Onion Mushroom Stroganoff

There is something deeply comforting about a bowl of stroganoff — that velvety, golden sauce clinging to tender noodles, the earthy aroma of mushrooms mingling with sweet caramelised onions. This Onion and Mushroom Stroganoff over Egg Noodles is a rich, hearty vegetarian take on the beloved Russian-inspired classic. No meat required — just two humble vegetables transformed by patience and a handful of pantry staples into something truly satisfying. Ready in just 40 minutes, it is weeknight comfort food at its finest.

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The magic of this dish lies in the layering of flavours. Onions are gently sautéed until softened and lightly golden, releasing their natural sweetness. Cremini or button mushrooms are then added and cooked low and slow until beautifully browned and the excess liquid has evaporated, concentrating their earthy depth. A splash of dry white wine lifts all those caramelised bits from the pan, while vegetable broth, soy sauce, and Dijon mustard build a sauce that is savoury, tangy, and wonderfully complex. Finished with a generous spoonful of sour cream stirred in off the heat, the result is pure, silky comfort.

Ingredients

• Vegetables:
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 500 g (about 1 lb) cremini or button mushrooms, sliced
  • 2 garlic cloves, minced
• Sauce:
  • 1 tablespoon all-purpose flour
  • 1 teaspoon sweet paprika
  • 120 ml (½ cup) dry white wine (optional, or use vegetable broth)
  • 240 ml (1 cup) vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • 120 g (½ cup) sour cream
  • Salt and freshly ground black pepper, to taste
• Pasta:
  • 300 g (10 oz) wide egg noodles
  • Salt, for pasta water
• Garnish:
  • 2 tablespoons fresh parsley, chopped

Instructions

Step 1: Cook the noodles

Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions. Drain and set aside.

Step 2: Sauté the onions

While noodles cook, heat butter and olive oil in a large skillet over medium heat. Add sliced onions and sauté for 5–6 minutes, until softened and lightly golden.

Step 3: Brown the mushrooms

Add mushrooms and cook for another 7–8 minutes, stirring occasionally, until mushrooms are browned and most liquid has evaporated.

Step 4: Add garlic

Stir in garlic and cook for 1 minute, until fragrant.

Step 5: Add flour and paprika

Sprinkle flour and paprika over the vegetables. Stir well and cook for 1 minute to remove the raw flour taste.

Step 6: Deglaze with wine

Pour in white wine (or extra broth), scraping any browned bits from the bottom of the pan. Simmer for 2–3 minutes until slightly reduced.

Step 7: Build the sauce

Add vegetable broth, soy sauce, and Dijon mustard. Stir well, bring to a gentle simmer, and cook for 4–5 minutes until the sauce thickens.

Step 8: Finish with sour cream

Reduce heat to low. Stir in sour cream until smooth and heated through (do not boil). Season to taste with salt and pepper.

Step 9: Serve

Serve stroganoff immediately over egg noodles. Garnish with chopped parsley.

Zusatztipps für die Zubereitung

Damit die Sauce die perfekte Konsistenz erhält, ist es wichtig, die Champignons bei mittlerer bis hoher Hitze zu braten, bis ihre Flüssigkeit vollständig verdampft ist — nasse Pilze verdünnen die Sauce und verhindern das Bräunen. Die Sauerrahm sollte immer bei niedriger Hitze und ohne Aufkochen eingerührt werden, um ein Gerinnen zu vermeiden. Wer eine noch intensivere Tiefe im Geschmack wünscht, kann eine Prise geräuchertes Paprikapulver zusätzlich zum süßen Paprika hinzufügen. Für ein besonders seidiges Ergebnis die Sauce kurz vor dem Servieren mit einem Holzlöffel kräftig durchrühren.

Varianten und Anpassungen

Dieses Rezept lässt sich leicht an verschiedene Ernährungsbedürfnisse anpassen. Für eine vegane Version einfach vegane Butter, pflanzliche Sauerrahm-Alternative und vegane Pasta anstelle der Eiernudeln verwenden. Wer glutenfrei kochen möchte, greift zu glutenfreier Pasta und glutenfreiem Mehl sowie einer glutenfreien Sojasoße (z. B. Tamari). Wer keine Sauerrahm zur Hand hat, kann auch griechischen Joghurt verwenden — den Joghurt jedoch ebenfalls nur bei niedriger Hitze einrühren. Das Gericht lässt sich auch hervorragend mit gemischten Pilzsorten wie Shiitake oder Portobello zubereiten, um das Aromaprofil zu vertiefen.

Serviervorschläge

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Das Stroganoff wird am besten sofort nach der Zubereitung serviert, damit die Eiernudeln die Sauce perfekt aufnehmen. Ein einfacher grüner Salat oder gedünstetes Gemüse rundet das Gericht harmonisch ab. Für ein elegantes Dinner passt ein gekühlter Sauvignon Blanc hervorragend — seine Frische und Säure balancieren die Cremigkeit der Sauce wunderbar aus. Als Beilage eignen sich auch knuspriges Bauernbrot oder ein leichtes Kartoffelpüree. Zum Garnieren sorgt frisch gehackte Petersilie nicht nur für Farbe, sondern auch für einen frischen Kontrast zum satten, cremigen Stroganoff.

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Simple, honest, and deeply satisfying — this Onion and Mushroom Stroganoff proves that vegetarian cooking can be every bit as rich and indulgent as its meat-based counterparts. Whether you are cooking for family on a Tuesday evening or looking for a crowd-pleasing dinner party dish, this stroganoff delivers warmth and flavour in every forkful. Make it once, and it will earn a permanent spot in your weekly rotation.

Recipe Questions & Answers

→ What type of mushrooms work best for this dish?

Cremini or button mushrooms are ideal as they develop a rich, meaty flavor when sautéed, enhancing the overall dish.

→ Can I use a different pasta instead of egg noodles?

Yes, wide noodles like pappardelle or fettuccine are good alternatives, maintaining a satisfying texture alongside the sauce.

→ How do I make a vegan version?

Replace butter with vegan butter, use plant-based sour cream, and swap egg noodles for a vegan pasta to keep the dish plant-based.

→ What is the role of paprika in this dish?

Paprika adds a subtle sweetness and depth, balancing the creamy sauce with a hint of smoky warmth.

→ Is white wine necessary in the sauce?

It’s optional; you can substitute vegetable broth to maintain moisture and flavor without alcohol.

→ How should the sauce be heated after adding sour cream?

Stir in sour cream over low heat and warm gently, avoiding boiling to keep the sauce smooth and prevent curdling.