Description
You will love this creamy Mushroom Stroganoff! It delivers all the comfort of the classic dish without any meat. Follow these steps to create a rich, satisfying vegetarian meal perfect for any night.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound cremini or button mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 cup dry white wine or vegetable broth
- 1 cup vegetable broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce (ensure it is vegetarian/vegan if needed)
- 1/4 cup all-purpose flour
- 1/2 cup sour cream (or plain Greek yogurt for a lighter option)
- Salt and black pepper to taste
- 12 ounces egg noodles or pasta of your choice
- Fresh parsley, chopped, for garnish
Instructions
- Cook your noodles according to package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
- Pour in the white wine or vegetable broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
- Whisk the flour into the vegetable broth until smooth. Pour this mixture into the skillet.
- Stir in the Dijon mustard and Worcestershire sauce. Bring the mixture to a gentle simmer, stirring constantly until the sauce thickens.
- Remove the skillet from the heat. Stir in the sour cream until the sauce is smooth and creamy. Do not boil after adding the sour cream.
- Taste the sauce and adjust seasoning with salt and pepper.
- Add the cooked noodles to the sauce and toss gently to coat everything evenly.
- Serve immediately, garnished with fresh parsley.
Notes
- For a richer flavor, use dried porcini mushrooms soaked in hot water (use the soaking liquid as part of your broth).
- If you prefer a tangier sauce, add a splash of lemon juice at the end.
- You can substitute the sour cream with full-fat coconut cream for a dairy-free version.
- Ensure your Worcestershire sauce is vegetarian, as traditional versions contain anchovies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American/European Inspired
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: Estimate varies widely
- Sugar: Estimate varies widely
- Sodium: Estimate varies widely
- Fat: Estimate varies widely
- Saturated Fat: Estimate varies widely
- Unsaturated Fat: Estimate varies widely
- Trans Fat: Estimate varies widely
- Carbohydrates: Estimate varies widely
- Fiber: Estimate varies widely
- Protein: Estimate varies widely
- Cholesterol: Estimate varies widely