Best 7 Wild Mushroom Stroganoff With Noodles Recipes

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Indulge in the delectable Wild Mushroom Stroganoff with Noodles, a symphony of flavors that will tantalize your taste buds. This hearty and comforting dish features a creamy and rich sauce made with a medley of wild mushrooms, sautéed in butter until golden brown and infused with the earthy aroma of thyme. The addition of beef broth, white wine, and sour cream creates a velvety and flavorful base for the tender egg noodles. This stroganoff is a perfect marriage of textures and tastes, with the soft mushrooms, al dente noodles, and occasional crunch of almonds coming together in perfect harmony. Whether you're a mushroom enthusiast or simply seeking a satisfying meal, this Wild Mushroom Stroganoff with Noodles is sure to become a favorite.

**Additional Recipes Included:**

1. **Creamy Mushroom Stroganoff**: A classic stroganoff recipe made with button mushrooms and a creamy sauce.

2. **Chicken Stroganoff**: A lighter version of stroganoff made with chicken instead of beef.

3. **Vegetable Stroganoff**: A vegetarian take on stroganoff, featuring a variety of colorful vegetables.

4. **Easy Beef Stroganoff**: A simplified stroganoff recipe that uses pre-made ingredients for a quick and easy meal.

5. **Slow Cooker Mushroom Stroganoff**: A hands-off approach to stroganoff, made in a slow cooker for effortless cooking.

Check out the recipes below so you can choose the best recipe for yourself!

WILD MUSHROOM STROGANOFF WITH NOODLES



Wild Mushroom Stroganoff With Noodles image

This recipe was posted in our local newspaper this week. It looked so good, and I didn't see one like it in the database, so decided to share it.

Provided by PanNan

Categories     One Dish Meal

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 small red onion, chopped
1 small red bell pepper, seeded,chopped
1 (4 ounce) package mixed wild mushrooms, rinsed
1 tablespoon all-purpose flour
1/4 teaspoon ground nutmeg
salt & fresh ground pepper
1 (14 ounce) can low sodium beef broth
6 ounces wide egg noodles
3/4 cup light sour cream
1/4 cup chopped parsley

Steps:

  • Heat large pot of water to boiling.
  • Melt butter in large skillet over medium-high heat; add onion.
  • Cook, stirring often, until lightly browned, 5 minutes.
  • Add bell pepper; cook, stirring often, 1 minute.
  • Add mushrooms; cook, stirring often, until mushrooms are lightly browned and liquid evaporates, about 8 minutes.
  • Sprinkle flour, nutmeg, salt and pepper over mushrooms; cook, stirring, 1 minute.
  • Turn heat to high; stir in broth.
  • Cook, stirring often, to thicken and reduce slightly, about 5 minutes.
  • Meanwhile, add noodles to boiling water; cook according to package directions.
  • Drain.
  • Place in large serving bowl.
  • Stir sour cream into mushroom mixture; heat until hot, but not boiling, about 1 minute.
  • Pour over noodles.
  • Add chopped parsley; toss to mix.
  • Serve.

HARLOW'S VEGAN AND GLUTEN-FREE WILD MUSHROOM STROGANOFF



Harlow's Vegan and Gluten-Free Wild Mushroom Stroganoff image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons grapeseed oil
2 yellow onions, cut into small dice
2 teaspoons salt
3 cloves garlic, peeled and chopped
1 tablespoon dried thyme
1 teaspoon ground black pepper
1/2 teaspoon chile flakes
1/2 cup white wine
2 tablespoons balsamic vinegar
Zest and juice of 1 lemon
2 cups dried wild mushrooms, soaked 30 minutes in 1 quart hot water
One 12-ounce package gluten-free spaghetti, preferable made from yellow lentils, cooked and set aside
1 cup vegan sour cream
2 tablespoons fresh parsley, leaves removed and chopped
2 tablespoons vegan Worcestershire sauce

Steps:

  • Warm a medium saucepan over medium-high heat. Add the grapeseed oil and heat until just wavy, but not quite to the smoking point. Add the onions, salt and 2 tablespoons water and saute until translucent, about 5 minutes.
  • Add the garlic, thyme, black pepper and chile flakes and continue to saute, stirring to thoroughly combine.
  • Add the white wine, balsamic vinegar, lemon zest and juice. Continue to stir thoroughly. Add the rehydrated wild mushrooms and half of the soaking liquid to the pan. Add the cooked pasta and turn the heat up so the sauce and pasta mixture begin to simmer. Once pasta and mushroom ragout have combined with the liquid that is in the pan, add the vegan sour cream, parsley and Worcestershire. Stir to combine and immediately serve in pasta bowls.

WILD MUSHROOM STROGANOFF



Wild Mushroom Stroganoff image

You can use any kinds of mushrooms you like. If using dry mushroom use the soaking liquid in place of the beef stock for a even more mushroomy flavor

Provided by barbara lentz

Categories     Pasta

Time 40m

Number Of Ingredients 18

8 oz butter
4 oz shiitake mushrooms
4 oz oyster mushrooms
4 oz white beech mushrooms
4 oz hen of the woods mushrooms
2 king oyster mushrooms
1 Tbsp fresh thyme
salt and pepper
1 medium onion chopped
4 clove garlic minced
2 Tbsp tomato paste
3 Tbsp flour
2 c beef stock
1 c sour cream at room temp
2 tsp dijon mustard
2 tsp fresh squeezed lemon juice
fresh parsley for garnish
cooked egg noodles for serving

Steps:

  • 1. Melt 4 tbsp butter in large skillet. After butter has melted add the mushrooms. Cook until mushrooms are browned about 10 minutes. Remove to a bowl and season with salt and pepper. Set aside
  • 2. Add the rest of the butter to the pan and let it melt. Add the onion and cook until translucent. Add the garlic and cook 30 seconds. Add the thyme, and tomato paste.
  • 3. Cook until the tomato paste is well incorporated. Sprinkle the flour over the top. Add the beef stock and whisk until thickened a little. Add the dijon mustard and lemon juice. Bring to a boil then reduce the heat and simmer 5 minutes. Turn the heat to low and whisk in the sour cream then stir the mushrooms back in.
  • 4. Serve the mushroom sauce over egg noodles and garnish with parsley

TRI-TIP BEEF STROGANOFF WITH WILD MUSHROOMS ON SOURDOUGH TOASTS



Tri-Tip Beef Stroganoff with Wild Mushrooms on Sourdough Toasts image

Provided by Molly Stevens

Categories     Beef     Mushroom     Low Cal     Father's Day     Dinner     Party     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 15

2 tablespoons (1/4 stick) unsalted butter, divided
5 tablespoons extra-virgin olive oil, divided
1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), cut into 1/4-inch-thick slices
Coarse kosher salt
1/4 cup dry white vermouth or dry Sherry
1/4 cup crème fraîche or heavy whipping cream
1 1 1/2-pound tri-tip roast, excess fat trimmed, meat cut against grain into 1/4-inch-thick slices, slices cut crosswise into 3-inch lengths
1 cup thinly sliced shallots (about 4 large)
1 tablespoon all purpose flour
1 teaspoon plus 2 1/2 tablespoons tomato paste
1 cup beef broth
1/2 teaspoon Hungarian sweet paprika
6 5 x 3 x 1/2-inch slices crusty sourdough bread
1/4 cup sour cream
2 tablespoons chopped fresh Italian parsley

Steps:

  • Melt 1 tablespoon butter with 1 tablespoon olive oil in large nonstick skillet over medium heat. Add sliced wild mushrooms to skillet; sprinkle with coarse kosher salt and pepper and sauté until mushrooms release juices, about 6 minutes. Increase heat to medium-high; sauté until mushrooms are tender and brown, about 4 minutes longer. DO AHEAD: Can be made 2 hours ahead. Remove from heat. Let stand at room temperature.
  • Add vermouth to mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. Stir in crème fraîche; remove from heat. Season to taste with coarse kosher salt and pepper. Cover; set aside.
  • Melt remaining 1 tablespoon butter with 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Working in batches, add beef slices to skillet and sauté just until brown outside but still pink in center, about 30 seconds per side. Transfer beef slices to plate; sprinkle with coarse salt and pepper. Add sliced shallots to same skillet, reduce heat to medium, and sauté until golden brown and tender, about 4 minutes. Stir in flour and 1 teaspoon tomato paste (mixture will clump). Add broth and paprika and whisk to blend, scraping up browned bits. Simmer until sauce thickens slightly, about 2 minutes. Season sauce to taste with coarse kosher salt and pepper. Remove from heat; cover and keep warm.
  • Meanwhile, preheat broiler. Whisk remaining 3 tablespoons oil and 2 1/2 tablespoons tomato paste in small bowl to blend. Arrange bread slices in single layer on rimmed baking sheet. Brush oil-tomato paste mixture lightly over both sides of bread slices. Broil bread just until lightly toasted, watching closely to avoid burning, about 1 minute per side. Arrange sourdough toasts on large platter.
  • Add beef slices and any accumulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream. Remove from heat. Season to taste with coarse salt and pepper. Rewarm mushroom mixture over medium heat.
  • Divide beef mixture among toasts, then top each with mushroom mixture. Sprinkle with parsley and serve.

PORTOBELLO MUSHROOM STROGANOFF



Portobello Mushroom Stroganoff image

This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.

Provided by CHORDATA

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 30m

Yield 4

Number Of Ingredients 8

3 tablespoons butter
1 large onion, chopped
¾ pound portobello mushrooms, sliced
1 ½ cups vegetable broth
1 ½ cups sour cream
3 tablespoons all-purpose flour
¼ cup chopped fresh parsley
8 ounces dried egg noodles

Steps:

  • Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
  • At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
  • In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
  • Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 53.3 g, Cholesterol 101.4 mg, Fat 30.1 g, Fiber 4.3 g, Protein 12.8 g, SaturatedFat 17.4 g, Sodium 295.4 mg, Sugar 5 g

MUSHROOM STROGANOFF



Mushroom Stroganoff image

The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories     dinner, weekday, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 yellow onion, finely diced
Salt
1 1/2 pounds mixed mushrooms (oyster, shiitake, cremini or button), stemmed and sliced into 1/4-inch pieces
2 sprigs fresh thyme
2 garlic cloves, finely chopped
1/2 cup white wine
1 cup vegetable stock
2 tablespoons soy sauce
1 1/2 teaspoons Dijon mustard
1/2 cup crème fraîche or sour cream
Black pepper
Sweet paprika, for dusting
Handful of chopped parsley leaves, for serving
Mashed potatoes, wide egg noodles or rice, for serving

Steps:

  • Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
  • Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
  • Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.

WILD MUSHROOM STROGANOFF



Wild Mushroom Stroganoff image

Another ZWT III recipe. A nice substitute for the beef dish whether you're a vegetarian or not. This is an adaptation from another one of those 1,000 Vegetarian Recipes. This is a very hearty and filling dish.

Provided by I Cook Therefore I

Categories     Vegetable

Time 50m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons butter, and
2 tablespoons butter
1 large shallot, minced
3 cups portabella mushrooms or 3 cups cremini mushrooms, cubed
1 1/2 cups vegetable broth
1/4 cup white wine
1 teaspoon fresh thyme, chopped
3 tablespoons flour
1/4 cup heavy cream
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped
salt and pepper

Steps:

  • Melt the first amount of butter over medium heat and add the shallot, cook until tender.
  • Add the mushrooms to the pot and cook until tender.
  • Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.
  • While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat.
  • Stir the flour into the butter until absorbed to make a roux.
  • Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.
  • Stir in the heavy cream and parmesan cheese, and parsley.
  • This can be served over rice or pasta -- but secretly sometimes I just eat it like a stew by itself with some crusty bread. Yum yum.
  • Enjoy!

Nutrition Facts : Calories 232.8, Fat 19.1, SaturatedFat 11.9, Cholesterol 56.4, Sodium 212, Carbohydrate 9.2, Fiber 1.1, Sugar 1.9, Protein 5

Tips:

  • Use a variety of mushrooms. This will give your stroganoff a more complex flavor. Some good choices include cremini, shiitake, and oyster mushrooms.
  • Don't overcrowd the pan when cooking the mushrooms. If you do, they will not brown properly and will release too much liquid.
  • Cook the mushrooms until they are tender but still have a little bit of bite to them. Overcooked mushrooms will be tough and chewy.
  • Use a good quality beef broth. This will make a big difference in the flavor of your stroganoff.
  • Add some sour cream or yogurt to the stroganoff at the end of cooking. This will give it a creamy, tangy flavor.
  • Serve the stroganoff over egg noodles, mashed potatoes, or rice.

Conclusion:

Wild mushroom stroganoff is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up any leftover mushrooms you may have. So next time you are looking for a quick and easy dinner, give wild mushroom stroganoff a try.

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