Creamy Mushroom Stroganoff

$To make a tasty creamy mushroom stroganoff, you need a few simple ingredients. Here’s the list: - 12 oz wide egg noodles - 2 tablespoons olive oil - 1 medium onion - 4 garlic cloves - 16 oz mixed mushrooms (cremini, shiitake, button) - 1 tablespoon soy sauce - 1 teaspoon dried thyme - 1 cup vegetable broth - 1 cup sour cream (or non-dairy alternative) - 2 tablespoons all-purpose flour - Salt and pepper - Fresh parsley for garnish These ingredients create a rich and cozy dish. The wide egg noodles provide a perfect base. The mix of mushrooms adds great flavor and texture. Use fresh ingredients for the best taste. Make sure to have everything before you start cooking. This will help things move smoothly in the kitchen. {{ingredient_image_1}} To cook the egg noodles, fill a large pot with salted water. Bring it to a rolling boil. Add the noodles and cook according to the package instructions. Stir them often. This helps prevent sticking. You want the noodles to be al dente, firm but not hard. They should have a slight bite when you taste them. Once they are done, drain the noodles and set them aside. In a large skillet, heat two tablespoons of olive oil over medium heat. Add the finely chopped onion. Sauté for about three to four minutes until it turns soft and translucent. This step brings out the sweet flavors of the onion. Next, add the minced garlic and cook for one minute. You want the garlic to become fragrant but not brown. Now, add the sliced mushrooms to the skillet. Use a mix of cremini, shiitake, and button mushrooms for great flavor. Cook the mushrooms for five to seven minutes. They should release their moisture and turn a lovely golden brown. This caramelization adds depth to the dish. To check if they are done, look for a soft texture and a rich color. In a separate bowl, mix one cup of vegetable broth with two tablespoons of flour. Whisk until smooth. Slowly pour this mixture into the skillet, stirring constantly. This helps prevent lumps in your sauce. Bring the sauce to a simmer and let it cook for four to five minutes. It should thicken nicely. Once thickened, reduce the heat to low and stir in one cup of sour cream. This adds creaminess and richness to the sauce. Taste and adjust the seasoning with salt and pepper as needed. This step is key for enhancing the flavors of your stroganoff. Add the cooked egg noodles to the skillet, gently tossing them in the creamy mushroom sauce. Make sure all the noodles are well-coated. For a beautiful presentation, serve the stroganoff in shallow bowls. Top each dish with fresh parsley and a sprinkle of cracked black pepper for color and flavor. Enjoy this warm, cozy meal! - To avoid sticky noodles, cook them al dente. Drain them right away. - For sautéing mushrooms, use medium heat. This helps them brown nicely. Stir often to cook them evenly. - Add spices like paprika or cayenne for extra warmth. A dash of nutmeg can deepen the flavor too. - Fresh herbs, like parsley or thyme, provide bright flavor. Dried herbs work but may lack some freshness. - To streamline the cooking process, prep all ingredients first. Chop and measure them before starting. - You can prepare the onion, garlic, and mushrooms ahead of time. This saves you time when cooking. Pro Tips Use Fresh Mushrooms: Opt for a mix of fresh mushrooms for a deeper flavor profile and a variety of textures in your stroganoff. Thickening the Sauce: For a creamier sauce, allow the mixture to simmer longer after adding the flour and vegetable broth, stirring often to prevent sticking. Non-Dairy Alternatives: If using a non-dairy sour cream, make sure it's unsweetened to maintain the savory essence of the dish. Herb Variations: Experiment with fresh herbs like dill or chives for a burst of freshness and added complexity to the flavors. {{image_2}} You can easily add meat to your stroganoff. Chicken or beef works great. To add chicken, use diced pieces. Cook them in the skillet before adding the onions. If you choose beef, slice it thinly and cook until browned. This helps keep the meat tender. Adjust the cooking time based on the meat you use. Chicken will take about 10 minutes, while beef may need 5-7 minutes. Ensure it reaches a safe temperature before serving. Want a vegan twist? Swap the sour cream for a non-dairy version. Coconut cream or cashew cream makes a great substitute. You can also use vegan noodles. For gluten-free options, choose rice noodles or gluten-free pasta. Look for brands that offer a similar texture. This way, everyone can enjoy a tasty bowl of stroganoff. Using seasonal veggies can enhance your dish. Try adding spinach or kale for added color and nutrients. Chopped bell peppers can also bring a fresh crunch. When it comes to mushrooms, mix it up! Use seasonal types like oyster or portobello. These can add unique flavors. Experimenting with different ingredients keeps your stroganoff exciting and fresh. To keep your creamy mushroom stroganoff fresh, store it in an airtight container. This helps to lock in the flavors. Let it cool down first to avoid steam buildup. The stroganoff stays good for about three to four days in the fridge. Be careful not to let it sit out too long. Use glass or BPA-free plastic containers. These are safe and easy to clean. They also help you see the food inside. If you have smaller portions, use smaller containers to save space. To reheat your stroganoff, the stove is best. Use a pan on low heat. Stir often, so it heats evenly. This method keeps the texture creamy. If it looks dry, add a splash of vegetable broth or water. This will help bring back the creaminess. Avoid the microwave if you can, as it may change the texture. Yes, you can freeze creamy mushroom stroganoff! It holds up well in the freezer. Use a freezer-safe container, leaving some space at the top. The sauce can expand when it freezes. Label the container with the date, so you know when to use it. It stays good for up to two months. To thicken your stroganoff, use a few simple methods. First, add all-purpose flour to the vegetable broth before mixing it in. This will help create a thicker sauce. You can also let the sauce simmer longer. This will allow some liquid to cook off, making it thicker. If you want a creamier texture, add more sour cream at the end. Always remember to stir well to combine. For creamy mushroom stroganoff, I love using a mix of mushrooms. Cremini mushrooms add a rich flavor. Shiitake mushrooms bring a nice depth, while button mushrooms offer a classic taste. Mixing these types gives the dish a great texture and taste. You can try other mushrooms too, like portobello for a meatier feel. Yes, you can! While this recipe uses wide egg noodles, feel free to switch it up. You can use pasta like fettuccine, penne, or even gluten-free options. Just remember to adjust the cooking time based on the type of noodles you choose. Cook them until they are al dente for the best results. Creamy mushroom stroganoff can be made healthier with some easy swaps. Use whole wheat noodles for added fiber. You can also replace sour cream with a non-dairy yogurt for fewer calories. Adding more vegetables, like spinach or bell peppers, boosts nutrition. Always check portion sizes to keep it balanced. This creamy mushroom stroganoff recipe stands out with its rich flavors and simple steps. We covered each ingredient and provided easy-to-follow instructions. You can make it your own by adding meats or choosing vegan options. Don’t forget about the storage tips to enjoy leftovers later. This dish is versatile and satisfying, perfect for any meal. Dive in and start cooking, and enjoy every bite of your delicious creation!$

A rich and creamy pasta dish featuring sautéed mushrooms and a savory sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 450 kcal

Ingredients

12 oz wide egg noodles
2 tablespoons olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
16 oz mixed mushrooms (cremini, shiitake, and button), sliced
1 tablespoon soy sauce
1 teaspoon dried thyme
1 cup vegetable broth
1 cup sour cream (or a non-dairy alternative)
2 tablespoons all-purpose flour
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a large pot of salted boiling water, 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 for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced mushrooms to the skillet, cooking for 5-7 minutes until they release their moisture and become golden brown.
Stir in the soy sauce and dried thyme, allowing it to combine with the mushrooms for 1-2 minutes.
In a separate bowl, whisk together the vegetable broth and all-purpose flour until smooth. Gradually pour this mixture into the skillet while stirring constantly.
Bring the sauce to a simmer and cook for about 4-5 minutes until thickened. Reduce the heat to low, then stir in the sour cream until fully combined. Adjust the seasoning with salt and pepper to taste.
Add the cooked egg noodles to the skillet, gently tossing to coat them in the creamy mushroom sauce.
Remove from heat and let it sit for a couple of minutes before serving.

Notes

Serve in shallow bowls topped with fresh parsley and a sprinkle of cracked black pepper for added flavor and color.

Keyword creamy, mushroom, pasta, stroganoff