Vegetarian Mushroom Stroganoff
This Vegetarian Mushroom Stroganoff is creamy, hearty, and packed with umami-rich mushrooms in a luscious sauce. Perfect for a cozy, meatless dinner ready in under 30 minutes!
Equipment
- Large Pot
- Large Skillet
- Knife
- Cutting Board
- Wooden Spoon
- Spatula
- Colander
Ingredients
- 12 oz egg noodles wide noodles
- 2 tablespoons olive oil
- 1 onion diced
- 3 cloves garlic minced
- 16 oz mushrooms sliced (cremini or white button mushrooms)
- 1 tablespoon soy sauce
- 1 teaspoon paprika sweet paprika
- 1 cup vegetable broth
- 1 cup sour cream
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the 12 oz of egg noodles and cook according to package instructions until just al dente. Drain well and set aside, reserving a little pasta water for the sauce if needed.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent and soft, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and turn golden brown, about 8-10 minutes.
- Stir in 1 tablespoon soy sauce and 1 teaspoon paprika, coating the mushrooms well. Pour in 1 cup vegetable broth and bring to a simmer. Let it reduce slightly for about 3-4 minutes.
- Lower the heat and stir in 1 cup sour cream until the sauce is creamy and smooth. Season with salt and pepper to taste. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
- Add the cooked egg noodles to the skillet and toss gently to coat them in the mushroom sauce. Heat through for a minute or two. Serve hot, garnished with freshly chopped parsley.
Notes
- For a vegan version, substitute sour cream with plant-based alternatives like cashew cream or dairy-free sour cream.
- To ensure mushrooms brown nicely, avoid overcrowding the pan; cook in batches if needed.
- Leftovers store well in the refrigerator for up to 3 days; reheat with a splash of broth to maintain creaminess.