Mushroom Stroganoff

4.34 from 3 votes
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Loaded with earthy mushrooms and a creamy garlic and onion sauce, this hearty mushroom stroganoff is a cozy and comforting meal that’s perfect for a cold night. It’s packed with soothing winter flavors and takes less than half an hour to make. 

Close up of mushroom stroganoff on a bed of noodles


When the weather turns cold, I find myself making stroganoff almost every week. There’s something about a hearty, rich, and creamy sauce ladled over noodles that’s just perfect on a cozy night. I make Beef Stroganoff and Chicken Stroganoff a lot, but decided I wanted another variation that was a little lighter. So I decided to try making mushroom stroganoff, and now I’m obsessed with this recipe!

The mushrooms are the star of this dish, and add a savory and earthy flavor that works perfectly with the herbaceous and garlicky sour cream sauce. Trust me when I say you’ll love this soothing and easy weeknight dinner. 

Why You’ll Love This Mushroom Stroganoff Recipe

I make this meal all the time. It’s hearty, comforting, and quick, and I never get tired of it. Here’s why you’ll love this homemade mushroom stroganoff recipe. 

  • So easy. This is such an easy dinner to make. It uses basic ingredients that you’re likely to already have around the house, and it only takes 25 minutes to make. The straightforward recipe is simple to follow, so you can easily make this creamy mushroom dinner anytime you’re craving it. 
  • Comforting. This really is the ultimate comfort food. The sauce is rich and creamy, the mushrooms are earthy and buttery, and it’s served over hearty and tender egg noodles. A big plate of mushroom stroganoff will instantly make your day better. 
  • Mess-free. Mushroom stroganoff isn’t just easy to make, but it’s mess-free. You don’t need much equipment to make this easy dinner, and you won’t leave a trail of ingredients or grease splatters. Once you’re done making dinner, it will only take a few minutes of cleanup for your kitchen to be as clean as when you started. 

What is Stroganoff?

Stroganoff originated in Russia but is now a common meal in many parts of the world, especially Europe and America. It’s simply a sauce made out of meat or mushrooms and sour cream, usually with onions and herbs as well. This creamy sauce is generally served on top of noodles but sometimes is served over rice instead. 

Overhead view of the ingredients needed for mushroom stroganoff: a bowl of sliced mushrooms, a pyrex of broth, a bowl of sour cream, a bowl of garlic, a bowl of flour, a bowl of onions, a bowl of Worcestershire sauce, half a stick of butter, a bowl of thyme, some dried egg noodles, and a salt and pepper grinder

Recipe Ingredients

You only need common household ingredients to make this creamy and rich weekday dinner. Make sure to check out the recipe card at the bottom of the page for the exact amounts of each ingredient.

  • Egg noodles
  • Butter 
  • Onion – A yellow onion is best, but a red or white onion will also work.
  • Garlic
  • Mushrooms
  • Broth – You can use any type of broth, but beef stock and vegetable stock are my favorite for this recipe.
  • Worcestershire sauce
  • All-purpose flour
  • Dried thyme
  • Sour cream
  • Salt
  • Pepper – For best results, use freshly cracked pepper.  

How to Make Mushroom Stroganoff

This is such an easy recipe to make, and you can easily whip it up after work. Here’s how to do it. 

  • Cook the noodles. Boil a pot of water, then cook the egg noodles according to the directions on the package.
  • Sauté the mushrooms. Heat a skillet over medium-high heat, then add the butter. Put the mushrooms, onions, and garlic in the skillet, and sauté until the mushrooms are browned and the onions are soft. This will take about 7-8 minutes. 
  • Mix the liquids with the flour. Add the broth, Worcestershire sauce, and flour to a bowl or measuring cup, and mix together until smooth. 
  • Add the liquid. Pour the liquid and flour mixture over the mushrooms, and stir until everything is combined.
  • Cook. Bring the mushroom stroganoff to a simmer, and cook until it starts to thicken, which should take about 5-6 minutes. 
  • Add the thyme. Put the dried thyme in the sauce, and stir to combine. 
  • Finish. Remove the stroganoff from the heat and add the sour cream. Stir until combined, then season to taste with salt and pepper. Spoon the hot mushroom stroganoff over the egg noodles and serve. 

Tips & Variation Ideas

Homemade mushroom stroganoff is such an easy and simple recipe, but here are some tips, tricks, and variations to try. 

  • Time the noodles. If you want to make sure that your stroganoff is as hot and fresh as possible, then you’ll want to time your noodles so that they’re done cooking at the same time as the sauce. To do this, bring the water to a boil before you start the sauce. Then, when you add the liquid and flour to the mushrooms, put your egg noodles in the boiling water.
  • Add more herbs. Stroganoff is a meal that goes really well with herbs. This recipe calls for thyme, but you can use any other herbs that you want. If you want to add extra flavor and herbaceousness to the recipe just add your favorite herbs. Mushroom stroganoff goes wonderfully with rosemary and oregano cooked with the sauce, or with fresh parsley and chives as a garnish. 
  • Make it spicy. If you like heat, you can add a kick of spice to your mushroom stroganoff. To do this, just add some chili flakes to the skillet when you sauté the mushrooms, garlic, and onions. Chili flakes go really well with mushrooms, so this is a very tasty addition. 
Close up of mushroom stroganoff in a skillet, with a spoon

What Goes With Mushroom Stroganoff? 

Since mushroom stroganoff is hearty and rich, I like to serve it with a veggie side dish. That lightens up the meal and adds some vegetables to your dinner. Here are a few of my favorite sides to serve with stroganoff. 

How to Store and Reheat Leftovers

Leftover mushroom stroganoff can be stored in an airtight container in the fridge for 3 days. Reheat in the microwave in 20-second increments or on the stove over medium heat until heated through. You can also freeze stroganoff in an airtight container for up to 3 months. Make sure to defrost or thaw the frozen stroganoff before reheating.

A bowl of noodles topped with mushroom stroganoff, with a fork

More Cozy Dinner Ideas to Try 

Need more dinners for the fall and winter? Here are a few of my favorite recipes.

Close up of mushroom stroganoff on egg noodles, garnished with parsley
4.34 from 3 votes

Mushroom Stroganoff

By Erin
Mushroom stroganoff is an easy and hearty comfort food. Packed with savory mushrooms and a creamy, garlic sauce, this soothing meal takes less than half an hour to make.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 servings


  • 10 oz egg noodles
  • 3 Tablespoons butter
  • 1/2 cup onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound sliced mushrooms
  • 2 cups broth, beef, vegetable, or whatever you like
  • 1 Tablespoon Worcestershire sauce
  • 3 Tablespoons all-purpose flour
  • 1/4 teaspoon dried thyme
  • 1/2 cup sour cream
  • Salt
  • Pepper


  • Bring a large pot of water to a boil, and cook the egg noodles according to the package directions.
  • Heat a large skillet over medium-high heat, then add the butter. When the butter is melted, add the mushrooms, onions, and garlic, and sauté for 7-8 minutes until the mushrooms are browned and the onions are soft.
  • In a liquid measuring cup or bowl, mix together the broth, Worcestershire sauce, and flour until smooth.
  • Pour the liquid over the mushroom and onion mixture. If you're trying to time the egg noodles, add them to the boiling water at this point.
  • Stir the broth with the mushrooms until well combined, then bring to a simmer.
  • Cook for 5-6 minutes, until the sauce begins to thicken, then stir in the thyme.
  • Remove from the heat, and stir in the sour cream. Season to taste with salt and pepper.
  • Serve the mushroom stroganoff over the egg noodles and eat while hot.


  • Store leftovers in an airtight container in the fridge for 3 days, or in the freezer for 3 months.
  • Reheat on the stove over medium heat, or in the microwave in 20-second increments.


Serving: 1g | Calories: 348kcal | Carbohydrates: 39g | Protein: 11g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 443mg | Fiber: 4g | Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 4 servings
Calories: 348
Keyword: mushroom stroganoff, mushroom stroganoff recipe
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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  1. This looks delicious. I love the rich creamy sauce with the mushrooms. This is great if you’re trying to go meatless.

  2. Made this mushroom stroganoff for dinner last night, and it was a hit with the whole family! The depth of flavors and the velvety texture—it’s a fantastic twist on a classic dish!