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Triple Mushroom Stroganoff

A vegetarian mushroom stroganoff with cremini, portobello and white button mushrooms.
Triple Mushroom Stroganoff

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Servings: 4
Total Time: 30 minutes
Recipe by: Frankie


1/2 lb white button mushrooms, sliced
1/2 lb cremini mushrooms, sliced
1/2 lb baby portobello mushrooms, sliced
2 cups diced onion
1 TBSP cooking oil
1/2 tsp salt
1/2 tsp black pepper
3 cloves minced garlic
1/4 cup butter
1/4 cup all purpose flour
2 cups vegetable broth
1/3 cup sour cream
1 lb egg noodles


1. Heat oil in a large pan over medium-high heat and cook onions and mushrooms with the salt and pepper, about 5 minutes or until mushrooms begin to brown and onion softens, add the garlic and cook 1 more minute. Take off the heat and pour mushroom mixture into a bowl along with any juices and set aside.

2. Cook egg noodles according to package directions, drain and set aside.

3. Clean out the pan and melt the butter of medium heat. Stir in the flour and cook about 2 minutes, stirring constantly, until no white flour remains. Slowly pour in the broth and bring to a boil, reduce heat to low and simmer, stirring occasionally, until sauce becomes slightly thickened, about 2 minutes.

4. Add the mushrooms and any juices to the sauce and cook, stirring occasionally, about 5 more minutes.

5. Take off the heat and stir in sour cream. Add salt and pepper to taste and serve over the egg noodles.

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Triple Mushroom Stroganoff

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