Smoky Mushroom Stroganoff


A creamy mushroom sauce tops egg noodles in this vegetarian twist on a classic Italian favorite recipe. Ready to serve in under 30 minutes.

Total Time:
18 mins


  • 1 8.8 ounce package dried pappardelle (wide egg noodles)

  • 1 ½ pound sliced mushrooms, such as button, cremini, and/or shiitake

  • 2 cloves garlic, minced (1 tsp.)

  • 1 tablespoon olive oil

  • 1 8 ounce carton light sour cream

  • 2 tablespoon all-purpose flour

  • 1 ½ teaspoon smoked paprika

  • 1 cup vegetable broth

  • Snipped fresh Italian (flat-leaf) parsley (optional)


  1. Cook noodles according to package directions. Drain; keep warm.

  2. In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5 to 8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm.

  3. For sauce, in bowl combine sour cream, flour, paprika, and 1/4 teaspoon pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley. Serves 4.

    Smoky Mushroom Stroganoff
    Andy Lyons

Nutrition Facts (per serving)

407 Calories
13g Fat
59g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 407
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 25%
Cholesterol 72mg 24%
Sodium 443mg 19%
Total Carbohydrate 59g 21%
Total Sugars 5g
Protein 17g
Vitamin C 5.3mg 27%
Calcium 111.1mg 9%
Iron 4mg 22%
Potassium 844mg 18%
Folate, total 185.5mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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