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For a tasty creamy mushroom stroganoff, you need the following items: - 12 ounces wide egg noodles - 2 tablespoons olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 16 ounces mushrooms (like cremini or button), sliced - 1 tablespoon soy sauce - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 cup vegetable broth - 1 cup heavy cream or coconut cream - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap some ingredients to fit your taste. Try these options: - Use any pasta if you don’t have egg noodles. - Canola oil works well instead of olive oil. - Substitute shallots for onion for a milder flavor. - Use tamari instead of soy sauce for gluten-free. - For a creamy base, use cashew cream or almond milk. You can easily adjust this dish for different diets: - For vegan stroganoff, replace heavy cream with coconut cream. - Use gluten-free noodles or rice for a gluten-free meal. - Ensure that soy sauce is gluten-free, like tamari. Making these simple changes lets everyone enjoy this dish! {{ingredient_image_1}} Start by boiling water in a large pot. Add a pinch of salt to the water. Once it boils, add 12 ounces of wide egg noodles. Cook them according to the package directions until they are al dente. This usually takes about 8-10 minutes. Drain the noodles and set them aside for later. In a large skillet, pour in 2 tablespoons of olive oil. Heat it over medium heat. Add 1 medium onion, finely chopped, to the skillet. Cook the onion for about 3-4 minutes until it becomes soft. Stir in 3 cloves of minced garlic and cook for another minute. The garlic should smell good by now. Next, add 16 ounces of sliced mushrooms to the skillet. Cook the mushrooms for 7-10 minutes. They will turn golden brown and release moisture. This adds a lot of flavor! Now, it’s time to add some flavorings. Pour in 1 tablespoon of soy sauce, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Let this cook for 2 more minutes, stirring well. After that, pour in 1 cup of vegetable broth and bring it to a simmer. Reduce the heat to low and add 1 cup of heavy cream or coconut cream. Stir continuously until the sauce thickens slightly. Season the sauce with salt and pepper to taste. Finally, toss the cooked egg noodles with the creamy mushroom sauce. Cook for another minute to heat everything through. Enjoy! To get the sauce just right, focus on the cream. Use heavy cream for a rich taste. If you want a lighter dish, coconut cream works well. When adding the cream, stir slowly. Let it heat but avoid boiling. This keeps the sauce smooth and creamy. If it is too thick, add a splash of vegetable broth. If it's too thin, let it simmer longer. To boost flavors, use fresh herbs like parsley. Dried thyme and smoked paprika add depth, but fresh herbs brighten the dish. A splash of lemon juice can also lift the taste. For a savory kick, try adding a dash of Worcestershire sauce. Taste the sauce as you go. Adjust salt and pepper to fit your liking. Each small tweak can make a big difference. One common mistake is overcooking the mushrooms. Sauté them until golden brown but not mushy. Also, don’t skimp on the onions and garlic. They add a lot of flavor. Another mistake is ignoring the seasoning. Always taste the sauce before mixing in the noodles. Lastly, be careful with the heat. Cooking on high can ruin the sauce texture. Keep it low and steady for the best results. Pro Tips Use the Right Mushrooms: For a richer flavor, consider using a mix of mushrooms like shiitake or portobello along with cremini. Enhance the Sauce: Add a splash of white wine to the sauce before incorporating the cream for an extra layer of flavor. Make it Vegan: Substitute heavy cream with coconut cream and use a plant-based broth to keep it entirely vegan. Perfect Pasta Cooking: Ensure your egg noodles are al dente; they will continue to cook slightly when combined with the sauce. {{image_2}} You can easily add protein to your creamy mushroom stroganoff. Chicken is a great option. Simply cut it into bite-sized pieces and cook it before adding the mushrooms. Ground beef is another tasty choice. Brown it in the skillet first, then mix in the mushrooms. For a plant-based option, use tofu. Press and cube the tofu, then sauté it until golden. Each protein adds a new flavor and texture to the dish. Feel free to mix in different vegetables. Spinach adds a nice pop of color and nutrition. Stir it in at the end so it wilts slightly. Broccoli also works well. Steam or sauté it before adding to the sauce. You can even use peas or bell peppers. This way, you create a unique version of stroganoff that fits your taste. If you want a lighter option, consider using lite cream. It cuts the calories while keeping the flavor. For a dairy-free version, coconut cream is perfect. It adds a subtle sweetness that works well with the mushrooms. Almond or cashew cream are good choices too. Just remember to adjust the seasoning, as these alternatives can change the taste slightly. To keep your creamy mushroom stroganoff fresh, store it in an airtight container. Allow the dish to cool to room temperature first. Then, place it in the fridge. It will stay good for up to three days. Label the container with the date so you know when to eat it. For reheating, you have two main options: microwave or stovetop. If using the microwave, place a portion in a bowl. Cover it loosely with a microwave-safe lid. Heat in 30-second intervals, stirring in between, until warm. If you prefer the stovetop, heat a skillet over low heat. Add the stroganoff and stir until it’s hot. You may want to add a splash of broth or cream to keep it creamy. Yes, you can freeze creamy mushroom stroganoff! To do this, let the dish cool completely. Then, transfer it to a freezer-safe container. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it gently, adding a bit of liquid to restore creaminess. Yes, you can make creamy mushroom stroganoff ahead of time. Cook the noodles and sauce separately. Keep them in airtight containers in the fridge. When ready to eat, just combine them. Heat gently on the stove. This dish tastes great even after a day or two. You can serve creamy mushroom stroganoff with many sides. Here are some ideas: - Garlic bread for dipping - Steamed broccoli for a healthy touch - A fresh salad for crunch - Roasted vegetables for extra flavor These sides will balance the rich taste of stroganoff. To make creamy mushroom stroganoff lighter, swap heavy cream for coconut cream or plant-based milk. You can also use whole wheat noodles. This keeps the dish tasty while cutting some calories. Adding more vegetables, like spinach or zucchini, will boost nutrients and flavor. This blog post covers the key points on making creamy mushroom stroganoff. We discussed essential ingredients and their substitutes. You learned step-by-step instructions for cooking and tips for perfecting flavor. We also explored variations to personalize your dish and storage methods for leftovers. In summary, you now have a solid plan to create a delicious meal. Enjoy your cooking and let your creativity shine!

Creamy Mushroom Stroganoff

A rich and creamy pasta dish featuring sautéed mushrooms and a flavorful sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 ounces wide egg noodles
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 16 ounces mushrooms, sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 cup vegetable broth
  • 1 cup heavy cream or coconut cream
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
  • Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
  • Cook the Mushrooms: Add the sliced mushrooms to the skillet. Sauté for 7-10 minutes until the mushrooms have released their moisture and are golden brown.
  • Add Flavorings: Stir in soy sauce, dried thyme, and smoked paprika, allowing the mixture to cook for an additional 2 minutes, stirring well to combine.
  • Create the Sauce: Pour in the vegetable broth and bring to a simmer. Reduce the heat to low, then add the heavy cream (or coconut cream), stirring continuously until the sauce thickens slightly.
  • Combine: Season with salt and pepper to taste. Toss the cooked egg noodles into the creamy mushroom sauce until well coated. Cook for another minute to heat through.
  • Serve: Plate the stroganoff and garnish with freshly chopped parsley for a pop of color and flavor.

Notes

For a lighter option, use coconut cream instead of heavy cream.
Keyword creamy, mushroom, pasta, stroganoff, vegetarian