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.
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
Cook egg noodles according to package directions. Drain and set aside.
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.
Add the chopped onion to the skillet. Cook until softened, about 5 minutes.
Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
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.
Stir in the vegetable broth, Dijon mustard, and vegetarian Worcestershire sauce. Bring the mixture to a simmer.
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.
Season with salt and pepper to your liking.
Gently fold the cooked noodles into the mushroom sauce until everything is coated.
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.