Mushroom Stroganoff Recipe
You need Mushroom Stroganoff Recipe comfort when cravings demand creamy drama immediately.
Because plain pasta rarely satisfies sophisticated moods.
This vegetarian classic swirls tender mushrooms, silky sauce, hearty noodles.
Everything cooks quickly yet tastes luxuriously slow simmered.
Tie apron tight, stir confidently, and serve cozy elegance tonight.
Mushroom Stroganoff Recipe
A rich vegetarian stroganoff featuring sautéed mushrooms in a creamy garlic sauce served over tender egg free noodles for a comforting meal.
Ingredients
Method
- Bring large pot of water to boil and add 1 tablespoon salt.
- Cook 12 oz noodles according to package directions.
- Drain using colander and set aside.
- Heat olive oil in large skillet over medium heat.
- Add chopped onion and sauté 4 minutes until soft.
- Stir in minced garlic and cook 30 seconds.
- Add sliced mushrooms and cook 8 minutes until browned.
- Sprinkle thyme, paprika, salt, and black pepper evenly.
- Stir in 1 tablespoon flour and cook 1 minute.
- Gradually whisk in vegetable broth until smooth.
- Simmer 5 minutes until sauce thickens.
- Stir in sour cream and Dijon mustard until creamy.
- Add cooked noodles and toss gently to coat.
- Garnish with chopped parsley before serving.
Notes
Nutritional Values (Per Serving)
Calories: 480Total Fat: 18g
Saturated Fat: 6g
Carbohydrates: 65g
Fiber: 5g
Protein: 14g Iron: 18%
Vitamin D: 15%
Calcium: 10%
Magnesium: 12%
Potassium: 14%
Additional Notes and Tips
- Use mixed mushrooms for deeper flavor.
- Add splash of white wine before broth for extra richness.
- Substitute coconut cream for dairy free option.
- Let sauce rest 5 minutes before serving to thicken further.
- Store refrigerated up to three days in airtight container.
