This Mushroom Stroganoff is a quick, satisfying, and nutrient-packed vegetarian meal that elevates classic comfort food with a lighter twist.
A blend of shiitake, cremini, and white mushrooms delivers a rich, umami-packed flavor while keeping the dish low in fat and high in fiber.
Using reduced-fat sour cream and a light vegetable broth ensures a creamy sauce without excess calories, making it a heart-healthy option.
Packed with plant-based protein from mushrooms and paired with noodles for complex carbohydrates, it provides a balanced, filling meal ideal for Meatless Mondays or any weeknight dinner.
Ready in just 25 minutes, it’s perfect for busy schedules and is versatile enough for meal prep, lunchboxes, or cozy dinners at home.
Must-Have Tools for Perfect Results
Nonstick Skillet
Ensures mushrooms cook evenly without sticking and allows for smooth sauce preparation. Ideal for sautéing vegetables and cooking delicate dishes.
Large Pot
Perfect for boiling noodles to just the right texture. A heavy-bottomed pot ensures even cooking and prevents sticking.
Wooden Spoon
Essential for stirring the roux and sauce without scratching cookware. Useful for all types of mixing and sautéing.
Measuring Cups and Spoons
Provides precise ingredient measurements, ensuring consistency in flavor and texture every time.
Colander
Helps drain pasta efficiently, preventing overcooking and keeping noodles ready to combine with sauce.
25-Minute Mushroom Stroganoff
Equipment
- 1 nonstick skillet
- 1 Large Pot
- 1 Wooden spoon
- Measuring cups and spoons
- 1 Colander
Ingredients
- 1 tablespoon butter
- ½ cup chopped onion
- 2 tablespoons unbleached all-purpose flour
- 2 cups fat-free low-sodium vegetable broth (or beef broth)
- 1 tablespoon Worcestershire sauce *check labels for vegetarian option
- 1 teaspoon tomato paste
- 5 oz sliced white mushrooms
- 8 oz sliced cremini or baby Bella mushrooms
- 3.5 oz shiitake mushrooms
- ¼ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 2 tablespoons white wine or sherry
- ¼ cup reduced-fat sour cream
- 8 oz uncooked noodles No-Yolk or preferred type
- 1 tablespoon minced fresh flat-leaf parsley for garnish
Instructions
- Cook the Noodles: Bring a large pot of salted water to a rolling boil. Add the uncooked noodles and cook according to package directions, leaving them slightly undercooked so they finish cooking in the stroganoff sauce. Drain and set aside, tossing with a drizzle of olive oil to prevent sticking.
- Sauté the Onions: While the noodles are cooking, heat a large nonstick skillet over medium heat. Melt the butter, add chopped onions, and cook for 2–3 minutes until soft and translucent, stirring occasionally to prevent browning.
- Make the Roux: Sprinkle the flour over the sautéed onions and stir continuously with a wooden spoon for about 30 seconds. This creates a light roux that will thicken the stroganoff sauce evenly.
- Add Broth and Flavorings: Gradually pour in the vegetable broth while stirring constantly to prevent lumps. Add Worcestershire sauce and tomato paste, whisking to combine into a smooth, flavorful base for the sauce.
- Cook the Mushrooms: Add all sliced mushrooms (white, cremini, shiitake) to the sauce along with thyme, salt, and pepper. Cook for 4–5 minutes over medium heat until the mushrooms release their moisture and the sauce thickens slightly.
- Deglaze and Simmer: Pour in the white wine or sherry, bring the mixture to a gentle boil, then reduce heat and simmer for about 4 minutes. This intensifies flavor and helps meld all ingredients together.
- Finish with Sour Cream and Noodles: Remove the pan from heat, stir in reduced-fat sour cream, and fold in the cooked noodles until fully coated. Garnish with minced parsley and serve immediately for a creamy, flavorful mushroom stroganoff.
Notes
- Use a mix of mushrooms (shiitake, cremini, and white) for layered, umami-rich flavor.
- Lightly undercook noodles before combining with sauce; they will finish cooking while absorbing flavors.
- Stir continuously when adding flour to onions to prevent lumps and ensure smooth sauce.
- Use reduced-fat sour cream for a creamy texture without extra calories.
- Adjust salt and pepper to taste, as Worcestershire sauce can add sodium.
- White wine or sherry enhances depth of flavor but can be omitted for a non-alcoholic version.
Chef’s Secrets For Creamy Stroganoff Perfection
The key to a rich and flavorful mushroom stroganoff is balancing the sauce and mushrooms.
Start by sautéing onions until translucent and creating a proper roux with flour to ensure a silky, lump-free sauce.
Choosing a mix of mushrooms provides depth and variety in texture, while deglazing with white wine or sherry brightens the flavor.
For extra creaminess, fold in reduced-fat sour cream off the heat to avoid curdling.
Using noodles that are slightly undercooked allows them to absorb the sauce perfectly, making every bite indulgent yet light.
Fresh parsley added at the end enhances aroma and presentation.
Serving Suggestions For Mushroom Stroganoff
Serve this stroganoff hot as a comforting main course alongside a crisp green salad or roasted seasonal vegetables.
Garnish with additional parsley for color and flavor.
For added richness, a sprinkle of grated Parmesan pairs beautifully with the creamy sauce.
Enjoy with a slice of crusty whole-grain bread or garlic bread to soak up the flavorful sauce.
This dish also works well in meal prep containers for lunches or weeknight dinners, maintaining its flavor when reheated gently.
Storage Tips For Fresh Stroganoff
Store leftover mushroom stroganoff in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat, adding a splash of broth if the sauce has thickened too much.
Avoid microwaving at high heat, which can make the sauce separate.
The noodles and mushrooms maintain their texture better when reheated on the stovetop.
Do not freeze if using sour cream, as it can affect creaminess.
Fresh parsley should be added only when serving to retain its bright color and flavor.
Frequently Asked Questions Answered
1. Can I make this gluten-free?
Yes, use gluten-free flour and noodles to adapt this recipe while keeping the same rich flavor.
2. Can I use a single mushroom type?
While possible, mixing shiitake, cremini, and white mushrooms gives the sauce more depth, texture, and umami.
3. Is this dish vegetarian?
Yes! Using vegetable broth and checking Worcestershire labels ensures it remains fully vegetarian. For vegan, replace sour cream with plant-based alternatives.
4. How do I prevent the sauce from curdling?
Add sour cream off the heat and fold gently. Avoid boiling after adding cream to maintain smoothness.
5. Can I prepare this ahead of time?
You can prep mushrooms, sauce, and noodles separately a day ahead, but combine and reheat gently just before serving for best texture.
This recipe has been adapted and simplified from the original version by skinnytaste. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
