Description

Easy Mushroom Stroganoff is a creamy, savory vegetarian take on the classic Russian dish. Loaded with tender mushrooms, onions, and a rich sour cream sauce, it’s perfect served over pasta, rice, or mashed potatoes.

Ingredients

2 tbsp olive oil
1 tbsp butter
1 medium onion, finely chopped
3 garlic cloves, minced
16 oz mushrooms (cremini or white), sliced
1 tsp dried thyme
1/2 tsp smoked paprika
Salt and pepper to taste
2 tbsp all-purpose flour
1 1/2 cups vegetable broth
1 tbsp soy sauce
1/2 cup sour cream
8 oz egg noodles or pasta of choice, cooked
Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cook noodles or pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil and butter over medium heat.
Add onions and cook until soft, about 4–5 minutes. Stir in garlic and cook for 1 minute.
Add mushrooms, thyme, paprika, salt, and pepper. Cook until mushrooms release their juices and begin to brown, about 8–10 minutes.
Sprinkle flour over the mushrooms and stir to coat evenly. Cook for 1–2 minutes.
Gradually stir in vegetable broth and soy sauce. Bring to a simmer and cook until thickened, about 5 minutes.
Reduce heat to low and stir in sour cream. Do not boil after adding sour cream.
Add cooked noodles and toss to coat in the sauce.
Garnish with chopped parsley and serve warm.

Notes

Use Greek yogurt instead of sour cream for a lighter version.
Substitute gluten-free flour and pasta to make it gluten-free.
Great with a side of steamed green beans or a simple salad.