Description
A simple recipe for creamy mushroom stroganoff served over noodles.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 8 ounces egg noodles
Instructions
- Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 8 minutes.
- Add onion and cook until softened, about 5 minutes. Stir in garlic and thyme; cook for 1 minute more.
- Sprinkle flour over the mushroom mixture and stir well for 1 minute.
- Gradually whisk in vegetable broth until smooth. Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes.
- Remove the skillet from the heat. Stir in sour cream and Dijon mustard until fully combined. Do not boil after adding sour cream.
- While the sauce simmers, cook egg noodles according to package directions. Drain well.
- Serve the mushroom stroganoff over the hot noodles.
Notes
- For richer flavor, use beef broth instead of vegetable broth.
- You can substitute plain Greek yogurt for sour cream if you prefer a tangier flavor.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Russian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5
- Sodium: 550
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 4
- Protein: 15
- Cholesterol: 55
Keywords: Mushroom Stroganoff, vegetarian stroganoff, creamy mushrooms, egg noodles, quick dinner