This 25-Minute Mushroom Stroganoff Is My Favorite Cozy, Affordable Dinner

It’s meaty (yet meatless!) and so satisfying.

By
Stephanie A Ganz
Stephanie A Ganz
Stephanie A Ganz
Stephanie Ganz has been writing professionally for 10 years and is a regular contributor to Richmond Magazine and Virginia Living. She has also written for Bon Appetit, Eater, The Kitchn, and The Local Palate.
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Published November 17, 2025
Stephanie A Ganz
A plate of mushroom stroganoff served over egg noodles garnished with parsley with a fork on the side

Simply Recipes / Frank Tiu
  • This mushroom Stroganoff delivers rich flavors with a satisfying, creamy sauce and hearty texture.
  • Using mixed mushrooms instead of the traditional beef keeps this recipe affordable without sacrificing depth or savoriness.
  • The whole dish comes together in just 25 minutes, making it practical for weeknights.

I have never met a bowl of Stroganoff I didn’t like. Growing up, beef Stroganoff was one of my favorite dinners to have with my mom. Any time we had it, she never failed to tell me about the time she and my dad made a batch of beef stroganoff for dinner, ate it all, and then immediately made it again “for dessert.”

With genes like these, I was destined to become a Stroganoff connoisseur, and over the years, I’ve made many different kinds, from the classic beef Stroganoff over egg noodles to a pork version from a junior league cookbook called Pork Chops St. John. But, love it though I do, red meat is pretty pricey these days, so for a more wallet-friendly version, I came up with this mushroom Stroganoff.

It channels my favorite part of the dish—the classic paprika-tinged wine and sour cream sauce—with meaty mushrooms instead of beef for a satisfying, delicious dinner for two.

A plate of mushroom stroganoff served over a bed of pasta garnished with parsley

Simply Recipes / Frank Tiu

The Best Mushrooms for Mushroom Stroganoff

Instead of starting with a pound of beef, I get things going in this recipe with a pound of mushrooms. You can keep it simple with cremini or button mushrooms or opt for the somewhat beefier portabellos or even king oyster mushrooms. I really love to use a mix of mushrooms that includes some wild varieties like maitakes, as well as shiitakes, pearl oyster, and, if I can find them, morels. Save thinner mushrooms like enoki and beech mushrooms for another application and opt for heartier mushrooms for this recipe.

How to Make Mushroom Stroganoff

To make this recipe, you’ll heat a little oil in a skillet and sauté some onions until tender. Add bite-sized pieces of mushrooms and cook until they begin to release their liquid and take on some color—you want that deep, caramelized flavor here. Deglaze with some wine, plus a dash of Worcestershire sauce and seasonings Let that reduce by about half, then stir in some sour cream to finish the sauce.

My family insists on eating this dish over egg noodles, but you could serve mushroom Stroganoff over wild rice, polenta, or even mashed potatoes—you’ll definitely want something carby to soak up all that luscious sauce. Garnish with a little flurry of parsley or chives and this easy, affordable dinner is served.

A plate of mushroom stroganoff served over egg noodles garnished with chopped parsley and accompanied by a fork

Simply Recipes / Frank Tiu

Tips and Substitutions for Mushroom Stroganoff

  • It’s important to develop color on the mushrooms before deglazing the pan. This is what gives the recipe a deep, savory flavor, so don’t skimp on this step.
  • You can substitute beef or vegetable stock for the wine if you prefer not to cook with alcohol.
  • Add a splash of heavy cream for richer sauce.
  • Use liquid aminos, soy sauce, or a splash of balsamic vinegar instead of the Worcestershire sauce if you want to keep the recipe vegetarian.

Mushroom Stroganoff

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 2 servings

To double this recipe to serve 4, double all of the ingredients and use a Dutch oven to cook the mushrooms in step 2.

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Ingredients

  • Salt and freshly ground black pepper, to taste

  • 1 to 2 cups dry egg noodles

  • 2 tablespoons olive oil, plus more for noodles

  • 1 medium yellow onion, sliced

  • 1 pound mixed mushrooms, cut into bite-sized pieces (button, cremini, portabello, shiitake, and oyster are all great choices)

  • 2 cloves garlic

  • 1/2 cup white wine

  • 2 teaspoons paprika

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon Worcestershire sauce

  • 1/2 cup sour cream

  • Chopped parsley or chives, optional

Method

  1. Cook the noodles:

    Bring a large pot of salted water to a boil over high heat. Add the egg noodles and cook until al dente according to the package directions. Drain, return to the pot, and toss with a little oil to prevent sticking. Keep warm until ready to serve.

  2. Meanwhile, cook the mushrooms:

    While the noodles are cooking, in a large skillet, heat the oil over medium heat. Add the onions and sauté until soft, about 4 minutes. Add the mushrooms and cook until they have released their liquid and browned, another 5 to 10 minutes. Add the garlic and cook until soft, about 2 minutes.

  3. Make the sauce:

    Add the white wine to the pan, scraping any browned bits from the bottom. Add the paprika, Dijon mustard, Worcestershire sauce, and  salt and pepper to taste. Simmer until slightly reduced, 3 to 5 minutes.

  4. Finish and serve:

    Turn off the heat and stir in the sour cream until well combined. Taste and adjust the seasonings as needed. Serve immediately over egg noodles and garnished with parsley or chives, if desired.

    Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat over low heat on the stove or in short bursts in the microwave until warmed through.

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Nutrition Facts (per serving)
493 Calories
28g Fat
45g Carbs
11g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 493
% Daily Value*
Total Fat 28g 36%
Saturated Fat 8g 42%
Cholesterol 57mg 19%
Sodium 120mg 5%
Total Carbohydrate 45g 16%
Dietary Fiber 8g 29%
Total Sugars 11g
Protein 11g
Vitamin C 13mg 64%
Calcium 121mg 9%
Iron 6mg 35%
Potassium 1124mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.