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Creamy Mushroom Stroganoff is more than just a dish; it’s a warm embrace on a plate, making it a perfect option for cozy family dinners or impressive gatherings with friends. This recipe offers a deliciously rich flavor profile that appeals to both vegetarians and mushroom enthusiasts alike. With its creamy sauce enveloping soft egg noodles and a medley of sautéed mushrooms, this meal is not only comforting but also incredibly satisfying. What sets it apart is its versatility; you can easily customize it with different types of mushrooms or add your favorite vegetables to create a dish that suits any palate.

Creamy Mushroom Stroganoff

Discover the warm and satisfying flavors of Creamy Mushroom Stroganoff, a delightful dish perfect for family dinners or special gatherings. This easy recipe features a rich and creamy sauce that envelops tender egg noodles and a blend of savory mushrooms. With just 30 minutes of preparation, you can customize it to your taste by adding different mushrooms or vegetables. Enjoy a comforting meal that’s both indulgent and nutritious!
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Ingredients
  

12 ounces wide egg noodles

2 tablespoons olive oil

1 medium onion, finely diced

3 garlic cloves, minced

1 pound mixed mushrooms (cremini, shiitake, and button), sliced

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup vegetable broth

1 tablespoon soy sauce

1 cup sour cream

2 tablespoons all-purpose flour

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: Begin by bringing a large pot of salted water to a boil. Add the wide egg noodles and cook according to the package instructions until al dente. Once cooked, drain and set aside, ensuring to reserve a little pasta water.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely diced onion and sauté for about 3-4 minutes, or until the onions are soft and translucent. Next, add the minced garlic and cook for an additional minute until fragrant.

      Add Mushrooms: Increase the heat to medium-high and add the sliced mushrooms to the skillet. Sauté for approximately 7-10 minutes, stirring occasionally, until the mushrooms are beautifully golden brown and their moisture has evaporated.

        Season: Stir in the dried thyme, smoked paprika, and a generous pinch of salt and pepper. Mix thoroughly to ensure all the flavors meld beautifully.

          Create the Sauce: Sprinkle the flour evenly over the mushroom mixture, stirring constantly for about 1-2 minutes to create a roux-like consistency. Gradually pour in the vegetable broth and soy sauce while whisking continuously to ensure a smooth mixture, preventing any lumps from forming.

            Simmer: Bring the sauce to a gentle simmer. Allow it to thicken for about 5 minutes, stirring occasionally to keep the sauce from sticking.

              Incorporate Sour Cream: Remove the skillet from the heat. Quickly stir in the sour cream, ensuring it’s well incorporated into the sauce. Taste and adjust seasoning with additional salt and pepper if necessary.

                Combine: Add the cooked egg noodles to the skillet, tossing gently to coat them thoroughly in the creamy mushroom sauce. If the sauce is too thick, you can add a splash of the reserved pasta water to reach your desired consistency.

                  Serve: Transfer the creamy mushroom stroganoff into bowls. Garnish generously with chopped fresh parsley for a pop of color and flavor. Serve hot and enjoy!

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4