Wild Mushroom Stroganoff with Noodles
Indulge in the earthy, comforting flavors of Wild Mushroom Stroganoff with Noodles, a vegetarian twist on a classic dish that’s perfect for cozy weeknight dinners or special occasions. Featuring a medley of wild mushrooms—like cremini, shiitake, oyster, or porcini—sautéed to golden perfection, this recipe is elevated with a rich and creamy sauce made from vegetable broth, sour cream, Dijon mustard, and a hint of soy sauce for umami depth. Served over tender, wide egg noodles and topped with fresh parsley and thyme, this hearty stroganoff comes together in just 40 minutes, making it both quick and satisfying. Whether you're a mushroom lover or looking for a meat-free alternative, this savory, one-pan dish will leave everyone at the table asking for seconds! Perfect for vegetarians and easy to adapt for various diets, this recipe is a must-try for fans of flavorful, comforting meals.
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Recipe Information
Ingredients
- 12 oz Wide egg noodles
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 16 oz Wild mushrooms (e.g., cremini, shiitake, oyster, or porcini), cleaned and sliced
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 tbsp All-purpose flour
- 2 cups Vegetable broth
- 1 tbsp Dijon mustard
- 1 tbsp Soy sauce
- 1 cup Sour cream
- 2 tbsp Fresh parsley, chopped
- 1 tsp Fresh thyme leaves
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until al dente. Drain and set aside, keeping them warm.
In a large skillet, heat olive oil and butter over medium heat until the butter has melted.
Add the sliced wild mushrooms to the skillet and sauté for 5-7 minutes until they are golden brown and have released their moisture. Remove the mushrooms from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 3-5 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute, stirring constantly.
Sprinkle the flour over the onion mixture and stir well to coat. Cook for 1 minute to eliminate the raw flour taste.
Gradually whisk in the vegetable broth, making sure to dissolve the flour completely to avoid lumps. Bring the mixture to a simmer.
Stir in the Dijon mustard, soy sauce, salt, and pepper. Let the sauce simmer for 3-4 minutes until it thickens slightly.
Return the sautéed mushrooms to the skillet, along with the fresh thyme. Stir to combine.
Reduce the heat to low and gently fold in the sour cream. Mix until the sauce is smooth and creamy, but do not let it boil.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the wild mushroom stroganoff over the cooked egg noodles. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 10.3 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 726 mg | 15% | |
*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.
