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Mushroom stroganoff is a beloved dish that finds its roots in Russian cuisine, evolving over the years into various adaptations that cater to different tastes and dietary preferences. Traditionally made with beef, the vegetarian version is a comforting and hearty alternative that showcases the rich, earthy flavors of mushrooms. As a warm, creamy dish, mushroom stroganoff has become a favorite for those seeking both comfort food and healthy eating options.

Creamy Mushroom Stroganoff

Indulge in the comforting flavors of Creamy Mushroom Stroganoff, a vegetarian twist on the classic Russian dish. This hearty recipe highlights the rich taste of various mushrooms paired with creamy egg noodles, creating a warm and satisfying meal perfect for family gatherings or cozy nights in. With options for gluten-free or vegan adaptations, this dish caters to all dietary preferences while delivering a delightful blend of textures and flavors. Discover the joy of cooking and savor every bite!
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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 tablespoon soy sauce

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 cup vegetable broth

1 cup sour cream (or Greek yogurt for a healthier option)

2 tablespoons all-purpose flour (or gluten-free flour for a gluten-free version)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

    Sauté the Vegetables: In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent. Add the minced garlic and sauté for another minute.

      Add the Mushrooms: Stir in the sliced mushrooms and cook for about 8-10 minutes, stirring occasionally, until they are golden brown and have released their moisture.

        Season the Mix: Add the soy sauce, thyme, and smoked paprika to the mushroom mixture. Stir well to combine and let it cook for another 2 minutes to enhance the flavors.

          Make the Sauce: In a small bowl, whisk together the vegetable broth and flour until smooth. Gradually pour the mixture into the skillet while stirring to prevent lumps. Bring to a simmer and allow the sauce to thicken for about 3-5 minutes.

            Incorporate the Creaminess: Reduce the heat to low and stir in the sour cream (or Greek yogurt). Mix until well combined and creamy. Season with salt and pepper to taste.

              Combine with Noodles: Add the drained egg noodles to the skillet with the creamy mushroom sauce. Toss gently to coat the noodles evenly with the sauce.

                Serve: Garnish with freshly chopped parsley before serving. Enjoy your creamy mushroom stroganoff warm as a comforting main dish!

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