Mushroom Love Stroganoff

$- Fresh mushrooms (cremini or button) - Onion - Garlic - Vegetable broth - Sour cream or plant-based yogurt - Olive oil - Soy sauce - Dijon mustard - Smoked paprika - Egg noodles or alternative pasta - Salt and pepper - Fresh parsley Gathering fresh ingredients is key for a great creamy mushroom stroganoff. Start with 2 cups of fresh mushrooms, like cremini or button. These mushrooms add depth to the dish. Dice 1 medium onion and mince 3 cloves of garlic. These aromatics create a tasty base. Next, we need 1 cup of vegetable broth. This adds moisture and flavor. For creaminess, grab 1 cup of sour cream or plant-based yogurt. You also need 2 tablespoons of olive oil to sauté the veggies. Add 2 tablespoons of soy sauce for umami. Don't forget 1 tablespoon of Dijon mustard and 1 teaspoon of smoked paprika. These ingredients bring a nice kick to the dish. Season with salt and pepper to taste. For the pasta, you will need 8 ounces of egg noodles or your favorite alternative. Finally, chop some fresh parsley for garnish. This adds a pop of color and freshness. With these ingredients, you can create a hearty meal that is both comforting and delicious. {{ingredient_image_1}} Start by boiling water in a large pot. Add a pinch of salt for flavor. Once the water boils, add the egg noodles. Cook them until they are al dente, as per the package instructions. This usually takes about 8-10 minutes. When done, drain the noodles and set them aside. In a large skillet, heat two tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes. You want the onion to become soft and translucent. Next, add the minced garlic and sliced mushrooms. Cook these for an additional 5-7 minutes. The mushrooms should brown nicely and lose some moisture. This step adds great depth to your dish. Now it's time to make the sauce. Stir in one cup of vegetable broth, two tablespoons of soy sauce, one tablespoon of Dijon mustard, and one teaspoon of smoked paprika. Let this mixture simmer for about 5 minutes. This allows all the flavors to blend together beautifully. Lower the heat and gently mix in one cup of sour cream or plant-based yogurt. Stir well until the sauce becomes creamy and smooth. Season with salt and pepper to taste. Finally, toss the cooked noodles into the sauce, making sure they're well coated. If you find the sauce too thick, add a splash of water or more broth to reach your desired creaminess. Serve hot, garnished with fresh parsley for a nice touch. To get the right creaminess in your stroganoff, use quality sour cream or plant-based yogurt. Stir this in slowly to keep the sauce smooth. If it feels too thick, add a splash of vegetable broth. This helps keep the flavors balanced and creamy without being too heavy. You can enhance the flavor with a few simple seasonings. Try adding a pinch of thyme or rosemary for a fresh taste. A dash of white wine can also add depth. If you want a kick, a sprinkle of red pepper flakes works well too. These little changes can make a big difference. When sautéing mushrooms, heat your skillet before adding the oil. This helps the mushrooms brown instead of steam. Cook them until they are golden and their moisture has evaporated. This step is key for a rich flavor. Remember to stir them less often for better browning. Pro Tips Choose the Right Mushrooms: Cremini mushrooms provide a deeper flavor compared to button mushrooms, enhancing the richness of your stroganoff. Make It Creamier: For an extra creamy texture, consider adding a splash of white wine or a tablespoon of nutritional yeast along with the sour cream. Customize Your Pasta: Feel free to swap out egg noodles for whole wheat or gluten-free pasta to suit your dietary preferences. Fresh Herbs Matter: Using fresh parsley as a garnish not only adds color but also brightens up the dish with its fresh flavor. {{image_2}} For a vegetarian or vegan creamy mushroom stroganoff, you can easily swap out the dairy. Instead of sour cream, use plant-based yogurt or cashew cream. Both options keep that creaminess you love. For the broth, ensure it is vegetable-based. You can also add nutritional yeast for a cheesy flavor without the dairy. If you want to add protein, chicken or beef works well. Simply cook diced chicken or beef in the skillet before adding the mushrooms. This adds a hearty touch to your dish. Make sure to season the meat with salt and pepper for extra flavor. You can also use leftover cooked meat for a quick meal. Looking for pasta alternatives? Try gluten-free pasta made from rice or lentils. Whole grain pasta is also a great choice for added fiber. You can even use spiralized veggies like zucchini for a low-carb option. Each choice adds a unique twist to the creamy mushroom stroganoff. To store your creamy mushroom stroganoff, let it cool first. Then, place it in an airtight container. Make sure to cover it tightly. This helps keep the flavors fresh. Store it in the fridge for up to three days. If you want to enjoy it later, keep it in smaller portions. This makes reheating easier. To reheat your stroganoff, use a skillet on low heat. Add a splash of vegetable broth or water to keep it creamy. Stir gently to mix the sauce and noodles well. You can also use the microwave. Just heat in short bursts, stirring in between. This way, the dish stays moist and flavorful. Can you freeze creamy mushroom stroganoff? Yes, you can! However, the texture might change a bit. To freeze, let it cool and transfer to a freezer-safe container. It will keep well for up to three months. When ready to eat, thaw it in the fridge overnight. Then, reheat on the stove or in the microwave. Enjoy your meal even after a long time! You can use plain yogurt or plant-based yogurt as a great option. Cream cheese also works well if you want a richer taste. For a lighter choice, try using silken tofu blended until smooth. Each of these substitutes gives a creamy feel, just like sour cream. Yes, you can prepare some parts in advance. Cook the noodles and store them in the fridge. You can also sauté the onions and mushrooms ahead of time. Just reheat them when you are ready to serve. Mix everything together right before eating for the best taste. This dish stays fresh in the fridge for about three days. You can freeze it for up to three months. Just make sure to store it in an airtight container. When you’re ready, thaw it overnight in the fridge before reheating. Yes, dried mushrooms can work well. Rehydrate them in warm water for 20-30 minutes before using. This makes them soft and flavorful. Use the soaking liquid as part of your broth for extra taste. Just remember to adjust the amount of broth since dried mushrooms absorb liquid. This creamy mushroom stroganoff is simple and tasty. We covered key ingredients, from mushrooms to fresh parsley. You learned how to cook noodles, sauté veggies, and combine flavors. Tips for creaminess and flavor improved the dish. We explored variations for different diets and storage tips to keep your food fresh. In the end, this recipe is flexible and easy to enjoy. Dive into cooking, and make it your own!$

A creamy and savory mushroom stroganoff perfect for pasta lovers.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 350 kcal

Ingredients

2 cups fresh mushrooms (cremini or button), sliced
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup vegetable broth
1 cup sour cream or plant-based yogurt
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
to taste salt and pepper
8 ounces egg noodles or your choice of pasta
for garnish fresh parsley, chopped

Instructions

Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5-7 minutes until the mushrooms are browned and their moisture has evaporated.
Stir in the vegetable broth, soy sauce, Dijon mustard, and smoked paprika. Allow the mixture to simmer for about 5 minutes, allowing the flavors to meld.
Lower the heat and slowly mix in the sour cream or plant-based yogurt. Stir until the sauce is creamy and well combined. Season with salt and pepper to taste.
Toss the cooked noodles into the sauce, ensuring they are well coated. If the mixture is too thick, add a splash of water or more vegetable broth to achieve your desired consistency.
Serve hot, garnished with freshly chopped parsley.

Notes

For a plant-based version, use plant-based yogurt.

Keyword mushroom, pasta, stroganoff, vegetarian