Sunday Mushroom Stroganoff

Name: Sunday Mushroom Stroganoff
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 300g wide pasta (like egg noodles or fettuccine); 500g mixed mushrooms (such as cremini, shiitake, and portobello); 1 medium onion, chopped; 2 cloves garlic, minced; 2 tbsp olive oil; 2 tbsp flour; 1 cup vegetable broth; 1 cup sour cream; 1 tsp Worcestershire sauce; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Comfort Food

I absolutely love making Sunday Mushroom Stroganoff as a comforting family meal. The rich, earthy flavor of mushrooms combined with the creamy sauce feels like a warm hug on a plate. Every time I prepare this dish, I’m reminded of cozy afternoons spent in the kitchen, and I can’t help but savor each bite. It's a wonderful way to enjoy mushrooms in a vegetarian dish that captivates everyone at the table, whether they are meat lovers or veggie enthusiasts.

Created by

Jocelyn Parker

Last updated on 2026-01-10T12:46:22.641Z

During one memorable Sunday, I decided to challenge myself by creating a flavorful stroganoff that didn’t rely on meat but instead showcased the texture and taste of mushrooms. I experimented with various types, like portobello and shiitake, and discovered that combining them offered an unparalleled depth of flavor. The key is to allow the mushrooms to brown properly before adding the other ingredients, as it enhances their natural umami.

To make the sauce irresistibly creamy, I opted for a blend of sour cream and vegetable broth, which resulted in a beautiful consistency that enveloped the pasta perfectly. This dish always reminds me of the joy of cooking and sharing meals with loved ones on a lazy Sunday.

        Why You Will Love This Recipe
        Hearty and satisfying with a medley of mushrooms
Creamy sauce that envelops every bite of pasta
Perfect for a cozy Sunday dinner or any gathering

      

The Importance of Mushroom Variety

Using a blend of mushrooms elevates the flavor and texture of your stroganoff. Cremini mushrooms bring a deep, rich earthiness, while shiitake mushrooms add a subtle umami punch. Portobello mushrooms, on the other hand, contribute a meaty texture that enhances the dish's overall satisfaction. If you're unable to find mixed mushrooms, feel free to substitute with your favorite single type, but remember that varying textures and flavors will profoundly influence the final result.

Aim to slice the mushrooms evenly to ensure they cook at a consistent rate. Larger pieces take longer to brown and can result in uneven textures in your dish. Aim for slices about 1/4 inch thick; this size will brown beautifully and soften delicately in the creamy sauce.

Mastering the Creamy Sauce

The success of your stroganoff heavily relies on a well-made sauce. When adding the flour to the sautéed vegetables, it's crucial to stir thoroughly; this not only prevents lumps but also allows the flour to cook slightly, enhancing its flavor. Allow the mixture to simmer until it thickens—a process that usually takes about 4-5 minutes on medium heat. Be patient as this step is vital for the sauce's richness.

Always use full-fat sour cream for a luxurious texture. If you're looking for a lighter alternative, Greek yogurt can be a good option, but it may slightly alter the flavor profile. Regardless, add the cream off heat to prevent curdling; this keeps the sauce smooth and velvety.

Serving and Storing Tips

Serve your Sunday Mushroom Stroganoff hot, garnished with freshly chopped parsley for a pop of color and a hint of fresh flavor. Pair it with a simple green salad or crusty bread to soak up the rich sauce. For a twist, consider adding a sprinkle of smoked paprika or a dash of hot sauce for an added depth of flavor.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat; adding a splash of vegetable broth can help revive the sauce's creaminess. This dish also freezes beautifully for up to a month, but be mindful that the texture may slightly change upon reheating.

Ingredients

Gather the following ingredients before starting:

Ingredients

300g wide pasta (like egg noodles or fettuccine)
500g mixed mushrooms (such as cremini, shiitake, and portobello)
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp flour
1 cup vegetable broth
1 cup sour cream
1 tsp Worcestershire sauce
Salt and pepper to taste
Fresh parsley for garnish

Make sure everything is prepped and ready to go!

Instructions

Follow these steps to create your delicious Mushroom Stroganoff:

Cook the Pasta

In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until the onions become translucent. Then, add the mixed mushrooms, sautéing until they are browned and tender.

Make the Sauce

Sprinkle the flour over the mushroom mixture and stir well to combine. Gradually pour in the vegetable broth while stirring continuously to prevent lumps. Bring to a simmer and cook for a few minutes until thickened.

Add the Cream

Reduce heat to low, then stir in sour cream and Worcestershire sauce. Mix well, and season with salt and pepper to taste.

Combine with Pasta

Add the drained pasta to the skillet with the sauce, tossing to combine and ensure the pasta is well coated with the creamy mixture.

Serve

Garnish with freshly chopped parsley and serve immediately. Enjoy your delicious Sunday Mushroom Stroganoff!

Take a moment to relish your culinary creation!

Pro Tips

For added depth, try incorporating a splash of red wine when sautéing the mushrooms. This adds another layer of flavor to the dish.

Ingredient Substitutions

This stroganoff recipe is quite flexible; if you're out of sour cream, consider using heavy cream or a dairy-free alternative like cashew cream. Both of these alternatives will provide a similar richness and creaminess to the sauce, enhancing its comforting nature. Similarly, if you avoid Worcestershire sauce due to dietary restrictions, a mixture of soy sauce and a bit of vinegar can mimic the complex flavors.

Should you wish to add a protein element without losing the vegetarian aspect, try incorporating cooked lentils or chickpeas. These not only increase the heartiness of the meal but can also absorb the flavors of the creamy sauce beautifully.

Scaling Up or Down

This recipe serves about 4 people but can easily be scaled up or down depending on your needs. To double the recipe, simply increase the quantities of each ingredient and use a larger skillet for cooking. Remember, you may need to cook the pasta in batches if your pot isn’t large enough to accommodate at once.

For smaller servings, feel free to halve the recipe. However, keep an eye on the cooking times as smaller quantities may cook faster. Also, make sure to adjust your seasoning as flavors can intensify with reduced volume.

Questions About Recipes

→ Can I use a different type of pasta?

Yes, you can use any pasta you prefer, such as penne or rotini.

→ Is there a way to make this dish vegan?

Absolutely! You can substitute sour cream with a plant-based alternative and ensure the Worcestershire sauce is vegan.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I add protein to this dish?

Yes, you can add cooked chicken or tofu for extra protein if desired.