In the world of comfort food, mushroom stroganoff reigns supreme. Imagine a creamy, rich sauce enveloping perfectly sautéed mushrooms and tender noodles, all topped with a sprinkle of fresh parsley. The aroma alone is enough to make anyone swoon! Just as your fork twirls the noodles, each bite bursts with umami goodness that sends your taste buds dancing with joy.
I remember the first time I made mushroom stroganoff for my family. My kids were skeptical at first, peering suspiciously at the mushrooms like they were little aliens on their plates. But after one bite, their expressions transformed from confusion to delight. It quickly became a weeknight staple in our home, perfect for cozy dinners or unexpected guests who need a taste of comfort.
Why You'll Love This Recipe
- This mushroom stroganoff is incredibly easy to whip up, taking under 30 minutes from start to finish
- Its rich flavor profile makes it a favorite among both vegetarians and meat-lovers
- Visually appealing with its creamy sauce and vibrant herbs, it’s sure to impress at any dinner table
- Plus, it’s versatile enough to serve over rice or mashed potatoes if you’re feeling adventurous
Sharing this recipe is like giving out a warm hug to everyone around you. Once I made it for my friends during a casual get-together, and they couldn’t stop raving about how delicious it was!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Wide Egg Noodles: Opt for egg noodles for their ability to hold onto that sumptuous sauce beautifully.
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Fresh Mushrooms: Use a mix of cremini and button mushrooms for depth in flavor and texture.
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Garlic: Fresh garlic cloves bring an aromatic punch that elevates the entire dish.
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Onion: A sweet yellow onion adds a natural sweetness that balances the savory elements.
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Vegetable Broth: Choose low-sodium broth so you can control the saltiness of your dish.
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Sour Cream: Full-fat sour cream gives that signature creamy texture; Greek yogurt works as a lighter alternative.
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Dijon Mustard: A touch of mustard adds zing and complexity without overpowering the other flavors.
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Fresh Parsley: Chopped parsley adds freshness and bright color just before serving.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Cook the Noodles: Bring a pot of salted water to boil over medium heat. Add wide egg noodles and cook until al dente according to package instructions, usually 7-9 minutes.
Sauté the Aromatics: In a large skillet, melt butter over medium heat. Add diced onions and minced garlic; sauté until fragrant and translucent—about 3-4 minutes—creating an aromatic base.
Add the Mushrooms: Toss in sliced mushrooms into the skillet. Cook until browned and their moisture evaporates—around 5-6 minutes—allowing their natural flavors to deepen.
Create the Sauce: Stir in vegetable broth and Dijon mustard; bring the mixture to a simmer. Let it bubble away for about 3-4 minutes until slightly thickened—your kitchen will smell heavenly!
Finish with Creaminess: Reduce heat to low; stir in sour cream until fully combined. Adjust seasoning with salt and pepper as needed; this is where magic happens!
Combine Everything: Toss cooked noodles into the sauce mixture; combine well so every noodle is coated in that luscious creaminess—serve hot with fresh parsley sprinkled on top!
Now you have an amazing mushroom stroganoff ready to impress! Enjoy every bite as if you’re dining in your favorite cozy restaurant right from your kitchen table!
You Must Know
- This delectable mushroom stroganoff is rich, creamy, and perfect for cozy dinners
- You can easily adjust the flavors with your favorite herbs
- The aroma of sautéed mushrooms and garlic will have everyone gathering in the kitchen
Perfecting the Cooking Process
Start by sautéing onions and garlic to build flavor, then add mushrooms, cooking until browned. Finally, stir in the sauce ingredients for a velvety finish.
Add Your Touch
Feel free to swap mushrooms for other favorites like lentils or tofu. A splash of white wine or a sprinkle of fresh herbs can elevate the dish.
Storing & Reheating
Store leftover mushroom stroganoff in an airtight container in the fridge for up to three days. Reheat gently on low heat, adding a splash of broth if needed.
Chef's Helpful Tips
- For a creamy texture, use full-fat sour cream or yogurt
- Avoid overcooking mushrooms to keep them tender
- Always season each layer of cooking for maximum flavor impact
Cooking this mushroom stroganoff reminds me of cozy weekends spent with friends, where laughter and deliciousness filled the air.
FAQ
Can I make mushroom stroganoff vegan?
Absolutely! Substitute sour cream with coconut cream or cashew cream for a creamy vegan version.
What type of mushrooms work best?
Cremini or portobello mushrooms provide a rich flavor, but feel free to mix varieties!
Can I freeze mushroom stroganoff?
Yes, you can freeze it! Just ensure it’s stored in an airtight container before freezing.
Mushroom Stroganoff
Mushroom stroganoff is the ultimate comfort food, combining creamy sauce with sautéed mushrooms and tender noodles. This quick and easy dish takes just 30 minutes to prepare, making it perfect for weeknight dinners or gatherings. With deep umami flavors and a visually appealing presentation, it’s sure to impress everyone at your table. Serve it over egg noodles or get creative with rice or mashed potatoes for a delightful twist!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Comfort Food
Ingredients
- 8 oz wide egg noodles
- 2 cups fresh mushrooms (cremini and button), sliced
- 2 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 cup low-sodium vegetable broth
- 1 cup full-fat sour cream (or Greek yogurt)
- 2 tbsp Dijon mustard
- Fresh parsley, chopped (for garnish)
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- 1. Cook the Noodles: Boil salted water in a pot and cook egg noodles until al dente according to package instructions (7-9 minutes). Drain and set aside.
- 2. Sauté Aromatics: In a large skillet, melt butter over medium heat. Add diced onions and minced garlic; sauté until fragrant and translucent (3-4 minutes).
- 3. Add the Mushrooms: Stir in sliced mushrooms and cook until browned and moisture evaporates (5-6 minutes).
- 4. Create the Sauce: Pour in vegetable broth and Dijon mustard; bring to a simmer for about 3-4 minutes until slightly thickened.
- 5. Finish with Creaminess: Reduce heat to low, stir in sour cream until combined. Season with salt and pepper to taste.
- 6. Combine Everything: Toss cooked noodles into the sauce, ensuring every noodle is well-coated. Serve hot with fresh parsley on top.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 410
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
