Classic Creamy Mushroom Stroganoff
A comforting and easy-to-make classic creamy mushroom stroganoff, featuring tender mushrooms in a rich, savory sauce, perfect served over egg noodles.
Equipment
- Large skillet
Ingredients
Main Ingredients
- 1 lb Fresh Mushrooms Cremini (baby bella) or white button mushrooms, sliced
- 1 medium Onion yellow or white onion, finely diced
- 3 Garlic cloves, freshly minced
- 3 tablespoons Butter unsalted, for cooking
- 2 tablespoons All-Purpose Flour
- 2 cups Vegetable Broth low sodium preferred
- 1/2 cup Sour Cream full-fat
- 1 teaspoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce (ensure vegetarian if needed)
- 2 tablespoons Fresh Parsley chopped, for garnish
- Salt & Black Pepper To taste
- Egg Noodles For serving
Instructions
Cooking Steps
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add diced onion and cook until soft and translucent for 5-7 minutes. Stir in minced garlic and cook for one minute until fragrant.
- Add the remaining 1 tablespoon of butter and sliced mushrooms to the skillet. Increase heat to medium-high and cook for 8-10 minutes, stirring occasionally, until they release liquid and turn golden brown. Cook in batches if necessary to avoid crowding the pan.
- Sprinkle all-purpose flour over the cooked mushrooms and onions. Stir constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly pour in the vegetable broth, whisking constantly to prevent lumps. Bring to a gentle simmer, stirring until the sauce begins to thicken in about 3-5 minutes.
- Remove the skillet from heat. Stir in sour cream, Dijon mustard, and Worcestershire sauce until smooth and well combined. Season generously with salt and black pepper.
- Return the skillet to low heat for 1-2 minutes to warm through, ensuring not to boil after adding sour cream. Serve immediately over hot egg noodles and garnish with fresh chopped parsley.
Notes
For a richer flavor, consider using a mix of wild mushrooms. Remember not to boil the stroganoff after adding sour cream to prevent curdling. Serve with a side salad for a complete meal.