Kosher Mushroom Stroganoff With Egg Noodles (Dairy)

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I discovered mushroom stroganoff by accident one evening when I had planned to make the classic beef version but realized I was out of meat. What started as a kitchen mishap turned into one of my family’s most requested comfort dishes. The mushrooms give you all that rich, earthy flavor you want in stroganoff, plus they actually hold up better to the creamy sauce than beef sometimes does.

The key to great mushroom stroganoff is using a mix of mushroom varieties. I like combining cremini, shiitake, and portobello because they each bring something different to the table. Cremini mushrooms stay firm and meaty, shiitake adds that deep umami punch, and portobello gives you those satisfying chunky bites. Don’t skimp on browning them properly either. You want those mushrooms to develop a golden crust before adding any liquid.

Why Mixed Mushrooms Make Better Stroganoff

For the sauce, I use a combination of sour cream and cream cheese to get that signature tangy richness without making it too thin. Some people add wine, but I find a splash of mushroom broth works just as well and keeps the mushroom flavor front and center. The trick is tempering your dairy so it doesn’t curdle when you add it to the hot pan.

Getting the Dairy Sauce Right

This stroganoff works perfectly for Friday night dinners or any time you want something comforting without much fuss. I serve it over wide egg noodles because they grab onto the sauce better than thin pasta. A simple green salad with cucumber and dill makes a nice light contrast to all that creamy goodness.

Kosher Mushroom Stroganoff With Egg Noodles (Dairy) - Eastern European recipe
I discovered mushroom stroganoff by accident one evening when I had planned to make the classic beef version but realized I was out of meat. What started as a kitchen mishap turned into one of my family's most requested comfort dishes. The mushrooms give you all that rich, earthy flavor you want in stroganoff, plus they actually hold up better to the creamy sauce than beef sometimes does. The key to great mushroom stroganoff is using a mix of mushroom varieties. I like combining cremini, shiitake, and portobello because they each bring something different to the table. Cremini mushrooms stay firm and meaty, shiitake adds that deep umami punch, and portobello gives you those satisfying chunky bites. Don't skimp on browning them properly either. You want those mushrooms to develop a golden crust before adding any liquid. For the sauce, I use a combination of sour cream and cream cheese to get that signature tangy richness without making it too thin. Some people add wine, but I find a splash of mushroom broth works just as well and keeps the mushroom flavor front and center. The trick is tempering your dairy so it doesn't curdle when you add it to the hot pan. This stroganoff works perfectly for Friday night dinners or any time you want something comforting without much fuss. I serve it over wide egg noodles because they grab onto the sauce better than thin pasta. A simple green salad with cucumber and dill makes a nice light contrast to all that creamy goodness.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Eastern European
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 12 oz wide egg noodles
  • 1 lb mixed mushrooms cremini, shiitake, and portobello, sliced
  • 3 tbsp butter
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 cup vegetable broth or mushroom broth
  • 1/2 cup sour cream room temperature
  • 4 oz cream cheese softened
  • 2 tbsp Dijon mustard
  • 2 tbsp fresh dill chopped
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

  1. Bring a large pot of salted water to boil. Cook egg noodles according to package directions until al dente. Drain and set aside.
  2. While noodles cook, heat butter in a large skillet over medium-high heat. Add sliced mushrooms in a single layer, working in batches if needed. Cook without stirring for 3-4 minutes until golden brown on one side.
  3. Stir mushrooms and continue cooking for 2-3 minutes until tender and well-browned. Season with salt and pepper. Transfer mushrooms to a plate.
  4. In the same skillet, add diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle flour over onions and stir constantly for 1 minute. Gradually whisk in vegetable broth, scraping up any browned bits from the bottom of the pan.
  6. In a small bowl, whisk together sour cream, cream cheese, and Dijon mustard until smooth. Slowly add this mixture to the skillet, whisking constantly to prevent curdling.
  7. Return mushrooms to the skillet along with any accumulated juices. Stir in fresh dill and simmer for 2-3 minutes until sauce thickens slightly.
  8. Add cooked egg noodles to the skillet and toss gently to coat with sauce. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve immediately, garnished with fresh parsley and additional dill if desired.

Notes

Leftovers keep in the refrigerator for 3 days. Reheat gently with a splash of broth or milk to loosen the sauce. For a lighter version, substitute Greek yogurt for half the sour cream. Make sure all dairy ingredients are at room temperature before adding to prevent curdling.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 24g 31%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 16g 32%
*Percent Daily Values are based on a 2,000 calorie diet.
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