Go Back
Comfort food plays a crucial role in our daily lives. It provides not just nourishment but also a sense of nostalgia and emotional well-being. Dishes like creamy mushroom stroganoff offer a delightful balance of flavors and textures that can uplift any meal. The creamy sauce, combined with tender mushrooms and perfectly cooked pasta, creates a dish that envelops you in warmth, making it a perfect choice for cozy family dinners or a solitary indulgence after a long day.

Creamy Mushroom Stroganoff

Indulge in the rich flavors of creamy mushroom stroganoff, a comforting vegetarian twist on a classic dish rooted in Russian cuisine. This hearty meal features tender mushrooms and wide egg noodles enveloped in a velvety sauce, making it perfect for cozy family dinners or solo indulgences. Embrace the healing power of comfort food with this satisfying recipe that caters to both vegetarians and meat-lovers alike. Explore easy steps to create this memorable dish and bring warmth to your table.
Print Recipe Pin Recipe

Ingredients
  

12 oz wide egg noodles

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

16 oz mixed mushrooms (cremini, shiitake, and button), sliced

1 teaspoon dried thyme

1 teaspoon smoked paprika

1/4 cup vegetable broth (or water, to substitute for white wine)

1 cup vegetable broth

1 tablespoon soy sauce

1 cup sour cream

2 tablespoons cornstarch (optional, for thickening)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: In a large pot, bring salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain well and set them aside.

    Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for approximately 5 minutes until it becomes translucent. Add the minced garlic and continue to cook for an additional minute, stirring frequently until fragrant.

      Add Mushrooms: Increase the heat to medium-high and add the sliced mushrooms to the skillet. Sauté the mushrooms for about 7-10 minutes, stirring occasionally, until they turn a golden brown and their moisture has evaporated.

        Season and Deglaze: Sprinkle in the dried thyme and smoked paprika. If using, pour in the vegetable broth to deglaze the skillet, scraping up any flavorful bits stuck to the bottom. Allow the mixture to simmer until the liquid reduces by half.

          Make the Sauce: Add the second cup of vegetable broth and soy sauce to the skillet and bring to a gentle simmer. Let it bubble softly for around 5 minutes. For a thicker sauce, combine the cornstarch with a tablespoon of cold water to form a slurry, then stir it into the sauce, allowing it to thicken.

            Incorporate Sour Cream: Lower the heat and mix in the sour cream until the sauce is fully combined and creamy. Season with salt and pepper to taste, adjusting the flavors to your preference.

              Combine with Noodles: Gently fold the cooked egg noodles into the skillet, ensuring each noodle is well coated with the creamy mushroom sauce. Heat everything together for another minute just to warm through.

                Serve: Dish the creamy mushroom stroganoff onto plates and garnish generously with freshly chopped parsley for a pop of color and flavor. Enjoy this rich and comforting meal!

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