Mushroom Stroganoff


  • 1 pound extra wide egg noodles
  • 3 tablespoons butter, divided
  • 1 small onion, sliced into thin, short strips
  • 1 pound mushrooms, sliced
  • 1-1/2 tablespoons minced garlic
  • 1/2 cup white cooking wine
  • 1-1/2 cups mushroom (or vegetable) stock
  • 1 tablespoon Worcestershire sauce
  • 3-1/2 tablespoons flour
  • 3/4 cup sour cream
  • 3 sprigs fresh thyme (or 1/4 teaspoon dried thyme)
  • 3/4 teaspoon black pepper
  • 1 teaspoon sea salt


  1. Prepare egg noodles al dente, according to package directions.
  2. In a large skillet or wok, sauté onions in 1 tablespoon butter until tender.
  3. Add in the remaining 2 tablespoons of butter, along with mushrooms and garlic, and continue cooking until the mushrooms are cooked and tender.
  4. In a bowl or large glass measuring cup, combine the cooking wine, broth and Worcestershire sauce.
  5. Whisk in the flour until combined and smooth.
  6. Pour the mixture over the mushrooms, and cook until it reaches a simmer and has thickened slightly.
  7. Add in the sour cream and thyme, and return to a simmer.
  8. Season with salt and pepper (more or less depending on your preference).
  9. Add in the noodles and stir until peel combined.
  10. Serve hot.

The original recipe, from which this great Meatless Monday dish was derived, can be found here.

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