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When it comes to comforting and hearty meals, few dishes evoke warmth and satisfaction quite like mushroom stroganoff. This creamy delight, rich with the deep umami flavors of fresh mushrooms, has earned its place as a beloved staple in vegetarian cuisine. Whether you’re hosting a family gathering or seeking a satisfying weeknight dinner, mushroom stroganoff is a versatile option that promises to please even the most discerning palates.

Creamy Mushroom Stroganoff

Indulge in the comforting warmth of creamy mushroom stroganoff, a perfect dish for any dinner occasion. This vegetarian twist on the classic Russian recipe features a luscious sauce made from sautéed cremini and button mushrooms, enveloping tender noodles for a satisfying meal. With its rich flavor, easy adaptations, and nutritious ingredients, this dish promises to impress everyone at your table. Discover how to create this savory delight that embodies cozy home-cooked goodness.
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Ingredients
  

300g wide egg noodles (or your preferred pasta)

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

500g (about 1 lb) fresh mushrooms, sliced (a blend of cremini and button mushrooms works best)

1 teaspoon dried thyme

1 teaspoon paprika

Salt and black pepper, to taste

1 tablespoon all-purpose flour

1 cup vegetable broth

1 cup sour cream (Greek yogurt can be used for a lighter alternative)

1 tablespoon Dijon mustard

Fresh parsley, finely chopped (for garnish)

Optional: a splash of white wine for added depth of flavor

Instructions
 

Cook the Noodles: Begin by bringing a large pot of salted water to a boil. Cook the egg noodles according to the package directions until they are al dente. Once cooked, drain the noodles and set them aside. Reserve a little of the pasta water, as it may be needed to adjust the sauce's consistency later.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium-high heat. Add the finely chopped onion and minced garlic to the skillet. Sauté them together for about 3-4 minutes, or until the onions become translucent and fragrant.

      Add the Mushrooms: Next, incorporate the sliced mushrooms into the skillet. Sauté the mushrooms for approximately 8-10 minutes until they release their moisture and develop a beautiful golden-brown color.

        Season and Thicken: Sprinkle in the dried thyme, paprika, and season with salt and black pepper. Then, dust the flour over the mushroom mixture and stir everything to ensure it's well-coated. Cook for an additional minute to eliminate any raw flour taste.

          Create the Sauce: Gradually pour in the vegetable broth (and the splash of white wine, if you choose to use it), stirring continuously to avoid lumps. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the sauce to thicken nicely.

            Final Touches: Lower the heat and mix in the sour cream and Dijon mustard until the sauce is smooth and heated through. If the sauce appears too thick, add a splash of the reserved pasta water to achieve your desired consistency. Taste the sauce and adjust the seasoning if needed.

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

                Serve and Garnish: Plate the delicious mushroom stroganoff, finishing it with a sprinkle of freshly chopped parsley for a touch of color and flavor. Enjoy the warmth and richness of your creamy mushroom stroganoff!

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