Creamy Mushroom Stroganoff
Indulge in the comforting richness of Creamy Mushroom Stroganoff, a vegetarian twist on the classic dish that’s perfect for weeknight dinners or special occasions alike. This hearty recipe combines wide egg noodles with a luscious sauce made from an irresistible blend of earthy button and cremini mushrooms, caramelized onions, and fragrant garlic. Paprika and smoked paprika add a subtle warmth, while a swirl of sour cream creates a velvety texture that’s simply divine. Easily customizable with plant-based ingredients, this dish is a crowd-pleaser suitable for all dietary preferences. Ready in just 45 minutes and topped with a sprinkle of fresh parsley, this creamy, savory masterpiece is the ultimate comfort food. Serve it as a standalone meal or pair it with a crisp green salad for an unforgettable feast.
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Recipe Information
Ingredients
- 12 oz Wide egg noodles (or pasta of choice)
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 large Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 16 oz Button mushrooms, sliced
- 8 oz Cremini mushrooms, sliced
- 1 tsp Paprika
- 0.5 tsp Smoked paprika
- 2 cups Vegetable broth
- 1 tbsp Soy sauce
- 0.75 cup Sour cream (or plant-based alternative)
- 1 tbsp All-purpose flour
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
In a large skillet, heat olive oil and butter over medium heat until the butter melts.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the button and cremini mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Sprinkle the paprika and smoked paprika over the mushrooms, stirring to evenly coat.
Pour in the vegetable broth and soy sauce, stirring to combine. Bring to a gentle simmer.
In a small bowl, mix the sour cream and flour until smooth. Gradually stir this mixture into the skillet, ensuring it is fully incorporated.
Allow the sauce to simmer gently for 5-7 minutes until thickened. Taste and season with salt and black pepper as needed.
Gently toss the cooked noodles with the creamy mushroom stroganoff sauce or serve the sauce ladled over the top.
Garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 4192 mg | 182% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 38.4 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 408 mg | 31% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3976 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
