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- 12 oz wide egg noodles - 16 oz mixed mushrooms (button, cremini, shiitake) - 1 onion, finely chopped - 3 cloves garlic, minced - 1 cup vegetable broth For this creamy mushroom stroganoff, the main ingredients create a rich and hearty base. The wide egg noodles give the dish a lovely texture. Mixed mushrooms add depth with their unique flavors. The onion and garlic provide a savory foundation, while vegetable broth brings everything together with moisture. - 1 tablespoon soy sauce - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste The spices and seasonings elevate the flavor of the stroganoff. Soy sauce adds a savory umami kick. Dried thyme brings a hint of earthiness, while smoked paprika offers a subtle warmth. Salt and pepper enhance the overall taste, allowing the mushrooms to shine. - 1 cup sour cream or plant-based alternative - Fresh parsley for garnish Sour cream gives the dish its signature creaminess. You can choose a plant-based alternative if you prefer. Fresh parsley adds color and freshness to the final dish, making it visually appealing and delicious. {{ingredient_image_1}} To start, boil water in a large pot. When the water is boiling, add 12 ounces of wide egg noodles. Cook them as per the package instructions. This usually takes about 8 to 10 minutes. Once done, drain the noodles in a colander and set them aside. Next, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion to the skillet. Cook the onion for about 5 minutes until it is soft and clear. Then, add 3 minced garlic cloves. Stir the garlic for 1 minute to blend the flavors but be careful not to burn it. Now, add 16 ounces of sliced mixed mushrooms. Cook these for 8 to 10 minutes until they are browned and have released their moisture. After the mushrooms are ready, stir in 1 tablespoon of soy sauce, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Allow this to cook for another minute. Next, sprinkle 2 tablespoons of all-purpose flour over the mixture. Stir well to coat everything evenly. Gradually pour in 1 cup of vegetable broth while stirring to avoid lumps. Let the mixture come to a gentle simmer. Now, reduce the heat to low and mix in 1 cup of sour cream until everything is well combined. Allow it to cook for another 2 minutes until it's heated through. Taste and season with salt and pepper. If the sauce seems too thick, add a little more vegetable broth. Finally, toss the cooked noodles into the creamy mushroom sauce. Mix everything well until the noodles are coated in the sauce. To avoid clumping in your creamy mushroom stroganoff, follow these steps: - Add flour slowly: When you sprinkle flour over the mushrooms, do it a little at a time. This helps it blend in smoothly. - Stir constantly: Keep stirring as you add the vegetable broth. This will help break up any lumps that might form. For a creamy consistency, consider these tips: - Use sour cream: It adds richness and creaminess. If you want a plant-based option, try using a vegan sour cream. - Adjust broth amount: If the sauce gets too thick, add a bit more vegetable broth until you reach the desired creaminess. To make this dish burst with flavor, I recommend these fresh herbs: - Parsley: Adds a fresh touch. - Thyme: Complements the mushrooms perfectly. When it comes to spice levels, here’s what you can do: - Start mild: If you’re unsure, start with less smoked paprika and soy sauce. - Taste and adjust: After cooking, taste the sauce. Add more spice if needed. For the best side dishes, consider serving: - Green salad: A light salad balances the richness of the stroganoff. - Crusty bread: Great for soaking up the sauce. For plate presentation ideas: - Garnish with parsley: A sprinkle of fresh parsley adds color and flavor. - Use a wide bowl: This not only looks nice but allows you to show off the creamy sauce and noodles. Pro Tips Use Fresh Mushrooms: Fresh mushrooms provide a better texture and flavor compared to canned ones. Look for a variety of mushrooms for added depth. Adjusting Creaminess: If you prefer a lighter sauce, substitute part of the sour cream with plain yogurt or a plant-based yogurt alternative. Seasoning to Taste: Always taste your dish before serving. You can enhance the flavor with additional herbs or spices based on your preference. Garnish for Presentation: A sprinkle of fresh parsley not only adds color but also a fresh flavor that complements the creamy sauce beautifully. {{image_2}} You can easily make this dish plant-based. Start by using plant-based sour cream instead of regular sour cream. This swap keeps the creamy texture while making it vegan-friendly. For noodles, choose whole wheat or gluten-free options. They still taste great and work well in this dish. Want to boost the protein? You can add tofu or tempeh. Cut tofu into cubes and sauté it with the mushrooms. Tempeh can be crumbled and mixed into the sauce. If you prefer meat, add sliced chicken or beef. Cook it in the skillet before adding the mushrooms. Both options make for a hearty meal. If you need a gluten-free meal, use gluten-free noodles. Many brands offer tasty options that mimic traditional noodles. For thickening the sauce, use cornstarch or arrowroot powder instead of flour. Mix it with a bit of cold vegetable broth before adding it to the skillet. This keeps the sauce smooth and thick. To store leftover creamy mushroom stroganoff, let it cool first. Place it in an airtight container. Keep it in the fridge. It will stay fresh for about 3 to 4 days. Make sure to label the container with the date. When ready to eat, simply reheat it on the stove or in the microwave. If you want to store it longer, freezing is a great option. To freeze, use a freezer-safe container. Leave some space at the top for expansion. You can freeze it for up to 2 months. When you are ready to eat, move it to the fridge to thaw overnight. For reheating, heat it gently on the stove. Add a splash of vegetable broth if it seems too thick. Stir until it is creamy and warm. Enjoy your meal without compromising on taste! Yes, you can prepare this dish ahead of time. Cook the noodles and sauce separately. Store them in airtight containers in the fridge. When ready to serve, reheat the sauce and toss in the noodles. This keeps the noodles from getting mushy. If you want a different option, try plain yogurt or cashew cream. Both add creaminess like sour cream. You can also use a mix of silken tofu and lemon juice for a vegan choice. To add some heat, sprinkle in red pepper flakes or cayenne pepper. You can also add diced jalapeños or hot sauce to the sauce for extra kick. Start small and taste as you go to find your perfect spice level. You can create a rich Creamy Mushroom Stroganoff using simple steps and tasty ingredients. We covered the main ingredients like noodles, mushrooms, and spices that make this dish stand out. Remember to sauté your vegetables well for the best flavor. Don't forget your tips for texture and serving ideas to impress everyone. Whether you're plant-based or need gluten-free options, there’s a choice for you. Enjoy making this dish, and don’t hesitate to try your own variations!

Creamy Mushroom Stroganoff

A rich and creamy pasta dish featuring sautéed mushrooms and a savory sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 oz wide egg noodles
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 3 cloves garlic, minced
  • 16 oz mixed mushrooms, sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 cup vegetable broth
  • 1 cup sour cream or plant-based alternative
  • 2 tablespoons all-purpose flour
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by cooking the egg noodles according to the package instructions. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  • Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to avoid burning.
  • Add the sliced mushrooms to the skillet and sauté for about 8-10 minutes, until they have released their moisture and are browned.
  • Stir in the soy sauce, dried thyme, and smoked paprika. Cook for another minute to allow the flavors to meld.
  • Sprinkle the flour over the mushroom mixture and stir to coat evenly. Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Allow the mixture to come to a gentle simmer.
  • Reduce the heat to low and stir in the sour cream until well combined. Cook for another 2 minutes until heated through.
  • Season with salt and pepper to taste. If the sauce is too thick, you can thin it out with a little more vegetable broth.
  • Toss the cooked noodles into the creamy mushroom sauce, mixing until everything is well coated.
  • Serve hot, garnished with freshly chopped parsley for a pop of color and flavor.

Notes

For a plant-based version, use a plant-based sour cream alternative.
Keyword creamy, mushroom, pasta, stroganoff