If you’re in the mood for a comforting dish that brings together the earthy flavors of mushrooms with a creamy sauce, then this Mushroom Stroganoff is just what you need. This recipe is a classic that’s perfect for a cozy dinner or a quick weeknight meal. It’s simple to whip up, yet decadent in taste, making it a go-to for both beginners and seasoned cooks alike.
Imagine tender mushrooms sautéed to perfection, enveloped in a rich, creamy sauce, and served over your choice of pasta or rice. This Mushroom Stroganoff is not only satisfying but also offers a delightful balance of textures and flavors that will have everyone asking for seconds.
Decadent Mushroom Stroganoff
This flavorful dish showcases a perfect blend of sautéed mushrooms, onions, and garlic in a rich cream sauce.
It’s hearty and brimming with umami, making it an ideal choice for any main course.
This Mushroom Stroganoff pairs beautifully with wide egg noodles or rice, adding to its delightful texture.
The Comfort of Creamy Sauces
The creamy sauce is what truly sets this dish apart.
It envelops the tender egg noodles, creating a satisfying mouthfeel that is hard to resist.
The combination of sour cream and vegetable broth creates a luscious base that enhances the earthiness of the mushrooms.
Decadent Mushroom Stroganoff
This Mushroom Stroganoff features a blend of sautéed mushrooms, onions, and garlic cooked in a luscious cream sauce. It’s savory, hearty, and bursting with umami flavor, making it a satisfying main dish that pairs well with wide egg noodles or rice.
Ingredients
- 8 oz wide egg noodles or pasta of choice
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced (button or cremini)
- 1 teaspoon dried thyme
- 1 cup vegetable or vegetable broth
- 1 cup sour cream or Greek yogurt
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the Noodles: In a large pot of salted boiling water, cook the egg noodles according to package instructions. Drain and set aside.
- Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms and thyme to the skillet. Cook, stirring occasionally, until the mushrooms are browned and have released their moisture, about 7-10 minutes.
- Make the Sauce: Pour in the vegetable broth and soy sauce, stirring to combine. Allow the mixture to simmer for about 5 minutes. Reduce the heat to low and stir in the sour cream until well incorporated. Season with salt and pepper to taste.
- Combine and Serve: Add the cooked noodles to the skillet and toss to coat them in the creamy mushroom sauce. Serve hot, garnished with chopped parsley.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 47g