Mushroom stroganoff (4 servings)


As Bryan and I were preparing a pre-snowstorm grocery list earlier this week, I asked him what he was craving for dinner in the days to come.  "Something with egg noodles," was his reply, and thus began a quest for the perfect mushroom stroganoff recipe.  I started with a Better Homes & Gardens recipe, remembering I had made it once before.  Like most BH&G recipes, it provided a good starting point but lacked "punch."  I used some suggestions from Epicurious' version, and came up with the hybrid recipe that follows.

You will need:

  • 8 oz dry egg noodles
  • 2 Tbsp butter
  • 1 medium onion, peeled and sliced into thin half-moons (my mandoline slicer is my friend)
  • 8 oz mushrooms, cleaned and sliced
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • salt and pepper
  • 1/4 cup dry white wine
  • 1/2 cup vegetable broth
  • dash of soy sauce
  • 2 Tbsp flour
  • 8 oz low-fat sour cream


  1. Start the pasta water boiling in a large stockpot.
  2. Melt the butter over medium heat in a large rimmed skillet.  When the butter is totally melted, add in the onions.  Cook, stirring frequently, for 8-10 minutes, or until they're soft.  (I waited to start this step until the pasta water was starting to think about boiling.)
  3. Add in the garlic and mushrooms and continue to cook, stirring frequently, for another 5-6 minutes.  Season with the thyme, salt, and pepper.
  4. By now, the water in the stockpot should be boiling, so add in the egg noodles and cook until al dente (6 min for the type I bought).  Drain and keep warm.
  5. Slowly pour in the wine and then the vegetable broth and soy sauce, stirring to incorporate.  Sprinkle the flour over the mixture and stir for about a minute until it's blended in well.  Mix in the sour cream and stir to an even consistency.
  6. Pour the egg noodles on top of the sauce and toss to coat.  Check for seasoning and then serve immediately.

Basically, I used the BH&G ingredients (plus white wine) and the Epicurious technique.  The BH&G recipe called for fettuccine instead of egg noodles, and it also called for two onions instead of one.  That seemed too intense for my taste and my touchy stomach.  The only thing I'd change next time is to increase the mushrooms.  I might use a mix of types, too, as I think portobello mushrooms would be lovely here.  This wasn't as heavy as other stroganoffs I've eaten, but the sauce was still well-distributed and flavorful.  It was a great way to end another snowy day here in Lancaster!