Description
Creamy Mushroom Stroganoff is a rich, savory, vegetarian spin on a classic comfort dish. Loaded with golden-browned mushrooms, a velvety sour cream sauce, and tender egg noodles, this one-pan meal is quick to make yet full of indulgent flavor. It’s perfect for cozy dinners, hearty enough to satisfy meat-lovers, and adaptable for various dietary needs.
Ingredients
12 oz egg noodles
2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium yellow onion, finely diced
3 cloves garlic, minced
16 oz mushrooms, sliced (cremini, baby bella, or a mix)
1 tablespoon all-purpose flour
1/2 teaspoon dried thyme
1 teaspoon smoked paprika
1 tablespoon soy sauce
1/2 cup vegetable broth
3/4 cup sour cream, at room temperature
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Freshly grated Parmesan cheese (optional, for serving)
Instructions
1. Bring a large pot of salted water to a boil. Cook egg noodles until al dente, then drain and set aside, reserving 1/4 cup pasta water.
2. Heat olive oil and butter in a large skillet over medium heat. Add diced onions and cook 3–4 minutes until translucent. Add garlic and sauté 30 seconds more.
3. Add sliced mushrooms and cook undisturbed for 2–3 minutes. Stir and continue cooking until browned and moisture evaporates—about 8–10 minutes.
4. Sprinkle flour over the mushrooms. Stir to coat and cook for 1–2 minutes. Add thyme, smoked paprika, and soy sauce.
5. Pour in vegetable broth, scraping the bottom of the skillet. Let simmer 2–3 minutes to thicken slightly.
6. Reduce heat to low and stir in sour cream gradually. Mix until sauce is smooth and creamy.
7. Add cooked noodles and toss gently to coat. Add reserved pasta water if needed to loosen the sauce.
8. Season with salt and pepper to taste. Garnish with parsley and optional Parmesan before serving.
Notes
Bring sour cream to room temperature before adding it to prevent curdling.
Brown the mushrooms well to develop a deeper, more complex flavor.
Store leftovers in the fridge for up to 3 days and reheat gently with broth to maintain a creamy texture.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 25mg
Keywords: creamy mushroom stroganoff, vegetarian stroganoff, mushroom pasta