Dinner / Russian-inspired
Mushroom Stroganoff
Earthy mushrooms simmer in a creamy Dijon-tomato sauce and drape over buttery egg noodles for a vegetarian riff on the classic.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in 2 tbsp (16 g) all-purpose flour; check the actual product labels, including any gluten-free replacements.
- Contains milk. Check dairy and cheese product labels.
- Contains egg.
- Contains mustard.
- Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Cook egg noodles in salted water until al dente, drain, toss with a teaspoon butter, and keep warm.
Melt remaining butter with olive oil in a Dutch oven over medium-high heat, then brown the mushrooms in batches until golden and concentrated. Brown mushrooms in batches if necessary and let their released liquid evaporate before building the sauce.
Return all mushrooms to the pot with onion and cook 5 minutes until tender; stir in garlic for 30 seconds.
Add tomato paste, mustard, and paprika, toasting until brick red before deglazing with wine and scraping up any fond.
Sprinkle flour over the vegetables, cook 1 minute, then whisk in broth gradually; simmer 6 to 8 minutes until slightly thickened.
Lower the heat, stir in sour cream, season with salt and pepper, and fold in parsley; serve over the warm egg noodles.
0 of 6 steps complete
A little kitchen know-how
- Spread mushrooms out so they caramelize instead of steaming—work in two batches if needed.
- Temper the sour cream by whisking it with a ladle of hot sauce before stirring back in to prevent curdling.
Make it yours & keep it well
Serve the mushroom sauce with potatoes instead of egg noodles; check sauce ingredients if seeking a gluten-free meal.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Store noodles and sauce separately. Warm the sauce gently, adding broth if it thickens.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
430 kcal · Protein 17 g · Carbohydrates 48 g · Fat 18 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I make it vegan?
Swap the butter and sour cream for plant-based versions and use curly pasta without egg.
Will it freeze well?
Freeze the sauce without noodles up to 2 months; reheat gently and cook fresh noodles before serving.
Why did the sour cream split?
High heat can separate dairy sauces. Reduce the heat before stirring it in and warm gently instead of boiling vigorously.
Keep the good food coming.
Creamy Tomato Tortellini Skillet
Cheese tortellini simmered in a creamy tomato-basil sauce with spinach for a weeknight vegetarian comfort dinner.
Root Vegetable Toad-in-the-Hole with Onion Ale Gravy
A vegetarian spin on the Sunday roast classic featuring blistered carrots, parsnips, sprouts, and thyme tucked inside a puffed Yorkshire-style batter.
Chili Crisp Cashew Brussels Fried Rice
Shredded Brussels sprouts, chili crisp, and roasted cashews turn leftover brown rice into a 30-minute, wok-seared dinner with craveable crunch.