Mushroom Stroganoff Pasta

A comforting vegetarian twist on a classic, this Mushroom Stroganoff Pasta features earthy mushrooms in a rich, creamy sauce flavored with sour cream, Dijon mustard, and Worcestershire sauce. Served over your favorite pasta, it's a satisfying and elegant weeknight meal.

Mushroom Stroganoff Pasta
  • Prep time: 11 minutes
  • Cook time: 21 minutes
  • Total time: 32 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: Italian

Ingredients

  • 1 pound egg noodles or fettuccine
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 pounds mixed mushrooms (cremini, shiitake, button), sliced
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 2 cups beef broth or vegetable broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup sour cream
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook noodles according to package directions. Reserve about 1 cup of pasta water, then drain the noodles.
  2. While noodles cook, melt butter and olive oil in a large skillet or Dutch oven over medium-high heat.
  3. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 8-10 minutes. Do not overcrowd the pan; cook in batches if necessary.
  4. Add the sliced onion to the skillet and cook until softened and lightly browned, about 5-7 minutes.
  5. Stir in the minced garlic and cook for 1 minute until fragrant.
  6. If using, pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce by half.
  7. In a small bowl, whisk together the broth and flour until smooth. Pour this mixture into the skillet along with the Dijon mustard and Worcestershire sauce. Bring to a simmer, stirring constantly, until the sauce thickens.
  8. Reduce heat to low. Stir in the sour cream until well combined and the sauce is creamy. Do not boil after adding sour cream.
  9. Season the sauce generously with salt and pepper to taste. Add the drained noodles to the sauce and toss to coat. If the sauce is too thick, add a splash of reserved pasta water.
  10. Serve immediately, garnished with fresh chopped parsley.

Tips

  • Don't overcrowd the pan when cooking mushrooms; this allows them to brown properly instead of steaming.
  • Whisk the flour and broth together smoothly before adding to the skillet to prevent lumps.
  • Add the sour cream off the heat and stir gently to prevent it from curdling.

Frequently Asked Questions

Can I use a different type of pasta?

Yes, any pasta that holds sauce well, such as fettuccine, pappardelle, or even penne, will work beautifully with this stroganoff sauce.

Can I make this vegan?

Yes, substitute the butter with vegan butter, use vegetable broth, and replace the sour cream with a dairy-free sour cream alternative or unsweetened vegan yogurt. Ensure your Worcestershire sauce is vegan.

How long will leftovers last?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.