Creamy Mushroom Stroganoff

I had to be in my teens, when I had beef stroganoff last. If you’re not familiar, beef stroganoff or beef stroganov is said to have originated in Russia.  I remember the sauce or gravy which I call it, so rich and full of flavor. Well, I wanted to share a vegetarian or even “veganizable” version of my Creamy Mushroom Stroganoff with you all. This one is a mushroom base and I can easily see you adding in other vegetables, if you see fit. I took the time to really concentrate on adding some depth or flavor to the mushrooms. If you don’t care for egg noodles or are vegan, then those can easily be substituted out with another hearty pasta. I like to top my dish with extra black pepper, freshly chopped flat leaf parsley, and sometimes even some freshly grated parmesan cheese.

If you like this Creamy Mushroom Stroganoff, then you may also like my Simple Mushroom Congee.

Get the Recipe: Creamy Mushroom Stroganoff

Yield: 3 servings

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

If you’re not familiar, beef stroganoff or beef stroganov is said to have originated in Russia.  I remember the sauce or gravy which I call it, so rich and full of flavor. Well, I wanted to share a vegetarian or even “veganizable” version of my Creamy Mushroom Stroganoff with you all.

5 from 6 reviews

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Ingredients

• 8 oz. wide egg noodles
• A drizzle of neutral oil
• 8 ounces cremini mushrooms, sliced
• 1 small yellow onion, sliced
• 3 to 4 cloves garlic, minced
• ¼ teaspoon smoked paprika
• ¼ teaspoon ground black pepper
• 1 tablespoon tamari, or soy sauce
• 1 to 2 sprigs thyme, thyme removed from stem (can sub with ⅛ teaspoon of dried thyme)
• ¼ cup white cooking wine, or vegetable broth
• 2 tablespoons unsalted butter, or vegan butter
• 2 tablespoons all-purpose flour
• 1 teaspoon Worcestershire Sauce, or vegan worcestershire sauce
• 1½ cups vegetable broth
• ½ cup sour cream, or plain Greek yogurt or non-dairy plain yogurt (not sweet)
• salt and pepper, to taste

Optional Toppings:

• fresh flat leaf parsley
• grated parmesan cheese

Instructions

• In a large pot, prepare the egg noodles, according to package. Drain and set to the side.
• Meanwhile, in a large skillet, over medium heat, drizzle a little bit of neutral oil. Add in the onions and sauté for 2 minutes or so and then add in the mushrooms. Allow them all to sauté for around 8 to 10 minutes until the mushrooms become slightly golden (only stirring occasionally). Stir in the garlic, smoked paprika, ground black pepper, tamari, thyme and sauté for a few more minutes, until fragrant.
• Stir in the white cooking wine (go to next step if omitting the wine) and allow a minute or 2 for the wine to cook off. Stir in the butter and once melted, lightly dust ingredients in the skillet with the flour. Stir until the flour has been thoroughly worked into all ingredients in the skillet and is slightly golden, about 2 minutes.
• Pour in the vegetable broth and Worcestershire sauce and stir. After a few minutes the sauce will begin to thicken. Turn the heat down to medium-low heat and stir in the sour cream. Taste and add salt and pepper to your liking. If the sauce gets too thick, add a little more vegetable broth or water to thin it out some.
• Serve over the egg noodles and shower with toppings, if using.

Calories: 510kcal, Carbohydrates: 69g, Protein: 15g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 106mg, Sodium: 867mg, Potassium: 676mg, Fiber: 4g, Sugar: 7g, Vitamin A: 870IU, Vitamin C: 4mg, Calcium: 100mg, Iron: 3mg