Mushroom Stroganoff
Browned mushrooms in a sour-cream-and-mustard gravy over noodles — cozy, fast, and meat-free.
Ingredients
- 400 g Mushroom
- 200 g Noodles
- 150 g Sour cream
- 1 Onion
- 2 cloves Garlic
- 1 tbsp Dijon mustard
- 30 g Butter
- 1 tsp Salt
- 1 tsp Smoked paprika (optional)
- 2 tbsp Parsley (optional)
Method
- Thickly slice the mushrooms and set them aside.
- Dice the onion into small pieces.
- Mince the garlic finely and set it aside.
- Bring a large pot of salted water to a boil for the noodles.
- Cook the noodles in the boiling water until tender, then drain, saving a cup of the cooking water.
- In a wide skillet over high heat, brown the mushrooms hard in the butter until deep gold, about 6 minutes.
- Add the diced onion and cook until soft, about 5 minutes.
- Stir in the garlic, paprika, and salt and cook for a minute, then the mustard and a splash of noodle water.
- Off the heat, fold the sour cream into the sauce until silky — don't let it boil.
- Serve the stroganoff over the drained noodles, scattered with parsley.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Mushroom Stroganoff
Mushroom stroganoff is a vegetarian reworking of the classic beef stroganoff, the Russian-born dish of meat in a sour-cream sauce that became a staple of mid-century American home cooking. Here the mushrooms stand in for the beef and carry the dish on their own strength: browned hard in butter until deep gold, they develop the savory, almost meaty intensity that a good stroganoff needs, while onion softened into the pan adds sweetness and body. The sauce is built from sour cream loosened with starchy noodle water, sharpened with Dijon mustard, and warmed with smoked paprika, giving it a tangy, creamy, gently smoky character rather than a heavy one.
The critical move is folding the sour cream in off the heat, which keeps it silky and prevents it from splitting into a grainy curdle over high flame. Served over noodles that catch the gravy in their folds, it's cozy, quick, and comes together in about half an hour, which makes it a strong weeknight option when you want something warming without a long braise. A scatter of parsley cuts the richness and adds color. It's comfort food that happens to be meat-free, and it doesn't read as a compromise.
Mushroom Stroganoff: frequently asked questions
How many calories are in Mushroom Stroganoff?
A serving has about 710 calories — 22.6g protein, 92.8g carbs, 29.5g fat, 7.2g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Mushroom Stroganoff gluten-free?
As written, no — it contains Noodles. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Is Mushroom Stroganoff dairy-free?
Not as written — it uses Sour cream, Butter. Swapping those for a plant-based alternative makes it dairy-free.
How long does Mushroom Stroganoff take to make?
About 30 minutes start to finish, but only around 21 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Mushroom Stroganoff?
The core ingredients are essential, but you can leave out smoked paprika, parsley — they're optional and mainly there for extra flavor or finish.
How many servings does Mushroom Stroganoff make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.