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Triple-Mushroom Stroganoff

Total Time

Prep: 20 min. Cook: 30 min.


6 servings

Three types of mushrooms lend flavor and texture to the creamy sauce of this rich and rustic entree. —Cheri Neustifter, Sturtevant, Wisconsin
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  • 5-1/2 cups uncooked egg noodles
  • 1/2 pound fresh button mushrooms, halved
  • 2-2/3 cups sliced baby portobello mushrooms
  • 1 package (3-1/2 ounces) sliced fresh shiitake mushrooms
  • 3 shallots, chopped
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 1-1/2 cups vegetable broth, divided
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1 cup fat-free sour cream
  • 1 tablespoon minced fresh parsley


  1. Cook noodles according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook the mushrooms and shallots in butter for 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
  2. Stir in 1-1/4 cups broth, mustard, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
  3. Combine flour with remaining broth until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low; gradually stir in sour cream (do not boil). Drain noodles; serve with mushroom sauce. Sprinkle with parsley.

Nutrition Facts

2/3 cup: 296 calories, 6g fat (3g saturated fat), 57mg cholesterol, 575mg sodium, 49g carbohydrate (6g sugars, 2g fiber), 12g protein.

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