Mushroom Stroganoff


It's a classic that deserves a spot on your family dinner table. Smoked paprika adds depth to this meatless dish, while wide egg noodles take us back to our childhood. Not to mention, that creamy mushroom-studded sauce makes the hearty dish both savory and delicious. 

Mushroom Stroganoff
Photo: Hector Manuel Sanchez
Active Time:
20 mins
Total Time:
20 mins
4 servings


  • 1 (8-oz.) package egg noodles

  • 1 tablespoon olive oil

  • 2 tablespoons butter, divided

  • 2 (8-oz.) packages sliced cremini mushrooms

  • 2 garlic cloves, minced

  • 2 fresh thyme sprigs

  • 1 1/2 teaspoons smoked paprika

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons all-purpose flour

  • 1 1/2 cups chicken broth

  • 1 cup sour cream

  • 1 tablespoon chopped fresh flat-leaf parsley


  1. Cook egg noodles according to package directions. Remove from heat, and cover to keep warm.

  2. Heat olive oil and 1 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms, and cook 5 minutes. Stir in garlic and next 4 ingredients, and cook, stirring occasionally, 3 minutes or until mushrooms are slightly browned.

  3. Add flour and remaining butter, and cook, stirring constantly, 2 minutes. Whisk in broth, and bring to boil, whisking constantly; boil, whisking constantly, 5 minutes. Remove from heat. Stir in sour cream and parsley, and serve over noodles.

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