Mushroom Stroganoff Creamy Noodles (Printable Page)
# What You Need:
→ Mushrooms
01 -
500 g mixed mushrooms (cremini, button, shiitake), sliced
→ Vegetables & Aromatics
02 -
1 large onion, finely chopped
03 -
3 cloves garlic, minced
→ Dairy
04 -
2 tablespoons unsalted butter
05 -
200 ml sour cream
→ Pantry
06 -
2 tablespoons olive oil
07 -
2 tablespoons all-purpose flour
08 -
200 ml vegetable broth
09 -
1 tablespoon Dijon mustard
10 -
1 tablespoon soy sauce
11 -
Salt and freshly ground black pepper, to taste
→ Herbs
12 -
1 teaspoon smoked paprika
13 -
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
14 -
2 tablespoons chopped fresh parsley (for garnish)
→ To Serve
15 -
300 g cooked egg noodles or tagliatelle
# How to Make It:
01 -
Heat olive oil and butter in a large skillet over medium heat.
02 -
Add onions and cook until translucent, about 3 minutes. Add garlic and sauté for 1 minute until fragrant.
03 -
Increase heat to medium-high, add mushrooms, and sauté until browned and excess liquid evaporates, about 8 minutes.
04 -
Stir in flour and cook for 1 minute to coat the mushrooms.
05 -
Gradually add vegetable broth, stirring constantly to avoid lumps. Add Dijon mustard, soy sauce, smoked paprika, and thyme. Season with salt and pepper.
06 -
Reduce heat to low and simmer for 5 minutes, stirring occasionally.
07 -
Remove from heat and stir in sour cream until smooth and creamy. Adjust seasoning as needed.
08 -
Serve hot over cooked noodles, garnished with fresh parsley.
# Helpful Tips:
01 -
For a vegan version, substitute plant-based butter, sour cream, and egg-free pasta.
02 -
Experiment with different mushroom varieties for richer flavors.
03 -
Pairs well with a light-bodied red wine such as Pinot Noir.