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Mushroom and Leek Stroganoff Noodles

4 main-course portions Active 25 min Total 50 min

Mushrooms and leeks make a stroganoff-style noodle dish with a rounded savory flavor and no pepper or mustard. Browned mushroom slices give the sauce depth, while the leeks soften into sweet strands. Sour cream provides the familiar tang, stirred in gently at the end. Wide egg noodles make a useful base because they hold the sauce without becoming lost beneath it. Keep a cup of pasta water nearby; it helps the finished skillet stay creamy rather than heavy.

Jump to the ingredients

Wide egg noodles with creamy mushrooms, soft leeks, and parsley.

Two vegetables need different treatment

Mushrooms benefit from a hot pan and enough room for their water to evaporate. Leeks prefer a slower cook, where their layers soften without getting dark. Cook the mushrooms in two batches, remove them, then reduce the heat for the leeks. This lets each ingredient reach its best texture. Wash sliced leeks in a bowl of cold water, lifting them out so grit remains at the bottom rather than pouring that grit back over the vegetables.

A sour cream sauce needs a gentle finish

Flour thickens the broth before the sour cream arrives. Cook the flour with the leeks for a minute, then add broth gradually while stirring so it forms a smooth base. Sour cream should go into a pan that is off the heat; a vigorous boil afterward can split it. The hot noodles and mushrooms provide enough warmth for serving. Add a little reserved pasta water if the sauce sits too firmly on the noodles, then fold rather than stirring aggressively. This keeps the broad ribbons and browned mushroom slices recognizable.

Ingredients

  • 12 ounces (340 g) wide egg noodles
  • 1 1/4 teaspoons fine salt, divided
  • 1 pound (450 g) cremini mushrooms, sliced 1/4 inch thick
  • 2 tablespoons olive oil, divided
  • 2 medium leeks (about 250 g trimmed), white and pale green parts thinly sliced and washed
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup (240 ml) low-sodium vegetable broth, labeled pepper-free and chili-free
  • 3/4 cup (180 g) sour cream
  • 2 tablespoons chopped fresh parsley

Set out

Large pasta pot, 12-inch skillet, Colander, Heatproof measuring cup

Allergens

Wheat, egg, milk. Check ingredient labels and substitutions.

Make it

  1. Bring a large pot of water to a boil and add 1 teaspoon salt. Cook the egg noodles according to the package, reserving 1 cup cooking water before draining. Time them to finish while the sauce simmers.
  2. Meanwhile, heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add half the mushrooms and cook for 6–7 minutes, stirring occasionally, until their liquid evaporates and edges brown. Transfer to a plate.
  3. Add the remaining tablespoon oil and repeat with the remaining mushrooms. Transfer to the same plate.
  4. Reduce the heat to medium-low. Add the butter, washed drained leeks, and remaining 1/4 teaspoon salt. Cook for 8 minutes, stirring, until soft.
  5. Sprinkle the flour over the leeks and stir for 1 minute. Gradually stir in the broth, then simmer for 3 minutes, until lightly thickened. Return the mushrooms and their juices to the skillet.
  6. Take the skillet off the heat. Stir a spoonful of warm sauce into the sour cream in a small bowl, then fold the sour cream mixture into the skillet. Do not boil.
  7. Add the drained noodles and parsley. Toss gently, adding reserved pasta water a tablespoon at a time until the sauce coats the noodles loosely. Divide among 4 plates and serve immediately.

A useful detail

Lift washed leeks out of their soaking water rather than draining through the grit. Dry them well before cooking so they soften in butter instead of steaming in excess rinse water.

Make it your own

  • Use a mixture of cremini and white button mushrooms in the same total weight.
  • Replace parsley with 1 tablespoon finely chopped dill for a more aromatic finish.

Keep it well

Refrigerate within 2 hours in shallow containers at 40°F/4°C or below for up to 3 days. Reheat gently with a little water to 165°F/74°C. The sour cream sauce can separate slightly, and freezing is not recommended for best texture.