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The origins of stroganoff can be traced back to 19th-century Russia, where it was traditionally made with tender pieces of beef sautéed in a creamy sauce. Over the years, this classic dish has evolved, and mushroom stroganoff has gained immense popularity, particularly among vegetarians and vegans. This meat-free version captures the essence of the original while showcasing the earthy flavors of mushrooms, making it a favorite across diverse palates.

Creamy Mushroom Stroganoff

Explore the cozy comfort of savory creamy mushroom stroganoff, a delightful dish perfect for family dinners or chilly evenings. This creamy recipe highlights the earthy flavors of fresh mushrooms, creating a satisfying meal that can easily be adapted for various dietary needs. With quality ingredients and aromatic seasonings, you can craft a rich, flavorful dish that’s both nutritious and versatile. Discover the magic of this comforting recipe and make it a staple in your kitchen.
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Ingredients
  

12 oz (340g) wide egg noodles

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

16 oz (450g) cremini mushrooms, sliced

1 tsp dried thyme

1 tsp paprika

½ cup vegetable broth

1 cup heavy cream or a plant-based cream alternative

2 tbsp soy sauce or tamari

1 tbsp Dijon mustard

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to the package directions until al dente, usually about 8-10 minutes. Drain the noodles well and set them aside.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the finely chopped onion. Sauté for about 3-4 minutes, or until the onion becomes translucent. Add the minced garlic and sauté for an additional minute, stirring continuously until it becomes fragrant.

      Add the Mushrooms: Increase the heat slightly and mix in the sliced cremini mushrooms, dried thyme, and paprika. Cook for approximately 8-10 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.

        Create the Sauce: Pour in the vegetable broth, taking care to scrape up any browned bits stuck to the bottom of the pan with a wooden spoon. Allow the mixture to simmer for about 3 minutes. Lower the heat and incorporate the heavy cream (or plant-based alternative), soy sauce (or tamari), and Dijon mustard. Stir the mixture well to ensure a smooth sauce.

          Combine and Season: Let the sauce simmer gently for about 5-7 minutes until it thickens slightly. Taste and season with salt and freshly ground black pepper as desired.

            Mix with Noodles: Add the cooked noodles directly into the skillet with the creamy mushroom sauce. Gently toss everything together, ensuring that the noodles are thoroughly coated in the sauce. Allow to cook for an additional 2 minutes to heat through.

              Serve: Plate the stroganoff hot, garnishing with freshly chopped parsley for a vibrant touch. Serve immediately and enjoy the rich, flavorsome dish!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings