This Mushroom Stroganoff recipe is full of all the favorites from a famous Stroganoff without the meaty strips. Mushrooms cooked in a creamy, garlic sauce with white wine and fresh thyme served over wide egg noodles.
This lovely Russian dish is traditionally eaten with mashed or baked potatoes which are also delicious so try these variations too.
To make Mushroom Stroganoff, you will need the following ingredients:
In a large pot of generously salted, boiling water, cook egg noodles according to package directions until al dente.
In a large saucepan over medium-high heat, melt 1 tablespoon butter and add onions. Sauté for 5 minutes, stirring occasionally.
Add 2 tablespoons butter, garlic and mushrooms and continue cooking while stirring to combine. Sauté for 5-7 minutes until mushrooms are cooked.
Pour in the white wine and scrape off any excess brown bits from the base of the pan. Simmer for 3 minutes.
In a separate bowl, add vegetable stock, Worcestershire sauce and flour. Whisk to combine and add to the saucepan.
Add a few sprigs of thyme and stir through. Simmer for a further 5 minutes, stirring a few times, until sauce is thickened.
Add Greek yogurt and stir through to evenly combine.
Season with salt and pepper to taste.
Serve hot over cooked egg noodles with toppings of your choice.
This Mushroom Stroganoff is a delicious, meat-free dinner waiting for you to try. If your family loves mushrooms then they will definitely love this dish. It’s certainly one of my favorites. Let us know if you enjoy it too and tag #cookmerecipes online once you’ve tried it.
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