Creamy Mushroom Stroganoff
This Creamy Mushroom Stroganoff features tender mushrooms in a rich, velvety sauce made with sour cream, white wine, and herbs, served over egg noodles. A comforting and flavorful vegetarian dish.
4 Servings
Ingredients
- 1 pound wide egg noodles
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1 pound mixed mushrooms cremini, shiitake, oyster, sliced
- 2-3 sprigs fresh thyme leaves removed
- 1/2 cup dry white wine
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce soy sauce, or tamari (choose based on preference)
- 1/2 cup sour cream room temperature
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish
Instructions
Prepare the Noodles:
- Cook the egg noodles according to package instructions in a large pot of salted boiling water until al dente. Drain the noodles and set them aside.
Cook the Vegetables:
- In a large skillet, melt the butter and olive oil over medium-high heat. Add the chopped onions and sauté for approximately 3 to 4 minutes until softened and translucent.
Add Garlic, Mushrooms, and Thyme:
- Incorporate the minced garlic, sliced mushrooms, and thyme leaves. Stir well, allowing the mushrooms to cook undisturbed for 2 to 3 minutes to achieve browning. Continue cooking and stirring occasionally until the mushrooms release their moisture and become deeply browned. This process should take around 8 to 10 minutes.
Deglaze the Pan:
- Pour the white wine into the skillet and use a wooden spoon to scrape any browned bits from the bottom. Allow the wine to simmer and reduce for approximately 1 to 2 minutes until mostly evaporated.
Create the Sauce:
- Sprinkle the flour evenly over the mushroom mixture and stir until fully combined. Continue cooking for an additional 1 to 2 minutes to eliminate the raw flour taste. Gradually add the vegetable broth, Dijon mustard, and Worcestershire sauce, stirring until the sauce is well-mixed. Bring the mixture to a gentle simmer and cook for 5 minutes or until slightly thickened.
Incorporate the Sour Cream:
- Remove the skillet from heat. Gently stir in the room temperature sour cream until the sauce achieves a smooth, creamy consistency. Taste the sauce and adjust seasoning with salt and freshly ground black pepper, as desired.
Serve:
- Serve the Creamy Mushroom Stroganoff over the prepared egg noodles. Garnish with freshly chopped parsley and additional black pepper, if desired.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Additionally, use gluten-free egg noodles or rice noodles. Ensure that the Worcestershire sauce or soy sauce selected is certified gluten-free.