Creamy Mushroom Stroganoff
A creamy, fiber-rich Mushroom Stroganoff loaded with savory flavors, fresh herbs, and plant-based protein. Quick to prepare, this healthy comfort meal is perfect for busy weeknights and makes great leftovers for easy meal prep.
Equipment
- 1 Large pot (for boiling noodles)
- 1 Large skillet or frying pan
- 1 wooden spoon or spatula
- 1 chef’s knife
- 1 cutting board
- 1-Colander
- Measuring Cups and Spoons
Ingredients
- 8 oz wide egg noodles
- 1 tbsp neutral oil such as canola or avocado oil
- 8 oz cremini mushrooms sliced
- 1 small yellow onion thinly sliced
- 3 –4 cloves garlic minced
- ¼ tsp smoked paprika
- ¼ tsp ground black pepper
- 1 tbsp tamari or soy sauce
- 1 –2 sprigs fresh thyme or ⅛ tsp dried thyme
- ¼ cup white cooking wine or vegetable broth
- 2 tbsp unsalted butter or vegan butter
- 2 tbsp all-purpose flour
- 1 tsp Worcestershire sauce or vegan Worcestershire sauce
- 1½ cups vegetable broth plus more if needed
- ½ cup sour cream plain Greek yogurt, or non-dairy yogurt
- Salt and pepper to taste
- Optional toppings: fresh flat-leaf parsley grated parmesan cheese
Instructions
- Prepare Egg Noodles: Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the wide egg noodles to the pot and cook them according to the package directions, usually around 8–10 minutes, or until they are al dente — tender but still firm to the bite. Stir occasionally to prevent sticking. When cooked, drain the noodles in a colander and give them a quick rinse with warm water to stop the cooking process. Set them aside in a lightly oiled bowl to keep them from clumping together.
- Sauté Aromatics and Mushrooms: Place a large skillet or frying pan over medium heat and drizzle in a tablespoon of neutral oil, such as canola or avocado oil. Let the oil warm for about 30 seconds until shimmering. Add the thinly sliced yellow onion and sauté for about 2 minutes until it begins to soften. Then add the sliced cremini mushrooms, spreading them evenly in the skillet. Allow them to cook undisturbed for a few minutes so they can develop a deep, golden sear, stirring occasionally. Continue cooking for 8–10 minutes until mushrooms shrink slightly and turn rich brown in color.
- Add Flavor Enhancers: Once the mushrooms and onions are golden and aromatic, stir in the minced garlic. Sprinkle in the smoked paprika and ground black pepper for a warm, smoky depth. Pour in the tamari or soy sauce to enrich the savory flavor. Add fresh thyme sprigs or dried thyme, stirring gently to incorporate. Sauté this mixture for 1–2 minutes until the aromas intensify, ensuring the garlic does not burn.
- Deglaze the Pan: Pour in the white cooking wine or vegetable broth to deglaze the skillet. Using a wooden spoon, scrape up any browned bits stuck to the bottom — these are full of flavor and will add richness to the sauce. Allow the liquid to simmer for 1–2 minutes until it reduces slightly and the alcohol scent dissipates, leaving a fragrant base for the stroganoff.
- Build the Creamy Base: Add the butter or vegan butter to the skillet, letting it melt completely into the mushroom mixture. Once melted, sprinkle the all-purpose flour evenly over the mixture. Stir thoroughly to coat all mushrooms and onions, creating a roux. Cook for about 2 minutes, stirring constantly, until the roux takes on a faintly golden hue — this step helps thicken the sauce and adds depth of flavor.
- Incorporate Broth and Worcestershire Sauce: Slowly pour in the vegetable broth while continuously stirring to prevent lumps. Add the Worcestershire sauce (or vegan alternative) and stir until fully combined. Allow the sauce to simmer gently over medium heat for 3–5 minutes, stirring occasionally, until it thickens slightly and reaches a smooth consistency.
- Add Creaminess and Final Seasoning: Lower the heat to medium-low. Stir in the sour cream, Greek yogurt, or non-dairy yogurt until the sauce becomes luxuriously creamy. Taste the stroganoff and adjust the seasoning with salt and pepper to your preference. If the sauce becomes too thick, add a splash of vegetable broth or water to loosen it to your desired texture.
- Assemble and Serve: Divide the prepared egg noodles between plates or shallow bowls. Ladle the creamy mushroom stroganoff generously over the noodles, allowing the sauce to coat them fully. Garnish with freshly chopped flat-leaf parsley or grated parmesan cheese, if desired. Serve immediately while warm, savoring the rich, comforting flavors of this plant-forward dish.
Notes
- Use wide egg noodles for a classic stroganoff texture, but pappardelle or fettuccine work beautifully as alternatives.
- Cremini mushrooms provide rich flavor, but you can mix in shiitake or portobello for added depth.
- For a vegan version, swap butter for plant-based butter and use vegan sour cream and Worcestershire sauce.
- Smoked paprika adds a subtle warmth; adjust the amount based on taste preference.
- Stir gently but thoroughly when adding sour cream to prevent curdling and maintain a smooth sauce.
