Mushroom Stroganoff
This creamy and comforting Mushroom Stroganoff is a delicious meat-free alternative, perfect for a cozy dinner.
Equipment
- Large skillet
- Wooden spoon
- Knife
- Chopping board
- Measuring cups
- Measuring spoons
- Medium bowl
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 10 oz mushrooms sliced (e.g., cremini or button)
- 2 tbsp all-purpose flour
- 2 cups vegetable broth low sodium
- 1 cup sour cream or vegan sour cream
- 1 tsp paprika
- 1 tsp Dijon mustard
- 1 salt to taste
- 1 black pepper to taste
- 12 oz fettuccine pasta cooked, or another pasta of choice
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and sauté until softened, about 5 minutes.
- Add minced garlic and sliced mushrooms. Cook for 7-8 minutes until mushrooms are browned and have released their moisture.
- Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the vegetable broth while stirring constantly to avoid lumps.
- Stir in the sour cream, paprika, and Dijon mustard. Cook on low heat for 2-3 minutes until the sauce thickens.
- Season with salt and black pepper to taste.
- Add the cooked pasta to the sauce and toss to coat evenly.
- Garnish with fresh parsley before serving.
Notes
For a vegan version, use plant-based sour cream and pasta. You can also add a splash of white wine for extra flavor while cooking the mushrooms.