This vegetarian stroganoff was such a win for me—and to be honest, such a surprise. The cremini mushrooms bring such depth and intensity to the dish, and marry so perfectly with the creamy sauce. This recipe is my definition of family food: Endlessly comforting—and it can be made in under 30 minutes.
Ingredients
Serves 4
½ teaspoon kosher salt, plus more for the pasta cooking water
1 pound (455 g) wide egg noodles
8 tablespoons (1 stick; 115 g) unsalted butter
1 pound (455 g) cremini mushrooms, sliced
¼ teaspoon coarsely ground black pepper
1 large shallot, minced
3 tablespoons all-purpose flour
1½ cups (355 ml) vegetable broth, or as needed
1 cup (235 ml) white wine
½ cup (120 ml) sour cream
Parsley for garnish
Preparation
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Step 1
Bring a large pot of heavily salted water to a boil. Add the noodles and cook for 1 minute shy of the package directions. Drain and set aside.
Step 2
Melt the butter in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper and cook for 2 to 3 minutes without stirring, allowing the mushrooms to brown slightly. Stir, then cook for another 2 to 3 minutes without stirring to brown them well. Stir the mushrooms, add the shallot, and cook for another minute.
Step 3
Add the flour and stir well to combine, then add the vegetable broth and white wine, bring to a simmer, and cook for 6 to 8 minutes, until reduced by about half. Add the sour cream, stirring until fully combined, then add the noodles and stir to coat with the sauce. If the sauce seems too thick, thin with a little additional vegetable stock.
From Dinner Then Dessert: Satisfying Meals Using Only 3, 5, or 7 Ingredients © 2021 by Sabrina Snyder. Reprinted with permission by Harper Design, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins, Amazon, or Bookshop.
How would you rate Mushroom Stroganoff?
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Good recipe…made better using the Better Than Beef Broth, and critically needed Worcestershire (Lea & Perrins) sauce, as well as adding Thyme.
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How can I print this recipe.
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Just made this. Used a small chopped sweet white onion instead of shallot & red lentil rotini instead of egg noodles. (Just using up what I had.) Added chopped frozen green beans. The final subs (which, guessing from the comments, made mine turn out better than others’) were using Better Than Bullion’s vegetarian beef-flavored base instead of plain vegetable boullion, plus adding a teaspoon of red wine vinegar at the end, just to give it a tiny kick of acid & extra flavor. It’s good and will probably be even better tomorrow.
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Tried to fix it with mustard, but didn’t quite work. I’ll be looking for a new recipe.
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Very bland. I will try again with beef broth instead of vegetable, but there needs to be some spices in there other than salt and pepper! It has potential, but do I have the patience to get it where I want it?!
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I tried this today. Super bland, and even after some mods to give it flavor it was just blah. My husband and I agreed that this was a waste of time and materials.
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Just save the recipes to your device.
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Excellent! Much better than beef stroganoff, I think.
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I have a subscription to NYTimes and I can save Epi recipes to my box over there. At least I can scroll thru them a lot quicker, and there’s a search feature.
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I think they killed the ability to save recipes because it was doubtless costing them a lot of money with no clear payback. Would you prefer they go like NYT and charge you for the privilege of reading their recipes?
It’s very easy to “print” a recipe and save the PDF file. What I wish is that they would make that huge picture optional in the Print process.
BTW – this recipe is very good! -
I’m with Anonymous! Why did you change your app?
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Why can I not save this recipe to my Recipe Box?
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This was an nice recipe-
I didn’t use wine and substituted extra stock. I also used Demi-glacé in the sauce which really gave the dish a deep delicious flavor. I finished with crème fresh since I didn’t have sour cream. -
I appreciate the idea behind the recipe, but agree with others that it needs work. I revised the steps a bit and produced a very flavorful sauce. My revisions included, sautéing the mushrooms in olive oil and not crowding the pan too much (took several iterations to sauté all the shrooms). Salting the mushrooms after sautéing provides a more flavorful, browned mushroom. I also added the wine in a single step after the mushroom sauté and reduced that entirely before adding the broth and flour. I also added some chopped garlic for flavor to the sauté. This worked well and produced a very flavorful sauce.
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This was tasty, but I agree a bit bland. I added paprika and a douse of sherry vinegar to my leftovers, that helped a lot. Next time I will try some thyme at the beginning with the mushrooms when the liquid goes in.