Creamy Mushroom Stroganoff Recipe

Name: Creamy Mushroom Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tbs. (3/4 stick) unsalted butter; 1 large shallot, thinly sliced; 2 lb. mixed fresh mushrooms, such as shiitake, oyster and cremini, thinly sliced; 2 Tbs. all-purpose flour; 1 cup dry white wine; 1 cup chicken or vegetable broth; 1/2 cup sour cream; 2 Tbs. minced fresh flat-leaf parsley, plus more for garnish; Salt and freshly ground pepper, to taste; 1 lb. wide egg noodles or pappardelle

Servings: persons

1
Make the sauce
2
In a large fry pan over medium-high heat, melt the butter. Add the shallot and saute until lightly golden, 2 to 3 minutes. Add the mushrooms and cook, stirring, until they have softened and released most of their liquid, about 5 minutes. Add the flour and stir to incorporate. Stir in the wine and broth and cook until most of the alcohol has evaporated, about 2 minutes. Remove from the heat, and stir in the sour cream and the 2 Tbs. parsley. Season with salt and pepper.
3
Cook the pasta
4
Meanwhile, bring a large pot of water to a boil over high heat. Add 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water.
5
Add the pasta to the sauce and toss to combine. Warm briefly over low heat to blend the flavors. Add as much of the cooking water as needed to loosen the sauce, garnish with parsley and serve immediately. Serves 4.

1903

kcal

Calories

133

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 Tbs. (3/4 stick) unsalted butter, 1 large shallot, thinly sliced, 2 lb. mixed fresh mushrooms, such as shiitake, oyster and cremini, thinly sliced, 2 Tbs. all-purpose flour, and more.

Yes, Creamy Mushroom Stroganoff falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Mushroom Stroganoff

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions