048 / 75 · Beans, Vegetables and New Traditions

Mushroom Stroganoff Noodle Hotdish

One 8×12 in (20×30 cm) dish, at least 3 qt/2.8 L;4 main-dish portions · Active 40 min · Total 1 hr 35 min

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Browning mushrooms in two batches gives this meatless noodle pan its character. Their browned juices are lifted into a small flour-thickened sauce before sour cream is added off the heat. Broad egg noodles catch that sauce, and a short uncovered bake colors the ruffled edges without a cheese blanket.

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Drawn broad egg noodles and browned mushrooms in a creamy stroganoff hotdish.

A large mushroom quantity needs space

Seven hundred grams of mushrooms looks like a lot beside a packet of noodles. It will shrink substantially. Use a wide skillet and brown half at a time, leaving them alone briefly between turns. Some moisture will appear; let it evaporate before expecting a brown surface. A crowded deep saucepan produces a different result, with pale mushrooms steaming in their juices. Transfer the first batch to a bowl while the second cooks, and retain any collected liquid for the sauce. There is no need to wash the browned skillet between these stages.

The creamy stage starts after the browning

Onion cooks in a little butter, then flour is stirred through before stock enters gradually. Dijon and a measured spoon of soy sauce provide depth and seasoning. Take the pan off the heat before folding in sour cream. That pause helps preserve a smoother sauce than boiling cultured dairy hard in the skillet. The casserole will still need to reach its safe final temperature in the oven. Choose ordinary full-fat sour cream for this formula; a thin low-fat product can behave differently under heat.

Noodles are allowed to finish in sauce

Boil broad egg noodles just short of the packet’s tender point and drain without rinsing. The sauce should coat them while remaining loose enough to spread. Transfer promptly instead of letting a hot bowl stand until the noodles have absorbed everything. There is no crisp topping to protect: the small browned noodle folds at the surface are the finish. Serve through the full depth of the dish so the mushrooms are distributed across all four portions rather than left in the bottom corner.

Ingredients

  • 1 lb 9 oz cremini mushrooms, wiped clean and sliced 1/4 in/6 mm thick (700 g)
  • 2 tablespoons neutral oil (30 ml)
  • 1 tablespoon butter (15 g)
  • 1 medium onion, finely chopped (150 g)
  • 2 garlic cloves, finely chopped (6 g)
  • 3 tablespoons all-purpose flour (25 g)
  • 1 1/4 cups low-sodium vegetable stock (300 ml)
  • 1 tablespoon Dijon mustard (15 g)
  • 2 teaspoons reduced-sodium soy sauce (10 ml)
  • 1/4 teaspoon black pepper
  • 3/4 cup full-fat sour cream (180 g)
  • 8 oz broad dried egg noodles (225 g)
  • 10 cups water (2.4 L), for noodles

Set out

Oven, 8×12 in (20×30 cm) baking dish, at least 3 qt/2.8 L, 12-in/30-cm skillet, Large saucepan, Colander, Heatproof bowl, Whisk, Rimmed baking sheet, Suitable foil if needed, Food thermometer

Allergens

Egg, Milk, Wheat, Soy, Mustard; check stock labels. Check labels and substitutions.

Make it

  1. Heat oven to 375°F (190°C). Put the baking dish on a rimmed sheet. Heat half the oil in the skillet over medium-high heat. Brown half the mushrooms 8–10 minutes, stirring only occasionally, until their released water has evaporated and edges color. Transfer to the bowl. Repeat with remaining oil and mushrooms.
  2. Lower heat to medium-low. Melt butter in the same skillet and soften onion 7–9 minutes. Add garlic 30 seconds, then flour 1 minute. Gradually whisk in stock. Add mustard, soy sauce, pepper and mushrooms with collected juices. Simmer 3–4 minutes to a lightly coating sauce. Take off heat and stir in sour cream.
  3. Meanwhile bring noodle water to a boil. Cook noodles about 2 minutes less than the packet’s tender time, usually 6–8 minutes. Drain well without rinsing, fold into the mushroom sauce and spread promptly in the dish.
  4. Bake 20–25 minutes until the exposed noodle edges color and the center and several other spots reach 165°F (74°C). If the surface darkens too early, cover loosely with foil. Rest 5 minutes, then serve four portions.

Browned noodles are enough

This pan has no crumb or cheese layer. Let a few broad noodle folds stay exposed so the oven makes small browned edges, while the bulk remains beneath the mushroom sauce.

A useful detail

The 95-minute total includes two mushroom-browning batches, onion and sauce preparation, overlapping noodle boiling, assembly, a full 25-minute bake and rest. Do not shorten the mushroom stage by accepting a watery skillet.

Another way

  • Use 350 g cremini and 350 g white button mushrooms, with the same batch size and evaporation check. Keep dried wild mushrooms outside this base formula because their soaking and cooking require different handling.

Keep it well

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 2 days or an earlier dairy deadline. Reheat to 165°F (74°C), covering to limit noodle drying. Refrigeration is preferred; sour cream can separate after freezing.