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Creamy Mushroom Stroganoff

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A rich and creamy vegetarian dish combining earthy mushrooms with a velvety sauce, perfect for a comforting weeknight meal.

Ingredients

Scale
  • 8 oz Fresh Mushrooms (cremini or portobello), sliced
  • 1 medium Onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 cup Low-Sodium Vegetable Broth
  • 1 cup Full-Fat Sour Cream
  • 8 oz Pasta (egg noodles or gluten-free)
  • 2 tbsp Olive Oil or Butter
  • Fresh Parsley, chopped (for garnish)

Instructions

  1. In a large skillet, heat the olive oil or butter over medium heat until sizzling.
  2. Add the finely chopped onions and sauté until they become translucent, about 3-4 minutes.
  3. Stir in the minced garlic and sliced mushrooms. Cook for about 5-7 minutes until the mushrooms are browned and have released their moisture.
  4. Pour in the vegetable broth, scraping the bottom of the pan to deglaze. Let it simmer gently for 3-4 minutes.
  5. Lower the heat and mix in the full-fat sour cream, stirring until creamy and well combined.
  6. Cook your pasta according to the package instructions. Drain it, reserving some pasta water for later use.
  7. Toss the cooked pasta into the mushroom sauce, adding reserved pasta water as needed to achieve your desired consistency.
  8. Sprinkle fresh chopped parsley on top for garnish and serve.

Notes

Feel free to add extra veggies or use different pasta shapes. For a vegan variation, substitute sour cream with coconut cream or a vegan alternative.

Nutrition

Find it online: https://www.goandweb.com/creamy-mushroom-stroganoff/