Get the Recipe: Creamy Mushroom Stroganoff
If you're needing another comforting meal to add to your weekly meal plans, then you must give my Creamy Mushroom Stroganoff a try. It's extremely delicious and it's the perfect weeknight meal.
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, plus more if needed
- ½ cup sour cream, or plain Greek yogurt or non-dairy plain yogurt
- salt and pepper, to taste
Optional Toppings:
- fresh flat leaf parsley
- grated parmesan cheese
Instructions
Prepare the egg noodles:
- Bring a large pot of salted water to a boil. Prepare the egg noodles according to the package instructions, or just until al dente. Drain and set to the side.
Make the sauce:
- Meanwhile, in a large skillet, over medium heat, drizzle a little bit of neutral oil. Add in the onions and sauté for 2 minutes and then add in the mushrooms. Continue sautéing until the mushrooms are slightly golden (only stirring occasionally), 8 to 10 minutes. Stir in the garlic, smoked paprika, black pepper, tamari, thyme and sauté until fragrant, 1 to 2 minutes.
- Stir in the white cooking wine and allow a minute or 2 for the wine to cook off. Stir in the butter and once melted, lightly dust the mushroom mixture with the flour. Stir until the flour has been thoroughly worked into all ingredients in the skillet and is slightly golden, about 2 minutes.
- Stir in the vegetable broth and worcestershire sauce. 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 season with salt and pepper. If the sauce gets too thick, add a little more vegetable broth or water to thin it out some.
- To serve, ladle the sauce 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