Description
A hearty and comforting meatless one-pot dinner, this Creamy Mushroom Stroganoff is quick to make and perfect for a cozy weeknight meal. It’s packed with savory mushrooms in a rich, creamy sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 4 cups vegetable broth
- 1 cup egg noodles
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add mushrooms and cook until browned, about 5-7 minutes.
- Add onion and cook until softened, about 3-4 minutes.
- Stir in garlic, thyme, paprika, pepper, and salt. Cook for 1 minute until fragrant.
- Pour in vegetable broth and bring to a boil.
- Stir in egg noodles. Reduce heat, cover, and simmer for 10-12 minutes, or until noodles are tender and sauce has thickened.
- Remove from heat. Stir in sour cream and fresh parsley until well combined.
- Serve immediately.
Notes
- For a richer flavor, use a mix of different mushroom varieties like cremini, shiitake, and button mushrooms.
- If you don’t have sour cream, you can substitute it with plain Greek yogurt or a dairy-free sour cream alternative.
- Adjust seasoning to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350-400
- Sugar: Approximately 5-7g
- Sodium: Approximately 700-900mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 5-7g
- Unsaturated Fat: Approximately 10-13g
- Trans Fat: 0g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 3-5g
- Protein: Approximately 10-15g
- Cholesterol: Approximately 15-20mg