Mushroom Stroganoff
This easy mushroom stroganoff recipe is a flavorful meatless meal that comes together fast and is perfect with egg noodles, rice, or mashed potatoes!
Servings: 4
Ingredients
- 3 cups uncooked egg noodles
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 medium onion chopped
- 8 ounces cremini mushrooms sliced
- 4 cloves garlic minced
- 1 tablespoon flour
- 3/4 cup vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream full-fat
- Salt & pepper to taste
- Fresh parsley for serving chopped, optional
Instructions
- Boil a pot of water for the egg noodles and cook according to package directions (or make rice or mashed potatoes or whatever else you want to serve with this recipe).
- Add the oil and butter to a skillet over medium-high heat. Once the butter has melted, add the onions and sauté for 5 minutes.
- Stir in the mushrooms and cook for another 7-8 minutes or until they release their water, the water cooks off, and they start to lightly brown.
- Add the garlic and flour to the skillet. Give it a good stir and cook for 1 minute.
- Stir in the vegetable broth, Worcestershire sauce, and Dijon mustard. Ensure the flour has dissolved, and let it cook for a couple minutes until the sauce thickens a bit.
- Turn the heat off and stir in the sour cream. Toss with the drained noodles and season with salt & pepper as needed.
Notes
- Makes 4 reasonably sized portions. If you're feeding very hungry people, you may want to have an appetizer or side dish.
- Worcestershire sauce isn't vegetarian, but some brands do sell vegetarian versions.
Nutrition
Calories: 314kcal | Carbohydrates: 30g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 370mg | Potassium: 460mg | Fiber: 2g | Sugar: 4g | Vitamin A: 560IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg
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