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- Mushrooms (12 oz, sliced) - Onion (1 medium, finely chopped) - Garlic (3 cloves, minced) - Vegetable broth (1 cup) - Sour cream or plant-based alternative (1 cup) - Soy sauce or tamari (2 tablespoons) - Dijon mustard (1 tablespoon) - Smoked paprika (1 teaspoon) - Dried thyme (1 teaspoon) - Salt and pepper to taste In this creamy mushroom stroganoff, the mushrooms are the star. I love using fresh cremini or white button mushrooms. Their earthy taste brings depth to the dish. The onions and garlic add layers of flavor. Together, they create a base that makes your mouth water. For the sauce, I use vegetable broth for a rich and savory taste. Sour cream gives it that silky texture. If you prefer a plant-based option, cashew cream works wonderfully, too. A splash of soy sauce or tamari adds umami and enhances the overall flavor. Seasonings play a big role here. Dijon mustard brings a tangy kick. Smoked paprika adds a hint of warmth and color. Dried thyme gives it an aromatic touch. You can adjust salt and pepper to your liking. This dish is all about balancing flavors to create pure comfort food. {{ingredient_image_2}} - Prepare egg noodles as per package instructions. - Drain and keep warm. Cooking the noodles is easy. Just follow the steps on the package. Once they are done, drain them well. Keep them warm while you make the sauce. This helps the noodles soak in all the flavor later. - Heat olive oil and fry onions until translucent. - Add minced garlic and cook briefly. In a large skillet, heat some olive oil. Add the finely chopped onion and fry it for a few minutes. You want the onions to turn soft and clear. Then, add the minced garlic. Stir it for a bit until it smells great. - Add sliced mushrooms and cook until golden brown. Now, it's time for the star of the dish: the mushrooms! Add the sliced mushrooms to the skillet. Cook them for around five to seven minutes. Watch as they change color and get tender. This step makes them flavorful. - Combine vegetable broth, soy sauce, mustard, paprika, and thyme. Next, you will build the sauce. Pour in the vegetable broth, soy sauce, Dijon mustard, smoked paprika, and dried thyme. Stir it all together. This mix creates a rich sauce that pairs perfectly with the noodles. - Let the mixture simmer for flavor absorption. - Reduce heat and add sour cream. Let the sauce simmer for about five minutes. This helps all the flavors blend well. Then, reduce the heat and slowly stir in the sour cream. This makes the sauce creamy and delicious. - Mix noodles with the creamy sauce. - Plate and garnish with parsley. Finally, fold the warm noodles into the creamy sauce. Make sure they are well-coated. Serve the dish hot on plates. Don’t forget to sprinkle some fresh chopped parsley on top for a pop of color and flavor. Enjoy your creamy mushroom stroganoff! To boost the taste of your creamy mushroom stroganoff, I suggest adding a splash of white wine. The wine gives a rich depth that you will enjoy. Fresh herbs can also make a big difference. Try parsley or thyme for a burst of freshness. For that perfect creamy texture, add sour cream slowly. This helps prevent curdling, which can ruin the dish. If you need a substitute, consider plant-based options like cashew cream. They work well and still taste great. Cook your mushrooms well. This step is key to releasing their full flavor. Be careful with salt. If you use soy sauce, it can be salty. Adjust your seasoning as needed to keep the balance just right. Pro Tips Use Fresh Mushrooms: Opt for fresh mushrooms for the best flavor and texture. Avoid pre-sliced mushrooms if possible, as they tend to lose moisture and freshness more quickly. Perfect Pasta Cooking: Cook the egg noodles just until al dente. They will continue to cook slightly when combined with the sauce, ensuring they don’t become mushy. Customize Your Creaminess: Feel free to adjust the amount of sour cream or plant-based alternative to your liking. For a lighter version, you can reduce the quantity. Herb Variations: Experiment with different herbs like rosemary or basil for a unique twist on the classic stroganoff flavor profile. {{image_4}} You can add protein to your creamy mushroom stroganoff for extra heartiness. If you want a plant-based option, try incorporating tofu. Use firm tofu, cut it into cubes, and sauté it with the mushrooms. This adds a nice texture and flavor. If you prefer meat, cooked chicken or beef works well. You can add shredded chicken or thinly sliced beef. Make sure to cook the meat until it is done, then mix it into the sauce before combining with the noodles. For a vegan version, swap sour cream with cashew cream or coconut milk. To make cashew cream, soak raw cashews in water for a few hours. Then blend them with a little water until smooth. This will give your stroganoff a creamy texture without using dairy. Coconut milk is another great alternative. Use full-fat coconut milk for a rich flavor. Just stir it into the sauce like you would with sour cream to keep that creamy vibe. If you need a gluten-free version, you have options. Use gluten-free pasta made from rice or corn. These options cook up nicely and taste great. Another fun choice is zoodles, or zucchini noodles. To make zoodles, spiralize fresh zucchini. Sauté them briefly before adding the sauce. They add a fresh taste and make the dish lighter. To store leftover creamy mushroom stroganoff, first let it cool. Place it in an airtight container. This keeps moisture from escaping. Make sure the lid fits tightly. Store the stroganoff in the fridge for up to three days. To keep flavors intact, avoid adding extra salt before storing. Salt can draw moisture out and change the texture. Instead, season the dish when you reheat it. You can freeze creamy mushroom stroganoff for future meals. First, let it cool completely. Then, transfer it to a freezer-safe container. Leave some space at the top for the sauce to expand. This helps prevent leaks. For thawing, move the stroganoff to the fridge the night before you want to eat it. Reheat it gently on the stove over low heat. Stir often to keep it smooth. You might want to add a splash of broth to restore creaminess. In the fridge, creamy mushroom stroganoff lasts about three days. If you freeze it, aim to use it within three months. After that, the texture may change, and flavors may fade. For best quality, enjoy it sooner rather than later! Yes, you can prepare this dish ahead of time. Cook the noodles and make the sauce separately. Store them in the fridge for up to two days. When ready to eat, heat the sauce gently on the stove. Add the noodles and mix well. This keeps the noodles from getting mushy. If you need a substitute for sour cream, try these options: - Greek yogurt - Cashew cream - Coconut cream - Silken tofu blended smooth These alternatives give a similar creaminess to your dish. To make a gluten-free creamy mushroom stroganoff, use these steps: - Choose gluten-free pasta or zoodles (zucchini noodles). - Use tamari instead of soy sauce. - Ensure all other ingredients are gluten-free. This way, you can enjoy the dish without worries. Absolutely! You can use various mushrooms to change the flavor. Here are some great options: - Cremini mushrooms for a rich taste - Shiitake mushrooms for an earthy flavor - Portobello mushrooms for a meaty texture Mix and match to find your favorite combination! In this blog post, I shared a detailed recipe for creamy mushroom stroganoff, covering key ingredients, step-by-step instructions, and helpful tips. You saw how to sauté aromatics, cook mushrooms, and build a rich sauce. Remember, you can customize the dish with protein choices or make it vegan. Store leftovers properly for the best flavor. With this guide, you can make a delicious meal that suits your taste. Enjoy cooking and exploring variations to keep it exciting!

Creamy Mushroom Stroganoff Delight

A rich and creamy mushroom stroganoff served over egg noodles, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 oz mushrooms, sliced (e.g., cremini or white button)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 cup sour cream or plant-based alternative (such as cashew cream)
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • to taste salt and freshly ground pepper
  • 12 oz egg noodles or favorite pasta
  • for garnish fresh parsley, finely chopped

Instructions
 

  • Begin by cooking the egg noodles according to the package instructions. Once they are al dente, drain them well and set aside, ensuring they stay warm.
  • In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion to the skillet and sauté for about 3-4 minutes until the onions become soft and translucent. Stir occasionally to prevent burning.
  • Incorporate the minced garlic and sliced mushrooms into the skillet. Continue cooking for approximately 5-7 minutes, or until the mushrooms have released their moisture and are golden brown and tender.
  • Pour in the vegetable broth, soy sauce (or tamari), Dijon mustard, smoked paprika, and dried thyme. Stir the mixture thoroughly to combine all the ingredients, bringing a rich depth of flavor to your sauce.
  • Allow the mixture to simmer gently over medium-low heat for about 5 minutes, permitting it to reduce slightly and thicken.
  • Reduce the heat to low, then gradually stir in the sour cream (or plant-based alternative), ensuring it melts into the sauce without boiling. This will give you a luxuriously creamy texture.
  • Taste your mushroom sauce and season it with salt and freshly cracked pepper according to your preference.
  • Carefully fold the drained egg noodles into the skillet, tossing them gently with the creamy mushroom sauce until they are well coated and immersed in the delicious flavors.
  • Plate the creamy mushroom stroganoff hot, garnishing with a sprinkle of fresh chopped parsley on top to add a pop of color and freshness.

Notes

For a gluten-free option, use gluten-free pasta and tamari.
Keyword creamy, mushroom, pasta, stroganoff, vegetarian