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Mushroom Stroganoff + Egg Noodles

Active Time: 30 minutes
Total Time: 30 minutes
  • Super Fast
  • Vegetarian
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Why we love it:

This dish is somewhat retro but comforting and truly delicious. You can use any type of broth or stock that you like so it’s easy to make it vegetarian or add another layer of flavor with chicken or beef broth. Everything comes together really quickly and easily, scoring another point for cooking this meal! Check Culinary Skills for Instant Pot instructions too!

Ingredients

  • 16 ounces Button Mushrooms (a chef’s blend is great too!)
  • 1 Red Onion
  • 3 cloves Garlic
  • 3 Tablespoons Unsalted Butter (divided)
  • 1 teaspoon Extra Virgin Olive Oil
  • 12 teaspoon Kosher Salt
  • 1 Tablespoon Flour
  • 14 cup White Wine (or use sherry vinegar or lemon)
  • 2 cups Stock (chicken, beef, or vegetable)
  • 1 teaspoon Soy Sauce
  • 12 teaspoon Black Pepper
  • 1 teaspoon Whole Grain Mustard
  • 12 ounces Egg Noodles (wide type)
  • 12 cup Sour Cream
  • 14 cup Fresh Parsley (Italian type, or use chives or basil)

Cooking Instructions

  • 1. MUSHROOMS

    Clean mushrooms with a damp towel. Slice mushrooms. Dice the onion and mince the garlic.

  • 2. SAUTÉ

    In a pot or large sauté pan over medium-high heat, melt 2 Tablespoons of butter and 1 teaspoon of olive oil. Sauté the mushrooms, onions, and garlic with a pinch of salt, for 8 - 10 minutes or until the mushrooms are cooked and golden brown.

    Add 1 Tablespoon of flour and stir to coat. Cook for 45 seconds. Add the wine and stir until it is reduced by half. Add the stock, 1 teaspoon of soy sauce, black pepper, and mustard. Scrape up any brown bits. Let it simmer and it will thicken. Cook for about 8 minutes total.

  • 3. BRING A POT OF WATER TO A BOIL

    Meanwhile, boil the noodles according to package instructions. Drain, toss in a bowl with 1 Tablespoon of butter and keep warm.

  • 4. FINISH SAUCE

    Remove the mushrooms from the heat. Place the sour cream in a small bowl. Whisk in about 1 cup of the hot mushrooms and broth; then transfer this all back into the pan. Stir to combine.

  • 5. SERVING

    Taste the mushrooms, you may prefer another pinch of salt. Plate a mound of noodles and spoon mushrooms and sauce over top. Chop and garnish with parsley/herbs.

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Substitutions

  • GLUTEN FREE:
    thicken with a teaspoon of cornstarch mixed with 1 teaspoon of water. Serve over rice or GF pasta of choice
  • DAIRY FREE:
    use almond or cashew yogurt or cream instead of sour cream
  • VEGAN:
    make the dairy free swap and use all olive oil instead of butter
  • SOY SAUCE:
    omit. Try a splash of Worcestershire sauce
  • PARSLEY:
    anything soft and fresh will pop with the mushrooms. Favorites are basil, thyme, parsley, and even a handful of arugula or baby spinach would be great
  • WINE:
    omit if concerned. Sub with the juice of 1 lemon and possibly a splash of balsamic or cider vinegar to give it more tang

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Lift out some mushrooms before moving on with the rest of the dish prep
  • Add some carrot sticks and steam some broccoli or green beans for the side
  • Add a piece of bread which is wonderful to dip in the sauce

For Toddlers

  • Try chopping the mushrooms up finely with some sauce. You could serve it also like soup before adding the sour cream
  • Add a dollop of yogurt to the plate and serve before adding the sour cream

For Choosy Eaters

  • Serve on nicely sautéed mushrooms for tasting. Toss noodles with butter and parmesan, let them try the sauce by dipping in bread
  • Add fruit or crunchy veggies

Prep Ahead & Use It Up

  1. Make it entirely ahead, it reheats well – just don’t let it boil while reheating in a pan. If you microwave portions, do it in short bursts and stir often
  2. You could cook pasta ahead or cook that fresh to serve
  3. This stores well for 6 – 7 days. It’s a great option for freezing but if you plan to – don’t add the sour cream to that portion. To finish – defrost the stew in the fridge overnight and heat it in a pot, then add the sour cream before serving

Culinary Skills

Make this in the Instant Pot:

1. Heat oil on “sauté” function. Add onion, garlic, mushrooms, salt and pepper and sauté 7 – 9 minutes or until mushrooms release their liquid.

2. Sprinkle with the flour and stir to coat the mushrooms. Add the sherry wine, soy sauce, 2 cups broth, and mustard and stir well, scraping up any browned bits. Add the pasta, and stir.

3. Set Instant Pot to pressure cook on high for 3 – 4 minutes. Manually release (placing a towel over the steam).

4. Stir in the sour cream and keep on warm setting for 5 – 10 minutes. The sauce will thicken slightly.

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