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Mushroom stroganoff is a dish that embodies comfort food at its finest. With its luxurious creamy texture and rich, umami flavors, this dish is sure to delight your taste buds. Traditionally made with tender strips of beef, the stroganoff has evolved over the years, welcoming plant-based adaptations that make it accessible to everyone, including those following a vegan lifestyle. The creamy dreamy mushroom stroganoff is a perfect example of how you can enjoy this classic dish without sacrificing flavor or texture.

Creamy Mushroom Stroganoff

Indulge in the warmth of creamy dreamy mushroom stroganoff, a delightful vegan twist on a classic comfort dish. This recipe combines tender mushrooms with rich spices to create a creamy sauce that envelops wide noodles for a satisfying meal. Perfect for weeknight dinners or gatherings, it’s easy to prepare and bursting with flavor, making it an ideal choice for both novice and seasoned cooks. Unleash your culinary creativity and enjoy this comforting dish tonight!
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Ingredients
  

12 oz (340g) wide egg noodles

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 lb (450g) mixed mushrooms (cremini, shiitake, and button), sliced

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 tablespoon soy sauce

1 cup vegetable broth

1 cup sour cream (or non-dairy yogurt for a vegan option)

2 tablespoons Dijon mustard

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: In a large pot of salted boiling water, cook the egg noodles according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until they release their moisture and become golden brown, about 8-10 minutes.

        Add Spices: Sprinkle in the dried thyme, smoked paprika, and soy sauce. Stir well to combine and cook for an additional 2 minutes.

          Make the Sauce: Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for about 5 minutes, letting the flavors meld together.

            Incorporate Creaminess: Reduce the heat to low, and whisk in the sour cream and Dijon mustard until fully combined. If the sauce is too thick, gradually add the reserved pasta water until you reach your desired consistency. Season with salt and pepper to taste.

              Combine Noodles and Sauce: Add the cooked noodles to the skillet and toss to coat them well with the creamy mushroom sauce. Heat for an additional minute until everything is warmed through.

                Serve: Garnish with freshly chopped parsley and serve immediately while warm. Enjoy your creamy mushroom stroganoff!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4