Mushroom Stroganoff Pasta
Published Date: 3/12/2026
Ingredients
- 12 oz wide egg noodles
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 lb cremini mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 2 cups vegetable broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream, room temperature
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Add the chopped onion and sauté until softened, about 4 minutes. Add the sliced mushrooms and cook until browned and their moisture has evaporated, about 6 to 8 minutes. Add the minced garlic and cook for 1 more minute.
- Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.
- Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer until the wine has mostly reduced. Gradually whisk in the vegetable broth, Dijon mustard, and Worcestershire sauce. Bring the mixture to a simmer and let it thicken for about 5 minutes. Season with salt and pepper to taste.
- Reduce the heat to low. Stir in the sour cream until completely smooth and incorporated. Do not let the sauce boil once the sour cream is added to prevent curdling.
- Toss the cooked egg noodles into the mushroom stroganoff sauce until well coated. Garnish with chopped fresh parsley before serving.