Simple Creamy Portobello & White Mushroom Stroganoff

white bowl of creamy mushroom stroganoff

Simple Creamy Portobello & White Mushroom Stroganoff

This Portobello & White Mushroom Stroganoff is rich, creamy, and packed with savory mushroom flavor. Tender egg noodles are coated in a luscious sauce made with sour cream, heavy cream, and fragrant herbs. It’s a cozy, comforting dinner perfect for any night of the week.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: best mushroom stroganoff recipe, creamy mushroom pasta, creamy vegetarian stroganoff, easy mushroom stroganoff recipe, egg noodles with mushrooms, meatless stroganoff, mushroom stroganoff, portobello mushroom stroganoff, vegetarian comfort food recipes, white mushroom stroganoff recipe

Servings: servings

Calories: 738kcal

Author: George - U Keep Cooking

Equipment

Large Skillet

Ingredients

2 lbs Portobello Mushrooms (black ribs scraped clean)(stems removed)(sliced into thick strips)
1 lbs White Mushrooms (sliced)
3 tbsp Unsalted Butter (divided)
2 tbsp Olive Oil
1 Onion (large)(thinly sliced)
4 cloves Garlic minced
1 teaspoon Dried Thyme
1 teaspoon Smoked Paprika
1 tablespoon Worcestershire Sauce
½ cup Dry White Wine
2½ cups Vegetable Broth
2 tablespoons Cornstarch (slurry: mixed with 2 tbsp cold water)
1 cup Sour Cream full fat
½ cup Heavy Cream
Salt and Black Ground Pepper (to taste)
Parsley (fresh)(chopped) (for garnish)

Wide Egg Noodles:

8 oz Egg Noodles
1 tbsp Butter
Salt (for boiling water)

Instructions

Cook the noodles: Bring a large pot of salted water to a boil. Add 8 oz egg noodles and cook until al dente. Drain, toss with 1 tbsp butter, and set aside.
Sauté the mushrooms: Heat 1 tbsp unsalted butter and 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the prepared 2 lbs portobello mushrooms (black ribs scraped clean, stems removed, sliced) and 1 lb white mushrooms (sliced) in batches. Season lightly with salt and black pepper. Cook 6–8 minutes per batch until browned and most moisture evaporates. Transfer mushrooms to a plate.
Cook aromatics: In the same skillet, melt the remaining 2 tbsp unsalted butter over medium heat. Add 1 large onion (thinly sliced); cook 4–5 minutes until softened and golden. Stir in 4 cloves minced garlic, 1 tsp dried thyme, and 1 tsp smoked paprika; cook 30–60 seconds until fragrant.
Deglaze and build the base: Pour in ½ cup dry white wine and 1 tbsp Worcestershire sauce, scraping up browned bits. Simmer 2 minutes to reduce slightly. Add 2½ cups vegetable broth and bring to a gentle simmer.
Thicken the sauce: Stir in the cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water). Simmer 2–3 minutes, stirring, until lightly thickened.
Make it creamy: Reduce the heat to low. Stir in 1 cup full-fat sour cream and ½ cup heavy cream until smooth and heated through (do not boil).
Finish the stroganoff: Return the sautéed mushrooms (and any juices) to the skillet. Season to taste with salt and black ground pepper. Simmer 1–2 minutes to meld flavors.
Combine and serve: Add the cooked egg noodles to the skillet and gently toss to coat, or ladle the stroganoff over the noodles. Garnish with fresh chopped parsley and serve hot.

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