Creamy Mushroom Stroganoff

$To make a creamy mushroom stroganoff, you will need: - 12 oz (340g) egg noodles or pasta of your choice - 2 tablespoons olive oil - 1 large onion, finely chopped - 3 cloves garlic, minced - 16 oz (450g) mixed mushrooms (like cremini, shiitake, and button), sliced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 tablespoon soy sauce - 1 cup vegetable broth - 1 cup sour cream (or Greek yogurt for a healthier option) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can easily adapt this recipe. For a gluten-free version, swap egg noodles with gluten-free pasta. If you avoid dairy, use cashew cream or coconut milk instead of sour cream. For a vegan option, replace the sour cream with a dairy-free yogurt and skip the butter. You can also use tamari instead of soy sauce for a gluten-free choice. To boost the flavor, consider adding a splash of white wine before the broth. A squeeze of lemon juice at the end brightens the dish. You can also add a dash of hot sauce for some heat. Fresh herbs, like thyme or dill, can enhance the taste. Lastly, sprinkle some nutritional yeast for a cheesy flavor without the dairy. Start by boiling water in a large pot. Add salt to the water for flavor. Add 12 oz of egg noodles. Cook until they are al dente. This usually takes about 8-10 minutes. Drain the noodles and set them aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 large, finely chopped onion. Sauté for about 3-4 minutes until the onion softens. Next, add 3 cloves of minced garlic. Cook for 1 more minute until you smell the garlic. Now, stir in 16 oz of sliced mixed mushrooms. This can include cremini, shiitake, and button mushrooms. Add 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika to the mushrooms. Pour in 1 tablespoon of soy sauce. Cook everything for 5-7 minutes. The mushrooms should become tender and release their juices. Now, pour in 1 cup of vegetable broth. Bring it to a simmer and let it cook for about 3-4 minutes. This will help reduce the broth slightly. Reduce the heat to low. Stir in 1 cup of sour cream or Greek yogurt. Mix until you have a creamy sauce. Taste and add salt and pepper if needed. Gently fold in the cooked noodles until they are fully coated in the sauce. Serve hot and garnish with chopped fresh parsley. This adds a nice touch and flavor. Enjoy your creamy mushroom stroganoff! To make the best noodles, use a large pot. Fill it with salted water. Bring it to a boil before adding the noodles. This helps the noodles cook evenly. Stir them often to prevent sticking. Cook them until al dente, which means firm to the bite. Drain the noodles and set them aside. Do not rinse them, as you want the starch to help the sauce stick. To get a creamy sauce, use sour cream or Greek yogurt. Add it at the end of cooking. Stir it in slowly over low heat. This way, it blends well without curdling. If you want more creaminess, consider adding a splash of heavy cream. You can also use a bit of pasta water for extra smoothness. The water has starch, which helps bind the sauce. One common mistake is overcooking the noodles. This makes them mushy and less tasty. Another mistake is adding sour cream too early. If you do this, it may curdle. Always adjust the seasoning at the end. Taste your dish before serving. If it's too salty, add a little more vegetable broth. Lastly, don’t skip the fresh parsley. It adds a nice touch of flavor and color. {{image_2}} You can make this creamy mushroom stroganoff vegan easily. Instead of sour cream, use cashew cream or coconut yogurt. Both options give a rich taste without dairy. For the butter, swap it for olive oil or vegan margarine. This keeps the dish creamy and satisfying. To make this dish gluten-free, choose gluten-free pasta. Many brands offer great options that taste good. If you want to skip pasta, serve the stroganoff over rice or quinoa. These grains absorb the sauce well and add texture. You can customize the flavor to fit your taste. Try adding spinach or kale for extra greens. If you like spice, toss in some red pepper flakes. For a smoky kick, add more smoked paprika. You can also mix in beans or lentils for added protein. Each change can make this dish your own! After enjoying your creamy mushroom stroganoff, let the leftovers cool down. Place them in an airtight container. Store the container in the fridge for up to three days. This keeps your meal fresh and tasty. To reheat, take the stroganoff out of the fridge. You can use a pan or microwave. If you use a pan, add a splash of vegetable broth. This helps keep the sauce creamy. Heat it on low until warm. If using a microwave, cover with a lid and warm in short bursts. Stir in between to warm evenly. You can freeze creamy mushroom stroganoff for later. Use a freezer-safe container. Make sure to leave some space at the top, as the sauce will expand. It can last up to two months in the freezer. When ready to eat, let it thaw in the fridge overnight. Then, reheat as mentioned above. Enjoy your meal anytime! Yes, you can use various mushrooms. Cremini, shiitake, or button mushrooms all work well. Mix them for a richer flavor. Try using portobello mushrooms for a meatier bite. Each type adds a unique taste to your dish. You can prepare this dish ahead of time. Cook the noodles and sauce separately. Store them in the fridge for up to two days. When ready to serve, combine the noodles and sauce in a pan. Heat gently until warm. Creamy Mushroom Stroganoff pairs well with several sides. A fresh green salad adds a nice crunch. You can serve it with garlic bread for a hearty meal. Roasted vegetables also complement the flavors nicely. To add spice, include red pepper flakes or cayenne pepper. Start with a small amount and taste as you go. You can also use spicy paprika instead of smoked paprika. For heat, consider adding sautéed jalapeños to the mix. This article covered many aspects of making a great Creamy Mushroom Stroganoff. We explored essential ingredients and tasty substitutions for dietary needs. You learned step-by-step cooking instructions, from preparing the noodles to serving the dish. I shared tips to make your sauce creamy and avoid common mistakes. Plus, you discovered variations like vegan and gluten-free options. Finally, we discussed storage tips for leftovers and reheating. Remember, cooking should be fun and creative. Enjoy experimenting with flavors and ingredients!$

Indulge in this creamy mushroom stroganoff that's full of flavor and perfect for weeknight dinners! With its comforting blend of mixed mushrooms, tender noodles, and a rich, creamy sauce, it's a dish everyone will love. Get ready to enjoy a delicious and satisfying meal in just 30 minutes. Click through to discover the full recipe and make this tasty meal tonight! #MushroomStroganoff #ComfortFood #EasyRecipes #VegetarianCooking

Print Recipe Pin Recipe

Ingredients

12 oz (340g) egg noodles or pasta of your choice

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

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

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 tablespoon soy sauce

1 cup vegetable broth

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

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Cook the egg noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until soft and translucent.

Add the minced garlic and cook for an additional 1 minute until fragrant.

Stir in the sliced mushrooms, thyme, smoked paprika, and soy sauce. Cook for about 5-7 minutes, until the mushrooms are tender and release their juices.

Pour in the vegetable broth and bring to a simmer. Allow to cook for 3-4 minutes until slightly reduced.

Reduce heat to low, and stir in the sour cream (or Greek yogurt) until fully combined and creamy. Adjust seasoning with salt and pepper.

Gently fold in the cooked noodles until everything is well coated with the creamy mushroom sauce.

Serve hot, garnished with fresh parsley for a pop of color and flavor.

Prep Time: 10 mins | Total Time: 30 mins | Servings: 4