Get your mushrooms ready and start slicing, because you are definitely going to want to get a taste of mushroom stroganoff. This recipe features lots of spices, onion, and bouillon and is made complete with a creamy stroganoff sauce. It all sits atop a fluffy bed of egg noodles for a savory comfort dish that you won’t want to miss! This is one of my favorite dishes to make when I need something that’s relatively simple but truly packs a punch. Each filling bite provides loads of flavor, so I’d say it does its job. The entire shebang takes around 30 minutes of prepping and cooking, making it a relatively quick dish to prepare on even the busiest of weeknights.
Ingredients in mushroom stroganoff
The magic of this mushroom stroganoff recipe happens with loads of mushrooms, a good amount of garlic and onion, flour, white wine, and a few more ingredients. The end result? Thick and creamy mushroom sauce on top of a yummy bed of egg noodles!
Egg Noodles: We’ll start with 8oz of wide egg noodles. It’s not stroganoff without this type of pasta! Flavor Base: Lay down a delicious base of sautéed onion, garlic, and thyme. Mushrooms: As for the mushrooms themselves, you will need 4 heaping cups (about 12 oz). You can use button, shiitake, baby bella, or a mixture (learn about different types of mushrooms here!). Flour: Next, you will need 2 tbsp of all-purpose flour to thicken up the sauce. Wine: Include ½ cup of dry white wine. This will deglaze our pan, incorporating all the tasty bits that are stuck onto the pan back into our sauce! Bouillon: 1 tablespoon of vegetable bouillon (or 3 stock cubes) will add major flavor without watering things down. Mustard: Include 1 tsp of Dijon mustard for a pop of zing. Greek Yogurt: Finish it off with ½ cup of plain Greek yogurt, which makes this stroganoff creamy and delish!
How to make vegetarian stroganoff
Whipping up veggie stroganoff is as easy as creating your favorite pasta dish. The steps are quite similar! We’ll begin by boiling the noodles, followed by cooking the onion and mushrooms. Then, we’ll create the sauce before combining it all together! Step 1: Cook the noodlesCook the egg noodles according to the instructions on the package. Reserve 1 cup of the pasta water after cooking, and strain out the rest of the water. Cover the noodles to stay warm. Step 2: Prep the onion, garlic, and thymeMeanwhile, heat the oil in a large sauté pan over medium heat. Add the onion, garlic, and thyme. Cook until the onion is soft and translucent, about 5 minutes. Step 3: Cook the mushroomsRoughly chop or slice the mushrooms, and then add them to the pan. Continue cooking, stirring occasionally, until the moisture is released from the mushrooms and has evaporated, about 10 minutes. Step 4: Get saucySprinkle flour over the mushroom mixture, stirring to coat everything. Add the wine, gently scraping the bottom of the pan to incorporate all of the tasty flavors that may be stuck on the pan back into the sauce. Add the bouillon, 1 cup of reserved pasta water, and mustard, stirring to combine. Step 5: Serve and enjoyRemove from the heat and stir in the yogurt. Portion the egg noodles into serving bowls, topping with the mushroom sauce. Serve warm, topped with parsley, salt, and pepper.
storing Mushroom Stroganoff
I always have leftovers, which is great because it tastes arguably better the second day! Probably because those flavors really begin to set in and mix together. If storing, do so by storing in a sealed container in the refrigerator. Reheat by warming on the stove or in the microwave. Enjoy within 3-4 days.
More Entrées to Try this week
Need to plan out the rest of your meals for this week? Here are some tasty ideas. You read that third one correctly – they are carrot hot dogs (and they’re delicious)!
Portobello Mushroom Gyros Coconut Kidney Bean Curry Carrot Hot Dogs Asparagus Pizza with Burrata and Arugula
