Creamy Mushroom Stroganoff

Creamy Mushroom Stroganoff

from supperwithmichelle.com
45 min

If you're needing another comforting meal to add to your weekly meal plans, then you must give my Creamy Mushroom Stroganoff a try. It's extremely delicious and it's the perfect weeknight meal.

Ingredients

  • 8 oz. wide egg noodles
  • A drizzle of neutral oil
  • 8 ounces cremini mushrooms (sliced)
  • 1 small yellow onion (sliced)
  • 3 to 4 cloves garlic (minced)
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground black pepper
  • 1 tablespoon tamari (or soy sauce)
  • 1 to 2 sprigs thyme (thyme removed from stem (can sub with ⅛ teaspoon of dried thyme))
  • ¼ cup white cooking wine (or vegetable broth)
  • 2 tablespoons unsalted butter (or vegan butter)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon worcestershire sauce (or vegan worcestershire sauce)
  • 1½ cups vegetable broth (plus more if needed)
  • ½ cup sour cream (or plain Greek yogurt or non-dairy plain yogurt )
  • salt and pepper (to taste)
  • fresh flat leaf parsley
  • grated parmesan cheese

Directions

  1. 1

    Bring a large pot of salted water to a boil. Prepare the egg noodles according to the package instructions, or just until al dente. Drain and set to the side.

  2. 2

    Meanwhile, in a large skillet, over medium heat, drizzle a little bit of neutral oil. Add in the onions and sauté for 2 minutes and then add in the mushrooms. Continue sautéing until the mushrooms are slightly golden (only stirring occasionally), 8 to 10 minutes. Stir in the garlic, smoked paprika, black pepper, tamari, thyme and sauté until fragrant, 1 to 2 minutes.