Mushroom Stroganoff

Meet your new favorite dinner dish: Mushroom Stroganoff! This recipe is a vegetarian delight, brimming with a medley of mushrooms all bathed in a creamy, savory sauce. It's incredibly simple to whip up, yet exudes a gourmet quality that will impress both your family and guests.

📝 Ingredients

• 8 ounces egg noodles
• 2 tablespoons butter (unsalted)
• 1 tablespoon olive oil
• 1 medium onion (sliced)
• 2 cloves garlic (minced)
• 1 pound mushrooms (sliced, use a mix of cremini, white button and/or shiitake)
• 1 teaspoon paprika
• salt and pepper (to taste)
• 1 cup vegetable broth
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 2 tablespoons parsley (chopped)

👨‍🍳 Instructions

1. 1Cook the egg noodles or pasta according to the package instructions. Drain and set aside.
2. 2In a large skillet, heat the butter and olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. 3Add the minced garlic and cook for an additional 1-2 minutes, or until fragrant.
4. 4Stir in the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.
5. 5Sprinkle the paprika, salt, and pepper over the mushrooms. Stir to combine.
6. 6In a small bowl, whisk together the sour cream and flour until smooth. Gradually stir this mixture into the skillet with the mushrooms.
7. 7Add the vegetable broth to the skillet and stir well to combine. Bring the mixture to a gentle simmer, and cook for 5-7 minutes, or until the sauce has thickened.
8. 8Taste the sauce and adjust the seasoning with salt and pepper as needed.
9. 9To serve, either mix the cooked noodles into the sauce or serve the sauce over the noodles. Garnish with fresh chopped parsley.