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- 2 cups fresh mushrooms (cremini or button), sliced into thin pieces - 1 medium onion, finely chopped - 3 cloves garlic, minced or pressed - 1 cup vegetable broth (low-sodium preferred) - 1 cup sour cream or plant-based yogurt (such as coconut or almond-based) - 2 tablespoons extra-virgin olive oil - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon Dijon mustard - 1 teaspoon smoked paprika for a hint of depth - Salt and freshly cracked black pepper to taste - 8 ounces egg noodles or your preferred pasta type (e.g., fettuccine or gluten-free) - Fresh parsley, chopped for a vibrant garnish In this creamy mushroom stroganoff, the fresh mushrooms shine. I love using cremini or button mushrooms for their rich flavor. The onion and garlic add a sweet base, while the vegetable broth brings depth. The sauce gets its creaminess from sour cream or plant-based yogurt. Dijon mustard and smoked paprika add a unique twist. Don’t forget the salt and pepper to finish the dish. For pasta, I prefer egg noodles. They hold the sauce well and create a nice texture. If you need a gluten-free option, use gluten-free pasta. This dish is all about balance, and these ingredients come together for a truly rich experience. {{ingredient_image_2}} Start by boiling water in a large pot. Add salt to the water for flavor. Once it boils, add your egg noodles. Cook them according to the package instructions. For the best texture, aim for al dente, which means they should be firm but not hard. This usually takes about 7-10 minutes. After cooking, drain the noodles in a colander. Keep them warm while you prepare the sauce. In a spacious skillet, pour in two tablespoons of extra-virgin olive oil. Heat it over medium heat. Once hot, add one medium, finely chopped onion. Sauté the onion for about 3-4 minutes. You want it soft and translucent. Next, add three cloves of minced garlic. Cook for another minute until you smell the garlic. Now, it’s time for the mushrooms. Add two cups of sliced fresh mushrooms. Cook them for about 5-7 minutes. Stir often to get them golden brown and release their moisture. Once the mushrooms are perfect, add one cup of vegetable broth to the skillet. Then, pour in two tablespoons of soy sauce and one tablespoon of Dijon mustard. Sprinkle in one teaspoon of smoked paprika for depth. Stir well to mix the flavors. Let this simmer for about 5 minutes to deepen the taste. Reduce the heat to low and slowly add one cup of sour cream. Stir continuously until the sauce is creamy and smooth. Taste it and add salt and freshly cracked black pepper as needed. Finally, gently fold in the cooked noodles. Ensure each noodle is coated with the rich sauce. If it’s too thick, add a splash of water or more broth to reach your desired creaminess. To get the best texture for your mushrooms, always start with fresh ones. Slice them thinly. This helps them cook evenly. Sauté them until they turn golden brown. This adds flavor and keeps them firm. To enhance the sauce flavor, use low-sodium vegetable broth. It adds depth without too much salt. Don't skip the Dijon mustard and smoked paprika. These give the sauce a nice kick. For plating, use wide, shallow bowls. This makes the stroganoff look fancy. Add a sprinkle of smoked paprika on top for color. A side of crusty bread or a fresh salad pairs well. It balances the meal and adds crunch. One common mistake is overcooking the noodles. Aim for al dente, which keeps them firm. Check the package for cooking times. Another mistake is not seasoning to taste. Always taste your sauce before serving. Add salt and pepper as needed. It makes a big difference! Pro Tips Use Fresh Mushrooms: Fresh mushrooms will provide the best flavor and texture. If possible, opt for a mix of cremini and button mushrooms for a richer taste. Adjust Creaminess: If you prefer a lighter sauce, feel free to replace half of the sour cream with vegetable broth. This will keep the dish creamy but less heavy. Season Gradually: Always taste as you go! Adjust the seasoning with salt and pepper gradually, as different broths and soy sauces can vary in saltiness. Perfect Pasta Pairing: For a more substantial meal, consider using whole wheat or gluten-free noodles. They add extra fiber and nutrients to your dish. {{image_4}} You can easily adjust this creamy mushroom stroganoff for different diets. For a vegan option, swap the sour cream with plant-based yogurt. Coconut or almond-based yogurt works great. Use gluten-free noodles for a gluten-free version. Instead of soy sauce, try tamari. This keeps the dish safe for those with gluten sensitivities. Want to add more flavor? Consider using fresh herbs like thyme or rosemary. These herbs can brighten the dish. You can also add spices like cayenne for some heat. For added protein, try incorporating cooked chicken or tofu. This can make the meal heartier and more filling. You can change how you serve this dish. Instead of noodles, serve the stroganoff over rice. This gives a different texture and taste. Another option is to turn it into a creamy mushroom soup. Just thin the sauce with more vegetable broth. Serve it hot in bowls with crusty bread on the side. To store leftover stroganoff, let it cool first. Transfer it to an airtight container. This helps keep flavors fresh. Place it in the fridge within two hours of cooking. It can stay fresh for about three to four days. When you’re ready to eat, reheating is simple. Put the stroganoff in a skillet. Add a splash of vegetable broth or water to keep it creamy. Heat it over low to medium heat, stirring often. You can also use the microwave. Heat in short bursts, stirring in between. Yes, you can freeze creamy mushroom stroganoff. This is a great way to save extra servings. Use a freezer-safe container and leave some space at the top. The sauce may thicken when frozen, but that's okay. For thawing, move the container to the fridge overnight. This helps it defrost slowly. Once thawed, reheat as mentioned before. If it seems too thick, add a bit of broth to restore creaminess. In the fridge, creamy mushroom stroganoff lasts about three to four days. If you freeze it, it can last for two to three months. Watch for signs of spoilage. If it smells off or has a strange color, discard it. Mold is also a clear sign that it’s time to let go. Always trust your senses to keep food safe. Mushroom stroganoff comes from Russia. The dish is a twist on beef stroganoff. The first recipes appeared in the 19th century. They used beef, but cooks swapped meat for mushrooms over time. This change made it a great option for vegetarians. Today, many people enjoy mushroom stroganoff around the world. It has become a comfort food for many. Yes, you can use many types of mushrooms! Button mushrooms are common, but cremini and portobello work well too. Each type adds its unique flavor. Shiitake mushrooms offer a rich taste, while oyster mushrooms add a delicate touch. Mixing different mushrooms can give your stroganoff a fun twist. Play around with flavors to find your favorite mix! To make a dairy-free version, swap sour cream with plant-based yogurt. Coconut or almond yogurt works best. You can also use cashew cream for a rich texture. Check that your broth and soy sauce are dairy-free too. This way, you keep all the creaminess without dairy. Enjoy the same great taste, but in a lighter way! Mushroom stroganoff is a rich and tasty dish you can easily make. We covered the ingredients, cooking steps, and tips for success. You learned how to choose pasta and creamy sauces. Remember to avoid common mistakes, like overcooking noodles. Don't forget about variations, including vegan and gluten-free options. Finally, store leftovers properly for future meals. Enjoy cooking this delicious dish and share it with friends and family!

Mushroom Love Stroganoff

A creamy and rich mushroom stroganoff that's 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

Ingredients
  

  • 2 cups fresh mushrooms (cremini or button), sliced into thin pieces
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced or pressed
  • 1 cup vegetable broth (low-sodium preferred)
  • 1 cup sour cream or plant-based yogurt (such as coconut or almond-based)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • to taste Salt and freshly cracked black pepper
  • 8 ounces egg noodles or your preferred pasta type (e.g., fettuccine or gluten-free)
  • to taste Fresh parsley, chopped for garnish

Instructions
 

  • Start by cooking the egg noodles according to the package instructions. Aim for al dente texture—this usually takes about 7-10 minutes. Once cooked, drain the noodles in a colander and set aside, keeping them warm.
  • In a spacious skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion. Sauté for approximately 3-4 minutes, or until the onion is soft and translucent, stirring occasionally to prevent sticking.
  • Next, add the minced garlic and sliced mushrooms to the skillet. Cook for an extra 5-7 minutes, or until the mushrooms are golden brown and have released most of their moisture. Stir occasionally to ensure even cooking.
  • Pour in the vegetable broth, soy sauce, Dijon mustard, and sprinkle in the smoked paprika. Stir well to combine all the flavors. Bring the mixture to a gentle simmer and allow it to cook for about 5 minutes, which will help deepen the flavors.
  • Reduce the heat to low and gradually incorporate the sour cream or plant-based yogurt. Stir continuously until the sauce is luxuriously creamy and well integrated. Taste and season with salt and freshly cracked black pepper to your liking.
  • Gently fold the cooked noodles into the rich sauce, ensuring each strand is evenly coated. If the sauce appears too thick, add a splash of water or additional vegetable broth to reach your desired creaminess.
  • Serve the stroganoff hot, heaped generously on plates or in bowls, and finish with a sprinkle of freshly chopped parsley for a pop of color and freshness.

Notes

For an elegant touch, serve in wide shallow bowls and sprinkle extra smoked paprika on top.
Keyword mushroom, pasta, stroganoff, vegetarian