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To make creamy mushroom stroganoff, you will need: - 300g wide egg noodles (or your preferred pasta) - 400g mixed mushrooms (like 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 freshly ground black pepper to taste - Fresh parsley, chopped (for garnish) If you want to make this dish suit your diet: - Use gluten-free pasta instead of egg noodles for a gluten-free option. - Swap sour cream with cashew cream if you prefer a vegan choice. - Replace soy sauce with tamari for a gluten-free alternative. - Use coconut oil instead of vegan butter for a dairy-free version. While wide egg noodles are classic, you have options: - Fettuccine gives a nice, rich feel. - Penne can hold the sauce well. - Spaghetti offers a fun twist. - Try zoodles (zucchini noodles) for a low-carb option. Each of these pasta types pairs well with the creamy mushroom sauce. Choose what you like best! {{ingredient_image_2}} Start by filling a large pot with water. Add a lot of salt to the water. Bring it to a boil over high heat. Once boiling, add 300g of wide egg noodles. Cook them according to the package directions until they are al dente. When they are ready, drain the noodles in a colander. If you want, toss them with a bit of olive oil to keep them from sticking. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of vegan butter or regular butter over medium heat. Watch for it to shimmer. Add 1 medium onion that is finely chopped. Sauté it for 3-4 minutes until it is soft and clear. Then, add 2 cloves of minced garlic. Cook for another minute, stirring often so it does not burn. Now, add 400g of sliced mixed mushrooms to the skillet. You can use button, cremini, or portobello mushrooms. Cook them for 5-7 minutes until they are tender and brown. They will give off moisture, which adds flavor. Next, pour in 1 cup of vegetable broth and 1 tablespoon of soy sauce. Stir in 1 teaspoon of Dijon mustard and 1 teaspoon of paprika. Allow the mixture to simmer for 5 minutes. This helps the flavors come together. Lower the heat to a gentle simmer. Add 1 cup of sour cream or cashew cream for a vegan option. Mix it well until it is fully combined. Warm the sauce gently, but do not let it boil. Taste the sauce. Add salt and freshly ground black pepper to your liking. Now, add the drained noodles to the skillet. Toss them gently in the sauce to coat them well. Heat everything together for 2-3 minutes. When you are ready to serve, plate the creamy stroganoff into bowls. Garnish each bowl with chopped fresh parsley. This adds color and a fresh taste. Enjoy your rich and cozy meal! To get the best mushrooms, start with fresh ones. Slice them evenly for uniform cooking. Heat your skillet before adding oil. This helps the mushrooms brown nicely. Cook them in batches if your skillet is small. Overcrowding makes them steam instead of brown. Aim for a golden color, which brings out their flavor. For a rich and creamy sauce, start with sour cream. If you want a vegan option, use cashew cream. Stir it in slowly to avoid curdling. Keep the heat low when mixing in the cream. This ensures a smooth texture. You can also mix in a little broth to thin it out if needed. Season as you go for the best results. Use salt and freshly ground black pepper to enhance flavors. A splash of soy sauce adds depth. Don’t forget to taste the sauce before serving. Adjust seasoning if it feels flat. A pinch of paprika can add warmth, while fresh parsley gives a nice finish. Pro Tips Use Fresh Mushrooms: Fresh mushrooms will give your stroganoff a better texture and flavor compared to canned varieties. Always opt for a mix of different mushrooms for depth of flavor. Adjust Creaminess: If you prefer a creamier sauce, feel free to increase the amount of sour cream or cashew cream. You can also add a splash of heavy cream if you're not keeping it vegan. Season Gradually: Taste your sauce as you go! Adding salt and pepper incrementally allows you to achieve the perfect seasoning without overpowering the dish. Garnish for Flavor: Don’t skip the parsley garnish! It not only adds a pop of color but also enhances the overall flavor profile of the dish. {{image_4}} You can make a vegan version easily. Just swap sour cream for cashew cream. This keeps the dish creamy and rich without dairy. Use vegetable broth to ensure all flavors stay plant-based. The mushrooms provide a hearty taste that everyone will love. To make this dish gluten-free, choose gluten-free pasta. There are many great options that mimic regular noodles. You can also use zucchini noodles for a lighter twist. The sauce remains the same, keeping that rich flavor intact. Want to add protein? Tofu and seitan are both great choices. Dice the tofu and pan-fry it until golden. This adds a nice texture to the dish. Seitan can also add a meaty bite, enhancing the overall flavor. Both options make your meal filling and satisfying. To keep your creamy mushroom stroganoff fresh, let it cool first. Transfer it to an airtight container. Store it in the fridge for up to three days. Make sure the lid seals well to prevent any odors from other foods. When it's time to enjoy your leftovers, take them out of the fridge. Place the stroganoff in a skillet over medium heat. Stir gently as it warms up. You can add a splash of vegetable broth or water if it seems too thick. Heat it until it’s hot throughout, usually about 5 to 7 minutes. You can freeze this dish for later! Place cooled stroganoff in a freezer-safe container. It can last up to three months in the freezer. To thaw, move it to the fridge for a few hours or overnight. Reheat it as described above after thawing. This way, you can enjoy a delicious meal anytime! Yes, you can use dried mushrooms in this recipe. Dried mushrooms have a strong flavor. To use them, soak them in warm water for about 20 minutes. Drain them and chop them before adding to the dish. This gives your stroganoff a rich taste. If you need a substitute for sour cream, try cashew cream. Blend soaked cashews with water until smooth. You can also use Greek yogurt for a tangy touch. Both options work well and keep the dish creamy. Absolutely! Creamy mushroom stroganoff is great for meal prep. You can cook a big batch and store it in the fridge for up to five days. Make sure to keep the noodles and sauce separate until you're ready to eat. This keeps everything fresh. To boost the flavor, add more herbs like thyme or rosemary. A splash of white wine can also add depth. For a spicy kick, toss in some crushed red pepper flakes. Each of these adds a unique twist to your stroganoff. This blog post explored a tasty mushroom noodle dish. We covered ingredients, cooking steps, and storage tips. You learned how to pick pasta and modify the recipe for different diets. I shared ways to make it vegan or gluten-free and how to cook mushrooms just right. Remember, cooking should be fun. Don’t hesitate to try your own twists. Enjoy your meal and share the joy!

Creamy Mushroom Stroganoff

A rich and creamy pasta dish featuring sautéed mushrooms and a flavorful sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 450 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
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon paprika
  • to taste salt and freshly ground black pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, bring generously salted water to a boil. Add the wide egg noodles and cook according to the package instructions until they are al dente. Once cooked, drain the noodles and set aside, optionally tossing with a little olive oil to prevent sticking.
  • In a large skillet, heat the olive oil and vegan butter over medium heat until shimmering. Add the finely chopped onion and sauté for about 3-4 minutes, stirring occasionally, until the onions are softened and translucent.
  • Incorporate the minced garlic into the skillet, cooking for an additional minute. Stir in the sliced mushrooms, cooking for 5-7 minutes or until they become tender and brown, releasing their flavorful moisture into the skillet.
  • Pour in the vegetable broth and soy sauce, then stir in the Dijon mustard and paprika. Allow the mixture to simmer for about 5 minutes, letting the flavors meld and the sauce reduce slightly for a richer consistency.
  • Lower the heat to a gentle simmer and add the sour cream (or cashew cream), mixing thoroughly to combine. Warm the sauce gently, taking care not to let it boil. Taste and adjust seasoning with salt and freshly ground black pepper as desired.
  • Carefully add the cooked noodles to the skillet with the mushroom sauce, tossing gently to ensure all the noodles are well coated in the creamy mixture. Allow to heat together for another 2-3 minutes, so the noodles absorb some of the sauce's flavor.
  • Plate the creamy stroganoff into bowls, garnishing each serving with a sprinkle of freshly chopped parsley for a vibrant touch and added flavor.

Notes

For a vegan alternative, substitute sour cream with cashew cream.
Keyword creamy, mushroom, pasta, stroganoff, vegetarian