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To make a delicious Creamy Mushroom Stroganoff, you will need the following ingredients: - 300g wide egg noodles (or pasta of choice) - 400g mixed mushrooms (button, cremini, or portobello), sliced - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 tablespoon vegan butter or regular butter - 1 cup vegetable broth - 1 cup sour cream (or cashew cream for a vegan option) - 1 tablespoon soy sauce - 1 teaspoon Dijon mustard - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients come together to create a rich and creamy dish that warms the soul. If you're looking for vegan options, use cashew cream instead of sour cream. This will keep the dish creamy without dairy. You can also swap the butter for vegan butter. If you want to change the pasta, any type works well, like penne or fettuccine. Choosing the right mushrooms makes a big difference. I recommend using a mix of button, cremini, and portobello mushrooms. Button mushrooms are mild and tender. Cremini mushrooms add depth with their earthy taste. Portobello mushrooms bring a hearty texture. Together, they create a flavorful base that enhances the dish's creaminess. {{ingredient_image_1}} To start, you need to cook the noodles. I choose wide egg noodles for a classic touch. Bring a large pot of water to a boil and add salt. Once boiling, add your noodles. Cook them according to the package instructions until they're al dente. This usually takes about 8-10 minutes. Drain the noodles and set them aside. Make sure to toss them with a little olive oil so they don’t stick! Next, we sauté the vegetables. Grab a large skillet and heat olive oil and vegan butter over medium heat. The oil makes it easier to cook the onions and butter adds a nice richness. Add the finely chopped onion and cook for 3-4 minutes until they soften. This builds a great base for your stroganoff. Now, add minced garlic and sliced mushrooms to the skillet. I like to use a mix of mushrooms like button, cremini, and portobello. Cook these for 5-7 minutes. They should become tender and release their moisture. This will deepen the flavor and make your dish more robust. Creating the sauce is the heart of this dish. Pour in the vegetable broth and soy sauce. Then add Dijon mustard and paprika for a kick of flavor. Let it simmer for about 5 minutes. This helps the liquid reduce slightly. Now, reduce the heat to low and stir in sour cream. You can use cashew cream for a vegan option. Combine everything well but avoid boiling. The sauce should be creamy and smooth. Adjust the taste with salt and pepper to your liking. Finally, add the cooked noodles to the creamy sauce. Toss them gently to coat well. Let everything heat together for another 2-3 minutes. Your creamy mushroom stroganoff is now ready to serve! To get a creamy texture, use sour cream or cashew cream. Cashew cream works great for a vegan option. Keep the heat low when mixing in the cream. This helps avoid curdling. Stir gently to combine well with the sauce. You can also add a bit of pasta water for extra creaminess. This water has starch, which makes the sauce silkier. One mistake is boiling the sauce after adding the cream. Boiling can cause the cream to separate. Another common error is not cooking the mushrooms enough. Undercooked mushrooms can taste rubbery. Make sure the mushrooms release their moisture and get tender. Lastly, don’t skip the seasoning. Salt and pepper enhance the dish’s flavor. Taste as you cook to find the right balance. Start with a good base by sautéing onions and garlic. This builds flavor. Add soy sauce to deepen the taste. A dash of Dijon mustard adds richness. Don’t forget paprika for a subtle smokiness. Always taste your sauce before mixing in the noodles. Adjust salt and pepper as needed. Fresh parsley brings a fresh note and adds color. Pro Tips Use Fresh Mushrooms: Fresh mushrooms enhance the flavor and texture of the dish. Avoid canned mushrooms for the best results. Perfectly Cooked Noodles: Make sure to cook your noodles al dente so they retain their shape and texture when mixed with the sauce. Add a Splash of Wine: For an extra depth of flavor, consider adding a splash of white wine when sautéing the mushrooms. Experiment with Herbs: Fresh herbs like thyme or dill can elevate the dish. Add them at the end for a bright, fresh flavor. {{image_2}} You can easily make a vegan version of this dish. Instead of sour cream, use cashew cream. This gives a rich, creamy taste. Simply soak cashews in water for a few hours. Drain and blend them with a bit of water until smooth. This will mimic the texture of sour cream perfectly. If you need gluten-free noodles, there are great options. Use rice noodles, quinoa pasta, or even zucchini noodles. Just cook them according to the package instructions. These alternatives work well with the creamy mushroom sauce. Want to add protein? You can include cooked chicken, beef, or turkey. Simply sauté the meat with the onions. If you prefer plant-based options, try adding chickpeas or lentils. They blend well with the sauce and add a nice texture. Both choices make the dish more filling and satisfying. To store leftover stroganoff, let it cool first. Use an airtight container. Place it in the fridge. It will last for about 3 to 4 days. I like to label the container with the date. This helps me keep track of freshness. When reheating, use a skillet on low heat. Add a splash of vegetable broth or water. This helps keep the sauce creamy. Stir often to avoid sticking. You can also microwave it in short bursts. Cover it with a microwave-safe lid. This will help keep the moisture in. You can freeze stroganoff for later use. Place it in a freezer-safe container. Leave some space for expansion. It will freeze well for about 2 to 3 months. To thaw, move it to the fridge overnight. Reheat it gently, adding a little broth if needed. This keeps the dish smooth and tasty. Yes, you can make Creamy Mushroom Stroganoff ahead of time. Simply follow the recipe and let it cool. Store it in an airtight container in the fridge. When you're ready to eat, reheat it on the stove over low heat. Add a splash of vegetable broth or water to keep it creamy. If you want a substitute for sour cream, try using cashew cream or plain yogurt. Both options work well and keep the dish creamy. You can also use a mix of silken tofu and lemon juice for a vegan option. Blend until smooth for the best results. To thicken your Stroganoff, you can add a bit of cornstarch. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this mixture into your Stroganoff while it simmers. Let it cook for a few minutes until it thickens. You can also reduce the broth by simmering longer. Yes, dried mushrooms can be used in this recipe. Just soak them in warm water for about 20 minutes to rehydrate. Use the soaking liquid as part of your broth for extra flavor. Remember to chop the rehydrated mushrooms before adding them to your dish. The best side dish for Stroganoff is a simple green salad. It adds freshness and crunch. You can also serve crusty bread to soak up the creamy sauce. Roasted vegetables or steamed broccoli are great options too. They balance the meal nicely. In this article, we explored how to make a great creamy mushroom stroganoff. We covered the main ingredients, cooking steps, and tips for the best flavor and texture. I shared ideas for vegan options, alternative noodles, and how to store leftovers. Remember, making stroganoff is fun and can be adjusted to your tastes. You can enjoy it fresh or save it for later. Try different mushrooms and ingredients to find your favorite version. Happy cooking!

Creamy Mushroom Stroganoff

A rich and creamy mushroom stroganoff served over wide egg noodles, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 400 kcal

Ingredients
  

  • 300 g wide egg noodles
  • 400 g mixed mushrooms, sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon vegan butter or regular butter
  • 1 cup vegetable broth
  • 1 cup sour cream or cashew cream
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon paprika
  • to taste salt and pepper
  • to garnish fresh parsley, chopped

Instructions
 

  • In a large pot of salted boiling water, cook the egg noodles according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil and vegan butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
  • Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes or until the mushrooms are tender and have released their moisture.
  • Pour in the vegetable broth, soy sauce, and stir in the Dijon mustard and paprika. Let it simmer for about 5 minutes, allowing the liquid to reduce slightly.
  • Reduce the heat to low and stir in the sour cream (or cashew cream), combining everything well. Allow the sauce to warm through, but do not boil. Adjust seasoning with salt and pepper to taste.
  • Add the cooked noodles to the mushroom sauce, tossing them gently to coat well in the creamy mixture. Allow them to heat together for another 2-3 minutes.
  • Plate the stroganoff in bowls, garnishing with freshly chopped parsley for a pop of color.

Notes

Use cashew cream for a vegan option.
Keyword mushroom, pasta, stroganoff, vegan