Description
A comforting bowl of creamy mushroom stroganoff featuring earthy mushrooms, silky sauce, and tender egg noodles—a perfect quick yet impressive meal.
Ingredients
- 8 oz wide egg noodles
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 16 oz cremini or button mushrooms, sliced
- 1 teaspoon paprika
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 cup sour cream or vegan alternative
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the egg noodles according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until translucent.
- Add the sliced mushrooms and paprika to the skillet, and cook until the mushrooms are browned and have released their moisture.
- Pour in the vegetable broth and soy sauce, stirring to combine. Let it simmer for 5-7 minutes.
- Reduce the heat to low and stir in the sour cream until smooth. Season with salt and pepper to taste.
- Add the cooked noodles to the sauce and toss to coat.
- Serve hot, garnished with fresh parsley.
Notes
Refrigerate leftovers for 3-4 days. Can be frozen for up to 2 months. Reheat gently with a splash of broth to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian