Onion Mushroom Stroganoff Dish (Print Version)

Hearty sautéed onions and mushrooms combined in a creamy sauce atop tender egg noodles.

# What You’ll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 2 large yellow onions, thinly sliced
04 - 1 pound cremini or button mushrooms, sliced
05 - 2 garlic cloves, minced

→ Sauce

06 - 1 tablespoon all-purpose flour
07 - 1 teaspoon sweet paprika
08 - 1/2 cup dry white wine or vegetable broth
09 - 1 cup vegetable broth
10 - 1 tablespoon soy sauce
11 - 1 teaspoon Dijon mustard
12 - 1/2 cup sour cream
13 - Salt and freshly ground black pepper to taste

→ Pasta

14 - 10 ounces wide egg noodles
15 - Salt for pasta water

→ Garnish

16 - 2 tablespoons fresh parsley, chopped

# Step-by-Step:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions. Drain and set aside.
02 - While noodles cook, heat butter and olive oil in a large skillet over medium heat. Add sliced onions and sauté for 5 to 6 minutes, until softened and lightly golden.
03 - Add mushrooms and cook for another 7 to 8 minutes, stirring occasionally, until mushrooms are browned and most liquid has evaporated.
04 - Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour and paprika over the vegetables, stir well, and cook for 1 minute to remove the raw flour taste.
05 - Pour in white wine or extra broth, scraping any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes until slightly reduced.
06 - Add vegetable broth, soy sauce, and Dijon mustard. Stir well, bring to a gentle simmer, and cook for 4 to 5 minutes until the sauce thickens.
07 - Reduce heat to low. Stir in sour cream until smooth and heated through, being careful not to boil. Season to taste with salt and pepper.
08 - Serve stroganoff immediately over egg noodles. Garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • The stroganoff comes together in under an hour and tastes like you've been tending to it all day.
  • It's naturally vegetarian but so rich and satisfying that no one notices the absence of meat.
  • Those caramelized onions and mushrooms create a depth that feels almost luxurious in its simplicity.
02 -
  • Sour cream curdles if boiled, so add it at the very end on low heat and stir gently until just combined and warm.
  • Don't rush the onion and mushroom browning stage; this is where all the flavor develops, and it's impossible to shortcut without losing the depth that makes this dish sing.
03 -
  • Don't crowd your pan when browning mushrooms; cook them in batches if needed so they develop color instead of steaming themselves.
  • A pinch of smoked paprika stirred in at the end adds unexpected depth that makes people ask what your secret ingredient is.
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