Mushroom Stroganoff

This creamy mushroom stroganoff offers a delightful vegetarian twist on a beloved classic, combining rich umami flavors with silky textures for a comforting dish perfect for any night of the week.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 tbsp olive oil

1 large onion, thinly sliced

2 cloves garlic, minced

1 lb mixed mushrooms, sliced (such as cremini, shiitake, and portobello)

1 tsp salt

1/2 tsp black pepper

1 tsp smoked paprika

1/4 cup all-purpose flour

2 cups vegetable broth

1 tbsp soy sauce

1 cup sour cream

2 tbsp chopped fresh parsley

12 oz egg noodles or rice, cooked according to package instructions

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sauté until onion is translucent, about 5 minutes.

2. Add the mushrooms to the skillet, season with salt, pepper, and smoked paprika. Cook until the mushrooms are browned and tender, about 8-10 minutes.

3. Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.

4. Slowly add the vegetable broth, stirring constantly until the sauce thickens.

5. Stir in soy sauce and simmer for another 2 minutes.

6. Remove the skillet from heat and stir in the sour cream until well combined.

7. Serve the mushroom stroganoff over cooked egg noodles or rice and garnish with chopped fresh parsley.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently over low heat on the stovetop, adding a splash of vegetable broth if necessary to loosen the sauce.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.