Mushroom Stroganoff Pasta

There is something so cozy and comforting about a bowl of creamy mushroom stroganoff pasta The velvety sauce hugs every noodle and the savory mushrooms fill your kitchen with warmth Once you try this riff on a traditional stroganoff you might end up craving it more often than you expect

I first made this while hosting family on a rainy evening The mushroom aroma brought everyone to the table and now it is a regular request for comfort food nights

Ingredients

• Egg noodles: Wide egg noodles catch the sauce perfectly Choose fresh if you want extra richness
• Mushrooms: Any variety will do but cremini or baby bella offer deep earthy flavor Look for plump mushrooms with no slimy spots
• Onion: Brings sweetness to balance the savory sauce Yellow onions turn mellow as they cook
• Sour cream: Creates a classic creamy stroganoff texture Use full fat for extra silkiness
• Flour: Helps thicken the sauce and bring everything together All purpose flour works best
• Vegetable broth: Lends moisture and savory backbone Opt for low sodium if you want to control seasoning
• Salt and pepper: Essential for balance and taste Use freshly cracked pepper for a bit of zing

Instructions

Boil the Noodles:

Bring a large pot of salted water to a boil Add the egg noodles and cook just until al dente Stir occasionally to prevent sticking Drain and set aside While the pasta cooks get your sauce started

Sauté the Mushrooms and Onion:

In a deep skillet set over medium heat add a splash of olive oil Add the diced onion and sauté for three to four minutes until translucent Stir in the sliced mushrooms and cook for another six to eight minutes until they release their liquid and begin to brown Do not rush this step as deep golden mushrooms make the sauce taste extra rich

Add Flour to Thicken:

Sprinkle the flour evenly over the onion and mushrooms Stir well so the flour coats everything Let it cook for two minutes tossing constantly This gets rid of the raw flour flavor and makes sure your sauce is smooth

Simmer the Sauce:

Pour in the vegetable broth and stir It will quickly turn into a creamy base thanks to the flour Simmer for about five minutes as the sauce thickens and the flavors meld Taste and season with salt and pepper

Finish with Sour Cream:

Turn off the heat and stir in the sour cream Mixing it off heat keeps the sauce from curdling Blend until fully smooth and creamy

Combine and Serve:

Add the drained noodles right to the pan and toss gently until each one is coated generously with the sauce Taste again for seasoning Serve warm with a sprinkle of more black pepper if you like

Save

I have always loved the way sour cream brings a silky finish to simple sauces My grandmother used to make recipes that combined sour cream and mushrooms so this feels like a little tribute to her kitchen

Storage Tips

Store leftovers in a sealed container in the refrigerator for up to three days If the sauce thickens too much when reheating just add a splash of milk or broth and stir over low heat The creamy sauce can separate if heated too high so be gentle

Ingredient Substitutions

You can swap the sour cream for Greek yogurt if you want a tangier lighter flavor If egg noodles are unavailable any short pasta can stand in For the mushrooms feel free to use a mix including shiitake or even portobello for added depth

Serving Suggestions

Serve topped with fresh parsley or chives for color and brightness Try a side of roasted green beans or a crisp salad to round out the meal For a heartier dinner offer a slice of crusty bread to catch every bit of sauce

Cultural Context

Classic stroganoff is Russian in origin traditionally made with beef This meatless twist keeps all the comfort but dials up the mushroom flavor making it accessible and cozy for anyone searching for a vegetarian meal It is now a well known comfort food across the globe

Seasonal Adaptations

Spring Try a mix of wild mushrooms for distinct flavor Summer Add peas or spinach for brightness Winter Use full fat sour cream for extra richness

Success Stories

A friend once made this for a potluck and it disappeared before mains hit the table We all swapped stories about our favorite family noodle dishes This recipe always brings people together thanks to its familiar sauce and welcoming aroma

Freezer Meal Conversion

While the sauce is best fresh you can freeze just the sauce excluding noodles Cool completely before storing in a zipper bag When ready to use reheat gently and add freshly cooked noodles for best texture

Save

This recipe is a true family favorite and only gets better with each time you make it With just a few tweaks you can call it your own

Recipe FAQs

→ What kind of mushrooms work best?

Button or cremini mushrooms are ideal, but you can mix with shiitake or portobello for deeper flavor.

→ Can I use a different type of noodle?

Yes, fettuccine, tagliatelle, or any broad pasta holds the creamy sauce well.

→ Is sour cream necessary?

Sour cream brings tang and creaminess, but Greek yogurt or a plant-based alternative can be substituted.

→ How do I thicken the sauce?

Sprinkling flour over the mushrooms while sautéing helps create a velvety, thick sauce as it simmers.

→ Can this dish be made ahead?

Yes, prepare the sauce in advance and cook noodles fresh before serving for best texture.