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To make a creamy mushroom stroganoff, you need these key ingredients: - 2 tablespoons olive oil - 1 large onion, finely chopped - 3 cloves garlic, minced - 500g assorted mushrooms (like cremini, shiitake, and button), sliced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons all-purpose flour - 1 cup vegetable broth - 1 cup dairy-free sour cream (or regular sour cream) - 1 tablespoon soy sauce or tamari - 300g egg noodles or gluten-free pasta - Fresh parsley, chopped, for garnish These ingredients bring rich flavors and creamy textures to the dish. The mushrooms provide a hearty base, while the sour cream adds creaminess. The spices enhance the dish’s depth. You can swap some ingredients based on your needs: - Use any olive oil for canola or avocado oil. - For onion, shallots work well too. - If you can’t find these mushrooms, use any variety you like. - Replace dairy-free sour cream with Greek yogurt for a tangy flavor. - You can also use coconut cream for a non-dairy option. - If you don’t have soy sauce, try liquid aminos for a similar taste. - Substitute egg noodles with zucchini noodles for a low-carb option. These substitutions keep the dish delicious while catering to your preferences. Each serving of creamy mushroom stroganoff contains: - Calories: 400 - Protein: 12g - Fat: 15g - Carbohydrates: 56g - Fiber: 4g - Sugar: 3g This meal is balanced and filling. It offers a good mix of nutrients, making it great for a cozy dinner. Enjoy this rich and flavorful dish guilt-free! {{ingredient_image_1}} To make creamy mushroom stroganoff, start with a large skillet. Heat 2 tablespoons of olive oil over medium heat. Add 1 large, finely chopped onion and sauté for 3-4 minutes until it turns translucent. Next, stir in 3 minced garlic cloves and cook for another minute. This will fill your kitchen with a lovely aroma. Now, add 500g of sliced assorted mushrooms to the skillet. You can use cremini, shiitake, or button mushrooms. Cook them for about 5-7 minutes until they release moisture and brown nicely. This step brings out their rich flavor. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, and salt and pepper to taste. Stir well to mix everything. Then, add 2 tablespoons of all-purpose flour. This will help thicken the sauce. Mix thoroughly to coat the mushrooms with the flour. Gradually pour in 1 cup of vegetable broth while stirring constantly. This helps to avoid lumps. Bring the mixture to a simmer and let it cook for about 5 minutes until it thickens slightly. Lower the heat and stir in 1 cup of dairy-free sour cream (or regular sour cream) and 1 tablespoon of soy sauce. Mix until creamy and adjust seasoning as needed. For the best mushrooms, choose fresh ones. Check for firmness and avoid any slimy spots. To cook mushrooms well, avoid crowding the pan. This helps them brown instead of steam. Always cook them over medium to high heat. Stir occasionally for even cooking. For a deeper flavor, try adding a splash of white wine while they cook. Cooking egg noodles is simple. Just follow the package instructions. Usually, you will boil them in salted water. Cook until they are al dente, which means they should still have a slight bite. Once cooked, drain the noodles and set them aside. Combine them with the creamy mushroom sauce, making sure every noodle gets coated. Serve hot for a delicious meal! To make your stroganoff extra creamy, use dairy-free sour cream or regular sour cream. The secret is in how you mix it in. Add it at a low heat. This keeps it smooth and prevents curdling. Stir well after adding the sour cream to ensure it blends perfectly. If you want even more creaminess, you can add a splash of plant-based milk. This will create a richer sauce. One common mistake is overcooking the mushrooms. Mushrooms should be tender but not mushy. Cook them just until they brown and release their juices. Another mistake is not seasoning enough. Taste your sauce as you cook. Adjust the salt and pepper to your liking. Lastly, don’t rush the sauce thickening. Let it simmer to develop flavors and reach the right consistency. Creamy mushroom stroganoff pairs well with egg noodles, as they soak up the sauce nicely. You can also serve it over rice or quinoa for a hearty meal. For a fresh touch, add a side salad with mixed greens. Roasted vegetables also complement the dish well, adding color and nutrition. If you want a little crunch, garlic bread is a tasty option too. Pro Tips Choose Fresh Mushrooms: Use a variety of fresh mushrooms for a deeper flavor profile and better texture in your stroganoff. Don’t Skip the Browning: Allow the mushrooms to brown well; this caramelization adds depth and richness to the sauce. Adjust Consistency: If the sauce is too thick, add a splash more vegetable broth until you reach your desired consistency. Garnish for Flavor: Fresh parsley not only adds color but also a burst of freshness that elevates the dish. {{image_2}} You can easily make this dish vegan and dairy-free. Just use dairy-free sour cream instead of regular sour cream. This keeps the creamy texture without dairy. Also, check for vegan egg noodles or use gluten-free pasta. The flavors still shine through, making it a great meal for everyone. If you want a gluten-free version, swap all-purpose flour with cornstarch. Mix cornstarch with a little water to create a slurry. Add this to the sauce to thicken it. Use gluten-free pasta instead of egg noodles. This way, you still enjoy the rich taste without any gluten. To make this stroganoff heartier, you can add protein. Cooked chicken or beef works well. Simply slice the meat and stir it in with the mushrooms. For seafood lovers, shrimp is a tasty choice. Add cooked shrimp at the end to warm them through. These options make your meal filling and satisfying. To keep your creamy mushroom stroganoff fresh, store it in an airtight container. Make sure to let it cool down first. Place the container in the fridge. It will last about 3 to 5 days. Be sure to label it with the date so you won't forget. When you are ready to eat your leftovers, reheat them gently. Use a skillet over low heat. Stir often to prevent sticking. You can add a splash of broth or water for moisture. This will keep the sauce creamy. Avoid using the microwave if you can. It can make the noodles soggy. You can freeze creamy mushroom stroganoff, but keep in mind it may change texture. Use a freezer-safe container and leave some space for expansion. It can stay frozen for up to 2 months. When you want to eat it, thaw it in the fridge overnight. Reheat it slowly for the best taste. The best mushrooms for stroganoff are cremini, shiitake, and button mushrooms. They add great flavor and texture. Cremini mushrooms give a deep, earthy taste. Shiitake mushrooms bring a rich umami flavor. Button mushrooms are mild and tender. You can mix these types for a more complex taste. Don’t be afraid to experiment with different mushrooms, too. Each type will change the dish in unique ways. Yes, you can make creamy mushroom stroganoff ahead of time. It tastes even better after resting. Cook the dish and let it cool completely. Then, store it in an airtight container in the fridge. You can keep it for up to three days. When you're ready to eat, reheat it on the stove over low heat. Add a splash of broth or water to keep it creamy. To add spice to your stroganoff, consider several options. You can add crushed red pepper flakes to the dish. Start with a pinch and taste as you go. Another idea is to stir in some hot sauce. For more depth, add fresh jalapeños or diced chili peppers when cooking the onions. Adjust the spice level to your liking for the perfect kick. In this post, we explored how to make a rich and creamy mushroom stroganoff. We covered ingredients, cooking steps, and useful tips. You now know ingredient swaps for dietary needs and how to store leftovers well. Remember, the key to great stroganoff is texture and flavor balance. Try different mushrooms and add your favorite protein for a fun twist. With a few simple changes, you can enjoy this dish anytime!

Mushroom Magic Stroganoff

A creamy and flavorful mushroom stroganoff that's perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 500 grams assorted mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable broth
  • 1 cup dairy-free sour cream
  • 1 tablespoon soy sauce or tamari
  • 300 grams egg noodles or gluten-free pasta
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large skillet over medium heat, add the olive oil. Once heated, add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic and cook for another 1 minute until fragrant.
  • Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
  • Sprinkle in the dried thyme, smoked paprika, salt, and pepper, stirring well to combine.
  • Stir in the flour and mix thoroughly to coat the mushrooms. This will help thicken the sauce.
  • Gradually add the vegetable broth while continuously stirring to avoid lumps. Bring the mixture to a simmer and let it cook for about 5 minutes until slightly thickened.
  • Lower the heat and stir in the dairy-free sour cream and soy sauce, mixing until creamy and well-combined. Adjust seasoning to your liking.
  • Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
  • Once your noodles are ready, mix them into the creamy mushroom sauce, ensuring all noodles are coated evenly.
  • Serve hot, garnished with fresh chopped parsley for a pop of color and freshness.

Notes

Can be made gluten-free by using gluten-free pasta.
Keyword mushrooms, pasta, stroganoff, vegetarian