Go Back
Rachel White

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.

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 12 oz egg free wide noodles
  • 1 tablespoon salt for boiling water
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 16 oz cremini mushrooms sliced
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon all purpose flour
  • 1 cup vegetable broth
  • ½ cup sour cream or plant based alternative
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Bring large pot of water to boil and add 1 tablespoon salt.
  2. Cook 12 oz noodles according to package directions.
  3. Drain using colander and set aside.
  4. Heat olive oil in large skillet over medium heat.
  5. Add chopped onion and sauté 4 minutes until soft.
  6. Stir in minced garlic and cook 30 seconds.
  7. Add sliced mushrooms and cook 8 minutes until browned.
  8. Sprinkle thyme, paprika, salt, and black pepper evenly.
  9. Stir in 1 tablespoon flour and cook 1 minute.
  10. Gradually whisk in vegetable broth until smooth.
  11. Simmer 5 minutes until sauce thickens.
  12. Stir in sour cream and Dijon mustard until creamy.
  13. Add cooked noodles and toss gently to coat.
  14. Garnish with chopped parsley before serving.

Notes

Nutritional Values (Per Serving)

Calories: 480
Total 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.