Creamy Mushroom Stroganoff


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Unsalted butter, 6 tablespoons (3 oz/90 g)
  • Shallot, 1 large, thinly sliced
  • Mixed mushrooms, such as stemmed shiitake, oyster, and cremini, 2 lb (1 kg), thinly sliced
  • Flour, 2 tablespoons
  • Dry white wine, 1 cup (8 fl oz/250 ml)
  • Chicken or vegetable broth or stock, 1 cup (8 fl oz/250 ml), homemade or purchased
  • Sour cream, ½ cup (4 oz/125 g)
  • Fresh flat-leaf (Italian) parsley, 2 tablespoons minced, plus more for garnish
  • Salt and freshly ground pepper
  • Wide egg noodles or pappardelle, 1 lb (500 g)


  • Make the sauce

    Bring a large pot of water to a boil. In a large frying pan over medium-high heat, melt the butter. Add the shallot and sauté until lightly golden, 2–3 minutes. Add the mushrooms and cook, stirring, until they have softened and released most of their liquid, about 5 minutes. Add the flour and stir to incorporate. Stir in the wine and the broth and cook until the wine evaporates slightly, about 2 minutes. Remove from the heat and stir in the sour cream and the 2 tablespoons parsley. Season with salt and pepper.

  • Cook the pasta

    Add 2 tablespoons salt and the noodles to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about ½ cup (4 fl oz/125 ml) of the cooking water. Add the pasta to the mushroom sauce and toss to combine. Warm briefly over low heat to blend the flavors. Add as much of the cooking water as needed to achieve a nice sauce consistency. Garnish with parsley and serve.