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In the world of comfort food, few dishes can rival the rich, creamy essence of a well-made Mushroom Stroganoff. This beloved recipe marries the earthy flavors of mushrooms with a luscious sauce, creating a delightful experience that warms the heart and fills the belly. Traditionally a beef-based dish, the vegetarian version of Mushroom Stroganoff has gained popularity among both meat-lovers and plant-based eaters alike. The creamy texture, combined with the savory taste of mushrooms, makes it an appealing option for anyone looking to enjoy a hearty meal without the meat.

Creamy Mushroom Stroganoff

Indulge in the rich flavors and creamy texture of Mushroom Stroganoff, a comforting dish that caters to both vegetarian and meat lovers. Rooted in Russian cuisine, this delightful recipe showcases earthy mushrooms in a velvety sauce, perfectly paired with wide egg noodles. With simple ingredients and easy-to-follow steps, you can create a hearty meal that warms the soul. Enjoy the versatility of this dish by experimenting with different mushrooms and plant-based alternatives, making it a perfect choice for family dinners or cozy gatherings.
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Ingredients
  

12 oz (340g) wide egg noodles

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

16 oz (450g) mixed mushrooms (cremini, shiitake, and button), sliced

1 teaspoon dried thyme

1 teaspoon paprika

Salt and black pepper, to taste

1 cup vegetable broth

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce (vegan if desired)

1 cup sour cream (or plant-based alternative)

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: Start by bringing a large pot of salted water to a rolling boil. Add the wide egg noodles and cook following the package directions until they reach al dente texture. Once cooked, drain the noodles and set them aside.

    Sauté the Vegetables: In a spacious skillet or frying pan, pour in the olive oil and heat it over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent. Then, add the minced garlic to the pan and sauté for an additional minute, stirring continuously until fragrant.

      Add the Mushrooms: Introduce the sliced mushrooms into the skillet. Cook them for approximately 5-7 minutes, stirring occasionally, until they have released their juices and are beautifully golden brown.

        Season the Mixture: Once the mushrooms are nicely cooked, sprinkle in the dried thyme, paprika, and season with salt and black pepper to taste. Stir everything together, allowing the spices to toast for about 1 minute to enhance their flavors.

          Create the Sauce: Carefully pour in the vegetable broth, soy sauce, and Worcestershire sauce (if you're using it). Bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, stirring occasionally to combine all of the flavors.

            Incorporate the Creaminess: Lower the heat and gently stir in the sour cream (or plant-based alternative) until it is fully combined with the sauce. Let the stroganoff warm through on the stove, ensuring it doesn’t boil. Taste and adjust the seasoning with additional salt and pepper if desired.

              Combine with Noodles: Add the cooked egg noodles into the mushroom sauce. Toss them gently in the skillet, ensuring that every strand of pasta is evenly coated with the rich, creamy sauce.

                Serve: Plate the stroganoff in generous portions, either on plates or in bowls. To finish, garnish with a sprinkle of freshly chopped parsley for a pop of color and freshness.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings