Wild Mushroom Stroganoff
Indulge in the earthy elegance of Wild Mushroom Stroganoff, a creamy, comforting dish that celebrates the rich flavors of seasonal wild mushrooms like cremini, shiitake, and oyster. Perfectly sautéed with garlic, onions, and a touch of fragrant thyme, the mushrooms are simmered in a velvety sauce made with sour cream, Dijon mustard, and a hint of paprika for a subtle smoky kick. This vegetarian stroganoff is served atop tender egg noodles or tagliatelle, making it a hearty yet sophisticated meal ideal for weeknight dinners or special occasions. With just 40 minutes from start to finish, this recipe delights with its depth of flavor, luscious texture, and simple preparation. Garnished with fresh parsley for a burst of color and freshness, this dish is a must-try for mushroom lovers seeking a satisfying vegetarian main course!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 Onion, finely chopped
- 3 Garlic cloves, minced
- 500 grams Wild mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
- 1 teaspoon Paprika
- 1 teaspoon Fresh thyme leaves
- 1 cup Vegetable stock
- 1 cup Sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Fresh parsley, chopped (for garnish)
- to taste Salt
- to taste Black pepper
- 400 grams Egg noodles or tagliatelle, cooked according to package instructions
Instructions
Heat the butter and olive oil in a large skillet over medium heat.
Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
Increase the heat to medium-high and add the sliced wild mushrooms. Cook until the mushrooms are golden brown and their liquid has evaporated, around 8-10 minutes.
Stir in the paprika, fresh thyme, salt, and black pepper. Cook for an additional minute to toast the spices.
Pour in the vegetable stock and let it simmer for 5 minutes, allowing the flavors to meld together.
In a small bowl, whisk the sour cream, Dijon mustard, cornstarch, and water until smooth.
Reduce the heat to low and stir the sour cream mixture into the skillet. Simmer gently, stirring frequently, until the sauce thickens, about 3-4 minutes.
Taste and adjust seasoning with additional salt and pepper, if needed.
Toss the cooked egg noodles or tagliatelle in the mushroom stroganoff sauce until well coated.
Serve warm, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3621 mg | 157% | |
| Total Carbohydrate | 169.6 g | 62% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 31.7 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 458 mg | 35% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2427 mg | 52% | |
*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.
