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Easy Mushroom Stroganoff


  • 16 oz fresh cremini mushrooms approx. 5 cups, washed and quartered
  • 2 medium onions thinly sliced
  • 2 cloves garlic minced
  • 1/4 cup butter
  • 1.5 cups vegetable broth divided 1 cup by 1/2 cup
  • 2 tablespoons corn starch
  • 1/2 teaspoon Kosher salt
  • 1-2 teaspoon Worcestershire sauce
  • 1.5 cups plain full-fat Greek yogurt
  • 3 cups cooked egg noodles


  • Melt butter in a large saucepan over medium heat.
  • To a large saucepan, add the mushrooms, onions and garlic; simmer, stirring occasionally, until the onions and mushrooms are tender (approx. 5-7 minutes).
  • Transfer the mushrooms and onions to a bowl and set aside.
  • To the same saucepan, add 1 cup of the broth, the salt, and the Worcestershire sauce.
  • Bring to a simmer, scraping the brown bits from the pan for extra flavor.
  • In a small bowl, mix the remaining 1/2 cup of broth with 2 tablespoons of corn starch.
  • Slowly add the broth and starch mixture into the pan while whisking. Whisk until mixture thickens.
  • Add the mushrooms and the onions to the pan and allow to simmer for 1 minute, stirring constantly.
  • Finally, bring the heat to low and stir in the Greek yogurt until you end up with a nice and thickened sauce.
  • Heat the mixture, but do not bring to a boil.
  • Serve over cooked egg noodles.


Be sure to use full-fat Greek yogurt to avoid curdling over heat.