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Creamy Mushroom Stroganoff is a rich and comforting dish that has found a cherished place in kitchens around the world. This delightful recipe is a vegetarian twist on the classic beef stroganoff, which dates back to 19th-century Russia. Originally, stroganoff was made with tender strips of beef, but as culinary preferences evolved, so did the variations of this beloved dish. Today, creamy mushroom stroganoff has emerged as a favorite among vegetarians and vegans alike, offering a robust flavor profile without the meat.

Creamy Mushroom Stroganoff

Indulge in the rich flavors of Creamy Mushroom Stroganoff, a comforting vegetarian twist on the classic dish. This delicious recipe features mixed mushrooms sautéed to perfection, combined with a luscious creamy sauce that clings to tender wide egg noodles. Ideal for cozy dinners, this dish offers a satisfying blend of umami and creaminess without sacrificing taste. Perfect for sharing with loved ones, it's a wholesome meal that nourishes both body and soul.
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Ingredients
  

12 oz (340g) wide egg noodles

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

16 oz (450g) mixed mushrooms (cremini, shiitake, and button), sliced

1 teaspoon dried thyme

1 teaspoon paprika

Salt and black pepper, to taste

1 cup vegetable broth

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce (vegan if desired)

1 cup sour cream (or plant-based alternative)

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

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

    Sauté the Vegetables: In a large skillet or frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Add the Mushrooms: Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they release their juices and become golden brown.

        Season: Sprinkle in the dried thyme, paprika, salt, and pepper. Stir well to combine and allow the spices to toast for about 1 minute.

          Create the Sauce: Pour in the vegetable broth, soy sauce, and Worcestershire sauce (if using). Bring the mixture to a gentle simmer and let it cook for about 5 minutes, stirring occasionally.

            Incorporate the Creaminess: Reduce the heat to low and stir in the sour cream until fully combined. Allow the stroganoff to warm through without boiling, adjusting the seasoning with more salt and pepper as needed.

              Combine with Noodles: Add the cooked egg noodles to the mushroom sauce, tossing gently to coat the pasta evenly with the creamy sauce.

                Serve: Divide the stroganoff among plates or bowls, and garnish with a sprinkle of fresh parsley before serving.

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