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Mushroom stroganoff is a delightful dish that has earned its place in the hearts of many as a comforting and satisfying meal. Originating from Russia, this creamy sauce-based dish typically combines tender meat and mushrooms served over noodles. However, the vegetarian version, particularly the savory creamy mushroom stroganoff, has gained immense popularity due to its rich flavors and comforting qualities. Packed with umami from the mushrooms and a luscious creamy texture, this dish is perfect for those chilly evenings when you crave something hearty yet simple to prepare.

Creamy Mushroom Stroganoff

Discover the cozy comfort of savory creamy mushroom stroganoff, a delightful vegetarian twist on a classic dish. This rich and creamy recipe features fresh mushrooms and aromatic vegetables combined with your choice of pasta for a satisfying meal. Learn essential tips for selecting high-quality ingredients and mastering cooking techniques for maximum flavor. Perfect for chilly evenings, this dish promises to warm hearts and fill bellies, making it a go-to favorite for any occasion.
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Ingredients
  

300g wide egg noodles (or pasta of choice)

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

500g (about 1 lb) fresh mushrooms, sliced (preferably a mix of cremini and button)

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 tablespoon all-purpose flour

1 cup vegetable broth

1 cup sour cream (or Greek yogurt for a lighter option)

1 tablespoon Dijon mustard

Fresh parsley, chopped (for garnish)

Optional: a splash of white wine for extra flavor

Instructions
 

Cook the Noodles: In a large pot of salted boiling water, cook the egg noodles according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water in case you need to loosen the sauce later.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and garlic, cooking until the onions are translucent, about 3-4 minutes.

      Add the Mushrooms: Add the sliced mushrooms to the skillet. Sauté for about 8-10 minutes until the mushrooms have released their moisture and are nicely browned.

        Season and Thicken: Stir in the thyme, paprika, salt, and pepper. Sprinkle the flour over the mushroom mixture and stir to coat. Cook for an additional minute to remove the raw flour taste.

          Create the Sauce: Gradually pour in the vegetable broth (and wine, if using), stirring constantly to prevent lumps. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing it to thicken.

            Final Touches: Lower the heat and stir in the sour cream and Dijon mustard. Mix until silky and heated through, adding a bit of the reserved pasta water if the sauce is too thick. Check for seasoning and adjust if necessary.

              Combine with Noodles: Add the cooked noodles to the sauce, tossing gently to coat them well.

                Serve and Garnish: Plate the stroganoff and garnish with freshly chopped parsley. Enjoy your creamy mushroom stroganoff warm!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4