Go Back
When it comes to comfort food, few dishes can rival the rich, creamy allure of mushroom stroganoff. This dish, with its velvety sauce and hearty texture, is the epitome of cozy dining, making it a beloved choice for family dinners and gatherings. The creamy dreaminess of this mushroom stroganoff is not just about indulgence; it’s about the warmth and satisfaction that comes with every bite. Whether served over a bed of egg noodles or alongside crusty bread, this recipe promises to deliver a delightful culinary experience that warms the soul.

Creamy Mushroom Stroganoff

Indulge in the comforting flavors of creamy mushroom stroganoff, a delightful twist on a classic dish that's perfect for any occasion. This recipe offers a rich, velvety sauce that envelops hearty mushrooms and is best served over wide egg noodles or with crusty bread. Perfect for vegetarians and plant-based diets, it's easily customizable to suit your preferences. Gather your ingredients and enjoy a warm, satisfying meal that brings everyone together.
Print Recipe Pin Recipe

Ingredients
  

12 oz (340g) wide egg noodles

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 lb (450g) mixed mushrooms (such as 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 non-dairy yogurt for a vegan alternative)

2 tablespoons Dijon mustard

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Cook the Noodles: In a large pot, bring salted water to a boil and add the egg noodles. Cook according to the package instructions until al dente. Once finished, drain the noodles and set aside, reserving 1/2 cup of the pasta water for later use.

    Sauté Aromatics: In a spacious skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent. Stir in the minced garlic and continue to cook for an additional minute, allowing its aromatic flavor to develop.

      Cook the Mushrooms: Introduce the sliced mushrooms to the skillet. Cook them for 8-10 minutes, stirring occasionally, until they have released their moisture and turned a beautiful golden brown.

        Add Spices: Once the mushrooms are ready, sprinkle in the dried thyme, smoked paprika, and soy sauce. Mix thoroughly to ensure the spices coat the mushrooms well, and allow them to cook for an extra 2 minutes to deepen the flavors.

          Create the Sauce: Pour the vegetable broth into the skillet and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld beautifully.

            Incorporate Creaminess: Lower the heat to a gentle simmer, and whisk in the sour cream along with the Dijon mustard until they are fully incorporated. If the sauce appears too thick, gradually add the reserved pasta water until you achieve your desired creaminess. Taste and season with salt and freshly ground black pepper as needed.

              Mix Noodles and Sauce: Add the cooked noodles to the skillet, tossing gently to ensure that every strand is coated in the luscious creamy mushroom sauce. Heat everything together for an additional minute, ensuring that the noodles are warmed through.

                Serve: Plate the creamy mushroom stroganoff in bowls, garnishing each serving with a generous sprinkle of freshly chopped parsley. Serve immediately and enjoy the delightful combination of flavors and textures!

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