Description
This creamy Mushroom Stroganoff is a comforting vegetarian twist on the classic beef stroganoff. Featuring a medley of sautéed mushrooms in a rich, tangy sour cream sauce flavored with smoked paprika, Dijon mustard, and a touch of Worcestershire sauce, it’s served over tender egg noodles for a satisfying meal perfect for weeknights or casual dinners.
Ingredients
Scale
For the Stroganoff
- 2 tablespoons butter or olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 lb (450g) mixed mushrooms (such as cremini, shiitake, or button), sliced
- 1 tablespoon flour
- 1 cup vegetable or mushroom broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce (optional)
- 1 cup sour cream (or Greek yogurt for a lighter option)
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
For Serving
- 8 oz egg noodles, fettuccine, or your preferred pasta
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté onions and garlic: Heat the butter or olive oil in a large skillet over medium heat. Add the finely chopped onions and cook until softened and translucent, approximately 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and sauté them until they release their moisture and turn golden brown, about 7-10 minutes. Season with salt, pepper, and smoked paprika to enhance the flavor.
- Make the sauce base: Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the vegetable or mushroom broth while stirring continuously to avoid lumps. Bring the mixture to a simmer and let it thicken slightly for about 3-5 minutes.
- Add flavor and creaminess: Stir in the Dijon mustard and Worcestershire sauce (if using). Add the sour cream or Greek yogurt and mix well. Heat the sauce through gently but avoid boiling to prevent curdling.
- Combine pasta and sauce: Toss the cooked pasta with the creamy mushroom sauce until well coated. Taste the dish and adjust seasoning with additional salt, pepper, or smoked paprika as needed.
- Garnish and serve: Sprinkle with freshly chopped parsley and serve immediately. Optionally, add a pinch of smoked paprika on top for extra color and flavor.
Notes
- Use a mix of mushrooms for a deeper flavor and texture contrast.
- For a lighter version, substitute sour cream with Greek yogurt, but avoid boiling after adding to prevent curdling.
- Worcestershire sauce is optional and can be omitted for a vegetarian or vegan version; use a vegan Worcestershire alternative or tamari instead.
- Gluten-free flour can be substituted if you prefer a gluten-free dish.
- Use fresh parsley for garnish to add a burst of color and freshness.
