Description
Indulge in this creamy Mushroom Stroganoff, a comforting and hearty vegetarian dish that features tender mushrooms enveloped in a rich sauce. Perfectly paired with pasta, it's quick to prepare and sure to satisfy your cravings.
Ingredients
Scale
- 12 ounces mixed mushrooms (cremini, shiitake, or portobello), sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 1 teaspoon soy sauce
- 1 teaspoon paprika
- 1 tablespoon flour
- 1 cup vegetable broth
- 1 cup sour cream or Greek yogurt
- Salt and pepper to taste
- 8 ounces egg noodles or pasta of your choice
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook 8 ounces of egg noodles according to package instructions until al dente. Drain and set aside. - Sauté the Vegetables:
In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add 1 chopped onion and sauté until soft (about 3-4 minutes). Stir in 2 cloves of minced garlic and cook for another minute. Then add 12 ounces of sliced mushrooms and cook until browned (about 5-7 minutes). - Build the Sauce:
Stir in 1 teaspoon of soy sauce and 1 teaspoon of paprika. Sprinkle 1 tablespoon of flour over the mixture and stir well. Gradually add 1 cup of vegetable broth, stirring continuously until the sauce thickens (about 3-5 minutes). Remove from heat and mix in 1 cup of sour cream or Greek yogurt until smooth. - Combine and Serve:
Add the cooked noodles to the mushroom sauce, stirring gently to coat. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.
Notes
- For a vegan option, use cashew cream or a plant-based yogurt instead of sour cream.
- Feel free to add vegetables like spinach or peas for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g