James Martin Mushroom Stroganoff

I remember the first time I made mushroom stroganoff, it was raining sideways outside, and I’d had one of those days where everything — I mean everything — went a bit wrong. I didn’t want meat, didn’t want takeaway, didn’t even want to talk to anyone. I just wanted a bowl of something warm, creamy, and grounding. That’s when I stumbled on James Martin’s version, and it felt like exactly what my day (and my belly) needed.

What I love most about this dish is that it tastes far more indulgent than it actually is. The mushrooms go deep and earthy, the white wine lifts everything with a bit of grown-up flair, and the creamy Greek yogurt pulls it all together without making you feel like you’ve just eaten your entire week’s worth of comfort food in one sitting. Plus, it’s quick. As in “dinner-on-the-table-before-you-can-finish-your-rant-about-commuting” quick.

Why You’ll Love It

• Comes together in about 15–20 minutes — seriously, it’s weeknight magic
• Feels posh but uses stuff you’ve probably already got in the fridge
• Makes mushrooms taste rich and meaty (even carnivores love it)
• Flexible — serve it over noodles, mash, rice, or even toast if you’re knackered
• Great for vegetarians, and you won’t miss the meat
• Leftovers reheat like a dream and somehow taste even better the next day

Ingredients

• 1 pound wide egg noodles
• 3 tablespoons butter, divided
• 1 small white onion, thinly sliced
• 4 garlic cloves, minced
• 1 pound baby bella mushrooms (or chestnut, if you’re in the UK)
• ½ cup dry white wine
• 1½ cups vegetable stock
• 1 tablespoon Worcestershire sauce
• 3½ tablespoons plain flour
• 3 small sprigs of fresh thyme (or ¼ teaspoon dried thyme)
• ½ cup plain Greek yogurt or light sour cream
• Kosher salt and freshly cracked black pepper
• Optional toppings: grated Parmesan, chopped parsley, extra black pepper

How to Make It

Boil the noodles:

Get a big pot of salted water bubbling and cook the egg noodles until al dente. Timing tip: drop them in just before you add the stock to the mushrooms so everything’s ready together.

Start the onions:

In a big sauté pan, melt 1 tablespoon of the butter over medium-high heat. Toss in the sliced onions and let them soften for about 5 minutes, stirring now and then so they don’t catch.

Mushrooms go in:

Add the mushrooms, garlic, and the remaining 2 tablespoons of butter. Keep cooking for 5 to 7 minutes — you want the mushrooms soft, golden, and giving off that amazing forest-floor smell.

Deglaze with wine:

Pour in the white wine and scrape the bottom of the pan with a wooden spoon to lift all those tasty brown bits. Let it simmer for 3 minutes — the smell here is honestly unreal.

Mix your stock slurry:

In a bowl, whisk together the veggie stock, Worcestershire sauce, flour, and thyme until smooth. Add that into the pan with the mushrooms and stir well.

Let it thicken:

Simmer gently, stirring now and again, for about 5 minutes until the sauce thickens just enough to coat the back of your spoon.

Stir in the creamy bit:

Turn off the heat (this bit matters!) and stir in your Greek yogurt or sour cream. If you add it while bubbling, it might curdle. Ask me how I know.

Season & serve:

Taste it — you’ll probably want a bit more salt and a nice hit of pepper. Pile the noodles into bowls, ladle over the sauce, and finish with toppings if you’re feeling fancy.

Common Mistakes and How to Dodge Them

Why did my sauce split?
You likely added the yogurt while the pan was still on the heat. Always stir it in at the end — off heat — to keep it smooth.

Why’s it too runny?
It needs a bit more time simmering after adding the stock and flour. Just give it a few more minutes to reduce.

Can I use button mushrooms?
Yes, but baby bellas (or chestnuts) have more flavour. If using buttons, go heavy on seasoning.

I don’t have wine — help!
You can skip it, but add a splash of vinegar (white wine vinegar or even lemon juice) for acidity.

Storage and Reheating

Stick leftovers in a container with a tight lid — they’ll keep in the fridge for 2–3 days no problem.
To reheat on the stove, warm slowly over low heat with a splash of water or stock to loosen.
Microwave? Totally fine. Go in 1-minute bursts, stir between, and don’t let it overcook.
You can freeze it, but skip the yogurt part and add it fresh after reheating if possible — the sauce keeps better that way.

Frequently Asked Questions

Can I make it vegan?
Yep! Swap the butter for olive oil and use a plant-based yogurt or cashew cream at the end.

Is Greek yogurt really better than sour cream?
It’s lighter and tangier — I like it more for weeknights, but both work. Use what you’ve got.

What pasta works best if I don’t have egg noodles?
Tagliatelle or even penne is great. Heck, I’ve even served it over rice in a pinch.

Can I make this ahead?
Yes, and it reheats beautifully. Just wait to add the yogurt until you’re serving if you’re prepping ahead.

Nutrition Facts (Per Serving)

Calories: 354
Fat: 7.8g
Carbs: 57.2g
Protein: 21.2g
Sodium: 866mg
Sugar: 7.5g

Try More James Martin Recipes:

• James Martin Pulled Pork Jacket Potatoes
• James Martin Jambalaya Recipe
• James Martin Scampi Recipe