Rich & Creamy Mushroom Stroganoff

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There’s something comforting about a warm bowl of pasta cloaked in a creamy, savory mushroom sauce. This Rich & Creamy Mushroom Stroganoff is the ultimate cozy dinner, perfect for vegetarians and meat-lovers alike. The luscious texture and umami-packed flavor come together in just one pan, making it an ideal weeknight meal.

A twist on the classic beef stroganoff, this mushroom-forward version highlights earthy cremini mushrooms and the magic of slow-simmered onions, garlic, and sour cream. Served over egg noodles, it’s hearty enough to satisfy, yet light enough to enjoy any night of the week.

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Ingredients for the Rich & Creamy Mushroom Stroganoff

• Cremini Mushrooms
• Yellow Onion
• Garlic
• Vegetable Broth
• Sour Cream
• Dijon Mustard
• Paprika
• Olive Oil or Butter
• All-purpose Flour
• Egg Noodles
• Fresh Parsley

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How To Make the Rich & Creamy Mushroom Stroganoff

Step 1: Sauté the Aromatics

Heat olive oil or butter in a large skillet over medium heat. Add the diced onions and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.

Step 2: Cook the Mushrooms

Add the sliced mushrooms to the skillet and cook for 8-10 minutes until they release their juices and begin to brown. Stir occasionally for even cooking.

Step 3: Build the Sauce Base

Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste. Slowly pour in the vegetable broth, whisking to prevent lumps. Bring to a gentle simmer and let the sauce thicken for 3-5 minutes.

Step 4: Stir in the Creamy Ingredients

Reduce the heat to low and stir in the sour cream, Dijon mustard, and paprika. Mix until smooth and heated through, being careful not to boil. Season with salt and pepper to taste.

Step 5: Combine and Serve

Cook the egg noodles according to package instructions. Drain and add them directly into the skillet with the sauce or serve the sauce spooned over a bed of noodles. Finish with freshly chopped parsley.

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Serving and Storing This Rich & Creamy Mushroom Stroganoff

Serve this dish immediately while the sauce is silky and hot. A sprinkle of extra parsley or a light dusting of black pepper can elevate the flavor and visual appeal. It pairs beautifully with a green salad or roasted veggies for a complete meal.

To store leftovers, let the stroganoff cool completely and transfer to an airtight container. Keep in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce thickens too much.

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Frequently Asked Questions

Can I make this vegan?

Yes! Simply substitute the sour cream with a plant-based version and use vegan butter or olive oil. Make sure your noodles are egg-free.

Can I freeze mushroom stroganoff?

While it can be frozen, the sour cream may separate upon thawing. For best texture, it’s recommended to enjoy it fresh or refrigerate short-term.

Can I add protein to this dish?

Absolutely. Tofu, tempeh, or even lentils work well. You could also add rotisserie chicken or ground beef if you’re not vegetarian.

What other pasta can I use?

Fettuccine or pappardelle are good alternatives to egg noodles. You could also try rice or mashed potatoes for a different twist.

How do I keep the sauce from curdling?

Be sure to lower the heat before adding sour cream and never let it boil. Stirring constantly also helps stabilize the sauce.

Can I prep this in advance?

You can chop the vegetables and even cook the mushrooms ahead of time. Just store them separately and reheat with the sauce when ready to serve.

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