Creamy Mushroom Stroganoff Recipe
This Creamy Mushroom Stroganoff is a rich, comforting dish that features earthy mushrooms in a silky, creamy sauce. Perfect for a hearty vegetarian meal, it’s full of flavor and sure to satisfy your cravings for something creamy and indulgent.
Equipment
- Large skillet or frying pan
- Saucepan (for pasta)
- Wooden spoon or spatula
- Knife and cutting board
- Measuring spoons and cups
Ingredients
- 8 oz egg noodles or pasta of choice
- 2 tablespoons butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 12 oz mushrooms such as cremini, white button, or a mix, sliced
- 1/2 cup vegetable broth
- 1 cup heavy cream or coconut cream for a dairy-free option
- 2 tablespoons sour cream or vegan sour cream for dairy-free
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Parmesan cheese optional, for garnish
Instructions
- Cook the Pasta:
- Cook the pasta according to the package instructions. Drain and set aside.
- Sauté the Onions and Garlic:
- In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Cook the Mushrooms:
- Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
- Make the Sauce:
- Add the vegetable broth to the skillet and bring it to a simmer. Stir in the heavy cream, sour cream, and Dijon mustard. Season with salt and pepper to taste. Let the sauce simmer for 5-7 minutes until it thickens slightly.
- Combine the Pasta and Sauce:
- Add the cooked pasta to the skillet and toss to coat in the creamy mushroom sauce. If the sauce is too thick, add a splash more vegetable broth or cream to loosen it up.
- Serve and Garnish:
- Serve the creamy mushroom stroganoff hot, garnished with fresh parsley and a sprinkle of Parmesan cheese, if desired.