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- 8 ounces of egg noodles - 2 tablespoons of olive oil - 1 medium onion, finely chopped - 3 cloves of garlic, minced - 16 ounces of cremini or shiitake mushrooms, sliced - 2 tablespoons of flour - 1 cup of vegetable broth - 1 cup of sour cream - 1 tablespoon of soy sauce - 1 teaspoon of paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish)

Savory Mushroom Stroganoff over Egg Noodles

Discover the warmth of Creamy Savory Mushroom Stroganoff over Egg Noodles, a delicious vegetarian twist on a classic dish. This comforting recipe features rich, earthy mushrooms in a luscious creamy sauce, perfectly coating tender egg noodles. Ideal for weeknight dinners or special gatherings, this meal is both filling and packed with flavor. Customize it to suit your dietary needs and create a memorable dining experience that everyone will love.
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Ingredients
  

12 oz egg noodles

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz cremini mushrooms, sliced

8 oz shiitake mushrooms, sliced

1 cup vegetable broth

1 teaspoon soy sauce

1 teaspoon Worcestershire sauce (optional)

1 teaspoon Dijon mustard

1 cup sour cream

2 tablespoons all-purpose flour

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles:

    In a large pot, bring salted water to a rolling boil. Add the egg noodles and cook according to the package instructions until al dente. Once cooked, drain the noodles in a colander and set aside.

      Sauté the Vegetables:

        In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for approximately 3-4 minutes, or until the onions become translucent. Next, stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.

          Add the Mushrooms:

            Incorporate the sliced cremini and shiitake mushrooms into the skillet. Cook for about 7-10 minutes, stirring frequently, until the mushrooms are tender and caramelized. Season the mixture with salt, pepper, and smoked paprika to enhance the flavor.

              Create the Sauce:

                Evenly sprinkle the flour over the mushroom mixture and stir to coat all the ingredients. Gradually pour in the vegetable broth while stirring continuously to prevent any lumps from forming. Add the soy sauce, Worcestershire sauce (if using), and Dijon mustard. Allow the mixture to come to a gentle simmer, cooking for about 5 minutes until it thickens slightly.

                  Incorporate the Cream:

                    Lower the heat to a gentle simmer and stir in the sour cream, mixing well until all the ingredients are fully combined and the sauce is rich and creamy. Taste and adjust the seasoning with additional salt and pepper if needed.

                      Combine:

                        Add the drained egg noodles to the mushroom sauce and toss gently using tongs or a spoon to ensure that the noodles are thoroughly coated in the creamy sauce.

                          Serve:

                            Serve the stroganoff hot, garnished with a generous sprinkle of freshly chopped parsley for a pop of color and added freshness.

                              Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings