Onion and Mushroom Stroganoff (Print Version)

Sautéed onions and mushrooms in a creamy sauce atop tender egg noodles for a hearty, vegetarian dish.

# Components:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 2 large yellow onions, thinly sliced
04 - 1 pound cremini or button mushrooms, sliced
05 - 2 garlic cloves, minced

→ Sauce

06 - 1 tablespoon all-purpose flour
07 - 1 teaspoon sweet paprika
08 - ½ cup dry white wine or vegetable broth
09 - 1 cup vegetable broth
10 - 1 tablespoon soy sauce
11 - 1 teaspoon Dijon mustard
12 - ½ cup sour cream
13 - Salt and freshly ground black pepper to taste

→ Pasta

14 - 10 ounces wide egg noodles
15 - Salt for pasta water

→ Garnish

16 - 2 tablespoons fresh parsley, chopped

# Method:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions. Drain and set aside.
02 - While noodles cook, heat butter and olive oil in a large skillet over medium heat. Add sliced onions and sauté for 5 to 6 minutes until softened and lightly golden.
03 - Add mushrooms and cook for another 7 to 8 minutes, stirring occasionally, until mushrooms are browned and most liquid has evaporated.
04 - Stir in garlic and cook for 1 minute until fragrant.
05 - Sprinkle flour and paprika over the vegetables. Stir well and cook for 1 minute to remove the raw flour taste.
06 - Pour in white wine or extra broth, scraping any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes until slightly reduced.
07 - Add vegetable broth, soy sauce, and Dijon mustard. Stir well, bring to a gentle simmer, and cook for 4 to 5 minutes until the sauce thickens.
08 - Reduce heat to low. Stir in sour cream until smooth and heated through without boiling. Season to taste with salt and pepper.
09 - Serve stroganoff immediately over egg noodles. Garnish with chopped parsley.

# Expert Advice:

01 -
  • Ready in 40 minutes — a satisfying weeknight meal without the fuss.
  • Deeply flavorful — caramelized onions, browned mushrooms, and a paprika-spiced cream sauce create layers of savory richness.
  • Vegetarian comfort food — all the heartiness of classic stroganoff, without any meat.
  • Easy to adapt — simple swaps make it vegan, gluten-free, or dairy-free.
  • One-pan sauce — minimal cleanup, maximum flavor.
02 -
  • Don't rush the onions. Giving them a full 5–6 minutes over medium heat builds the sweet, golden base that defines the dish.
  • Brown the mushrooms properly. Cook them without stirring too often so they caramelize rather than steam — this is where the deep, savory flavor comes from.
  • Never boil the sour cream. Once added, keep the heat low to prevent the sauce from curdling or separating.
  • Deglaze thoroughly. Scraping up those browned bits from the bottom of the pan when you add the wine or broth adds an enormous amount of flavor to the sauce.
  • Season at the end. The soy sauce and broth both contribute salt, so taste before adding more at the final step.
  • Use smoked paprika alongside the sweet paprika for a subtle, smokier depth of flavor.
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