Dutch Oven Mushroom Stroganoff With Creamy Noodles

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 oz (28 g) dried porcini mushrooms (optional) + 1 cup (240 ml) boiling water
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, finely diced (about 1 1/2 cups / 225 g)
• 1 1/2 lb (680 g) cremini mushrooms, sliced
• 8 oz (225 g) shiitake mushrooms, stems removed, caps sliced
• 4 cloves garlic, minced
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 1/2 tsp smoked paprika
• 1 tsp dried thyme
• 3 tbsp all-purpose flour
• 1/2 cup (120 ml) dry white wine (or extra broth)
• 3 cups (720 ml) low-sodium vegetable broth, plus more as needed
• 1 tbsp Dijon mustard
• 2 tsp Worcestershire sauce (use vegetarian if needed)
• 12 oz (340 g) wide egg noodles
• 3/4 cup (180 g) sour cream, at room temperature
• 1/2 cup (120 ml) heavy cream, at room temperature
• 2 tbsp chopped fresh parsley (optional)

Do This

• 1. (Optional) Soak porcini in 1 cup boiling water for 10 minutes; strain and reserve liquid.
• 2. Brown sliced mushrooms in butter + oil in a Dutch oven over medium-high heat, 10–12 minutes; season.
• 3. Add onion and cook 4–5 minutes; add garlic and spices for 30 seconds.
• 4. Stir in flour 1 minute; deglaze with wine; add broth (and porcini liquid), Dijon, Worcestershire; simmer 5 minutes.
• 5. Bring to a boil; stir in egg noodles; cover and simmer medium-low 8–10 minutes, stirring twice.
• 6. Off heat, stir in sour cream and heavy cream until silky; loosen with broth if needed.
• 7. Taste, adjust salt/pepper, and serve hot with parsley.

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Why You’ll Love This Recipe

• Deep, earthy flavor from well-browned mushrooms and a savory, wine-kissed sauce.
• True comfort-food texture with noodles folded right into a creamy stroganoff-style gravy.
• Dutch-oven friendly for steady heat, great browning, and easy simmering.
• Weeknight doable with straightforward steps and familiar ingredients.

Grocery List

• Produce: yellow onion, garlic, cremini mushrooms, shiitake mushrooms, fresh parsley (optional)
• Dairy: unsalted butter, sour cream, heavy cream
• Pantry: olive oil, kosher salt, black pepper, smoked paprika, dried thyme, all-purpose flour, dry white wine (or broth), low-sodium vegetable broth, Dijon mustard, Worcestershire sauce (vegetarian if needed), wide egg noodles, dried porcini mushrooms (optional)

Full Ingredients

Optional Umami Booster

• 1 oz (28 g) dried porcini mushrooms
• 1 cup (240 ml) boiling water

Mushrooms and Aromatics

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, finely diced (about 1 1/2 cups / 225 g)
• 1 1/2 lb (680 g) cremini mushrooms, sliced 1/4-inch thick
• 8 oz (225 g) shiitake mushroom caps, sliced (stems removed)
• 4 cloves garlic, minced
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

Sauce Base

• 1 1/2 tsp smoked paprika
• 1 tsp dried thyme
• 3 tbsp all-purpose flour
• 1/2 cup (120 ml) dry white wine (or replace with 1/2 cup broth)
• 3 cups (720 ml) low-sodium vegetable broth, plus more as needed for loosening
• 1 tbsp Dijon mustard
• 2 tsp Worcestershire sauce (use vegetarian Worcestershire if needed)

Noodles and Creamy Finish

• 12 oz (340 g) wide egg noodles
• 3/4 cup (180 g) sour cream, brought to room temperature
• 1/2 cup (120 ml) heavy cream, brought to room temperature
• 2 tbsp chopped fresh parsley (optional, for serving)

Step-by-Step Instructions

Step 1: Prep and (optional) rehydrate porcini

If using dried porcini, place them in a small heatproof bowl and pour over 1 cup (240 ml) boiling water. Let soak for 10 minutes. Lift the mushrooms out, finely chop them, and set aside.

Strain the soaking liquid through a coffee filter or a double layer of paper towel to remove grit. Reserve this liquid; you will use it as part of the broth.

While the porcini soak, slice the cremini and shiitake caps, dice the onion, and mince the garlic. Measure out the sour cream and heavy cream and let them sit at room temperature (this helps prevent curdling later).

Step 2: Brown the mushrooms for maximum flavor

Set a 5–7 quart Dutch oven over medium-high heat. Add 2 tbsp butter and 1 tbsp olive oil. When the butter is melted and foamy, add the sliced mushrooms.

Cook for 10–12 minutes, stirring only occasionally, until the mushrooms release their moisture and then begin to brown deeply around the edges. (If your pot is crowded, brown in two batches for better color.)

Season with 1 tsp of the kosher salt and 1/2 tsp black pepper while they cook.

Step 3: Soften the onions and bloom the spices

Add the diced onion to the Dutch oven and cook over medium heat for 4–5 minutes, stirring, until the onion is soft and translucent.

Add the minced garlic, 1 1/2 tsp smoked paprika, and 1 tsp dried thyme. Stir constantly for 30 seconds until very fragrant (this quick “bloom” brings the spices to life without burning the garlic).

If using the chopped porcini, stir them in now.

Step 4: Build the gravy-style sauce

Sprinkle 3 tbsp flour over the mushroom mixture. Stir for 1 minute to cook off the raw flour taste and to coat the mushrooms and onions.

Pour in 1/2 cup (120 ml) dry white wine and scrape the bottom of the pot with a wooden spoon to release the browned bits. Simmer for 1 minute.

Add the broth: use 3 cups (720 ml) vegetable broth. If you made porcini soaking liquid, use it as part of that 3 cups (for example, 1 cup porcini liquid + 2 cups broth). Stir in 1 tbsp Dijon mustard and 2 tsp Worcestershire.

Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce looks slightly thickened and glossy.

Step 5: Cook the noodles right in the Dutch oven

Bring the sauce to a gentle boil over medium-high heat. Stir in the 12 oz (340 g) egg noodles, pressing them down so they’re mostly submerged.

Reduce the heat to medium-low, cover, and simmer for 8 minutes. Uncover and stir well (this prevents sticking). Cover again and simmer for 2 more minutes, or until the noodles are tender but still pleasantly chewy.

If the mixture looks dry before the noodles are tender, add an additional 1/4 cup (60 ml) broth at a time, stirring well after each addition.

Step 6: Fold in the creamy finish (without curdling)

Turn the heat off. Let the pot sit for 2 minutes to cool slightly (this protects the sour cream).

In a small bowl, stir together the 3/4 cup (180 g) sour cream and 1/2 cup (120 ml) heavy cream. Spoon in about 1/2 cup of the hot sauce from the pot and whisk to temper the dairy.

Pour the tempered mixture back into the Dutch oven and gently fold until the noodles are coated and the sauce is smooth, creamy, and light brown. Taste and add the remaining 1/2 tsp kosher salt (or to taste) and more black pepper if needed.

Step 7: Rest, garnish, and serve

Let the stroganoff rest uncovered for 3 minutes to thicken slightly. Serve hot in warm bowls.

If you like, finish with 2 tbsp chopped parsley and an extra grind of black pepper. This dish is rich, so a crisp green salad or steamed green beans make a great side.

Pro Tips

• Don’t rush the browning: Let the mushrooms sit undisturbed for a couple of minutes at a time so they caramelize instead of steaming.
• Control thickness easily: For a thicker stroganoff, simmer uncovered for 2–3 minutes before adding dairy. For thinner, stir in broth 1/4 cup (60 ml) at a time.
• Prevent sour cream from splitting: Keep sour cream at room temp, turn off the heat, and temper it with a bit of hot sauce before adding.
• Keep noodles from sticking: Stir thoroughly right after adding noodles and again halfway through cooking.
• Taste at the end: Mushrooms vary; you may want an extra pinch of salt or a small squeeze of lemon (about 1 tsp) to brighten the sauce.

Variations

• Classic beef-and-mushroom stroganoff: Sear 1 lb (454 g) thinly sliced sirloin in 1 tbsp oil for 2–3 minutes, remove, then proceed. Stir beef back in after the noodles cook, just before adding the dairy.
• Extra earthy: Add 1 tbsp soy sauce (or tamari) and 1/2 tsp extra smoked paprika with the broth for deeper savoriness.
• Vegan-friendly: Use plant butter, egg-free noodles, and replace sour cream/heavy cream with 1 cup (240 ml) unsweetened cashew cream plus 1 tbsp lemon juice (stir in off heat).

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often, with a splash of broth or water (2–4 tbsp) to loosen the sauce as the noodles will absorb liquid over time. Freezing is not ideal because the noodles soften and the dairy sauce can separate, but it will still be edible; if you do freeze, thaw overnight in the refrigerator and reheat slowly, stirring frequently.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 15 g protein, 66 g carbohydrates, 22 g fat, 5 g fiber, 780 mg sodium.