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Mushroom Stroganoff is a dish that has delighted palates for generations, embodying the essence of comfort food. Originating from Russia, this creamy, savory dish has evolved over the years, transcending cultural boundaries and adapting to diverse culinary traditions. The classic stroganoff is often associated with beef, but as dietary preferences shift, particularly towards vegetarian and vegan lifestyles, mushroom stroganoff has emerged as a beloved alternative. This dish not only captures the rich, hearty flavors of the original but also brings a unique earthiness from the mushrooms, making it a favorite among both non-meat eaters and carnivores alike.

Creamy Mushroom Stroganoff

Indulge in the rich, creamy goodness of Savory Mushroom Stroganoff, a comforting twist on a classic favorite. Perfect for vegetarians and anyone looking for a hearty meal, this dish combines flavorful mushrooms, tender noodles, and a luscious sauce that evokes warmth and nostalgia. With roots in Russian cuisine, it’s a versatile recipe that adapts beautifully to modern dietary preferences. Gather around the table and share this delightful dish for a cozy night in!
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Ingredients
  

12 oz (340g) wide egg noodles

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

16 oz (450g) mixed mushrooms (such as cremini, shiitake, and button), sliced

1 tsp dried thyme

1 tsp smoked paprika

1 cup vegetable broth

1 tbsp soy sauce

1 cup sour cream (or vegan alternative)

2 tbsp all-purpose flour (or cornstarch for a gluten-free option)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: In a large pot, bring salted water to a rolling boil. Add the wide egg noodles and cook according to the package instructions until they are al dente. Once cooked, drain the noodles and set aside, remembering to reserve a small cup of the pasta water for later use.

    Sauté the Vegetables: In a spacious skillet, pour in the olive oil and heat it over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until it becomes translucent. Next, add the minced garlic and sauté for an additional minute until it becomes fragrant.

      Add the Mushrooms: Raise the heat to medium-high and incorporate the sliced mushrooms into the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.

        Season the Mixture: Once the mushrooms are cooked, stir in the dried thyme, smoked paprika, along with salt and pepper to taste. Sauté the mixture for an extra minute to fully integrate the flavors.

          Create the Sauce: Sprinkle the flour over the sautéed mushroom mixture and stir well to coat the mushrooms evenly. Gradually pour in the vegetable broth while continually stirring to avoid any lumps forming. Add the soy sauce, bring the mixture to a gentle simmer, and let it cook for about 5 minutes or until the sauce has slightly thickened.

            Mix in the Cream: Lower the heat to medium-low and whisk in the sour cream until the sauce is smooth and creamy. If the sauce appears too thick, add the reserved pasta water a little at a time until you reach your desired consistency.

              Combine with Noodles: Gently add the cooked noodles to the skillet. Toss them with the creamy mushroom sauce, ensuring that every noodle is generously coated.

                Serve: Once well mixed, remove the skillet from heat. Garnish the dish with freshly chopped parsley for a bright finishing touch. Serve hot and savor the delightful flavors of your creamy mushroom stroganoff!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Consider serving this stroganoff in shallow bowls, topped with extra parsley and a sprinkle of smoked paprika for added color and flavor. A side of crusty bread would complement this dish beautifully for scooping up the creamy sauce!