Mushroom Stroganoff

Craving a warm hug on a chilly day? Dive into this creamy mushroom stroganoff - tender bites of sauteed mushrooms bathed in a rich, savory sauce, all nestled on a bed of fluffy noodles. Comfort food with a gourmet twist, it's pure wintertime bliss.


  • 1 pound mushrooms, sliced
  • 4 Tbsp. (1/2 stick) unsalted butter, divided
  • 1 medium yellow onion, diced
  • 3 cloves of garlic, minced
  • 1 Tbsp. fresh thyme, chopped
  • OR 1 tsp. dried thyme
  • to taste salt and pepper
  • 3 Tbsp. all-purpose flour
  • 3 1/2 cup beef broth
  • 1/2 cup milk
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Dijon mustard
  • 1/2 tsp. paprika
  • 1/4 cup sour cream
  • For serving: wide egg noodles, mashed potatoes, or steamed rice
  • 2 Tbsp. fresh parsley, chopped OR 2 tsp. dried parsley
Mushroom Stroganoff
Total Time: Varies


Servings: 4

Approximate nutrition information per serving (does not include pasta, potato or rice; 2% milk): 223 calories; 15 g fat; 0.2 g saturated fat; 43 mg cholesterol; 1122 mg sodium; 14 g carbohydrate; 2 g fiber; 5.9 g sugar; 8.1 g protein


Trim mushrooms and slice into ¼-inch-thick pieces.

Heat a large skillet over medium heat. Melt 2 tablespoons of butter. Add onion and sauté until translucent, 5–8 minutes. Add garlic and thyme and sauté 1 additional minute.

Add remaining butter to the pan and sauté mushrooms until reduced and browned, 5 minutes (you may need to work in batches). Season with salt and pepper.

Sprinkle flour over mushroom mixture and stir to combine. Add broth, soy sauce, Dijon mustard and paprika. Bring to boil, then reduce heat to low. Simmer until mixture has reduced and thickened, 4–6 minutes. Stir in sour cream and serve over egg noodles. Garnish with parsley, if desired.