Description
Comforting Russian-inspired creamy mushroom stroganoff brings hearty woodland flavors to your dinner table. Rich pasta nestles with earthy mushrooms, promising pure culinary satisfaction you can savor in mere minutes.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) mixed mushrooms (cremini, shiitake, or portobello), sliced
- 8 ounces (226 grams) egg noodles or pasta of your choice
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquid and Seasoning Ingredients:
- 1 cup (240 milliliters) vegetable broth
- 1 cup (240 milliliters) sour cream or Greek yogurt
- 2 tablespoons (30 milliliters) olive oil or butter
- 1 teaspoon soy sauce
- 1 teaspoon paprika
- Salt and pepper to taste
Thickening Ingredient:
- 1 tablespoon (15 milliliters) flour
Instructions
- Prepare a large pot with salted water and bring to a rolling boil. Cook egg noodles until perfectly tender, about 8-9 minutes. Drain noodles and set aside, reserving a small amount of pasta water.
- Heat olive oil in a spacious skillet over medium temperature. Sauté chopped onions until translucent and softened, approximately 3-4 minutes. Introduce minced garlic and cook for an additional 30-45 seconds.
- Incorporate sliced mushrooms into the skillet, allowing them to caramelize and develop deep golden-brown edges. This process typically requires 6-7 minutes of continuous cooking.
- Sprinkle paprika and soy sauce over the mushroom mixture. Dust flour across the surface, stirring thoroughly to create a uniform coating that will help thicken the sauce.
- Slowly pour vegetable broth into the skillet, whisking consistently to prevent lumps. Simmer the sauce until it reaches a creamy, slightly thickened consistency, about 4-5 minutes.
- Remove skillet from heat and gently fold in sour cream or Greek yogurt until the sauce becomes smooth and luxuriously creamy.
- Delicately fold cooked noodles into the mushroom sauce, ensuring each strand is evenly coated. Adjust seasoning with salt and freshly ground black pepper.
- Transfer to serving dishes and garnish with finely chopped fresh parsley for a vibrant touch. Serve immediately while piping hot.
Notes
- Swap egg noodles with gluten-free pasta or zucchini noodles for a lighter, celiac-friendly version.
- Use plant-based yogurt and vegan butter to transform this dish into a completely dairy-free stroganoff.
- Choose cremini or shiitake mushrooms for deeper, more robust flavor complexity that elevates the entire dish.
- Prep ingredients beforehand to ensure smooth cooking and prevent burning or overcooking delicate ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 25 mg