Sunday Mushroom Stroganoff

Name: Sunday Mushroom Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz wide egg noodles; 2 tbsp olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 16 oz mushrooms, sliced; 1 tsp smoked paprika; 1/2 cup vegetable broth; 1/2 cup sour cream; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Comfort Food

I love making Sunday Mushroom Stroganoff for its rich, creamy sauce that envelops tender mushrooms and pasta. This dish has a cozy, comforting vibe, perfect for a lazy afternoon. I particularly enjoy how the combination of paprika and garlic elevates the earthy flavor of the mushrooms. Plus, it’s quick to prepare, making it ideal for busy weekends yet special enough to serve to guests. Every bite reminds me that sometimes the simplest ingredients create the most gratifying meals.

Created by

Josie Lambert

Last updated on 2026-01-10T12:04:15.886Z

When I first tried my hand at making stroganoff, I was pleasantly surprised at how simple it was to put together. The key is to allow the mushrooms to brown nicely, which enhances their flavor, making the dish all the more satisfying. I remember the savory aroma filling my kitchen, signaling that dinner was going to be great.

One of my favorite tips is to use a mix of fresh and dried herbs to deepen the flavor profile. Adding a splash of white wine not only brightens the dish but adds a pleasant depth that elevates this humble recipe. It's a family favorite now, and I’m sure you'll love it too!

        Why You'll Love This Dish
        Creamy sauce that clings beautifully to pasta
Hearty mushrooms that make each bite satisfying
Quick to prepare yet feels indulgent

      

Mastering the Perfect Mushroom

The key to a truly delicious Sunday Mushroom Stroganoff lies in the quality of the mushrooms. I prefer using a mix of cremini and shiitake mushrooms for their robust flavors and textures. Cremini adds earthiness, while shiitake brings a hint of umami. Make sure to clean them gently with a damp cloth instead of rinsing them under water, as mushrooms can absorb moisture and become soggy, compromising the dish's integrity.

When cooking the mushrooms, ensure your skillet is hot enough to achieve a golden-brown color without steaming them. Aim for medium-high heat and avoid overcrowding the pan; otherwise, the mushrooms will release too much moisture. A few minutes of sautéing should suffice, but keep an eye on them. You want to achieve a tender yet firm texture that holds up against the creaminess of the sauce.

Crafting the Sauce

Creating a rich and creamy sauce is vital in this dish, and using sour cream provides that characteristic tanginess. If you're looking for a lighter version, consider substituting half of the sour cream with Greek yogurt. This will still yield a creamy consistency while adding protein. Just be sure to add it off the heat to prevent curdling.

Deglazing the pan with vegetable broth is essential for intensifying the flavors. After adding the broth, scrape any browned bits from the skillet, as they add depth to the sauce. Allow the mixture to simmer gently for a few minutes, which helps meld the flavors together before finishing with sour cream. Keep an eye on the sauce's consistency; it should be thick enough to adhere to the noodles yet smooth enough to coat them generously.

Ingredients

For the Stroganoff

8 oz wide egg noodles
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
16 oz mushrooms, sliced
1 tsp smoked paprika
1/2 cup vegetable broth
1/2 cup sour cream
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Steps

Cook the Noodles

In a large pot, cook the egg noodles according to package instructions. 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 garlic, sautéing until the onion is translucent.

Add the Mushrooms

Stir in the sliced mushrooms and smoked paprika. Cook until the mushrooms are golden brown, about 5-7 minutes.

Create the Sauce

Pour in the vegetable broth, scraping the bottom of the pan to deglaze. Bring to a simmer, then stir in the sour cream and season with salt and pepper.

Combine and Serve

Add the cooked noodles to the sauce and mix until well coated. Serve hot, garnished with fresh parsley.

Pro Tips

For added richness, you can substitute half of the sour cream with cream cheese. Feel free to add your favorite vegetables for more variety.

Make-Ahead and Storage Tips

This Mushroom Stroganoff is a versatile dish that holds up well if you want to prepare it ahead of time. Cook the noodles al dente, as they will continue to soften when reheated. Store the sauce separately in an airtight container in the fridge for up to three days. When you're ready to enjoy, simply reheat the sauce over low heat and add cooked noodles, allowing them to absorb some of the sauce's flavors.

For long-term storage, consider freezing the stroganoff without the noodles. The sauce can be stored in freezer-safe containers for up to two months. To reheat, thaw overnight in the fridge and gently warm on the stove. You may need to add a splash of vegetable broth or water to reach your desired consistency as the sauce may thicken during freezing.

Serving Suggestions

To elevate your Sunday Mushroom Stroganoff, consider serving it alongside a simple mixed greens salad dressed lightly with lemon vinaigrette. The acidity will balance the richness of the dish, brightening your meal. A sprinkle of grated Parmesan cheese on top just before serving can enhance the umami notes of the dish and provide an extra layer of depth.

For a lighter option, pair the stroganoff with steamed or roasted vegetables, such as asparagus or broccoli. Their crispness provides a pleasant contrast to the creamy pasta. You can also swap out wide egg noodles for whole wheat or gluten-free options if dietary restrictions apply, ensuring everyone can enjoy this comforting dish.

Questions About Recipes

→ Can I use different types of mushrooms?

Absolutely! Any variety of mushrooms will work well, such as cremini or shiitake for a deeper flavor.

→ Can I make this stroganoff vegan?

Yes! Use plant-based noodles, vegetable broth, and substitute the sour cream for a vegan alternative.

→ How can I store leftovers?

Store the stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat.

→ What can I serve with this dish?

This stroganoff pairs wonderfully with a simple green salad or steamed vegetables for a complete meal.