Mushroom Stroganoff

Here’s a vegetarian version of the popular beef stroganoff, this time made with earthy mushrooms.


Mushroom Stroganoff
makes 6 servings


  • 1 large onion finely sliced
  • 6 cups chopped mushrooms any variety
  • 6 cloves garlic finely chopped
  • 5 tbsp unsalted butter
  • 1 lb pasta or dry wide egg noodles
  • 1 bunch chives finely chopped – about 2 tbsp
  • 3 cups whole milk
  • 1 cup sour cream
  • 2 tbsp all-purpose flower
  • 3 cups shredded Parmesan cheese, Gouda, or sharp cheddar cheese or a combination.
  • 1/2 tsp Paprika
  • Salt and pepper


  • Preheat oven to 375 degrees.
  • Make pasta according to package directions and set aside.
  • Melt 1 tbsp butter on a baking dish and spread butter evenly on the dish. Set aside.
  • In pan heat 2 tbsp butter and sauté onions and garlic until tender and onions are slightly caramelized – about 5 minutes. Add paprika and mushrooms and cook for 5 minutes until mushrooms are tender. Add cooked pasta, chopped chives and mix together.

Make the cheese sauce.

  • In a saucepan melt 2 tbsp butter. Add 2 tbsp flour and whisk in until bubbles form.
  • Now add 3 cups milk and 1 cup sour cream and whisk in to incorporate the flour into a creamy texture and bubbles start forming at the edges. Add cheese and melt into the sauce. This makes a real cheesy mushroom stroganoff.
  • If you want to go lighter on the cheese sauce cut down on the milk to 2 cups, 1 tbsp flour, 1/2 cup sour cream, and the cheese down to 2 cups.
  • Pour cheese sauce into the mushroom pasta and toss together. Taste test for salt and adjust accordingly.
  • Pour mushroom pasta into buttered baking dish and sprinkle with extra cheese. Place in oven for 30 minutes until mushroom and cheese are bubbly. Mushroom Stroganoff is ready.


2 thoughts on “Mushroom Stroganoff”

Leave a Reply