Wild Mushroom Stroganoff Recipe
Made in a luscious cream sauce over egg noodles, served with grilled broccolini.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Stroganoff
Noodles
Grilled Broccolini
Method
Stroganoff
Prepare aromatics
Finely chop the yellow onion until you have about 1 cup. Mince the garlic cloves. Set aside.
Cook mushrooms
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add the cremini, shiitake, and oyster/chanterelle mushrooms in a single layer (cook in batches if needed to avoid overcrowding). Let mushrooms brown undisturbed 3–4 minutes, then stir and cook another 2–3 minutes until golden and liquid has mostly evaporated. Transfer mushrooms to a bowl and set aside.
Sweat onion and garlic
Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Add chopped onion and a pinch of salt; cook, stirring occasionally, 5–6 minutes until soft and translucent. Add minced garlic and cook 30–45 seconds until fragrant.
Deglaze and thicken
Pour 1 tablespoon dry white wine (or mushroom stock) into the pan to deglaze, scraping up browned bits. Sprinkle 1 teaspoon flour over onions and stir to combine; cook 1 minute to remove raw flour taste.
Build sauce
Stir in 3 tablespoons stock, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened. Return the browned mushrooms to the skillet and stir to combine, simmering 1–2 minutes so flavors meld.
Finish with cream
Lower heat to low. Stir in 3 tablespoons sour cream and 1 tablespoon heavy cream until smooth and warmed through — do not boil after adding sour cream to prevent curdling. Add 1/2 teaspoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper; taste and adjust seasoning. Stir in chopped parsley.
Noodles
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Cook 8 ounces egg noodles according to package instructions until al dente (typically 6–8 minutes). Reserve 1/4 cup pasta cooking water, then drain noodles.
Return noodles to the pot off heat; stir in 1 tablespoon unsalted butter and 1–2 tablespoons reserved pasta water as needed to loosen. Toss to coat.
Add noodles to the mushroom stroganoff skillet (or plate stroganoff over noodles) and toss gently to combine so noodles are coated in sauce. If sauce is too thick, add up to remaining reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
Grilled Broccolini
Preheat a grill pan or outdoor grill to medium-high heat (about 400°F / 200°C). Trim broccolini stems if needed.
Toss broccolini with 1 tablespoon olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Place broccolini on the hot grill in a single layer and cook 3–4 minutes per side until slightly charred and tender-crisp.