Decadent Creamy Mushroom Stroganoff

$- 300g wide egg noodles - 400g mixed mushrooms (button, cremini, and shiitake), sliced - 1 medium onion, finely chopped - 2 cloves garlic, minced The wide egg noodles provide a great base. They soak up the creamy sauce well. Use a mix of mushrooms for more flavor. Button, cremini, and shiitake work perfectly together. The onion and garlic add sweetness and depth to the dish. - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 200ml vegetable broth - 150ml plant-based cream (such as coconut or oat cream) Dried thyme gives a lovely earthy taste. Smoked paprika adds warmth and a hint of smoke. Vegetable broth combines all the flavors, making the dish rich. The plant-based cream makes the sauce creamy and smooth. - Fresh parsley, chopped (for garnish) - Alternative cream sources like cashew cream - Soy sauce for added umami - Adjust seasonings with salt and pepper Fresh parsley brightens up the dish and adds color. You can use cashew cream if you want a nutty flavor. Soy sauce adds a savory kick. Taste often and adjust salt and pepper as needed. {{ingredient_image_1}} Start by boiling a large pot of salted water. Add the wide egg noodles to the pot. Cook them until they are al dente, following the package instructions. Once done, drain the noodles, but reserve a bit of pasta water. This water helps adjust the sauce later. In a large skillet, heat olive oil and butter over medium heat. Add the finely chopped onion first. Sauté it for about five minutes until it turns translucent. Next, add the minced garlic. Cook it for one more minute until it smells good. Now, stir in the sliced mushrooms. Cook them for about eight to ten minutes. They should brown and release their moisture. This step builds flavor in the dish. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for five minutes to reduce slightly. Then, stir in the plant-based cream and soy sauce. Mix well and let it simmer for another five minutes until it becomes creamy. If the sauce feels too thick, add the reserved pasta water a little at a time until it reaches the right consistency. Take the cooked noodles and add them to the sauce. Toss gently until all the noodles are well-coated. Finally, season with salt and pepper to taste. To serve, dish the stroganoff into shallow bowls. For a nice touch, drizzle extra plant-based cream on top. Sprinkle with freshly chopped parsley to add color and flavor. A side of crusty bread pairs well with this dish, making it even more delightful. - How to improve flavor profiles: Use a mix of mushrooms like button, cremini, and shiitake. Each type adds its own taste. A little smoked paprika gives a nice depth. Don't rush when sautéing the onions and garlic; this step builds a strong base. - Ensuring creamy texture: Choose a quality plant-based cream. Coconut or oat cream works great. When adding it, let it simmer gently. This helps it blend well with the broth. If the sauce is too thick, add some reserved pasta water. - Prepping ingredients ahead of time: Chop the onions and garlic the night before. Slice the mushrooms and store them in the fridge. This way, everything is ready when you start cooking. - Using a one-pan method: Cook the noodles in a separate pot, but use the same skillet for the sauce. This cuts down on cleanup. Just make sure to keep an eye on the timing for both. - Overcooking noodles: Follow the package instructions closely. Overcooked noodles become mushy and don’t hold the sauce well. Aim for al dente for the best texture. - Not adjusting seasoning to taste: Always taste your dish before serving. Add salt and pepper as needed. Each ingredient has its own flavor, so adjust to your liking for the best results. Pro Tips Use Fresh Mushrooms: Fresh mushrooms will provide the best flavor and texture. Try to mix different varieties for a more complex taste. Adjust Creaminess: If you prefer a creamier sauce, feel free to add more plant-based cream or a splash of non-dairy milk to achieve your desired consistency. Enhance with Wine: For an extra depth of flavor, consider adding a splash of white wine after sautéing the onions and garlic, letting it reduce before adding the mushrooms. Garnish with Flair: Don’t skip the parsley! It adds a fresh touch. Consider adding a sprinkle of nutritional yeast for a cheesy flavor boost. {{image_2}} You can add protein to your creamy mushroom stroganoff for more substance. Tofu and tempeh work well. - Tofu: Use firm tofu. Cut it into cubes and sauté it with the onions. It absorbs flavors nicely. - Tempeh: Crumble tempeh for a meaty texture. It pairs well with the mushrooms. Adding legumes also boosts heartiness. Beans or lentils provide protein and fiber. Mix them in during the cooking process. Boost the flavor of your stroganoff with herbs and spices. Fresh herbs like parsley brighten the dish. - Herbs: Try adding rosemary or basil for a twist. These herbs add depth and freshness. - Spices: A dash of cayenne pepper gives it a kick. Experiment to find your favorite blend. You can also enhance the sauce with white wine. Add it after sautéing the mushrooms. Let it simmer briefly to cook off the alcohol. This adds a rich layer to your dish. Making this dish fit different diets is easy. You can find gluten-free noodles in most stores. They work just like regular noodles. - Gluten-Free Noodles: Look for options made from rice or quinoa. They hold up well in the sauce. For those avoiding dairy, choose non-dairy cream. Coconut or oat cream works great. These options provide creaminess without the dairy. Store your creamy mushroom stroganoff in airtight containers. This keeps it fresh and tasty. It lasts for about 3 to 4 days in the fridge. If you want to enjoy it later, make sure to cool it down before putting it away. You can freeze stroganoff for up to 2 months. To freeze, let it cool first. Then, put it in freezer-safe containers or bags. When reheating frozen servings, let it thaw overnight in the fridge. Heat it gently on the stove or in the microwave until hot. Stir well to ensure even heating. Get creative with your leftovers! You can add them to soups, use them in casseroles, or mix them into a grain bowl. When reheating, always check that it's hot all the way through. Use a food thermometer to ensure it reaches 165°F (74°C) for safety. You can use several options for plant-based cream. Coconut cream works well. It adds a rich flavor. Oat cream is another good choice, offering a mild taste. If you prefer dairy, heavy cream or sour cream can also work. Just remember, each option changes the dish's flavor and texture slightly. Yes, you can make this dish ahead of time! Cook the stroganoff and store it in the fridge. It stays fresh for about three days. When ready to eat, simply reheat it on the stove. If the sauce thickens, add some vegetable broth to loosen it up. If your stroganoff sauce is too thick, don't worry! Just add a bit of the reserved pasta water. Mix it in slowly until you reach the right consistency. You can also add more vegetable broth for a smoother sauce. This will help you achieve that creamy texture you want. Mushroom stroganoff pairs well with many sides. Crusty bread is a great choice for dipping. A simple green salad adds freshness. You can also serve it with steamed vegetables for a colorful plate. Rice or quinoa can be good options too! Yes, this recipe is vegan-friendly! All the ingredients are plant-based. Use plant-based cream, vegetable broth, and soy sauce. Just check labels to ensure no hidden animal products are present. This way, you can enjoy a delicious meal without any worries! This blog post explored how to make a delicious mushroom stroganoff. We covered the main ingredients, seasonings, and variations. We also shared tips for cooking and storage. In conclusion, this recipe is easy and flexible. You can adapt it to your taste and dietary needs. Enjoy making this tasty dish and make it your own. Happy cooking!$

Decadent Creamy Mushroom Stroganoff

A rich and creamy mushroom stroganoff served over wide egg noodles, perfect for a comforting meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 350 kcal

Ingredients

300 g wide egg noodles
400 g mixed mushrooms (button, cremini, and shiitake), sliced
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon dried thyme
1 teaspoon smoked paprika
200 ml vegetable broth
150 ml plant-based cream (such as coconut or oat cream)
2 teaspoons soy sauce
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Cook the Noodles: Begin by boiling a large pot of salted water. Add the wide egg noodles and cook according to the package instructions until al dente. Drain and set aside, reserving a little pasta water.
Sauté the Vegetables: In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Then add the minced garlic and cook for an additional 1 minute until fragrant.
Add the Mushrooms: Stir in the sliced mushrooms and cook for about 8-10 minutes, until they are browned and have released their moisture.
Season the Mixture: Sprinkle in the dried thyme and smoked paprika. Stir well to combine, allowing the spices to toast for about 1 minute.
Make the Sauce: Pour in the vegetable broth, bringing the mixture to a simmer. Let it cook for 5 minutes to reduce slightly. Stir in the plant-based cream and soy sauce, mixing until well combined. Allow to simmer for another 5 minutes until creamy. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Combine and Season: Add the cooked noodles to the sauce, gently tossing until the noodles are well-coated. Season with salt and pepper to taste.
Serve and Garnish: Remove from heat and serve hot, garnished with freshly chopped parsley for a burst of color and flavor.

Notes

Serve in shallow bowls with extra plant-based cream and parsley for garnish. A side of crusty bread complements this dish beautifully.

Keyword mushroom, pasta, stroganoff, vegetarian