Skillet Mushroom Stroganoff

Mushroom Stroganoff is one of those comforting, one-skillet meals that always hits the spot—creamy, flavorful, and surprisingly easy to make. It’s the kind of dinner you can throw together on a busy weeknight, but it still feels like a cozy, stick-to-your-ribs kind of meal.

The mushrooms absorb all the rich flavors from the garlic, smoked paprika, and Worcestershire sauce, then are folded into a luscious sour cream and Parmesan sauce. And since the noodles cook right in the same pan, cleanup is a breeze.

I started making this dish back when I was trying to get my family to eat more meatless meals. I wasn’t sure how it would go over at first, but after one bite, everyone was hooked. Even the picky eaters cleaned their plates, and now it’s one of our go-to comfort foods when we want something filling without the fuss.

Whether you’re going meatless for the night or just craving something warm and hearty, this Mushroom Stroganoff is guaranteed to satisfy.

Why You’ll Love This Recipe

• It’s all made in one pan. Less mess, fewer dishes, and a whole lot easier when you’re short on time (or energy).
• Rich, savory flavor—without the meat. Thanks to two types of mushrooms, smoky paprika, and a touch of Worcestershire, this dish is full of depth and umami.
• Perfectly creamy and comforting. The sour cream and Parmesan melt into the sauce, creating that velvety texture we all crave in a stroganoff.
• Weeknight-friendly. It comes together in about 30 minutes, making it ideal for busy evenings.
• Even meat lovers will devour it. Trust me, no one’s going to miss the beef in this hearty bowl of goodness.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Unsalted butter: Using unsalted lets you control the salt level better.
• Extra virgin olive oil: Helps prevent the butter from burning and adds a light flavor.
• Sweet onion: Dice it finely so it melts into the sauce.
• Garlic cloves: Just a few cloves go a long way. Freshly minced garlic gives the best flavor punch.
• Cremini mushrooms: These have a deeper, earthier flavor than white mushrooms—great for that “meaty” feel.
• White button mushrooms: Milder in taste, but they help balance the richness. Using both types adds variety in texture and flavor.
• Salt: Enhances the natural umami of the mushrooms. Start with the suggested amount, then adjust to taste.
• Black pepper: Adds a little bite. Freshly cracked is always best if you have it.
• Smoked paprika: Brings a subtle smokiness that gives the dish that slow-cooked taste in half the time.
• Worcestershire sauce: Adds umami and a touch of tang. A little goes a long way!
• All-purpose flour: Thickens the sauce just enough to coat the noodles. Stir it well so there are no lumps.
• Vegetable broth: Forms the base of the sauce. Go with low-sodium if you want more control over the saltiness.
• Egg noodles: Classic for stroganoff. They soak up the sauce beautifully and cook right in the skillet. I used extra-broad egg noodles.
• Sour cream: Gives the dish that signature tangy creaminess. Let it sit out for a few minutes before adding so it doesn’t curdle.
• Grated Parmesan cheese: Adds saltiness and richness. Freshly grated melts best!
• Fresh parsley: A pop of color and freshness to finish it off. Optional, but worth it if you have some on hand.

How to Make Mushroom Stroganoff

• Step One: In a large skillet over medium heat, melt the butter and olive oil. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
• Step Two: Add the mushrooms, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
• Step Three: Stir in smoked paprika and Worcestershire sauce. Sprinkle the flour over the mixture and cook for 1 minute, stirring constantly.
• Step Four: Pour in the vegetable broth and stir well, scraping up any bits from the bottom of the pan. Bring to a boil.

• Step Five: Reduce the heat to medium-low. Add the uncooked egg noodles to the skillet. Stir to coat them in the sauce. Cover and let simmer for about 10 minutes, stirring occasionally, until the noodles are tender.
• Step Six: Reduce the heat to low and stir in the sour cream and Parmesan cheese. Cook for 2 more minutes until heated through and creamy.
• Step Seven: Remove from heat and sprinkle with fresh parsley. Serve hot and enjoy!

What to Serve With It

• Garlic bread or crusty rolls: Perfect for soaking up every last bit of that creamy sauce.
• A simple green salad: Something fresh and crisp balances out the richness. Try a spring mix with a light vinaigrette.
• Steamed or roasted veggies: Broccoli, green beans, or even roasted carrots work really well on the side.

Variations and Substitutions

• Use different mushrooms: Don’t have cremini or white button mushrooms? Try shiitake, portobello, or oyster mushrooms for a different flavor and texture.
• Make it vegan: Swap the butter for plant-based margarine, use a dairy-free sour cream and Parmesan alternative, and double-check that your Worcestershire sauce is vegan (some contain anchovies).
• Add protein: If you want to bulk it up, add cooked lentils, canned white beans, or even tofu cubes. You can also add cooked ground beef or chicken if you’re not following a vegetarian diet.
• Switch the noodles: Egg noodles are classic, but you can substitute any pasta you have on hand—fusilli, penne, or even spaghetti all work.
• Add greens: Toss in a handful of baby spinach or kale during the last few minutes of cooking for a boost of color.
• Try fresh herbs: Stir in a teaspoon of fresh thyme with the mushrooms for an earthy, aromatic twist that complements the creamy sauce beautifully.
• Swap in Greek yogurt: If you’re out of sour cream or want a lighter option, plain Greek yogurt works well too—just stir it in at the very end to prevent curdling.

Storage Instructions

Got leftovers? Lucky you—Mushroom Stroganoff tastes just as good the next day.

• Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb some of the sauce, allowing it to thicken slightly, but the flavor will remain delicious.
• Reheating: Warm it up on the stovetop over low heat or in the microwave. Add a splash of broth or milk to loosen the sauce if it seems too thick.
• Freezer: This dish isn’t ideal for freezing due to the sour cream, as it can separate when thawed. If you do decide to freeze it, keep in mind that the texture might change slightly.

It’s a great make-ahead option for lunch the next day or a quick reheat-and-eat dinner.

Recipe Tips and Tricks

• Don’t rush the mushrooms. Let them cook down and brown properly to bring out their full flavor. This step adds tons of depth to the dish.
• Use room temperature sour cream. Cold sour cream can curdle when added to hot food. Let it sit out for a bit before stirring it in.
• Stir the noodles occasionally. Since they’re cooking right in the sauce, a quick stir now and then keeps them from sticking together or to the bottom of the pan.
• Grate your own Parmesan. It melts more smoothly than the pre-shredded kind, giving the sauce a creamier texture.
• Taste and adjust. Before serving, give the stroganoff a quick taste and adjust the seasoning if needed, especially salt and pepper.
• Garnish matters. A sprinkle of fresh parsley adds color and freshness that makes the dish pop.

Mushroom Recipes

• Mushroom Swiss Steak
• Spinach Mushroom Quiche
• Slow Cooker Mushroom Steak Bites
• Panda Express Mushroom Chicken
• Chicken Prosciutto with Mushroom Sauce

If you’re craving this recipe with meat, try my slow cooker beef stroganoff.

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