Go Back
Creamy Mushroom Stroganoff Delight is a dish that embodies the essence of comfort food, providing warmth and satisfaction with every bite. This rich and creamy recipe captures the heart of traditional stroganoff while offering a plant-based twist, making it suitable for those who follow vegan diets or simply wish to incorporate more vegetarian meals into their culinary repertoire.

Creamy Mushroom Stroganoff

Discover the warmth of home-cooked meals with this Creamy Mushroom Stroganoff Delight, a comforting vegan recipe perfect for any occasion. Bursting with rich flavors from a variety of mushrooms, this dish skillfully combines velvety sauce and perfectly cooked noodles. Easy to follow and adaptable, it's a meal that satisfies both the taste buds and dietary preferences. Treat your family and friends to a delicious, plant-based feast that evokes nostalgia and love in every bite.
Print Recipe Pin Recipe

Ingredients
  

12 oz (340g) wide egg noodles

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

16 oz (450g) mixed mushrooms (such as cremini, shiitake, and button), sliced

1 tablespoon soy sauce

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 cup vegetable broth

1 cup sour cream (or Greek yogurt for a healthier twist)

2 tablespoons all-purpose flour (substitute with gluten-free flour if needed)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: Fill a large pot with salted water and bring it to a boil. Once boiling, add the wide egg noodles and cook them according to the package directions until they reach an al dente texture. Drain the noodles in a colander and set them aside for later use.

    Sauté the Vegetables: Heat the olive oil in a spacious skillet over medium heat. Once the oil is shimmering, add the finely chopped onion. Sauté for approximately 3-4 minutes, or until the onion becomes soft and translucent. Next, stir in the minced garlic, cooking for an additional minute until aromatic.

      Add the Mushrooms: Incorporate the sliced mixed mushrooms into the skillet. Cook for about 8-10 minutes, stirring occasionally. The mushrooms should turn golden brown and release their moisture, creating a delicious base.

        Season the Mix: Sprinkle the soy sauce, dried thyme, and smoked paprika over the mushroom mixture. Stir thoroughly to combine all the flavors and allow it to cook for an additional 2 minutes, enhancing the dish's aroma.

          Make the Sauce: In a small bowl, whisk together the vegetable broth and flour until the mixture is smooth and lump-free. Gradually pour this mixture into the skillet while continuously stirring to prevent any lumps from forming. Bring the sauce to a gentle simmer, letting it thicken for about 3-5 minutes.

            Incorporate the Creaminess: Reduce the heat to low. Stir in the sour cream (or Greek yogurt) until the sauce is creamy and well blended. Taste the sauce and adjust seasoning with salt and pepper as desired.

              Combine with Noodles: Add the drained egg noodles to the skillet, tossing gently to ensure they are evenly coated with the creamy mushroom sauce.

                Serve: Before serving, generously garnish with freshly chopped parsley. Enjoy this comforting creamy mushroom stroganoff warm as a delightful main dish!

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

                    Presentation Tips: Serve the stroganoff in shallow bowls or pasta dishes for a beautiful display. Add a sprinkle of smoked paprika and a few parsley leaves on top for a pop of color.