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Amazing Mushroom Stroganoff: 4 Comfort Serves

Mushroom Stroganoff

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Enjoy this warm and comforting Mushroom Stroganoff. It is a simple, satisfying vegetarian meal perfect for a cozy dinner shared with friends, just like we do in our kitchen.

Ingredients

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  • 1 pound cremini mushrooms, sliced
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 cup dry white wine or vegetable broth
  • 1 cup vegetable broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce (ensure vegetarian version)
  • 1/2 cup sour cream (or plain Greek yogurt for a lighter option)
  • Salt and freshly ground black pepper to taste
  • 12 ounces egg noodles
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook egg noodles according to package directions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes.
  3. Add the chopped onion to the skillet. Cook until softened, about 5 minutes.
  4. Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  5. Pour in the white wine or vegetable broth, scraping up any browned bits from the bottom of the pan. Let it reduce slightly, about 2 minutes.
  6. Stir in the vegetable broth, Dijon mustard, and vegetarian Worcestershire sauce. Bring the mixture to a simmer.
  7. Reduce the heat to low. Stir in the sour cream until the sauce is smooth and creamy. Be careful not to let it boil once the sour cream is added.
  8. Season with salt and pepper to your liking.
  9. Gently fold the cooked noodles into the mushroom sauce until everything is coated.
  10. Serve immediately, garnished with fresh parsley.

Notes

  • Sasha suggests adding a pinch of smoked paprika for a deeper flavor.
  • If you want a richer sauce, use full-fat sour cream.
  • This dish tastes even better the next day!

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