the dish's presentation but also adds a burst of freshness that perfectly complements the sauce. Every bite reminds me why I love cooking for family and friends!

        Why You'll Love This Recipe
        Earthy mushrooms enveloped in a creamy, rich sauce
Simple ingredients come together for maximum flavor
Quick to prepare, perfect for busy weeknights or lazy Sundays

      

Understanding Mushroom Selection

Choosing the right mushrooms is crucial for achieving the rich flavor of this stroganoff. Cremini and shiitake mushrooms both impart a deep, earthy quality that enhances the sauce. If you can’t find shiitake, button mushrooms can be used, but they will create a milder taste. When selecting mushrooms, look for those that are firm and free of blemishes. Avoid any that appear wet or slimy, as this can indicate spoilage.

For an extra layer of flavor, consider sautéing a mix of dried and fresh mushrooms. Rehydrating dried mushrooms like porcini adds a concentrated umami kick. Soak them in warm water for about 20 minutes before using them in the recipe. Just be sure to strain and add the soaking liquid into your broth for maximum flavor!

Making the Creamy Sauce

The key to achieving a luscious, creamy sauce lies in how you incorporate the sour cream. Once the sauce has thickened and you've lowered the heat to low, add the sour cream off the heat. This prevents the dairy from curdling, ensuring a smooth consistency. If you find your sauce too thick after adding the sour cream, you can loosen it with a splash of additional vegetable broth or white wine until it reaches your desired creaminess.

For those looking to reduce calories or make this dish lighter, Greek yogurt can be used as a substitute for sour cream. However, be cautious not to let it boil after adding to prevent curdling. Mixing it into the sauce slowly on low heat is crucial for maintaining the creamy texture without altering the flavor too much.

Ingredients

Ingredients for Sunday Mushroom Stroganoff

400g mixed mushrooms (cremini and shiitake), sliced
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon all-purpose flour
250ml vegetable broth
100ml white wine
200ml sour cream
Salt and pepper to taste
Fresh parsley for garnish
400g egg noodles or rice for serving

Steps

Cook the Noodles

In a pot of salted boiling water, 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 the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Cook the Mushrooms

Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 10 minutes.

Make the Sauce

Sprinkle the flour over the mushrooms and stir for 1 minute. Gradually pour in the vegetable broth and white wine, stirring constantly until the sauce thickens.

Finish the Stroganoff

Reduce the heat to low, stir in the sour cream, and season with salt and pepper to taste. Allow it to heat through without boiling.

Serve

Serve the mushroom stroganoff over the cooked noodles or rice, garnished with fresh parsley.

Pro Tips

For an extra layer of flavor, consider adding a pinch of nutmeg or a splash of soy sauce to the stroganoff.

Storage and Reheating Tips

Leftover mushroom stroganoff can be stored in an airtight container in the refrigerator for up to three days. When reheating, do so gently on the stovetop over medium-low heat, adding a splash of vegetable broth or water to help restore the creamy consistency. Stir frequently to avoid any sticking to the pan, ensuring that it heats evenly without boiling.

If you want to prepare this dish in advance, consider cooking the mushroom mixture and sauce, then allowing it to cool before storing. You can combine it with freshly cooked noodles or rice right before serving for a quick dinner option.

Serving Suggestions

This mushroom stroganoff is delightful over egg noodles or rice, but it can also shine with alternatives like quinoa or mashed potatoes for a gluten-free option. Adding a sprinkle of fresh herbs brings a bright contrast to the creamy sauce—think chives, dill, or even a touch of thyme.

For added protein, serve this dish alongside a green salad topped with grilled chicken or tempeh. This not only makes for a well-rounded meal but also complements the Earthy flavors of the stroganoff beautifully.

Questions About Recipes

→ Can I use different types of mushrooms?

Absolutely! Feel free to experiment with your favorite mushrooms, such as portobello or button mushrooms.

→ Is there a vegan option for this recipe?

Yes, substitute the sour cream with a plant-based alternative and use vegetable broth.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.

→ Can I prepare this dish ahead of time?

While it's best enjoyed fresh, you can prepare the sauce in advance and cook the pasta just before serving.