Mushroom Stroganoff
A vegetarian dinner with sliced baby bella mushrooms and dry wide egg noodles in a creamy sour cream sauce. This weeknight-friendly stroganoff is rich, savory, and meat-free.
- autumn
- baby bella mushrooms
- cold-weather
- comfort food
- creamy
- dinner
- eastern european
- egg noodles
- family-friendly
- main course
- make-ahead
- meal prep
- mushroom
- mushroom stroganoff
- mushrooms
- no meat
- one-pot sauce
- russian-inspired
- savory
- sour cream
- stovetop
- stroganoff
- supper
- vegetarian
- vegetarian dinner
- weeknight
- winter
- Cuisine
- Russian-inspired
Shopping options
Check ingredients to include themPackage used · most used first
sliced baby bella mushrooms · 16 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
Details
sour cream · 0.75 Cup
Kroger® Original Sour Cream
78%
Details
dry wide egg noodles · 12 Ounce
Kroger® Wide Egg Noodles
75%
Details
vegetable broth · 2 Cup
Swanson Vegetable Broth
Sale
50%
Details
yellow onion, diced · 3.9 Ounce
Fresh Cut In Store Diced Yellow Onions
49%
Details
unsalted butter · 3 Tablespoon
Kroger® Unsalted Butter Sticks
9%
Details
black pepper · 0.5 Teaspoon
McCormick Black Pepper Grinder, 1.0 oz
4%
Details
paprika · 1 Teaspoon
Kroger® Ground Paprika Shaker
2%
Details
garlic powder · 1 Teaspoon
Kroger® Garlic Powder Shaker
2%
Details
salt · 1 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Details
all-purpose flour · 2 Tablespoon
Kroger® Bleached All Purpose Flour
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- sliced baby bella mushrooms-16 oz
- dry wide egg noodles-12 oz
- yellow onion-3 7/8 ounces
- vegetable broth-2 cups
- sour cream-3/4 cup
- unsalted butter-3 tablespoons
- all-purpose flour-2 tablespoons
- garlic powder-1 teaspoon
- paprika-1 teaspoon
- salt-1 teaspoon
- black pepper-1/2 teaspoon
Dice the onion and measure the remaining ingredients so the sliced mushrooms, broth, and sour cream are ready before cooking.
Bring a large pot of water to a boil, season the water with additional salt as needed, add the dry wide egg noodles, and cook until tender but firm, about 7 to 9 minutes; drain and set aside.
Drain noodles carefully away from your face and hands to avoid steam burns.
Use pot holders when handling the hot pot and colander.
While the noodles cook, melt the butter in a large skillet over medium heat, add the diced onion, and cook for 3 to 4 minutes until softened.
Add the sliced baby bella mushrooms, the 1 teaspoon salt, and black pepper; cook for 6 to 8 minutes until the mushrooms are browned and tender and most liquid has evaporated.
Sprinkle in the flour, garlic powder, and paprika; stir constantly for 1 minute to coat the mushrooms and cook off the raw flour taste.
Slowly whisk in the vegetable broth and simmer for 3 to 5 minutes until the sauce is smooth and lightly thickened.
Reduce heat to low, stir in the sour cream, and warm gently for 1 to 2 minutes without boiling.
Keep the sauce at low heat after adding sour cream to prevent curdling and splattering.
Add the drained noodles to the skillet and toss until evenly coated in the creamy mushroom sauce; serve warm.
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