If you’re looking for a rich and satisfying dish, this Mushroom Stroganoff is just what you need. It’s a delightful vegetarian twist on the classic beef stroganoff, making it perfect for a comforting weeknight dinner or an impressive meal for guests.
Imagine tender mushrooms simmered in a luscious creamy sauce, served over a bed of perfectly cooked noodles. This Mushroom Stroganoff is not just a meal; it’s a warm embrace on a plate, bursting with umami flavors that will have everyone coming back for seconds.
Delicious and Hearty Mushroom Stroganoff
The Mushroom Stroganoff presents a wonderful alternative to traditional meat dishes, offering a rich and satisfying experience.
This dish showcases sautéed mushrooms and onions enveloped in a creamy sauce, creating a comforting sensation in every bite. The addition of sour cream lends a subtle tang that balances the flavors perfectly.
The wide egg noodles provide a hearty base for this delightful dish, ensuring that each bite is filled with the delicious combination of textures and tastes.
Preparing the Perfect Noodles
Cooking the egg noodles to perfection is crucial for achieving the ideal Mushroom Stroganoff. Begin by boiling a pot of salted water.
Following the package instructions, cook the noodles until al dente. Once cooked, drain them and set them aside, ready to be tossed with the creamy sauce.
This step ensures that the noodles maintain their texture and absorb the flavors of the sauce, enhancing the overall dining experience.
Sautéing the Vegetables
Next, the star of the show—the mushrooms—should be sautéed to enhance their flavor. Heat olive oil in a skillet over medium heat.
Adding finely chopped onions first allows them to soften and become translucent. Once they’re ready, introduce the sliced mushrooms, cooking them until browned and fragrant.
Incorporating minced garlic towards the end adds a depth of flavor that complements the earthy taste of the mushrooms.
Creating the Velvety Sauce
After the vegetables have been sautéed, it’s time to create the creamy sauce that ties everything together. Sprinkle flour over the sautéed mixture to create a roux, stirring to coat.
Gradually whisk in vegetable broth, followed by soy sauce and Dijon mustard. This combination brings out umami notes that are characteristic of a classic stroganoff.
Allow the sauce to simmer until it thickens, creating a luxurious base for the noodles.
Finishing Touches and Assembly
Once the sauce has thickened, remove the skillet from the heat and stir in the sour cream. This addition transforms the sauce into a creamy, rich delight.
Seasoning with salt and pepper to taste will elevate the dish further, ensuring a balanced flavor profile.
Finally, combine the cooked noodles with the sauce, mixing until every strand is coated. Serve hot, garnished with fresh parsley for a pop of color and freshness.
Serving Suggestions
For an inviting presentation, serve the Mushroom Stroganoff in a rustic bowl, allowing the creamy sauce to shine.
Pair it with a crisp side salad or some crusty bread to complement the meal. A glass of water or a light beverage can cleanse the palate as you enjoy this comforting dish.
This Mushroom Stroganoff is perfect for cozy dinners, family gatherings, or even impressive dinners for guests, showcasing the warmth and satisfaction of home-cooked meals.
Delicious and Hearty Mushroom Stroganoff
This Mushroom Stroganoff features sautéed mushrooms and onions combined with a creamy sauce that’s both hearty and comforting. The dish is finished off with a hint of tanginess from sour cream, making each bite satisfying and rich.
Ingredients
- 12 ounces wide egg noodles
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 16 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Noodles: In a large pot of boiling salted water, cook the egg noodles according to package instructions. Drain and set aside.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the sliced mushrooms and cook until browned, about 7-8 minutes. Stir in the minced garlic and cook for another minute.
- Create the Sauce: Sprinkle the flour over the mushroom mixture and stir to coat. Gradually whisk in the vegetable broth, followed by the soy sauce and Dijon mustard. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Finish the Dish: Remove the skillet from heat and stir in the sour cream. Season with salt and pepper to taste.
- Combine and Serve: Toss the cooked noodles with the mushroom sauce until well coated. Serve hot, garnished with fresh parsley.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Calories: 350kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 50g
