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Mushroom Stroganoff is a dish that embodies the essence of comfort food. With its rich and creamy texture, it serves as an indulgent meal that appeals to both vegetarians and meat lovers alike. This recipe takes you on a culinary journey that combines the earthy flavors of mushrooms with a luscious sauce, creating a satisfying dish that can be enjoyed on special occasions or as a cozy weeknight dinner. Whether you are looking for a hearty vegetarian option or simply a comforting meal to warm your soul, this luxurious creamy mushroom stroganoff is sure to delight the senses.

Creamy Mushroom Stroganoff

Discover the ultimate comfort food with this luxurious creamy mushroom stroganoff recipe! Perfect for both vegetarians and meat lovers, it combines the rich, earthy flavors of assorted mushrooms with a velvety sauce that clings to wide egg noodles. This dish not only satisfies your cravings but also pays homage to its Russian origins. Easy to prepare, it’s a delightful meal for special occasions or cozy weeknight dinners. Elevate your dining experience and warm your soul with every bite!
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Ingredients
  

12 oz (340g) wide egg noodles

2 tbsp olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

16 oz (450g) assorted mushrooms (cremini, shiitake, and button), sliced

1 tsp fresh thyme leaves (or ½ tsp dried thyme)

1 tsp paprika

Salt and black pepper to taste

1 tbsp all-purpose flour

1 cup vegetable or mushroom broth

1 cup sour cream

2 tbsp soy sauce

1 tbsp Dijon mustard

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute, stirring frequently to avoid burning.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet. Sauté for approximately 5-7 minutes until they are browned and have released their moisture. Stir in the fresh thyme, paprika, salt, and pepper.

        Thicken the Sauce: Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for an additional minute, allowing the flour to incorporate.

          Add Liquids: Gradually pour in the vegetable broth while continuously stirring to avoid lumps. Bring the mixture to a simmer and let it thicken for about 3-4 minutes.

            Incorporate Creaminess: Lower the heat and stir in the sour cream, soy sauce, and Dijon mustard. Mix until everything is well combined and heated through. Taste and adjust seasoning if needed.

              Combine and Serve: Add the cooked egg noodles to the sauce, tossing gently until the noodles are fully coated. Remove from heat and let sit for a minute to meld flavors.

                Garnish and Enjoy: Serve the creamy mushroom stroganoff warm, garnished with freshly chopped parsley for a pop of color and flavor.

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