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Creamy Mushroom Stroganoff is a dish that embodies the essence of comfort food. Rich, savory, and imbued with the earthy flavors of mushrooms, this vegetarian take on the classic stroganoff offers a satisfying experience that appeals to both mushroom aficionados and those seeking hearty meatless options. The creamy sauce enveloping tender pasta creates a luscious meal that warms the soul and tantalizes the taste buds.

Creamy Mushroom Stroganoff

Discover the comforting flavors of Creamy Mushroom Stroganoff, a delicious vegetarian twist on the classic dish. This recipe combines tender pasta with a rich, velvety sauce made from a variety of mushrooms, aromatics, and sour cream, creating a perfect meal for any occasion. Easy to prepare and packed with nutrients, it satisfies both veggie lovers and those craving a hearty meal. Embrace cozy cooking and enjoy this warm feast that warms the soul!
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Ingredients
  

12 ounces of wide egg noodles

2 tablespoons olive oil

1 medium onion, diced

3 garlic cloves, minced

1 pound of mixed mushrooms (cremini, shiitake, and button), sliced

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup vegetable broth

1 tablespoon soy sauce

1 cup sour cream

2 tablespoons all-purpose flour

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: Begin by cooking the wide egg noodles according to package instructions until al dente. Drain and set aside.

    Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Then, add the minced garlic and cook for another minute until fragrant.

      Add Mushrooms: Increase the heat slightly and add the sliced mushrooms to the skillet. Sauté for about 7-10 minutes until they’re golden brown and have released their moisture.

        Season: Stir in the dried thyme, smoked paprika, salt, and pepper. Mix well to combine all the flavors.

          Create the Sauce: Sprinkle the flour over the mushroom mixture, stirring constantly for about 1-2 minutes. This will help thicken the sauce. Gradually pour in the vegetable broth and soy sauce while whisking continuously to prevent lumps.

            Simmer: Bring the mixture to a gentle simmer, allowing it to thicken for around 5 minutes. Stir occasionally.

              Incorporate Sour Cream: Remove the skillet from the heat, and quickly stir in the sour cream until fully incorporated. Adjust seasoning with more salt and pepper if necessary.

                Combine: Add the cooked egg noodles to the skillet and gently toss to coat them in the creamy mushroom sauce.

                  Serve: Place the creamy mushroom stroganoff into bowls and garnish with chopped fresh parsley. Enjoy hot!

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4