Description
This Vegetarian Mushroom Stroganoff is a comforting, one-pot meal featuring sautéed cremini mushrooms and onions in a creamy sauce with dried broad egg noodles. It’s a lighter, healthier twist on the classic, packed with flavor and easy to make for a cozy weeknight dinner. The recipe is versatile, allowing for dairy-free and vegan adjustments.
Ingredients
Scale
Main Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1 large yellow onion, diced (about 2 cups)
- 1 lb cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 3 tablespoons all purpose flour
- 3½ cups vegetable broth
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 7 oz dried broad egg noodles
- ½ cup milk
- Parmesan cheese for garnish
- Chopped flat-leaf parsley for garnish (optional)
Instructions
- Sauté onion: Heat 1 tablespoon of olive oil in a large skillet or pot over medium-high heat. Add the diced onion and cook, stirring occasionally, until the edges turn golden and the onion softens, about 5 minutes.
- Add mushrooms: Add another tablespoon of olive oil and the sliced mushrooms to the pan. Sauté until the mushrooms are golden brown and the liquid they release has evaporated, approximately 8 minutes.
- Build sauce: Lower the heat to medium. Add the remaining tablespoon of olive oil, minced garlic, and fresh thyme leaves. Cook, stirring frequently, until the garlic is fragrant, about 1 to 2 minutes. Sprinkle the flour over the vegetables and stir well until everything is evenly coated.
- Add broth and season: Gradually pour in the vegetable broth while stirring vigorously to avoid clumps. Add the salt and black pepper. Scrape any browned bits from the bottom of the pan to intensify the flavor.
- Cook noodles: Bring the mixture to a boil, then add the dried broad egg noodles. Gently stir so the noodles are submerged evenly in the liquid. Cook for 4 minutes, then add the milk. Continue cooking, stirring occasionally and gently to prevent breaking the noodles, until the noodles are al dente, about 4 more minutes. Add extra vegetable broth if the mixture appears too dry during cooking.
- Season and serve: Taste the stroganoff and adjust seasoning with additional salt and pepper if needed. Garnish with Parmesan cheese and chopped parsley if desired, then serve immediately for a warm, delicious meal.
Notes
- This recipe uses just 10 ingredients, making it simple yet flavorful.
- It offers a lighter, healthier alternative to traditional stroganoff.
- To make it dairy-free and vegan, substitute milk with a plant-based alternative and omit Parmesan or use a vegan cheese substitute.
- The broad egg noodles are ideal for texture, but you can substitute with any pasta of your choice.
Nutrition
- Serving Size: 1 serving
- Calories: 381 kcal
- Sugar: 7 g
- Sodium: 759 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.03 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 45 mg
