Creamy Mushroom Stroganoff

Creamy Mushroom Stroganoff

  • Prep: 10 min
  • Cook Time: 25 min
  • Total: 35 min
  • Serving: Serves 8 people

Traditionally made with beef, you won't miss the meat in Creamy Mushroom Stroganoff. The noodle are filling and the mushrooms are hearty. A lovely vegetarian favorite for dinner.


  • 6 tablespoons butter
  • 2 pounds mixed mushrooms, cut into bite-sized pieces
  • 1-1/2 cups white wine
  • 2 shallots, minced
  • 1 cup sour cream
  • Fresh chives, chopped, for garnish
  • 1, 8-ounce package of dry egg noodles
  • Salt and pepper to taste


  1. Cook the pasta according to package directions, drain and set aside.
  2. In a large pan over medium-high heat, add 2 tablespoons of the butter and cook the mushrooms for about 10 minutes until tender. Remove from heat and set aside.
  3. To a medium-sized sauce pan over low heat, add the white wine and shallots and bring to a boil. Continue to cook over low heat while stirring constantly (about 15 minutes) and allow to cool slightly.
  4. Add the wine mixture to the mushrooms and bring to a boil, stirring constantly. Add the sour cream and season with salt and pepper to taste.
  5. Pour the sauce over the egg noodles and mix well. Serve from a platter and garnish with the chives.


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