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When it comes to comfort food, few dishes can rival the rich, velvety embrace of creamy mushroom stroganoff. This delightful dish, traditionally associated with hearty Russian cuisine, has evolved into a favorite for many, particularly those seeking plant-based alternatives. Creamy mushroom stroganoff offers a luxurious texture and depth of flavor that satisfies the palate while being entirely meat-free. It's an ideal choice for vegetarians and vegans alike, showcasing how plant-based cooking can be both indulgent and nourishing.

Creamy Mushroom Stroganoff

Discover the comforting delight of creamy mushroom stroganoff, a rich and velvety dish that's perfect for vegetarians and vegans alike. This recipe showcases a variety of mushrooms, flavorful spices, and dairy alternatives, all coming together for an indulgent meal. With roots in Russian cuisine, stroganoff has evolved to become a beloved comfort food. Join us as we explore its history, essential ingredients, and easy cooking tips to create your own delicious version at home. Whether you're an experienced cook or just starting out, this creamy treat is sure to satisfy.
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Ingredients
  

12 oz wide egg noodles or pasta of choice

2 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

16 oz mixed mushrooms (button, cremini, shiitake), sliced

1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

1 tsp smoked paprika

1 cup vegetable broth

1 cup sour cream or vegan sour cream

2 tbsp soy sauce or tamari for gluten-free

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

      Cook the Mushrooms: Increase the heat to medium-high and add the sliced mushrooms to the pan. Cook for about 5-7 minutes until they release their moisture and start to brown, stirring occasionally.

        Season the Mixture: Stir in the fresh thyme and smoked paprika, mixing well to combine all the flavors.

          Add the Broth: Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 5 minutes, allowing the broth to reduce slightly.

            Incorporate the Creaminess: Lower the heat and stir in the sour cream and soy sauce. Mix until the sauce is creamy and well combined. If the sauce is too thick, add a bit more vegetable broth to reach your desired consistency.

              Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss until the noodles are thoroughly coated with the creamy mushroom sauce. Season with salt and pepper to taste.

                Serve: Spoon the creamy mushroom stroganoff into bowls, garnishing with freshly chopped parsley. Enjoy while warm!

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings