Description
A comforting and creamy vegetarian mushroom stroganoff recipe that is perfect for a cozy dinner. This Russian-inspired dish features sautéed mushrooms in a savory sauce served over egg noodles and topped with a dollop of sour cream.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 pound cremini or white mushrooms, sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour
- 1 1/2 cups vegetable broth
- 1 tablespoon soy sauce
- 1/2 cup sour cream, or vegan alternative
- 8 ounces egg noodles or pasta of choice
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Cook onion until softened, then add garlic.
- Cook Mushrooms: Add mushrooms, cook until golden. Season with paprika, thyme, salt, and pepper.
- Thicken Sauce: Sprinkle flour over mushrooms, stir well. Slowly add broth, soy sauce, and simmer until thickened.
- Finish and Serve: Stir in sour cream. Cook noodles, then serve stroganoff over noodles. Garnish with parsley.
Notes
- For a vegan version, use plant-based sour cream and egg-free noodles.
- Try baby bella or wild mushrooms for different flavors.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
