Onion Mushroom Stroganoff Noodles (Printable)

Sautéed onions and mushrooms in a creamy sauce paired with tender egg noodles for a hearty vegetarian main.

# What You Need:

→ 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 - 1/2 cup dry white wine or vegetable broth
09 - 1 cup vegetable broth
10 - 1 tablespoon soy sauce
11 - 1 teaspoon Dijon mustard
12 - 1/2 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

# How-To:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until tender. 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, stirring occasionally, until softened and lightly golden.
03 - Add mushrooms to the skillet and cook for 7 to 8 minutes, stirring occasionally, until mushrooms are browned and most liquid has evaporated.
04 - Stir in minced 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 additional broth, scraping any browned bits from the bottom of the pan with a wooden spoon. 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, being careful not to boil. Season to taste with salt and pepper.
09 - Serve stroganoff immediately over egg noodles. Garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • It's rich and satisfying without any meat, proving that stroganoff can be just as craveable with mushrooms and onions as the traditional version.
  • The whole thing comes together in under 45 minutes, making it perfect for a weeknight when you want something that tastes like you've been cooking all day.
02 -
  • Sour cream breaks when it boils, so keep that heat low when you're stirring it in or you'll end up with little white flecks instead of silky sauce—a lesson I learned the hard way.
  • Don't skip the step of cooking the flour for a minute after adding it; raw flour tastes chalky and ruins an otherwise perfect dish.
03 -
  • Brown your mushrooms in batches if your skillet feels crowded; they need room to release moisture and caramelize instead of steaming.
  • Make the sauce up to an hour ahead and reheat it gently without boiling, then add the sour cream fresh right before serving for the silkiest result.
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