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To make a tasty creamy mushroom stroganoff, gather these main 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 - 2 tablespoons all-purpose flour - Salt and pepper to taste These ingredients bring rich flavor and a creamy texture to your dish. To make your stroganoff even better, consider adding these garnishes: - Fresh parsley, chopped - Cracked black pepper - A sprinkle of paprika These garnishes add color and a fresh finish to your meal. You can customize the recipe with these easy substitutions: - Use any pasta shape instead of wide egg noodles. - Swap olive oil for butter for a richer taste. - Replace sour cream with Greek yogurt for a tangy twist. - Use any mix of mushrooms you like. These swaps help you adapt the recipe to what you have at home. {{ingredient_image_1}} Start by boiling water in a large pot. Once it bubbles, add 12 oz of wide egg noodles. Cook them until they are al dente. This usually takes about 8-10 minutes. Stir them occasionally to avoid sticking. Once done, drain the noodles and set them aside. In a large skillet, pour 2 tablespoons of olive oil over medium heat. Let it warm up for a minute. Next, add 1 medium onion, finely chopped. Sauté the onion for about 4-5 minutes. You want it to become soft and translucent. After that, stir in 3 cloves of minced garlic. Cook for another minute until you smell the garlic's rich aroma. Now it's time for the mushrooms! Add 16 oz of sliced mixed mushrooms to the skillet. These can be cremini, shiitake, and button mushrooms. Cook them for about 8-10 minutes. Stir occasionally until they turn brown and tender. Then add 1 tablespoon of soy sauce, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Stir well to coat the mushrooms. Cook for one more minute. Next, sprinkle 2 tablespoons of all-purpose flour over the mixture. Stir it in to blend well. This will help thicken the sauce. Gradually pour in 1 cup of vegetable broth while stirring. Keep stirring to avoid lumps. Let the sauce simmer for 3-4 minutes until it thickens slightly. Lower the heat and mix in 1 cup of sour cream or Greek yogurt. Stir well for a creamy finish. Let it simmer for another 2-3 minutes. Now, taste the sauce and add salt and pepper as needed. Toss the cooked egg noodles into the creamy mushroom sauce. Mix gently to coat the noodles evenly. Serve hot and garnish with freshly chopped parsley for a pop of color. Enjoy your creamy mushroom stroganoff! To get that perfect creamy texture, use sour cream or Greek yogurt. Both add richness. If you want a lighter option, go for Greek yogurt. Blend it in at low heat. This keeps the cream smooth and prevents curdling. Always add it after the sauce thickens. Stir gently to blend, and avoid boiling. You can boost flavor with a few extras. Try adding a splash of white wine for depth. Fresh herbs like thyme or dill also work well. A pinch of nutmeg can add warmth, too. For a bit of heat, sprinkle in red pepper flakes. Taste as you go to find your sweet spot. Don’t rush the mushroom cooking. Take time to brown them well; it brings out flavors. Adding sour cream too early can cause curdling. Always mix it in last. Avoid overcooking the noodles; they should be al dente. Finally, remember to taste and adjust seasoning before serving. Pro Tips Use Fresh Mushrooms: For the best flavor and texture, opt for fresh mushrooms rather than canned. They will enhance the overall dish. Thicken the Sauce: If you prefer a thicker sauce, add an additional tablespoon of flour and cook it for a minute before adding the broth. Alternative Creaminess: For a lighter version, substitute sour cream with low-fat Greek yogurt or a dairy-free alternative. Garnish Generously: Don't skip the fresh parsley garnish! It adds a pop of color and a fresh flavor that complements the dish beautifully. {{image_2}} You can easily make this dish vegetarian or vegan. For a vegetarian version, just use sour cream or Greek yogurt as usual. If you want it vegan, replace these with cashew cream or coconut yogurt. Both options keep the creamy texture and taste great. Use vegetable broth and check your soy sauce for animal products. This change still gives you that rich flavor you love. To make this dish gluten-free, swap out the egg noodles for gluten-free pasta. There are many good options available in stores. You can also use gluten-free flour when thickening the sauce. Make sure your soy sauce is gluten-free too. With these swaps, you can enjoy the same hearty meal without the gluten. Mushroom stroganoff has many variations around the world. In Russia, they often use beef instead of mushrooms. In Germany, you might find a touch of mustard for added flavor. You can also try different mushrooms like portobello or oyster for diverse tastes. If you're feeling adventurous, add some spinach or kale for a pop of color and nutrition. These swaps will keep your stroganoff fresh and exciting every time you make it. To store leftovers, let the dish cool down first. Place the creamy mushroom stroganoff in an airtight container. It will keep well in the fridge for up to three days. If you want to keep it longer, consider freezing it. When reheating, do it slowly. Use the stove or microwave. If using the stove, add a splash of broth to keep it creamy. Heat on low and stir often. If using the microwave, cover it and heat in short bursts, stirring in between. You can freeze creamy mushroom stroganoff for up to three months. To freeze it, let it cool completely. Place it in a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. When you’re ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use many types of mushrooms. I like cremini, shiitake, and button mushrooms. You can mix and match flavors. Try portobello for a meatier taste. Just chop them up and add them to the pan. Each type gives a unique flavor to the dish. To make creamy mushroom stroganoff gluten-free, swap regular flour for gluten-free flour. You can also use gluten-free pasta instead of egg noodles. Always check labels for hidden gluten in sauces. With these changes, you will enjoy a tasty, gluten-free dish. Creamy mushroom stroganoff pairs well with many sides. I recommend a fresh green salad. Garlic bread is also a great choice for soaking up the sauce. You could serve it with steamed vegetables or roasted potatoes for a hearty meal. Enjoy your meal! In this post, we explored making creamy mushroom stroganoff. We discussed key ingredients, optional garnishes, and substitutions. You learned step-by-step how to prepare the dish, from noodles to sauce. Tips ensured a rich texture and great flavor. Variations catered to different diets. Finally, we covered storage and common questions. Now, you can create a tasty meal that suits your needs and preferences. Enjoy experimenting with this easy recipe!

Creamy Mushroom Stroganoff

A rich and creamy pasta dish featuring sautéed mushrooms and a flavorful 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
  

  • 12 oz wide egg noodles
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 16 oz 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
  • 2 tablespoons all-purpose flour
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • 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 sauté until translucent, about 4-5 minutes.
  • Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  • Add the sliced mushrooms to the skillet. Cook for about 8-10 minutes, stirring occasionally, until they are browned and tender.
  • Incorporate the soy sauce, dried thyme, and smoked paprika, stirring well to coat the mushrooms. Cook for another minute.
  • Sprinkle the flour over the mushroom mixture, stirring until blended. This will help thicken the sauce.
  • Gradually pour in the vegetable broth, stirring continuously to avoid lumps. Let it simmer for about 3-4 minutes until slightly thickened.
  • Lower the heat and mix in the sour cream or Greek yogurt, ensuring it is well combined. Let the sauce simmer gently for 2-3 minutes.
  • Season with salt and pepper to taste.
  • Toss the cooked egg noodles into the creamy mushroom sauce, coating them evenly. Serve hot, garnished with freshly chopped parsley.

Notes

For a lighter version, use Greek yogurt instead of sour cream.
Keyword mushroom, pasta, stroganoff, vegetarian