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Mushroom Stroganoff (Vegetarian)

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A warm, creamy bowl of Mushroom Stroganoff perfect for family dinners, offering comfort and nostalgia with hearty ingredients and rich flavors.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Scale
  • 8 oz Wide egg noodles
  • 3 tbsp Butter
  • 1 medium White onion
  • 2 cloves Garlic
  • 8 oz Baby bella mushrooms
  • 1 cup Dry white wine
  • 2 cups Vegetable stock
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Flour
  • 1 tsp Fresh thyme or dried thyme
  • 1 cup Plain Greek yogurt or light sour cream
  • 1 tsp Kosher salt
  • 1/4 tsp Freshly-cracked black pepper
  • 1/4 cup Freshly-grated Parmesan cheese
  • 2 tbsp Chopped fresh parsley
  • 1/4 tsp Extra black pepper

Instructions

  1. Cook the Noodles: Bring a large pot of salted water to boil. Add the wide egg noodles and cook according to package instructions until they are al dente. Drain and set aside.
  2. Sauté the Aromatics: In a large skillet, melt the butter over medium heat. Add the chopped white onion and sauté until translucent. Stir in the minced garlic and cook for an additional 30 seconds.
  3. Add the Mushrooms: Toss in the sliced baby bella mushrooms and sauté until they are tender and golden brown, about 5-7 minutes.
  4. Deglaze the Pan: Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet.
  5. Create the Sauce: Once the wine has reduced slightly, whisk in the vegetable stock and Worcestershire sauce. Sprinkle in the flour and stir well to combine. Cook until the sauce thickens, about 3-5 minutes.
  6. Finish with Creaminess: Stir in the Greek yogurt or light sour cream, thyme, Kosher salt, and both kinds of black pepper. Mix until smooth.
  7. Combine with Noodles: Gently fold in the cooked noodles, ensuring they are well-coated in the rich, creamy sauce.
  8. Serve and Garnish: Remove from heat and serve hot. Top each serving with freshly grated Parmesan cheese and chopped parsley.

Notes

Feel free to customize by adding other vegetables like spinach or carrots. For gluten-free, use gluten-free pasta and flour.

  • Author: maria
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 4g
  • Protein: 16g
  • Cholesterol: 35mg

Find it online: https://www.simplyputrecipes.com/mushroom-stroganoff-vegetarian/