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To make a tasty creamy mushroom stroganoff, you need: - 12 oz (340g) wide egg noodles - 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves fresh garlic, minced - 16 oz (450g) mixed mushrooms (such as button, cremini, and shiitake), sliced - 1 tablespoon low-sodium soy sauce - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 cup vegetable broth (preferably low-sodium) - 1 cup sour cream or plant-based alternative (such as cashew cream) - 2 tablespoons all-purpose flour - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped for garnish These ingredients create a rich and creamy dish that is sure to please. If you need substitutes, here are some ideas: - Swap wide egg noodles for gluten-free pasta or zucchini noodles. - Use coconut oil instead of olive oil for a different flavor. - You can replace sour cream with Greek yogurt or silken tofu for a lighter option. - If you prefer, use tamari instead of soy sauce for a gluten-free version. These alternatives can help you customize the dish to fit your needs. Fresh ingredients can make a big difference in flavor. Here’s why: - Fresh mushrooms have a better texture and taste than older ones. - Fresh garlic and onion add more aroma and depth to the dish. - Using fresh herbs like parsley enhances the overall flavor and presentation. Always choose fresh ingredients when possible for the best creamy mushroom stroganoff experience. {{ingredient_image_2}} First, fill a large pot with water. Add salt to the water, then bring it to a boil. Once the water is bubbling, add 12 ounces of wide egg noodles. Cook them according to the package instructions until they are al dente. This usually takes about 8 to 10 minutes. Once done, drain the noodles carefully. Set them aside for later. Next, take a large skillet and place it over medium heat. Add 2 tablespoons of extra virgin olive oil. Let it heat for a moment, then add one finely chopped medium onion. Sauté the onion for about 5 minutes. You want it soft and translucent. After that, stir in three cloves of minced garlic. Cook for one more minute. Keep stirring to avoid burning the garlic. Now, it’s time to add the star of the dish: mushrooms. Add 16 ounces of mixed mushrooms, sliced. This mix can include button, cremini, and shiitake mushrooms. Sauté them for 8 to 10 minutes. Stir often so they brown evenly and release their moisture. When the mushrooms look golden brown, mix in 1 tablespoon of low-sodium soy sauce, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Let this cook for one minute to blend the flavors. Next, sprinkle 2 tablespoons of all-purpose flour over the mushroom mix. Stir it well to coat everything. Gradually add 1 cup of vegetable broth while stirring constantly. This prevents lumps from forming. Bring the mixture to a gentle simmer. After that, lower the heat and stir in 1 cup of sour cream. Cook for 2 more minutes until everything is heated through. Finally, season your sauce with salt and freshly ground black pepper. If it’s too thick, add a splash more vegetable broth. Combine the drained noodles with the creamy mushroom sauce. Toss gently to coat each noodle. Serve hot, and enjoy the rich flavors of your creamy mushroom stroganoff! When picking mushrooms, look for fresh ones. Choose mushrooms that are firm and dry. Avoid any that feel slimy or have dark spots. For this dish, I love using a mix of button, cremini, and shiitake mushrooms. Their flavors blend well. Button mushrooms are mild, while cremini add depth. Shiitake mushrooms bring an earthy taste. This mix gives the stroganoff richness and variety. To get that perfect creamy sauce, focus on the flour. Sprinkle it evenly over the mushrooms and stir. This helps thicken the sauce nicely. Gradually add the vegetable broth while stirring. This prevents lumps from forming. Use sour cream or a plant-based alternative for creaminess. Stir it in gently at the end. This way, it melts into the sauce without curdling. One common mistake is overcooking the mushrooms. Cook them until they are golden brown, but don’t let them burn. Another mistake is adding too much broth at once. Always add it slowly to control the thickness. Finally, don’t skip the seasoning. Salt and pepper are key to enhancing the flavors. Taste as you go, and adjust until it’s just right. Pro Tips Choose the Right Mushrooms: For the best flavor, use a mix of mushrooms. Button, cremini, and shiitake offer a rich, earthy taste that enhances the dish. Adjust the Creaminess: If you prefer a lighter stroganoff, substitute half of the sour cream with Greek yogurt or a plant-based alternative for a tangy twist. Perfect Noodle Cooking: For the best texture, cook the noodles just until al dente, as they will continue to soften when combined with the creamy sauce. Garnish for Flavor: Fresh parsley not only adds color but also a bright, fresh flavor that complements the richness of the stroganoff. {{image_4}} To make a vegan creamy mushroom stroganoff, swap the sour cream for a plant-based option. You can use cashew cream or coconut cream. They give a rich flavor and creamy texture. You can also use nutritional yeast for a cheesy taste. Just blend soaked cashews with water until smooth. Add it to your mushroom sauce for creaminess. For a gluten-free version, choose gluten-free noodles. Many brands offer great options like rice or chickpea pasta. Instead of all-purpose flour, use cornstarch to thicken the sauce. Mix cornstarch with a little cold vegetable broth before adding it to the pan. This helps avoid lumps and keeps the sauce smooth. You can try many noodle types for your stroganoff. Wide egg noodles are classic, but you can use spiral or penne pasta too. For a healthier choice, try zucchini noodles or whole grain pasta. Each option brings a unique texture and flavor to your dish. Experiment to find your favorite! To keep your creamy mushroom stroganoff fresh, store it in an airtight container. Let the dish cool to room temperature first. Then, place it in the fridge. This dish stays good for 3 to 4 days when stored properly. Make sure to label the container with the date. This way, you know when it needs to be eaten. When you want to enjoy leftovers, reheat only what you need. Place the stroganoff in a skillet over low heat. Add a splash of vegetable broth to keep it creamy. Stir gently as it warms up. This method helps prevent the sauce from separating. You can also use the microwave. Just cover the bowl to keep moisture in. Heat in short bursts, stirring in between. If you want to save some stroganoff for later, freezing is a great option. First, let it cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze it for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove, adding a bit of broth if needed to restore creaminess. You can swap sour cream for a plant-based alternative. Use cashew cream or Greek yogurt. Choose whole grain noodles for more fiber. Add more veggies like spinach or bell peppers for extra nutrients. Reducing the oil or using vegetable broth instead helps cut calories. Yes, you can use dried mushrooms. Just soak them in warm water for about 20 minutes. This rehydrates them and brings back flavor. After soaking, chop them and add them to your dish as normal. Dried mushrooms have strong flavors, so adjust the amount based on your taste. This dish pairs well with a simple green salad. Roasted vegetables also make a great side. You might enjoy it with garlic bread or even steamed broccoli. For a heartier meal, serve it with protein like grilled chicken or tofu. In this blog post, we covered key ingredients for creamy mushroom stroganoff, including alternatives and the importance of freshness. We walked through step-by-step cooking techniques to ensure perfect noodles and a rich sauce. I shared tips for choosing mushrooms and achieving a creamy texture, while highlighting common mistakes. You also learned about variations for vegan and gluten-free options. Finally, I addressed how to store leftovers properly. With these insights, you can create a delightful dish that you’ll love and impress others with. Enjoy cooking your stroganoff masterpiece!

Creamy Mushroom Stroganoff

A rich and creamy pasta dish featuring sautéed mushrooms and a flavorful sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 oz wide egg noodles
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 3 cloves fresh garlic, minced
  • 16 oz mixed mushrooms, sliced
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 cup vegetable broth
  • 1 cup sour cream or plant-based alternative
  • 2 tablespoons all-purpose flour
  • to taste salt and freshly ground black pepper
  • for garnish fresh parsley, finely chopped

Instructions
 

  • Start by bringing a large pot of salted water to a boil. Add the wide egg noodles and cook according to the package instructions until al dente. Once cooked, drain the noodles and set them aside.
  • In a large skillet, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and sauté for approximately 5 minutes, or until the onion is soft and translucent.
  • Stir in the minced garlic, continuing to cook for about 1 minute, stirring constantly to prevent burning and ensure even cooking.
  • Add the sliced mushrooms to the skillet. Sauté for about 8 to 10 minutes, stirring frequently, until the mushrooms release their moisture and turn golden brown.
  • Mix in the soy sauce, dried thyme, and smoked paprika. Allow the mixture to cook for another minute, ensuring all flavors are well combined.
  • Sprinkle the flour evenly over the mushroom mixture. Stir everything together to coat the mushrooms. Gradually add the vegetable broth while continuously stirring to prevent lumps from forming. Bring the mixture to a gentle simmer.
  • Lower the heat to a simmer and stir in the sour cream until it is fully incorporated. Cook for an additional 2 minutes, just until heated through.
  • Season the sauce with salt and freshly ground black pepper to taste. If the sauce appears too thick, thin it out by stirring in a little more vegetable broth until you reach your desired consistency.
  • Add the drained egg noodles to the creamy mushroom sauce, gently tossing to coat the noodles thoroughly in the rich sauce.
  • Serve the stroganoff hot, garnished with a sprinkle of freshly chopped parsley for an extra burst of color and flavor.

Notes

For a plant-based version, use a plant-based sour cream alternative.
Keyword creamy, mushroom, pasta, stroganoff, vegetarian