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25-Minute Mushroom Stroganoff

Jessica T. Brown
A quick, creamy, and healthy mushroom stroganoff with a mix of shiitake, cremini, and white mushrooms tossed with noodles.
Low in fat, high in fiber, and full of umami flavor, ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine American
Servings 4

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.