Creamy Mushroom Stroganoff over Egg Noodles recipe

There are certain dishes that evoke instant feelings of warmth and comfort, transporting you back to cozy kitchens and family dinners. For me, Creamy Mushroom Stroganoff is undeniably one of those dishes. While traditionally Stroganoff is known for its beef base, this vegetarian mushroom version is a revelation. I first tried a mushroom stroganoff years ago at a small Eastern European restaurant, and I was immediately captivated by its rich, savory flavor and velvety texture. It was hearty, satisfying, and surprisingly sophisticated, even without meat. Since then, I’ve been on a quest to perfect my own homemade version, and this recipe is the result of countless iterations and taste tests. My family absolutely adores it. It’s become a regular request on chilly evenings and a dish I turn to when I need a comforting and flavorful meal that’s also relatively easy to prepare. The combination of earthy mushrooms, creamy sauce, and tender egg noodles is simply divine. Even meat-lovers are surprised by how satisfying and flavorful this vegetarian stroganoff is. If you’re looking for a comforting, flavorful, and meat-free meal that’s perfect for weeknights or special occasions, look no further. This Creamy Mushroom Stroganoff over Egg Noodles is a vegetarian twist on a classic that is sure to become a new family favorite.

Ingredients: Simple, Wholesome, and Flavor-Packed

The magic of Creamy Mushroom Stroganoff lies in the harmonious blend of simple, high-quality ingredients. Each component contributes to the rich, savory, and creamy flavor profile that makes this dish so irresistible.

Here’s what you’ll need for this delectable vegetarian stroganoff:

• Egg Noodles: 1 pound of wide egg noodles. Egg noodles are the traditional accompaniment to stroganoff, providing a tender, slightly chewy texture that perfectly complements the creamy sauce. Wide egg noodles are preferred for their heartiness and ability to hold onto the sauce. You can use regular or whole wheat egg noodles depending on your preference. For a gluten-free option, consider using gluten-free egg noodles or serving the stroganoff over rice or quinoa instead.
• Mushrooms: 2 pounds of mushrooms, sliced. A generous amount of mushrooms is key to a flavorful mushroom stroganoff. You can use a variety of mushrooms or a single type. Cremini mushrooms (also known as baby bellas) are a great choice for their earthy flavor and meaty texture. White button mushrooms are also a classic option and are readily available. For a more complex flavor, consider using a mix of mushrooms such as shiitake, oyster, or portobello. Wild mushrooms can also be used for a more intense, woodsy flavor, but may be more expensive and require pre-cooking. Ensure your mushrooms are fresh and firm, and slice them to a uniform thickness for even cooking.
• Butter: ½ cup (1 stick) of unsalted butter. Butter is essential for sautéing the mushrooms and creating a rich, flavorful base for the sauce. Unsalted butter allows you to control the salt level in the dish. You can substitute with olive oil for a slightly lighter flavor, but butter provides a classic richness that is traditional in stroganoff.
• Onion: 1 large yellow onion, finely chopped. Onion forms the aromatic base of the stroganoff. Yellow onions are versatile and provide a balanced flavor when cooked down. They add sweetness and depth to the sauce.
• Garlic: 4 cloves of garlic, minced. Garlic adds pungent, savory depth to the stroganoff. Freshly minced garlic is always best for maximum flavor.
• All-Purpose Flour: ¼ cup of all-purpose flour. Flour is used as a thickening agent to create the creamy stroganoff sauce. It forms a roux with the butter, which is the foundation of the sauce. For a gluten-free option, you can use a gluten-free all-purpose flour blend or cornstarch. If using cornstarch, whisk 2 tablespoons of cornstarch with ¼ cup of cold water to make a slurry and add it to the sauce at the end of cooking to thicken.
• Vegetable Broth: 2 cups of vegetable broth. Vegetable broth provides the liquid base for the stroganoff sauce and adds savory flavor. Low-sodium vegetable broth is recommended to control the salt level. You can also use mushroom broth for an even more intense mushroom flavor.
• Dry Sherry or White Wine: ½ cup of dry sherry or dry white wine (optional, but recommended). Sherry or white wine adds depth and complexity to the sauce, deglazing the pan and adding a layer of flavor. Dry sherry or a dry white wine like Sauvignon Blanc or Pinot Grigio works well. If you prefer to omit alcohol, you can substitute with additional vegetable broth or a splash of lemon juice for acidity.
• Sour Cream: 1 cup of sour cream. Sour cream is the key ingredient that creates the signature creamy, tangy flavor of stroganoff. Full-fat sour cream provides the richest flavor and creamiest texture. You can use light sour cream for a slightly lighter option, but the texture may be less rich. For a dairy-free option, consider using cashew cream or a plant-based sour cream alternative, but be aware that the flavor profile may be slightly different.
• Dijon Mustard: 1 tablespoon of Dijon mustard. Dijon mustard adds a subtle tang and depth of flavor to the sauce, complementing the sour cream and mushrooms.
• Fresh Parsley: ¼ cup of fresh parsley, chopped. Fresh parsley adds a bright, herbaceous note and a touch of freshness to the stroganoff. It’s also used as a garnish for serving.
• Fresh Thyme: 1 teaspoon of fresh thyme leaves (optional, but recommended). Fresh thyme adds a subtle earthy, aromatic note that enhances the mushroom flavor. If you don’t have fresh thyme, you can use ½ teaspoon of dried thyme.
• Salt and Black Pepper: To taste. Season generously with salt and freshly ground black pepper throughout the cooking process to enhance all the flavors.

Instructions: Creating Creamy, Dreamy Mushroom Stroganoff

Making Creamy Mushroom Stroganoff over Egg Noodles is a straightforward process that yields a comforting and flavorful meal. Follow these step-by-step instructions to create a dish that is sure to impress.

1. Cook Egg Noodles: Cook egg noodles according to package directions until al dente. Drain and set aside. To prevent sticking, you can toss the cooked noodles with a little olive oil or butter.
2. Sauté Mushrooms: In a large, deep skillet or Dutch oven, melt butter over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 8-10 minutes. Don’t overcrowd the pan; if necessary, sauté the mushrooms in batches to ensure they brown properly. Browning the mushrooms is crucial for developing their flavor and preventing them from becoming watery.
3. Add Onions and Garlic: Add chopped onion to the skillet with the mushrooms and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
4. Deglaze with Sherry or White Wine (Optional): If using, pour in dry sherry or white wine and scrape up any browned bits from the bottom of the skillet. Cook until the liquid has mostly evaporated, about 2-3 minutes. This step adds depth of flavor and deglazes the pan, incorporating those flavorful browned bits into the sauce. If omitting alcohol, simply skip this step and proceed.
5. Make Roux: Sprinkle flour over the mushroom mixture and cook, stirring constantly, for 1-2 minutes. This cooks out the raw flour taste and creates a roux, which will thicken the sauce.
6. Add Vegetable Broth and Thyme: Gradually pour in vegetable broth, whisking constantly to prevent lumps from forming. Add fresh thyme leaves (if using). Bring to a simmer and cook, stirring occasionally, until the sauce has thickened slightly, about 5-7 minutes. Simmering allows the sauce to thicken and the flavors to meld together.
7. Reduce Heat and Stir in Sour Cream and Mustard: Reduce heat to low and stir in sour cream and Dijon mustard. Heat through gently, but do not boil, as boiling can cause the sour cream to curdle or separate. Stir until the sour cream is fully incorporated and the sauce is smooth and creamy.
8. Season and Serve: Season stroganoff with salt and freshly ground black pepper to taste. Stir in chopped fresh parsley. Serve hot over cooked egg noodles. Garnish with additional fresh parsley, if desired.

Nutrition Facts: A Comforting Yet Moderately Nutritious Meal

Creamy Mushroom Stroganoff over Egg Noodles is a comforting and satisfying meal that provides a balance of carbohydrates, fats, and protein. The nutritional content will vary slightly depending on the specific ingredients and portion sizes used. However, here’s a general idea of the nutrition facts per serving (approximately 1.5 cups of stroganoff over 1 cup of egg noodles, assuming the recipe serves 6):

• Servings: This recipe typically yields approximately 6 servings.
• Calories per Serving (Approximate): 500-650 calories

Nutritional Breakdown (Approximate per serving):

• Protein: 15-20 grams (from mushrooms, egg noodles, and sour cream)
• Fat: 30-40 grams (primarily from butter and sour cream)
• Saturated Fat: 15-20 grams (from butter and sour cream)
• Cholesterol: 100-150 mg (from egg noodles and sour cream)
• Sodium: 400-600 mg (depending on broth and added salt)
• Carbohydrates: 50-60 grams (from egg noodles and flour)
• Fiber: 3-4 grams (from mushrooms and egg noodles)
• Sugar: 5-7 grams (naturally occurring sugars in ingredients)

Key Nutritional Considerations:

• Moderate Calorie Content: Creamy Mushroom Stroganoff is moderately calorie-dense due to the butter, sour cream, and egg noodles. Be mindful of portion sizes if you are watching your calorie intake.
• Source of Carbohydrates: Egg noodles provide carbohydrates for energy. Whole wheat egg noodles will offer more fiber compared to regular egg noodles.
• Fat Content: The fat content comes primarily from butter and sour cream, which are sources of saturated fat. While some fats are essential, saturated fat should be consumed in moderation. Using light sour cream and a reduced amount of butter can lower the fat content.
• Protein Source: Mushrooms, egg noodles, and sour cream contribute to the protein content, but it is not a particularly high-protein meal.
• Vitamins and Minerals: Mushrooms are a good source of B vitamins and minerals like selenium and copper. Egg noodles are enriched with B vitamins and iron.

Note: These nutritional values are estimates. Using light sour cream, reducing butter, and opting for whole wheat egg noodles can slightly modify the nutritional profile. Increasing the amount of vegetables and adding lean protein like chicken or tofu (though this would no longer be strictly vegetarian) can also alter the nutritional content.

Preparation Time: A Comforting Meal in Under an Hour

Creamy Mushroom Stroganoff over Egg Noodles is a relatively quick and easy meal to prepare, making it perfect for weeknight dinners or when you need a comforting dish without spending hours in the kitchen.

• Preparation Time: 20-25 minutes (chopping vegetables, slicing mushrooms, measuring ingredients)
• Cook Time: 25-30 minutes (sautéing, simmering, sauce thickening)
• Total Time: 45-55 minutes

This timeframe makes it an excellent choice for:

• Weeknight Dinners: A satisfying and flavorful meal that can be on the table in under an hour.
• Comfort Food Cravings: Perfect for satisfying cravings for creamy, savory, and comforting dishes.
• Vegetarian Main Course: A hearty and flavorful vegetarian option that is sure to please.
• Meal Prepping (Components): You can prep the vegetables and slice the mushrooms ahead of time to further reduce cooking time on busy weeknights.

How to Serve Creamy Mushroom Stroganoff: Classic and Creative Pairings

Creamy Mushroom Stroganoff over Egg Noodles is delicious on its own, but there are many ways to serve it to create a complete and satisfying meal.

Here are some serving suggestions:

• Classic Serving: Serve hot over cooked egg noodles as the traditional and most common way to enjoy stroganoff.
  • Garnish: Garnish with a sprinkle of fresh parsley, freshly ground black pepper, or a dollop of extra sour cream.
• Side Dishes: Pair with complementary side dishes to round out the meal:
  • Green Salad: A simple green salad with a vinaigrette dressing provides a refreshing counterpoint to the richness of the stroganoff.
  • Roasted Asparagus or Green Beans: Roasted green vegetables add color, nutrients, and a slightly contrasting texture.
  • Garlic Bread or Crusty Bread: For soaking up the delicious creamy sauce.
  • Steamed Broccoli or Spinach: Simple steamed greens provide a healthy and complementary side.
• Variations for Serving:
  • Over Rice or Quinoa: For a gluten-free option or a different texture, serve stroganoff over cooked rice (white or brown) or quinoa.
  • In Bread Bowls: For a fun and cozy presentation, serve stroganoff in hollowed-out bread bowls.
  • With Mashed Potatoes: While less traditional, creamy mashed potatoes can also be a delicious base for mushroom stroganoff.
• Wine Pairing:
  • Dry White Wine: Pair with a dry white wine that complements the creamy sauce and earthy mushrooms, such as Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay.
  • Light-Bodied Red Wine: A light-bodied red wine like Pinot Noir can also work well, especially if the stroganoff is made with wild mushrooms for a more earthy flavor profile.

Additional Tips for Perfect Creamy Mushroom Stroganoff

To ensure your Creamy Mushroom Stroganoff is always a success, here are five helpful tips:

1. Brown the Mushrooms Properly: Don’t rush the mushroom sautéing process. Browning the mushrooms properly is crucial for developing their flavor and preventing them from becoming watery. Sauté them in batches if necessary to avoid overcrowding the pan and steaming instead of browning.
2. Don’t Boil After Adding Sour Cream: Once you add the sour cream, reduce the heat to low and gently heat through. Boiling the stroganoff after adding sour cream can cause it to curdle or separate, resulting in a grainy texture. Gentle heating preserves the creamy texture.
3. Taste and Adjust Seasoning: Taste the stroganoff throughout the cooking process and adjust seasoning as needed. Salt and pepper are essential for enhancing the flavors. You may also want to add a pinch of nutmeg or a squeeze of lemon juice for brightness.
4. Use Fresh Herbs: Fresh parsley and thyme (if using) add a significant amount of flavor and freshness to the stroganoff. Use fresh herbs whenever possible for the best results. Dried herbs can be used in a pinch, but fresh herbs are preferred for their brighter flavor.
5. Make it Ahead (with a slight adjustment): Stroganoff is best served fresh, but you can make the mushroom sauce ahead of time and store it in the refrigerator for up to 2-3 days. When reheating, gently warm the sauce over low heat and add the sour cream just before serving to prevent curdling. Cook the egg noodles fresh just before serving.

FAQ: Your Questions Answered About Mushroom Stroganoff

Here are some frequently asked questions about making and enjoying Creamy Mushroom Stroganoff over Egg Noodles:

Q1: Can I make this stroganoff vegan?

A: Yes, you can make a vegan version of mushroom stroganoff. Substitute butter with olive oil or vegan butter. Use a plant-based milk (like oat milk or cashew milk) instead of vegetable broth for extra creaminess. Replace sour cream with cashew cream or a plant-based sour cream alternative. Ensure your egg noodles are egg-free, or serve over rice or quinoa.

Q2: Can I freeze mushroom stroganoff?

A: Freezing stroganoff is not recommended, especially if it contains sour cream. Freezing and thawing can change the texture of the sour cream, causing it to become grainy or separate. The mushrooms can also become slightly watery after thawing. If you need to make it ahead, prepare the sauce up to the point of adding sour cream and freeze that portion. Then, thaw and add fresh sour cream when reheating.

Q3: What other vegetables can I add to mushroom stroganoff?

A: You can add other vegetables to mushroom stroganoff to customize it and add extra nutrients. Good additions include:
* Shallots (instead of or in addition to onions)
* Caramelized onions
* Bell peppers (sliced or diced)
* Asparagus (chopped and added at the end of cooking)
* Spinach (wilted in at the end of cooking)
* Broccoli florets (lightly steamed or sautéed separately and added to the stroganoff)

Q4: Can I use dried mushrooms in mushroom stroganoff?

A: Yes, you can use dried mushrooms to add a more intense mushroom flavor. Rehydrate dried mushrooms (like porcini or shiitake) in hot water according to package directions. Reserve the soaking liquid, and use it in place of some of the vegetable broth for a more concentrated mushroom flavor. Sauté the rehydrated mushrooms as you would fresh mushrooms.

Q5: How can I make my mushroom stroganoff gluten-free?

A: To make gluten-free mushroom stroganoff:
* Use gluten-free egg noodles or serve over rice, quinoa, or mashed potatoes.
* Substitute all-purpose flour with a gluten-free all-purpose flour blend or cornstarch to thicken the sauce. If using cornstarch, make a slurry with cold water and add it at the end of cooking to thicken.
* Ensure all other ingredients, such as vegetable broth and Dijon mustard, are gluten-free (check labels).

Creamy Mushroom Stroganoff over Egg Noodles is a vegetarian comfort food classic that is both satisfying and flavorful. With its rich, savory mushroom sauce and tender egg noodles, it’s a dish that is perfect for cozy weeknight dinners or any time you crave a taste of homemade comfort. So, gather your ingredients, follow these simple steps, and get ready to enjoy a bowl of creamy, dreamy mushroom stroganoff that will warm you from the inside out!

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