This Creamy Mushroom Stroganoff is a hearty, flavorful, and vegetarian take on a classic comfort dish. With tender egg noodles coated in a luscious, tangy sauce made with sour cream, Dijon mustard, and sautéed mushrooms, this meal is perfect for busy weeknights or as a satisfying meatless main course. It’s simple to make, full of flavor, and ready in just 30 minutes. Let’s dive into this creamy, cozy recipe!
Ingredients:
- 3 cups uncooked egg noodles
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 medium onion, chopped
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 tablespoon flour
- 3/4 cup vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream (full-fat preferred)
- Salt & pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Cook the Egg Noodles : Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain, set aside, and keep warm.
- Sauté the Vegetables : Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the sliced cremini mushrooms and cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and become golden. Stir in the minced garlic and cook for an additional 30 seconds.
- Build the Sauce : Add the remaining tablespoon of butter to the skillet, then sprinkle the flour evenly over the mushrooms. Stir well and cook for 1 minute to remove the raw flour taste.Gradually pour in the vegetable broth while stirring, ensuring there are no lumps.Mix in the Worcestershire sauce and Dijon mustard, stirring until combined. Let the sauce simmer for 3-4 minutes, thickening slightly.
- Add the Creamy Element : Lower the heat and stir in the sour cream. Mix well until the sauce is smooth and creamy. Season with salt and pepper to taste. If the sauce becomes too thick, add a splash of vegetable broth or water to adjust the consistency.
- Combine and Serve : Add the cooked egg noodles to the skillet and toss until well coated in the sauce. Let it warm through for 1-2 minutes.Garnish with freshly chopped parsley, if desired, and serve hot.
Conclusion:
This Creamy Mushroom Stroganoff is a comforting, vegetarian-friendly meal that brings bold flavors to the table with minimal effort. Its rich, tangy sauce and hearty egg noodles make it a satisfying option for weeknight dinners or a meatless main course. Serve with a side of crusty bread or a crisp green salad for a complete and delicious meal!
Creamy Mushroom Stroganoff: A Comforting Vegetarian Delight
This vegetarian mushroom stroganoff features tenderegg noodles, sautéed mushrooms, and a creamy, flavorful sauce made with sourcream, Dijon mustard, and Worcestershire sauce. A perfect meatless comfort dishready in just 30 minutes!
- 3 cups uncooked egg noodles
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 medium onion (chopped)
- 8 ounces cremini mushrooms (sliced)
- 4 cloves garlic (minced)
- 1 tablespoon flour
- 3/4 cup vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream (full-fat preferred)
- Salt & pepper (to taste)
- Fresh parsley (chopped (optional, for garnish))
- Cook the Egg Noodles : Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain, set aside, and keep warm.
- Sauté the Vegetables : Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the sliced cremini mushrooms and cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and become golden. Stir in the minced garlic and cook for an additional 30 seconds.
- Build the Sauce : Add the remaining tablespoon of butter to the skillet, then sprinkle the flour evenly over the mushrooms. Stir well and cook for 1 minute to remove the raw flour taste. Gradually pour in the vegetable broth while stirring, ensuring there are no lumps. Mix in the Worcestershire sauce and Dijon mustard, stirring until combined. Let the sauce simmer for 3-4 minutes, thickening slightly.
- Add the Creamy Element : Lower the heat and stir in the sour cream. Mix well until the sauce is smooth and creamy. Season with salt and pepper to taste. If the sauce becomes too thick, add a splash of vegetable broth or water to adjust the consistency.
- Combine and Serve : Add the cooked egg noodles to the skillet and toss until well coated in the sauce. Let it warm through for 1-2 minutes. Garnish with freshly chopped parsley, if desired, and serve hot.