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Mushroom stroganoff stands out as a quintessential dish that embodies comfort and satisfaction. This creamy concoction, traditionally rich and savory, is not only a culinary delight but also a versatile recipe that seamlessly integrates into both vegetarian and plant-based diets. Whether you’re preparing a cozy weeknight dinner, hosting a special occasion, or meal prepping for a busy week ahead, mushroom stroganoff is an ideal choice that promises to please a variety of palates.

Creamy Mushroom Stroganoff

Discover the ultimate comfort food with this Heavenly Creamy Mushroom Stroganoff. Perfect for any occasion, this dish is rich, savory, and easily customizable for both vegetarian and vegan diets. With fresh mushrooms, aromatic onions, and a luscious creamy sauce, it's a hearty meal that delights the taste buds. Whether you're enjoying a cozy night in or sharing with friends, this stroganoff is sure to please everyone at the table. Get ready to indulge in this comforting delight!
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Ingredients
  

12 oz (340g) fresh mushrooms (cremini or button), sliced

1 medium yellow onion, finely diced

3 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream (or a plant-based alternative)

2 tbsp soy sauce or tamari

1 tbsp Dijon mustard

1 tsp smoked paprika

1 tsp dried thyme

1 tbsp olive oil

Salt and pepper to taste

8 oz (225g) egg noodles or pasta of choice

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the noodles: Start by boiling a large pot of salted water. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

    Sauté the mushrooms: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they release their moisture and become golden brown. Stir occasionally to ensure even cooking.

      Add aromatics: Add the diced onion to the skillet with the mushrooms and cook for approximately 3-4 minutes until the onions are translucent. Then, add the minced garlic and sauté for an additional minute until fragrant.

        Deglaze the pan: Pour in the vegetable broth and use a wooden spoon to scrape any browned bits from the bottom of the skillet. This will add flavor to the stroganoff.

          Stir in creamy goodness: Lower the heat and stir in the heavy cream, soy sauce, Dijon mustard, smoked paprika, dried thyme, and a pinch of salt and pepper. Allow the mixture to simmer gently for about 5-6 minutes, or until the sauce is thickened to your desired consistency.

            Combine with noodles: Add the cooked noodles to the mushroom sauce and toss until well-coated. If the mixture seems too thick, you can add a bit more vegetable broth or cream to loosen it up.

              Serve: Taste and adjust seasoning if necessary. Once done, serve the creamy mushroom stroganoff warm, garnished with freshly chopped parsley. Enjoy!

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4