Say hello to your new favorite Meatless Monday recipe! Mushroom Stroganoff! Simple but elegant, meaty mushrooms with creamy egg noodles make a comforting bowl of deliciousness!
This is one of those meals that only require a couple fresh ingredients, and you probably have all the rest in the pantry! Just add mushrooms and sour cream to the grocery list, you can heat this up in no time! We used a combination of baby bellas & shiitake mushrooms, and it was perfect!
Thank you to Ali Ebright @gimmesomeoven for the fantastic recipe! She’s the best! Check it out!
Mushroom Stroganoff
Course: One Pan Meal, VeggieDifficulty: Easy4
servings10
minutes20
minutes30
minutesSay hello to your new favorite Meatless Monday recipe! Simple but elegant, meaty mushrooms with creamy egg noodles make a comforting bowl of deliciousness!
Ingredients
1 lb. egg noodles or pasta
3 tbsp butter – divided
1 small white onion – small diced
4 cloves garlic – minced
1 lb. sliced baby bella mushrooms (or your favorite variety)
1/2 cup dry white wine
1 1/2 cups vegetable stock (or chicken stock if not vegetarian)
1 tbsp Worcestershire sauce
3 1/2 tbsp. flour
3 small sprigs fresh thyme (or 1/4 tsp dried thyme)
1/3 – 1/2 cup light sour cream or Greek yogurt
1 tsp kosher salt
1/2 tsp. pepper
1/2 tsp garlic salt
Directions
- Cook egg noodles to al dente in generously salted water according to package directions. (For optimal timing, add egg noodles to the boiling water at the same time that the stock is added to the stroganoff.)
- Melt 1 tablespoon butter in a large saute pan over Medium-High heat. Add onions & saute for 5 minutes, stirring occasionally. Add remaining 2 tablespoons of butter, garlic & mushrooms, and stir to combine. Saute this mixture for another 5 minutes.
- Add white wine to mushroom mixture, and deglaze the pan by using a wooden spoon or spatula to scrape the tasty brown bits off the bottom of the pan. Let sauce simmer for another 3 minutes.
- Meanwhile, in a separate bowl, whisk together vegetable stock, Worcestershire & flour until smooth. Pour this mixture into the pan, along with the thyme, and stir to combine. Let mixture simmer for another 5 minutes, stirring occasionally until thickened.
- Finally, add sour cream (or Greek yogurt) to the sauce, & stir to combine until heated through. Taste and add salt, pepper & garlic salt as needed.
- Serve immediately over egg noodles, garnish with desired toppings.
Notes
- Optional garnishes include grated Parmesan cheese, chopped fresh parsley & extra black pepper if desired!
