This mushroom stroganoff is a delightful dish, featuring tender mushrooms in a creamy sauce infused with savory herbs and spices. This vegetarian twist on the classic dish is sure to satisfy your cravings and warm your soul. Here’s how to make it.
Ingredients
- 8 ounces of egg noodles or pasta of your choice
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 16 ounces of mushrooms, sliced (such as cremini or button mushrooms)
- 2 tablespoons all-purpose flour
- 1 cup of vegetable broth
- 1 cup of sour cream or Greek yogurt
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika
- Salt and black pepper to taste
- Chopped fresh parsley, for garnish
Instructions
- Cook the egg noodles or pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain the cooked noodles or pasta and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until softened and fragrant, about 3-4 minutes.
- Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and become tender, about 5-7 minutes. Sprinkle the flour over the mushrooms and stir to coat, cooking for an additional 1-2 minutes to remove the raw flour taste.
- Gradually pour in the vegetable broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes. Reduce the heat to low and stir in the sour cream or Greek yogurt, Dijon mustard, and paprika until well combined. Season with salt and black pepper to taste.
- Add the cooked egg noodles or pasta to the skillet, tossing gently to coat them in the creamy mushroom sauce. Cook for an additional 2-3 minutes to heat through. Taste for seasoning and adjust if needed, adding more salt, pepper, or paprika to taste.
