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For the creamy mushroom stroganoff, you need: - 1 pound mixed mushrooms (cremini, shiitake, and button), sliced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup sour cream (or Greek yogurt for a healthier option) - 2 tablespoons olive oil - 2 tablespoons soy sauce - 1 tablespoon Dijon mustard - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 8 ounces egg noodles or pasta of choice - Fresh parsley, chopped (for garnish) These ingredients work together to create a rich, creamy sauce that pairs perfectly with pasta. The mushrooms give it a great texture and flavor. The sour cream adds creaminess, while the Dijon mustard brings a nice tang. You can add some optional ingredients for extra flavor: - A splash of white wine for depth - Fresh herbs like thyme or rosemary for a pop of freshness - A pinch of red pepper flakes for a hint of heat Feel free to get creative! Adding these ingredients can make your dish even more special. This recipe can fit many diets: - Use Greek yogurt instead of sour cream for a lighter touch. - For a vegan version, swap sour cream with cashew cream or vegan yogurt. - If you're gluten-free, choose gluten-free pasta. These options help you to enjoy this delicious meal, no matter your dietary needs. {{ingredient_image_1}} Start by boiling a large pot of salted water. Make sure the water is bubbling. Add your egg noodles or pasta of choice. Cook them according to the package instructions. You want them to be al dente, which means firm but not hard. This usually takes around 8-10 minutes. Once they are done, drain the noodles and set them aside. In a big skillet, heat two tablespoons of olive oil over medium heat. Add one medium onion, finely chopped. Stir in three minced garlic cloves. Sauté these for about 3-4 minutes. You want the onion to become clear and soft. Next, add one pound of mixed mushrooms, sliced. You can use cremini, shiitake, or button mushrooms. Cook them for about 8-10 minutes. They should turn brown and release their moisture. Now it’s time to create the sauce. Add one cup of vegetable broth to the skillet. Pour in two tablespoons of soy sauce and one tablespoon of Dijon mustard. Sprinkle in one teaspoon of dried thyme and one teaspoon of paprika. Stir everything well and let it simmer for about 5 minutes. This helps the flavors blend and the sauce to thicken slightly. After that, lower the heat and take the skillet off the burner. Stir in one cup of sour cream or Greek yogurt. Mix until the sauce is smooth and creamy. Taste it and add salt and pepper if you like. Finally, it’s time to combine everything. Add the cooked egg noodles to the skillet. Toss them in the creamy mushroom sauce until they are fully coated. This is where all the flavors come together. Serve the stroganoff in bowls and garnish with chopped fresh parsley. Enjoy your easy and comforting meal! To cook mushrooms well, always start with dry ones. Wet mushrooms don’t brown nicely. Use a mix of cremini, shiitake, and button mushrooms for great flavor. Slice them evenly for even cooking. Heat your skillet before adding oil. This helps mushrooms brown and adds depth. Sauté them until they’re golden and release moisture. Don't rush this step; it takes about 8-10 minutes. For a rich sauce, use sour cream or Greek yogurt. Both give a creamy texture. Add them off the heat to keep them smooth. The combination of soy sauce and Dijon mustard adds umami. Don’t forget the dried thyme and paprika; they boost flavor. Taste your sauce and adjust with salt and pepper. Garnish your stroganoff with fresh chopped parsley. It adds color and freshness. You can also use a sprinkle of paprika for extra flair. If you love crunch, add some toasted nuts on top. This will give your dish a nice texture contrast. Enjoy your creamy mushroom stroganoff with these simple tips! Pro Tips Use Fresh Mushrooms: Fresh mushrooms enhance the flavor and texture of your stroganoff. Opt for a mix of varieties for a more complex taste. Adjust the Creaminess: For a lighter dish, substitute sour cream with Greek yogurt. This keeps it creamy while reducing calories. Herb Variations: Experiment with fresh herbs like dill or chives for a unique twist. They can elevate the flavor profile of your stroganoff. Perfect Pasta Pairing: While egg noodles are classic, feel free to try whole grain or gluten-free pasta to suit your dietary preferences. {{image_2}} You can easily make this dish vegetarian. Use vegetable broth instead of chicken broth. The mushrooms give a rich flavor, so add extra types if you like. You can use tofu instead of meat for added protein. Try adding spinach or kale for more greens. They blend well with the creamy sauce. If you need a gluten-free meal, swap the egg noodles for gluten-free pasta. Look for options made from rice or quinoa. Make sure your soy sauce is gluten-free too. Many brands offer a gluten-free version. This way, you can enjoy the dish without worry. Want to boost the flavor? Consider adding a splash of white wine while cooking the mushrooms. This will give a nice depth to your sauce. You can also add fresh herbs like thyme or dill. They add freshness and bright notes to the dish. A pinch of red pepper flakes can add a nice kick. Adjust the flavors to suit your taste. To store your creamy mushroom stroganoff, let it cool first. Then, place it in an airtight container. It will keep well in the fridge for up to three days. Make sure to label the container with the date. This way, you can keep track of how long it’s been stored. When you’re ready to enjoy leftovers, use a skillet for best results. Heat the skillet over medium-low heat. Add the stroganoff and a splash of vegetable broth to keep it creamy. Stir often until it's warm. You can also use a microwave. Heat in short bursts, stirring in between. This helps prevent hot spots and keeps the dish tasty. If you want to freeze stroganoff, it’s best to do this before adding sour cream. Use a freezer-safe container or bag. It can last for about two months in the freezer. When you’re ready to eat, let it thaw in the fridge overnight. After thawing, heat it up and stir in the sour cream. This keeps the sauce creamy and fresh. You can use Greek yogurt instead of sour cream. It adds creaminess and tang. Plain yogurt also works well. It keeps the dish rich but is lower in fat. You can also try cashew cream for a dairy-free option. Yes, you can make this recipe ahead of time. Cook the stroganoff and cool it down. Store it in the fridge for up to three days. When ready to eat, just reheat it gently on the stove. Add a splash of broth if it seems too thick. To make this stroganoff vegan, replace sour cream with cashew cream or tofu. Use vegetable broth and soy sauce as in the recipe. Make sure your pasta is egg-free. You will still enjoy a creamy and tasty dish. Egg noodles are great for stroganoff, but other pastas work too. Try fettuccine, pappardelle, or even penne. The key is to choose pasta that holds sauce well. Thicker noodles cling to the creamy sauce nicely. Creamy mushroom stroganoff can be a healthy option. It has mushrooms, which are low in calories and high in nutrients. Using Greek yogurt instead of sour cream lowers fat. Pair it with whole-grain pasta for more fiber. Enjoy it in moderation for a balanced meal. In this blog post, we covered the key ingredients for creamy mushroom stroganoff and provided step-by-step instructions for a successful dish. We shared useful tips for cooking, as well as variations for different diets. Remember, you can store leftovers easily and reheat them without losing flavor. I hope this guide helps you create a delicious meal. Enjoy your cooking and feel free to get creative with flavors and ingredients. Happy cooking!

Creamy Mushroom Stroganoff

A rich and creamy pasta dish featuring mixed mushrooms and a savory sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound mixed mushrooms (cremini, shiitake, and button), sliced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 cup sour cream (or Greek yogurt for a healthier option)
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 8 ounces egg noodles or pasta of choice
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • Begin by boiling a large pot of salted water. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent (about 3-4 minutes).
  • Incorporate the sliced mushrooms into the skillet. Sauté for about 8-10 minutes, until the mushrooms are browned and have released their moisture.
  • Add the vegetable broth, soy sauce, Dijon mustard, dried thyme, and paprika to the skillet. Stir well to combine and bring to a simmer. Let it cook for about 5 minutes to reduce slightly.
  • Lower the heat and remove the skillet from direct burner heat. Stir in the sour cream (or Greek yogurt) until the sauce is creamy and smooth. Adjust seasoning with salt and pepper to taste.
  • Add the cooked egg noodles to the skillet, tossing them in the creamy mushroom sauce until thoroughly coated.
  • Plate the stroganoff in bowls, garnishing with freshly chopped parsley.

Notes

Greek yogurt can be used as a healthier alternative to sour cream.
Keyword creamy, mushroom, pasta, stroganoff