Description
A rich and creamy Mushroom Stroganoff recipe featuring sautéed mixed mushrooms in a savory sour cream sauce, served over tender egg noodles. Perfect for a comforting vegetarian meal ready in just 30 minutes.
Ingredients
Scale
Mushroom Stroganoff
- 2 tablespoons butter or olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 lb (450g) mixed mushrooms (such as cremini, shiitake, or button), sliced
- 1 tablespoon flour
- 1 cup vegetable or mushroom broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce (optional)
- 1 cup sour cream (or Greek yogurt for a lighter option)
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Pasta
- 8 oz egg noodles, fettuccine, or your preferred pasta
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Sauté the Onions and Garlic: Heat the butter or olive oil in a large skillet over medium heat. Add the chopped onions and cook until softened and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet and sauté until they release their moisture and become golden brown, about 7-10 minutes. Season with salt, pepper, and smoked paprika.
- Make the Sauce: Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually add the vegetable or mushroom broth while stirring continuously to prevent lumps. Bring the mixture to a simmer and let it thicken slightly, about 3-5 minutes.
- Add the Creamy Components: Stir in the Dijon mustard and Worcestershire sauce (if using), followed by the sour cream or Greek yogurt. Mix well and heat through, but do not boil to prevent curdling.
- Combine and Serve: Toss the cooked pasta with the creamy mushroom sauce until evenly coated. Taste and adjust seasoning with more salt, pepper, or paprika if needed.
- Garnish and Enjoy: Garnish with freshly chopped parsley and serve immediately. Optionally, sprinkle a little extra smoked paprika on top for added color and flavor.
Notes
- For a lighter version, substitute sour cream with Greek yogurt.
- Worcestershire sauce adds depth but can be omitted for a vegetarian or vegan option (ensure vegan Worcestershire if used).
- Use any preferred pasta like fettuccine or egg noodles.
- Do not boil the sauce after adding sour cream or yogurt to prevent curdling.
- Adjust seasoning according to taste, especially salt and smoked paprika.
