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Mushroom Bliss Stroganoff is a delightful and comforting dish that captures the essence of traditional stroganoff while catering to those seeking a vegetarian alternative. This rich and creamy recipe showcases the earthy flavors of mushrooms, making it a satisfying option for both vegetarians and meat lovers alike. The allure of Mushroom Bliss Stroganoff lies in its ability to deliver the same warmth and indulgence associated with classic beef stroganoff, all while being entirely plant-based.

Creamy Mushroom Stroganoff

Discover the warmth and comfort of Mushroom Bliss Stroganoff, a delicious vegetarian twist on the classic dish. Packed with earthy flavors from cremini mushrooms and a creamy sauce that pairs perfectly with egg noodles, this recipe is a satisfying option for everyone at the table. Ideal for family dinners or entertaining guests, each bite delivers rich taste and texture. Embrace healthy eating without compromising on flavor with this delightful, plant-based meal.
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Ingredients
  

12 oz (340g) wide egg noodles or pappardelle

2 tbsp olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

16 oz (450g) cremini mushrooms, sliced

1 tsp dried thyme

1 tsp smoked paprika

½ cup white wine (optional, for deglazing)

1 cup vegetable broth

1 cup sour cream

2 tbsp soy sauce or tamari (for a gluten-free option)

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant.

      Cook the Mushrooms: Add the sliced cremini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are soft and have released their moisture, about 8-10 minutes. Season with thyme, smoked paprika, salt, and pepper.

        Deglaze the Pan (optional): If using, pour the white wine into the skillet. Stir and scrape up any browned bits from the bottom of the pan. Let it simmer for about 2-3 minutes until the wine has mostly evaporated.

          Create the Sauce: Pour in the vegetable broth and bring to a gentle simmer. Reduce the heat to low, then stir in the sour cream and soy sauce until combined and creamy. Allow the sauce to warm through, but do not let it boil.

            Combine and Serve: Toss the cooked noodles into the sauce, mixing well to coat. Adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley for a burst of color and flavor.

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings