Traditional mushroom stroganoff (itself a vegetarian take on meaty beef stroganoff) often relies on fresh thyme, white wine, and Dijon mustard for flavor. This recipe taps into your Asian pantry instead, with wonton noodles (store-bought or homemade), mirin, rice vinegar, soy sauce, and fish sauce (an excellent stand-in for regular stroganoff player, Worcestershire sauce). To drive home the mushroom flavor, we sidestepped the vegetable broth, instead relying on the umami power of dried mushrooms to make a robust gravy. Enriched with sour cream, the meatless stroganoff sauce coats the noodles with a glossy sheen.
Using a mix of wild mushrooms like oyster, shiitake, or king trumpets will create the most dynamic dish, but if you can’t get your hands on these, any combination of criminis, portobellos, or white button mushrooms will do. As for the noodles, any chewy, medium-wide egg noodles work. Because the sauce is flour-free, you could even swap in gluten-free pasta. If you have a noodle-less pantry (and don’t wish to make homemade egg noodles), this weeknight dinner is customizable. Pile the heap of saucy shrooms over mashed potatoes or spoon it over thick-cut toasts.
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What you’ll need
Small Bowl
$15 At Amazon
Chef’s Knife
$115 At Hedley and Bennett
Large Skillet
$74 At Amazon
Wooden Spoon
$7 At Amazon
Large Pot
$55 $48 At Amazon
Recipe information
Total Time
55 minutes
Yield
4 servings
Ingredients
1
2
2
1
3
1
¼
2
2
¼
2
1
1
Preparation
Step 1
Place 1 oz. dried shiitake mushrooms in a small heatproof bowl and pour 2 cups boiling water over. Let sit until mushrooms are softened, about 30 minutes. Squeeze out rehydrated mushrooms over bowl to release as much liquid as possible, then coarsely chop. Reserve mushroom soaking liquid.
Step 2
Heat 2 Tbsp. extra-virgin olive oil and 2 Tbsp. unsalted butter in a large skillet over medium-high. Cook 1 large bunch scallions, white and pale green parts, thinly sliced, and 3 garlic cloves, thinly sliced, stirring often, until slightly softened, about 2 minutes. Add rehydrated mushrooms and 1 lb. fresh mushrooms, torn into bite-size pieces, ¼ tsp. crushed red pepper flakes, and a few cranks of freshly ground black pepper. Cook, stirring occasionally, until fresh mushrooms are lightly browned and tender, 10–12 minutes.
Step 3
Pour in 2 Tbsp. mirin and 2 Tbsp. unseasoned rice vinegar and cook, stirring and scraping up any browned bits, until liquid has evaporated, about 1 minute. Add reserved mushroom soaking liquid, ¼ cup soy sauce, and 2 Tbsp. fish sauce and bring to a simmer. Cook, stirring often, until liquid is slightly thickened, about 4 minutes. Add ½ cup well-stirred sour cream and cook, stirring often, until combined and slightly thickened, about 4 minutes. Remove from heat and stir in remaining ½ cup well-stirred sour cream.
Step 4
Meanwhile, cook 1 lb. wonton noodles or other wide egg noodles in a large pot of boiling water according to package instructions; drain.
Step 5
Divide noodles among plates; spoon sauce over. Top with dark green scallion parts, thinly sliced, and more pepper.
Leave a Review
Reviews (5)
Back to TopLoved this! We served it over mashed potatoes and added some fresh peas we had in the fridge. Great flavor, easy weeknight meal.
Brittany W
6/9/2023
Made this for dinner tonight. It's OK, but... Asian ingredients and sour cream are kind of a weird combo. I am not getting a lot of mushroom flavor. I am getting a lot of salt. Probably will not make this again
Sophie
Ashland, Oregon
9/5/2023