Creamy Mushroom Stroganoff
Butter, mushrooms, shallots, garlic and thyme make for the perfect creamy, rich mushroom stroganoff! Made in just 30 min. EASY!
Would you judge me if I told you I had this for 2 straight weeks?
It was not out of choice. See, I had to recipe test this a dozen times. Which means I had mushroom stroganoff everywhere in the fridge. I just couldn’t let it go to waste!
So yes, I consumed all the creamy shells just to make sure you guys had the most perfected stroganoff possible.
But seriously, this stroganoff is amazingly creamy, it’s perfectly rich and it’s dream-worthy buttery. And most importantly, it is loaded with so many mushrooms.
I mean, this is essentially a mushroom cream sauce, which is just bomb.com on its own. You can give me shoe leather with this sauce on top and I’ll devour it no problem.
But no, the pasta shells will be just fine here, right?
Creamy Mushroom Stroganoff
Ingredients
- 8 ounces medium pasta shells
- 3 tablespoons unsalted butter
- 1 ½ pounds cremini mushrooms, thinly sliced
- 2 large shallots, diced
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 4 teaspoons chopped fresh thyme
- 2 ½ tablespoons all-purpose flour
- 2 cups beef stock
- 1 ½ teaspoons Dijon mustard
- ¾ cup sour cream
- ⅔ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in a large skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute
- Gradually whisk in beef stock and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 4-5 minutes.
- Stir in pasta and sour cream until heated through, about 1-2 minutes. Stir in Parmesan until melted, about 1 minute. Stir in parsley; season with salt and pepper, to taste.
- Serve immediately.
Did you make this recipe?
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I have always enjoyed every recipe from Damn Delicious, but this one. As it was, it lacked flavor and the tang of stroganoff. I added 1/2 cup more of sour cream and 2 Tablespoons of Tomato Paste. While I feel that it needed a bit more tweaking, my husband commented that the additions were an improvement. I’ll try it again comparing to my beef stroganoff to tweak a bit more. Could it be that my mushrooms gave off too much liquid? Perhaps I should have drained the liquid before adding the flour and beef stock? Thanks for any suggestions you may have.
Excellent recipe. But can you make this a day ahead and reheat in oven or micro?
Making it again it is so delicious. My son grows gourmet mushrooms so I always have a selection to choose from. I am Celiac and have to tweak it a bit, but is so worth it!
The Dijon is a little strong in this recipe. I’ll probably cut back or eliminate it next time. Overall, a very tasty dish, though. Definitely worth trying and tweaking to your own tastes. Thanks for the roadmap!
This has become a staple in our house. It’s easily adapted to be vegan and is delicious!
I have not had stroganoff like this in a long time, excellent recipe! My tastebuds are dancing. Thanks for sharing.
This was fantastic. The ingredients actually made the dish taste like sherry was added yet it was not. Easy to put together and plenty to share. This is a keeper.
Fabulous! I used foraged chanterrelles, and am making it again tonight! Thank you!
I am cow dairy and gluten sensitive. I used gluten free linguini and made my own sour cream using lemon juice and Silk Cashew. I also deglazed with 1/4 cup white wine. This dish was amazing! Thank you.
This was FANTASTIC! I added some bbq’d grilled chicken that we had left over. Our family loves your recipes, Chungah! Amazing and ALWAYS damn.delicious.
Thank you!
This is really good and makes a great leftover (if there is any) ! It’s even better when mushrooms are on sale.
This is delicious. I made it as written, although I didn’t have scallions so I used leeks and I didn’t have sour cream so I used whole milk plain Greek yogurt. This is wonderfully creamy and has a great savory flavor. I liked the Dijon in it, but I might try it without the next time. That tangy mustard flavor somewhat took over from the mushrooms. This is really enjoyable and I’m a meatatarian who is trying to eat more veggies.
Thank you for yet another great recipe! Just like what other reviewers, I used onions and chicken stock because that’s what I have on hand and it still turned out to be sooo good! I love most of your recipes, I’m able to substitute ingredients that I don’t have without compromising the taste.
Another excellent recipe, Lady! Love this! had to use onion in place of shallot and I threw in a splash of marsala wine, cause, why not? Will be making this again soon!
This was my first time making one of your recipes and it was delicious! Definitely the stroganoff I’ve ever made and the measurements were spot on. The only changes I made was an onion, because I didn’t have any shallots. I used vegetable broth instead of beef and added smoked paprika to replace some of the flavors of meat. Thank you for an outstanding meal! (And yes, it reheats well.)
This was very good. I will be making it again
Halves well. You can use light sour cream and add to taste and it will still be tasty.
It was great! I would add extra veggies next time. The recipient is a keeper.
Wow!!
This was absolutely amazing! Thank you for trialing it a dozen times to perfect it for us!
I followed your recipe almost to a T (only swapped the shallots for onions and pasta type to Rigatoni)
My husband said it was the best pasta he has ever had.
Do you know if the main sauce can be made slightly ahead of time (day an hour?) – would definitely be great to serve guests one day!
Thanks again!
Steph
Just, well, damn delicious! Even though this recipe and others say to serve immediately, this is one you can definitely get a head start on and finish an hour or so later. My husband gets home late and I’m not eager to cook a full meal by then. You can cook the mushrooms and then take them off the heat. When you’re ready to eat, reheat them and add the rest of the ingredients. I made the Thai peanut noodles the night before and did the same thing. Yum!
I have made several iterations of this recipe and they have all been delicious. Also, to note for those with food allergies, this dish can be made both gluten-free and vegan with appropriate substitutions.
Easy and delicious! I doubled the recipe for 1 pound of wide egg noodles. I will definitely make this dish again!
This is absolutely the best, I could eat it every day. I also think the sauce would make a great topping for a grilled steak
This is was pretty good! I used chicken broth instead of beef stock because that is what I had on hand. I do feel like it needs more vegetables in it like peas or carrots, but it was very tasty. I will likely be making this again with some additional vegetables and thank you for creating yet another great recipe!
I’m eating this right now. So. Damn. Delicious!
So Good!!! I made a few changes based on what I had on hand . . . I used a whole yellow onion instead of shallots. I didn’t have dijon or parmesan so I eliminated them. I used whole wheat fusilli. I used homemade goat milk kefir instead of sour cream. I dished it up on a bed of steamed kale . . . . . looking forward to leftovers!!
Made this tonight and incredibly flavorful.
Only change was instead of pasta used zucchini zoodles!
Stumbled on this recipe when I happened to have a bunch of mushrooms that needed using up. Delicious! I had to make a few substitutions for what I had on hand; but this was a quick weeknight dinner that was so nice and creamy as promised! Thank you!!
Changes:
I has to use broad egg noodles and green onion in lieu of the parsley. I also rough chopped the mushrooms rather than sliced (not that it would affect the taste).
AMAZING! This pasta is amazing and freaking addictive!!!!! one of the best pasta recipes out there
This is absolutely delicious. Made it 3 times so far, but never used the pasta shells (not a fan), used a smaller egg noodle I had on hand. Creamettes Medium Egg Noodle which only takes 6 minutes so I do the noodles last. Used a mandolin to slice the baby bella mushrooms, fyi some stores have pre-sliced. My husband and I LOVE LOVE this recipe. If you don’t have fresh thyme, just 1 teaspoon of dry thyme works just fine. Do your mise en place before you start, (have your ingredients ready), because it’s true, it only takes 30 minutes.
Just absolutely delicious! The only change I made was to use egg noodles instead of shells cause I think they are more flavorful – especially in a dish like this, Thanks for a great recipe!
Amazing !
I decided to add lean ground beef to the recipe and the family loved it. There is a one pot beef stroganoff recipe on this site, but several people complained about the access liquid, so I decided to mash the two recipes together. I added the beef, raw, after step 2, for those interested in trying.
Made this last night and it was amazing! I already want it for breakfast now! haha! My boyfriend loved it too!
Deeeelicious. Loved every mouthful and will definitely make it again, may add some meat in the future.
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***** TERRIFIC! ***** I browned chicken tenderloins and added them in. Also added a smidge of nutmeg, as another commenter recommended. OUT OF THIS WORLD delicious!
Let me start by saying this recipe is just plain delicious and will become a staple in my repertoire! The cook time of 20 minutes was about right, but I wonder in what universe you can slice the mushrooms, dice the shallots, mince the garlic, chop the thyme, grate the Parmesan, and chop the parsley in 10 minutes. That prep took me 30 minutes and I’m no stranger to the kitchen. From start to serve, this dish took me 55 minutes to prepare. Maybe I was supposed to do all of my prep in advance for a mise en place and start the clock from there?
Everyone liked it including my 2 year old. I used an egg slider to slice the mushrooms quickly and bought cheese that was already grated. Didn’t take long for prep.
Can this be frozen?
Your Title says it all. I chose your recipe online to make my girlfriend her favourite meal. It was quick and easy to follow. It was absolutely gorgeous. I will be following a lot more of your recipes in future. Thanks you have helped me be in the Missis’s good books
Justin
Both my husband and I freaking loved it! It was easy to make and delicious. One comment, though. I love your recipes, but have a tough time with your website pop ups. They’re frustrating!
I’m so glad this was such a hit for you!
As for the pop-ups, I’m so sorry to hear about your frustration. Please understand that these ads keep my recipes completely free of charge to my amazing readers like yourself, allowing us to develop recipes and test them and re-test them to make sure they are absolutely perfect.
I’m definitely going to make this but 2 changes will be chicken or vegetable stock and adding a dash of nutmeg. Trust me, nutmeg will add a kind of je ne sais quoi to it. Will give it a very upscale flavour.
That sounds amazing!
This was amazing!! Ate it for a few days and shared it with a coworker who helped finish it off. She loved it just as much! Would eat this over and over again
Now i know whey your blog has its name. This is damn delicious!!
We try to live up to the name! 🙂 Thanks, Receita!
This was delicious. I added the sauce to each individual pasta dish as I knew there would be leftovers and it is easier to reheat on the stove top separately as I don’t have a microwave. Also added chopped spinach and roasted red peppers because I can never get enough veggies. Definitely a keeper.
Thank you so much for sharing your version with us, Kari!
Made this last night and my husband fell in love with me all over again 🙂
Awwww, we love that!
Delicious! This is the 3rd recipe I have made from your site this week, and they have all been hits. (Ham and cheddar scones and sun dried tomato chicken were the other two.) I had to use regular mustard and dried thyme, but it was still really tasty! Very filling with all the pasta, but it really hit the spot.
Awesome!
This was an incredible dish! Very flavorful, easy to make-I loved the creamy blend of everything! Thanks!
It’s such a good one. Glad you liked it!
Made this for the hubs and we loved it!! However, I replaced 8 ounces of the cremini mushrooms with cooked shredded stew meat which kicked it up a notch. Also didn’t have dijon so I use some grainy pub mustard I had and used dried thyme.
Great improvising! Thanks for sharing.
This was fantastic! I’m recently married and my husband who hates mushroom loved it! I used bow ties 🙂
Amazing!
Can this be frozen and reheated?
Our family gave this a 10/10!! Second time making it and it’s just as good as the first time.
We love it!
Amazing… quick, easy and smelled and tasted divine. We had portobellos and I added ground pork. I could have this every week.
That’s awesome!
So good!! Made this for my family on Valentine’s and it was a hit!! Definitely adding this into my dinner recipe rotation!
It’s such a great Valentine’s dinner!
Haven’t made it yet but will as soon as I can get to the store. I know it will be great, as previous recipes have been.
My question to you is have you ever given any thought to posting ideas for accompniaments to the dish posted? Betcha many readers would be open to it.
Thanks for your really wonderful recipes! Keep ’em coming!!
I just wanted to say that all the recipes I have tried here have turned out amazing! My family loved this so much, and any dish I try on your site is guaranteed amazing! I was wondering though, is there anyway you could post more nutrition facts for your recipes? Even a rough estimate would be great! Thanks so much!
Hi Ellaina, thanks so much for sharing! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
What a keeper! Delicious! My mom and sister say this is restaurant worthy. I used onions, only had grainy mustard, and no thyme or parsley. So I can only imagine how much better it could be. Thanks
That’s great! Thanks for sharing!
Can you use Greek yogurt instead of sour cream? Also I don’t like thyme , more parsley?
Yes, you can absolutely make these changes but as always, please use your best judgment when making substitutions and modifications.
OK to substitute vegetable or chicken broth for beef broth?
Yes, absolutely!
Hi! This looks amazing! Quick question – if I want to make this vegetarian, could i sub in vegetable stock for the beef stock, or will that alter the taste too much? Thanks so much!
It will alter the taste slightly, but you can definitely switch it out.
I have learned that when you post a shells recipe (most underrated pasta shape since farfalle) to make it immediately. Yep, total winner and pretty customizable too.. well done!
That’s too funny but oh so true!