Easy Mushroom Stroganoff

Total Time
Prep 25 mins
Cook 15 mins


  1. Melt butter in a heavy large saucepan over medium-high heat. Add garlic and saute 30 seconds.
  2. Add onion and saute another 2 minutes or so.
  3. Then add mushrooms and saute until tender, about 10 minutes.
  4. Don't worry if the mixture seems too dry.
  5. Reduce heat to medium, then add flour and stir another minute. Add white wine and cook until mixture thickens, stirring frequently--about another 2-3 minutes.
  6. Mix in sour cream, and season to taste with salt and pepper.
  7. Add cooked linguine and toss to blend linguine with sauce.
  8. **Adapted from a recipe in _Bon Appetit_.
Most Helpful

I made this using vegetable broth instead of wine, and I used portabella mushrooms. It was absolutely DIVINE, and so easy! Thanks for sharing, love this one.

mewsmum November 21, 2011

My husband really liked this but I wasn't wowed. I did add about 3 dashes of Worcestershire sauce, twice as much garlic and I let it simmer after I added the sour cream for about 15 min. I'll probably make it again but next time I think I'll look up my beef stroganoff recipe and use the spices from that.

Brighid March 04, 2010

I'm sure it's a matter of personal taste, but we weren't that thrilled. I added some Worcestershire, but after I served my DH--I took it back and added more Worcestershire. I also think the wine I used was too cheap, because it seemed to have a very strong influence on the dish; I'm thinking a dry sherry would be better. Mixed the leftovers with some sauteed lean burger, onion and peas the next day--Excellent save.

Ms. Mother Earth February 28, 2010