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Creamy Mushroom Stroganoff Recipe Easy 30-Minute Dinner Idea

Creamy Mushroom Stroganoff - featured image

A comforting, creamy, and hearty vegetarian twist on the classic beef stroganoff, perfect for busy weeknights and ready in just 30 minutes.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 8 ounces cremini or button mushrooms, sliced thinly
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup low-sodium vegetable broth
  • 1/2 cup full-fat sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 8 ounces egg noodles, cooked according to package instructions

Instructions

  1. Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
  2. Heat the butter and olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.
  3. Stir in the chopped onion and garlic, cooking for another 3-4 minutes until softened and fragrant.
  4. Sprinkle the flour over the mushroom mixture and stir to coat. Slowly pour in the vegetable broth, whisking constantly to prevent lumps. Let the sauce simmer for 3-5 minutes until it thickens slightly.
  5. Reduce the heat to low and stir in the sour cream and paprika. Season with salt and pepper to taste. Let the sauce simmer for 2 more minutes.
  6. Add the cooked egg noodles to the sauce, tossing gently to coat them evenly.
  7. Sprinkle fresh parsley on top and serve the stroganoff immediately while it’s hot and creamy.

Notes

Use fresh mushrooms for the best flavor and texture. Bring sour cream to room temperature to prevent curdling. Taste and adjust seasoning as you go.

Nutrition

Keywords: Creamy Mushroom Stroganoff, vegetarian stroganoff, quick dinner, easy recipe, comfort food, weeknight meal