Onion and Mushroom Stroganoff

There is something deeply comforting about a bowl of stroganoff — that silky, paprika-kissed sauce clinging to tender noodles, rich with the earthy depth of mushrooms and the gentle sweetness of slowly sautéed onions. This Onion and Mushroom Stroganoff over Egg Noodles is a hearty, wholly vegetarian take on the beloved Russian classic, and it delivers every bit of the warmth and satisfaction you would expect from a dish that has stood the test of time. Ready in just 40 minutes, it is weeknight comfort food at its most elegant.

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The secret to this stroganoff lies in patience with your vegetables. Golden, softened onions bring a natural sweetness that anchors the entire dish, while cremini mushrooms — browned until most of their liquid has evaporated — contribute a meaty, umami-forward depth that makes you forget this is a meat-free recipe entirely. A splash of dry white wine lifts the fond from the pan, the soy sauce adds a quiet savory backbone, and a spoonful of Dijon mustard gives the sauce just enough brightness to balance the richness of the sour cream. Served over wide, tender egg noodles and finished with a scatter of fresh parsley, this is a meal that feels both timeless and effortless.

Ingredients

• Vegetables:
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 500 g (about 1 lb) cremini or button mushrooms, sliced
  • 2 garlic cloves, minced
• Sauce:
  • 1 tablespoon all-purpose flour
  • 1 teaspoon sweet paprika
  • 120 ml (½ cup) dry white wine (optional, or use vegetable broth)
  • 240 ml (1 cup) vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • 120 g (½ cup) sour cream
  • Salt and freshly ground black pepper, to taste
• Pasta:
  • 300 g (10 oz) wide egg noodles
  • Salt, for pasta water
• Garnish:
  • 2 tablespoons fresh parsley, chopped

Instructions

Step 1 — Cook the noodles

Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions. Drain and set aside.

Step 2 — Sauté the onions

While noodles cook, heat butter and olive oil in a large skillet over medium heat. Add sliced onions and sauté for 5–6 minutes, until softened and lightly golden.

Step 3 — Brown the mushrooms

Add mushrooms and cook for another 7–8 minutes, stirring occasionally, until mushrooms are browned and most liquid has evaporated.

Step 4 — Add the garlic

Stir in garlic and cook for 1 minute, until fragrant.

Step 5 — Build the base

Sprinkle flour and paprika over the vegetables. Stir well and cook for 1 minute to remove the raw flour taste.

Step 6 — Deglaze the pan

Pour in white wine (or extra broth), scraping any browned bits from the bottom of the pan. Simmer for 2–3 minutes until slightly reduced.

Step 7 — Simmer the sauce

Add vegetable broth, soy sauce, and Dijon mustard. Stir well, bring to a gentle simmer, and cook for 4–5 minutes until the sauce thickens.

Step 8 — Finish with sour cream

Reduce heat to low. Stir in sour cream until smooth and heated through (do not boil). Season to taste with salt and pepper.

Step 9 — Serve

Serve stroganoff immediately over egg noodles. Garnish with chopped parsley.

Zusatztipps für die Zubereitung

Damit das Stroganoff gelingt, sollten die Zwiebeln wirklich Zeit bekommen, goldbraun und weich zu werden — das bringt die natürliche Süße heraus, die das Gericht ausbalanciert. Die Pilze am besten in einer einzigen Schicht braten und nicht zu früh umrühren, damit sie schön bräunen statt zu dünsten. Die Sauerrahm-Sauce darf nach dem Einrühren des Sauerrahms nicht mehr kochen, da sie sonst ausflocken kann — niedrige Hitze ist hier entscheidend. Wer eine besonders samtige Konsistenz möchte, kann den Sauerrahm vor dem Einrühren kurz bei Raumtemperatur stehen lassen.

Varianten und Anpassungen

Dieses Rezept lässt sich leicht an verschiedene Ernährungsweisen anpassen. Für eine vegane Version einfach vegane Butter, pflanzlichen Sauerrahm und vegane Pasta anstelle der Eiernudeln verwenden. Für eine glutenfreie Variante glutenfreie Pasta und glutenfreies Mehl einsetzen und sicherstellen, dass die Sojasauce ebenfalls glutenfrei ist. Für mehr Tiefe eine Prise geräuchertes Paprikapulver zusätzlich zum süßen Paprika einstreuen. Wer keinen Weißwein verwenden möchte, ersetzt ihn einfach durch zusätzliche Gemüsebrühe — das Ergebnis ist genauso köstlich.

Serviervorschläge

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Dieses Stroganoff schmeckt am besten frisch und heiß, direkt aus der Pfanne über die abgetropften Eiernudeln gegeben. Als Beilage passen ein knuspriges Baguette oder ein einfacher grüner Salat hervorragend dazu. Zum Trinken empfiehlt sich ein knackiger Weißwein wie Sauvignon Blanc, der die Cremigkeit der Sauce wunderbar ergänzt. Reste lassen sich abgedeckt im Kühlschrank bis zu zwei Tage aufbewahren und bei niedriger Hitze sanft erwärmen — bei Bedarf etwas Brühe hinzufügen, um die Sauce wieder geschmeidig zu machen.

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Whether you are looking for a cozy weeknight dinner or a dish to impress guests who happen to be vegetarian, this Onion and Mushroom Stroganoff delivers on every level. It is the kind of recipe that asks very little of you — just a little patience with your pan and a handful of pantry staples — and rewards you with a bowl of something truly comforting and deeply satisfying. Twirl those egg noodles, spoon on that silky paprika cream sauce, and enjoy every last bite.

Recipe FAQ Section

→ What type of mushrooms work best?

Cremini or button mushrooms provide a robust flavor and tender texture, ideal for this dish. Their earthiness complements the creamy sauce perfectly.

→ Can I substitute sour cream?

Yes, plant-based sour cream varieties work well for a dairy-free option, maintaining the creamy consistency without altering flavor significantly.

→ How do I prevent the sauce from curdling?

Stir in the sour cream gently over low heat and avoid boiling after adding it to keep the sauce smooth and creamy.

→ Is white wine necessary in the sauce?

White wine adds depth, but vegetable broth is a suitable alternative for a non-alcoholic variation without sacrificing flavor.

→ What pasta pairs well with this dish?

Wide egg noodles are traditional, offering the perfect surface to hold the rich sauce. Gluten-free or vegan noodles can be used as alternatives.