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Mushroom Stroganoff
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5 from 4 votes

Mushroom Stroganoff

Mushroom Stroganoff is a quick and easy meal for Meatless Mondays. Use vegetable broth in place of chicken broth for a delicious vegetarian meal. Any leftovers make an amazing mushroom sauce for all sorts of things.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Russian
Servings: 6 servings
Calories: 180kcal
Author: Chula King


  • 2 cups (16-ounces) low sodium chicken broth, divided
  • ¾ cup (6-ounces) sour cream (See Tip 1)
  • 1 ½ teaspoons Dijon mustard
  • 3 Tablespoons unsalted butter
  • 1 cup chopped onion (1 medium)
  • 1 pound Cremini mushrooms, sliced (See Tip 2)
  • 3 cloves garlic, minced
  • ¾ teaspoon Kosher salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon freshly ground black pepper
  • 3 Tablespoons all-purpose flour
  • ½ cup (2-ounces) freshly grated Parmesan cheese
  • Fresh minced parsley for garnish (optional)
  • Egg noodles prepared according to package directions


  • Whisk together 1 ¾ cups of chicken broth and Dijon mustard. Set aside. Whisk together the sour cream and remaining ¼ cup of chicken broth. Set aside. (See Tip 3)
  • Heat butter over medium heat in a large skillet. Add onions; cook stirring occasionally until onions become tender, about 10 minutes. Do not brown.
  • Add mushrooms. Increase the heat to medium high; cook stirring occasionally until all of the liquid has evaporated and the mushrooms have browned, about 4 to 5 minutes. Reduce the heat to medium and add the garlic, salt, thyme and pepper; cook for 30 seconds or until fragrant.
  • Add flour; stir to combine. Cook for a minute or two until the flour has browned.
  • Add chicken broth/Dijon mustard mixture. Cook, stirring constantly until mixture thickens and is bubbly, about 4 minutes.
  • Add sour cream/chicken broth mixture to mushroom mixture. Cook, stirring constantly until mixture well combined.
  • Remove from heat; add Parmesan cheese. Stir until cheese is melted. Correct the seasonings. Garnish with minced fresh parsley if desired.
  • Serve over egg noodles or the pasta of your choice. Yield: 6 servings.


  1. I used low fat sour cream in this recipe.
  2. You could also use white button mushrooms instead of the Cremini mushrooms, or a mixture of the two types of mushrooms.
  3. Sour cream has a tendency to curdle when added to hot liquids. To minimize the curdling problem, I mix the sour cream with about ¼ cup of liquid before adding it to the hot liquid. You could also "temper" the sour cream by mixing it with about ¼ cup of the hot liquid before adding it to the dish.


Calories: 180kcal | Carbohydrates: 13g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 489mg | Potassium: 520mg | Fiber: 1g | Sugar: 3g | Vitamin A: 334IU | Vitamin C: 3mg | Calcium: 166mg | Iron: 1mg