If you’re craving a comforting, rich, and satisfying dish that feels like a warm hug in a bowl, look no further than this Creamy Mushroom Stroganoff with Buttered Noodles. This recipe transforms simple ingredients into an irresistible meal full of robust mushroom flavor, a velvety sauce, and perfectly tender egg noodles. It’s a fantastic vegetarian-friendly twist on a classic stroganoff, packed with silky sour cream and a hint of Dijon mustard for brightness. Plus, using olive oil and fresh herbs keeps the dish light yet indulgent.
Why You’ll Love This Recipe
This Creamy Mushroom Stroganoff with Buttered Noodles is a true weeknight winner for several reasons:
- Simple ingredients: You probably have most in your pantry and fridge already.
- Quick to make: Ready in under 30 minutes, perfect for busy evenings.
- Vegetarian and hearty: The mushrooms provide a meaty texture and deep umami flavor.
- Comfort food classic: The creamy sauce and buttered noodles make it irresistibly cozy.
- Customizable: Easily add protein or swap noodles for a gluten-free option.
If you love dishes like Crispy Chicken Thighs With Creamy Mushroom Sauce, you’ll really appreciate how mushrooms can elevate a meal with their earthy taste—this stroganoff is a wonderful vegetarian alternative.
What to Buy
- 8 ounces egg noodles: The perfect base to soak up all that luscious sauce.
- 2 tablespoons olive oil: For sautéing onions and mushrooms with a healthy fat.
- 1 medium onion, diced: Adds sweetness and depth to the sauce.
- 2 cloves garlic, minced: For aromatic flavor that complements mushrooms beautifully.
- 16 ounces mushrooms, sliced: Cremini, white button, or a mix—choose your favorite.
- 1 cup chicken or vegetable broth: Use vegetable broth for a vegetarian version.
- 1 tablespoon Worcestershire sauce: Adds tangy umami; make sure it’s a brand without anchovies if you prefer fully vegetarian.
- 1 cup sour cream: For creamy richness and a slight tang.
- 1 tablespoon Dijon mustard: Adds a subtle kick to the sauce.
- Salt and pepper: To taste.
- Fresh parsley, chopped: For garnish and a pop of color.
Equipment & Tools
- Large pot: To boil the egg noodles.
- Large skillet or sauté pan: For cooking the mushrooms and making the sauce.
- Wooden spoon or spatula: For stirring the ingredients.
- Colander: To drain the noodles.
- Measuring cups and spoons: For precise ingredient portions.
- Knife and cutting board: For prepping the vegetables.
Creamy Mushroom Stroganoff with Buttered Noodles Made Stepwise
Step 1: Cook the Egg Noodles
Bring a large pot of salted water to a boil. Add 8 ounces of egg noodles and cook according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside. Toss with a little butter or olive oil if desired to prevent sticking.
Step 2: Sauté the Onion and Garlic
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant but not browned.
Step 3: Cook the Mushrooms
Add the sliced mushrooms to the skillet. Sauté for 6-8 minutes, stirring occasionally, until they release their moisture and start to brown. This step is essential for developing the deep, earthy flavor that defines this stroganoff.
Step 4: Build the Sauce
Pour in 1 cup of chicken or vegetable broth and 1 tablespoon Worcestershire sauce. Stir well, scraping any browned bits off the bottom of the pan. Let the mixture simmer for 5 minutes to reduce slightly and concentrate the flavors.
Step 5: Stir in Sour Cream and Mustard
Lower the heat to medium-low. Add 1 cup of sour cream and 1 tablespoon of Dijon mustard. Stir gently until the sauce is creamy and smooth. Avoid boiling after adding sour cream to prevent curdling. Season with salt and pepper to taste.
Step 6: Combine with Noodles
Add the cooked egg noodles directly into the skillet with the mushroom sauce. Toss gently to coat the noodles evenly in the creamy sauce. Warm through for 1-2 minutes.
Step 7: Garnish and Serve
Sprinkle chopped fresh parsley over the top for a fresh, vibrant finish. Serve immediately and enjoy the comforting goodness!
For a twist, consider pairing this recipe alongside a dish like Chicken Marsala No Wine Version With Buttered Noodles for a full, flavorful dinner experience.
Make It Fit Your Plan
- Make it vegan: Use coconut or cashew cream instead of sour cream and vegan Worcestershire sauce.
- Gluten-free option: Substitute egg noodles with gluten-free pasta or spiralized zucchini.
- Add protein: Stir in cooked chicken, tofu, or tempeh for added protein.
- Make it lighter: Use Greek yogurt instead of sour cream for a tangy, lower-fat alternative.
- Spice it up: Add a pinch of smoked paprika or cayenne for extra warmth.
Steer Clear of These
- Avoid boiling the sauce after adding sour cream to prevent curdling and separation.
- Don’t overcook the mushrooms; they should be tender but not mushy.
- Skip using heavy cream or butter in excess to keep the dish balanced and not overly rich.
- Be cautious with salt—Worcestershire sauce is salty, so season gradually.
Storage & Reheat Guide
This creamy mushroom stroganoff with buttered noodles stores beautifully. Place leftovers in an airtight container and refrigerate for up to 3 days. When reheating, warm gently over low heat on the stove or in the microwave, stirring occasionally. You might want to add a splash of broth or water to loosen the sauce if it thickens too much. Avoid overheating to maintain that creamy texture.
Frequently Asked Questions
Can I use other types of noodles for this recipe?
Absolutely! While egg noodles are traditional and perfect for soaking up the sauce, you can substitute with fettuccine, pappardelle, or even spaghetti. For gluten-free options, look for gluten-free pasta varieties.
Is it possible to make this dish dairy-free?
Yes! Replace the sour cream with a plant-based alternative such as coconut cream or a dairy-free sour cream substitute. Also, ensure the Worcestershire sauce you use does not contain any dairy ingredients.
How can I add more protein to this meal?
Adding cooked chicken, seared tofu, or tempeh cubes are excellent ways to boost protein. You can stir them in during the final step after the sauce is ready, warming them through with the noodles.
What is the best way to slice mushrooms for stroganoff?
Slice mushrooms about ¼ inch thick to ensure they cook evenly and develop a nice caramelized texture without becoming mushy. Use a sharp knife or a mandoline for consistent slices.
Explore More
- Crispy Chicken Thighs With Creamy Mushroom Sauce – A flavorful meat option with a luscious mushroom sauce.
- Chicken Marsala No Wine Version With Buttered Noodles – A delicious chicken recipe that pairs beautifully with buttery noodles.
- Small Dishes – Discover more comforting recipes and cooking inspiration.
The Last Word
This Creamy Mushroom Stroganoff with Buttered Noodles is a testament to how simple ingredients and straightforward techniques can produce an incredibly delicious and satisfying meal. Whether you’re cooking for family, friends, or just yourself, this dish offers a perfect balance of creamy richness and earthy mushrooms paired with tender noodles. It’s comfort food at its finest — easy, flavorful, and sure to become a staple in your recipe rotation. Give it a try tonight and savor every luscious bite!
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Creamy Mushroom Stroganoff with Buttered Noodles
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add 8 ounces of egg noodles and cook according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside. Toss with a little butter or olive oil if desired to prevent sticking.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant but not browned.
- Add the sliced mushrooms to the skillet. Sauté for 6-8 minutes, stirring occasionally, until they release their moisture and start to brown.
- Pour in 1 cup of chicken or vegetable broth and 1 tablespoon Worcestershire sauce. Stir well, scraping any browned bits off the bottom of the pan. Let the mixture simmer for 5 minutes to reduce slightly and concentrate the flavors.
- Lower the heat to medium-low. Add 1 cup of sour cream and 1 tablespoon of Dijon mustard. Stir gently until the sauce is creamy and smooth. Avoid boiling after adding sour cream to prevent curdling. Season with salt and pepper to taste.
- Add the cooked egg noodles directly into the skillet with the mushroom sauce. Toss gently to coat the noodles evenly in the creamy sauce. Warm through for 1-2 minutes.
- Sprinkle chopped fresh parsley over the top for a fresh, vibrant finish. Serve immediately and enjoy the comforting goodness!
Notes
- Use vegetable broth and vegetarian Worcestershire sauce to keep the recipe fully vegetarian.
- Slice mushrooms about ¼ inch thick for even cooking and caramelization.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of broth if needed.
- For a vegan version, substitute sour cream with coconut or cashew cream and use vegan Worcestershire sauce.
- Add cooked chicken, tofu, or tempeh for extra protein if desired.
