Easy Mushroom Stroganoff

Easy Mushroom Stroganoff is a hearty and cozy vegetarian dinner. Sautéed cremini mushrooms, shallots, garlic and fresh thyme in a simple yet lusciously creamy sauce is tossed with egg noodles. Top with freshly grated parmesan cheese and minced parsley for a pop of color and freshness. Serves 6 in about 40 minutes.

Easy Mushroom Stroganoff l SimplyScratch.com

It’s November which means Pat has been spending most weekends up north hunting. This is not new and something he’s been doing since we met in high school. Not many people understand how I could care less that he’s gone most of October and November. First, let me say that we both love to miss each other, so there’s that. But it’s also one of his passions and I refuse to squash that. Also, he’s always has supported mine, it’s just what we do.

Although, on the real, when our girls were little it was way harder and he didn’t go for as long of stretches as he does now. But honestly, over the 23 year we’ve been together, I’ve become to look forward to things and start traditions that I, or the girls and I like to do when he’s gone. Haileigh, Malloree and I always spend quality girl-time together. We go shopping, see a movie or go out to dinner (sometimes all three) or we stay in and make cookies or brownies and binge watch Friends or This Is Us. But besides that, I also selfishly look forward to making food that I love but know that he wouldn’t. Example: this mushroom stroganoff. 

I love mushrooms. Like love, love, LOVE mushrooms. Yet I’m the only one in my household that eats them. So this past Saturday afternoon, Haileigh was working and Malloree was at a dance thing all day, I made a big skillet of mushroom heaven. 

Easy Mushroom Stroganoff l SimplyScratch.com

It was amazing. If you’re a fellow mushroom lover, and/or looking for a substantial and filling #MeatlessMonday meal, this easy mushroom stroganoff will fit the bill.

Easy Mushroom Stroganoff l SimplyScratch.com

Here’s what you’ll need; olive oil, 2/3 cup minced shallots (about 2 medium), 3 cloves garlic, 1 teaspoon chopped fresh thyme leaves, 1 pound sliced cremini (aka baby bella) mushrooms, kosher salt and black pepper, 3 tablespoons butter, 3 tablespoons all-purpose flour, 1/4 cup white wine, 2 cups vegetable broth, 1 tablespoon Worcestershire sauce and 1/2 cup sour cream. I like to garnish my mushroom stroganoff with fresh parmesan cheese, minced parsley and extra black pepper. 🙂

Easy Mushroom Stroganoff l SimplyScratch.com

Bring a large pot of salted water to a boil. I suggest doing this before you start prepping. This way you can drop in the pasta right around the same time you’re done sautéing the mushrooms. Egg noodles typically take 8 to 9 minutes to cook, so try to plan on having the sauce ready and waiting for the noodles and not the other way around.

Start by adding a tablespoon of oil to a 12-inch deep-sided skillet and heating over medium-low. Toss in 2/3 cup of shallots along with a pinch of kosher salt, stir and sauté until the shallots are soft, translucent and the edges are lightly golden brown. This should take you about 8 minutes or so.

Easy Mushroom Stroganoff l SimplyScratch.com

Next add in the 3 cloves of minced fresh garlic and 1 teaspoon chopped fresh thyme leaves. Then stir and cook for 1 to 2 minutes. These are the aromatics for this recipe and add a ton of flavor.

Easy Mushroom Stroganoff l SimplyScratch.com

Once the garlic is fragrant, add in the pound of sliced mushrooms. I prefer to use baby portobello (also known as cremini) because they have a more meaty texture and hold up pretty well in a recipe like this. With that said, you can use whatever mushrooms you prefer. I highly recommend buying pre-washed and pre-sliced mushrooms because this will save you so much time and is worth the bump in price. If you’re lucky, you will find them on sale.

Easy Mushroom Stroganoff l SimplyScratch.com Easy Mushroom Stroganoff l SimplyScratch.com

Gently toss the mushrooms with the shallots, garlic and thyme. Cook, stirring occasionally, until the mushrooms start to become tender and deeper in brown. How tender you like your mushrooms is up to you. I like mine with a little bite still to them, so I stop it when they are just about tender and then transfer them into a bowl.

Easy Mushroom Stroganoff l SimplyScratch.com Easy Mushroom Stroganoff l SimplyScratch.com Easy Mushroom Stroganoff l SimplyScratch.com

To the same skillet, add in 3 tablespoon of butter. Once melted, sprinkle in 3 tablespoons of all-purpose flour and cook for 2 to 3 minutes, stirring it often.

Easy Mushroom Stroganoff l SimplyScratch.com Easy Mushroom Stroganoff l SimplyScratch.com

Continue to stir while pouring in the wine and vegetable broth. The roux acts as a thickener for this gravy-like sauce.

Easy Mushroom Stroganoff l SimplyScratch.com Easy Mushroom Stroganoff l SimplyScratch.com

Once the sauce has thickened slightly, add in 1 tablespoon of Worcestershire sauce and whisk in 1/2 cup of sour cream. A fuller fat Greek yogurt would be an excellent substitution here. Then give it a taste test, and season with salt and pepper.

Easy Mushroom Stroganoff l SimplyScratch.com Easy Mushroom Stroganoff l SimplyScratch.com

Next add the mushrooms and any of the juices they’ve released, into the the sauce. Stir and taste test, seasoning more if needed.

Easy Mushroom Stroganoff l SimplyScratch.com Easy Mushroom Stroganoff l SimplyScratch.comEasy Mushroom Stroganoff l SimplyScratch.com

Drain the egg noodles and immediately add them to the skillet. Gently stir or toss to combine.

Easy Mushroom Stroganoff l SimplyScratch.com

This is one of those dishes, that if my family liked mushrooms, I would serve family style with buttered peas and a loaf of crust, seedy bread. It would be a serve yourself kind of dinner.

And then a kids do the dishes kind of dinner clean up.

Easy Mushroom Stroganoff l SimplyScratch.com

Spoon this super easy mushroom stroganoff on to plates with sprinkle of parmesan cheese and extra black pepper. A sprinkle of parsley for a pop of herbaceous freshness and color, because stroganoff tends to be a little drab in color, but definitely not drab in flavor.

Easy Mushroom Stroganoff l SimplyScratch.com

I like a super saucy stroganoff. I’m not sure if you can tell in these photos but it’s exactly that. And the flavors of the mushroom, garlic and wine is phenomenal and oh so comforting. Perfect for a quick mid-week meal or cozy Sunday dinner.

Easy Mushroom Stroganoff l SimplyScratch.com

Enjoy! And if you give this Easy Mushroom Stroganoff recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Easy Mushroom Stroganoff l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 6

Mushroom Stroganoff

This Easy Mushroom Stroganoff is a hearty and cozy vegetarian dinner. Sautéed cremini mushrooms, shallots, garlic and fresh thyme in a simple yet lusciously creamy sauce is tossed with egg noodles. Top with freshly grated parmesan cheese and minced parsley for a pop of color and freshness. Serves 6 in about 40 minutes.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 12 ounces extra wide egg noodles
  • 1 tablespoon olive oil
  • 2/3 cup diced shallots
  • 3 cloves minced garlic
  • 1 teaspoon minced fresh thyme leaves
  • 1 pound sliced cremini mushrooms
  • 3 tablespoons unsalted butter
  • 3 tablespoon unbleached all-purpose flour
  • 1/4 cup dry white wine (like chardonnay or sauvignon blanc)
  • 2 cups vegetable broth
  • 1/2 cup sour cream
  • 3/4 to 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • chopped fresh parsley, for serving
  • finely grated Parmesan cheese, for serving

Instructions

Bring a large pot of salted water to a boil. Then add the egg noodles, stir and following the package directions, cook until al dente. Try to time it so you add the pasta right around the same time you're done sautéing the mushrooms. Egg noodles typically take 8 to 9 minutes to cook, so try to plan on having the sauce ready and waiting for the noodles and not the other way around.

In a 12-inch deep sided skillet, heat 1 tablespoon of olive oil over medium-low heat. Next add in the shallots, cook until soft, translucent and the edges starting to turn golden brown. Add in the garlic and thyme, cook 1 to 2 minutes. Then add in the mushrooms, stir and cook until just tender. Transfer mushroom mixture to a bowl. *this is when I would drop in the pasta.

To the same skillet, melt the butter. Then whisk in the flour and cook for 2 to 3 minutes. While whisking, pour in wine and then broth. Simmer on medium heat until the sauce starts to thicken. Stir in Worcestershire, and sour cream. Taste-test and season with salt and pepper to taste.

Add the mushroom mixture back in along with the cooked egg noodles. Toss and heat through.

Serve with parmesan (if desired), minced parsley and more black pepper.

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  Easy Mushroom Stroganoff l SimplyScratch.com

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