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In the realm of comfort food, few dishes can compete with the rich, velvety allure of mushroom stroganoff. This savory creamy recipe elevates a classic favorite by combining wide egg noodles with an indulgent sauce crafted from cremini mushrooms, aromatic herbs, and a hint of Dijon mustard. The result is a dish that is not only satisfying but also bursting with flavor, making it perfect for cozy weeknight dinners or special gatherings. Whether you're a vegetarian or a meat-lover, our mushroom stroganoff is designed to impress and delight all palates.

Creamy Mushroom Stroganoff

Indulge in the comforting goodness of savory creamy mushroom stroganoff, a classic recipe perfect for any occasion. This dish combines wide egg noodles with a rich, creamy sauce made from cremini mushrooms, garlic, and aromatic herbs, enriched with a hint of Dijon mustard for a delightful twist. Easy to prepare and bursting with flavor, it caters to both vegetarians and meat-lovers alike, making it a versatile addition to your meal rotation. Discover the perfect balance of textures and taste that will keep everyone coming back for more.
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Ingredients
  

12 oz (340g) wide egg noodles

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

16 oz (450g) cremini mushrooms, sliced

1 tsp dried thyme

1 tsp paprika

½ cup vegetable broth

1 cup heavy cream or a plant-based alternative

2 tbsp soy sauce or tamari

1 tbsp Dijon mustard

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: In a large pot of salted boiling water, cook the egg noodles according to package instructions until al dente. Drain and set aside.

    Sauté the Aromatics: In a large skillet over medium heat, add the olive oil. Once heated, add the chopped onion and sauté for about 3-4 minutes, or until translucent. Add the minced garlic and sauté for an additional 1 minute until fragrant.

      Add the Mushrooms: Stir in the sliced cremini mushrooms, dried thyme, and paprika. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.

        Create the Sauce: Pour in the vegetable broth, scraping any browned bits from the bottom of the pan. Let it simmer for about 3 minutes. Then, reduce the heat to low and add the heavy cream (or plant-based alternative), soy sauce (or tamari), and Dijon mustard. Stir well to combine.

          Combine and Season: Allow the sauce to simmer gently for about 5-7 minutes until slightly thickened. Season with salt and black pepper to taste.

            Mix with Noodles: Add the cooked noodles directly into the skillet with the mushroom sauce. Toss everything together to ensure the noodles are well-coated with the creamy sauce. Cook for an additional 2 minutes to warm through.

              Serve: Serve the stroganoff hot, garnished with freshly chopped parsley for a pop of color. Enjoy!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings