Onion and Mushroom Stroganoff (Print Version)

Sautéed onions and mushrooms in a creamy sauce over tender egg noodles with fresh parsley garnish.

# Ingredient List:

→ 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 Steps:

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, until softened and lightly golden.
03 - Add mushrooms 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. 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 fresh parsley.

# Helpful Tips:

01 -
  • It tastes like comfort food but comes together in under 45 minutes, so you can actually make it on a Tuesday.
  • The sour cream sauce is silky without feeling heavy, especially when you let those onions get properly golden first.
  • Vegetarian but nobody will miss the meat because the mushrooms bring real umami depth to the party.
02 -
  • Never rush the onions in the beginning because they're what give this dish its depth, and the difference between rushed and properly caramelized is honestly the whole story.
  • Keep the heat low when you add the sour cream because even one vigorous bubble can break it and leave you with a curdled, grainy sauce that can't be fixed.
  • Taste as you go because the soy sauce and mustard are more about balance than being measured out, and your palate knows better than any recipe.
03 -
  • Don't skip the step of cooking the flour in the fat because it's what gives the sauce its satiny texture and keeps it from tasting like it was thickened with cornstarch.
  • Use a wooden spoon instead of a whisk when stirring in the sour cream because a whisk can sometimes overwork it and make it separate.
  • If you're making this for a dinner party, you can prep the mushroom and onion mixture an hour ahead and just reheat it gently when you're ready to finish the sauce.
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