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Mushroom Stroganoff is a dish that beautifully embodies the comforting essence of home-cooked meals while also celebrating the rich, complex flavors of umami. With its creamy sauce, tender mushrooms, and hearty egg noodles, it has become a beloved staple in many kitchens, especially among those seeking a delightful plant-based alternative to traditional stroganoff. The dish not only satisfies the palate but also provides a warm embrace on a chilly evening, making it the perfect comfort food.

Mushroom Stroganoff with Egg Noodles

Discover the comforting flavors of Mushroom Stroganoff with Egg Noodles, a delicious plant-based alternative to the classic dish. This recipe features savory mushrooms, a creamy sauce, and hearty egg noodles, perfect for chilly evenings. With rich umami notes and a blend of fresh ingredients, it's not just food—it's a warm hug for your taste buds. Perfect for both seasoned chefs and kitchen novices, dive into this satisfying meal that balances flavor and nutrition beautifully.
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Ingredients
  

12 oz wide egg noodles

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

16 oz mixed mushrooms (cremini, shiitake, and button), sliced

1 tsp dried thyme

1 tsp smoked paprika

Salt and pepper to taste

1 cup vegetable broth

1 cup sour cream (or vegan alternative)

2 tbsp Worcestershire sauce (or soy sauce for a vegan option)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Egg Noodles: In a large pot of salted boiling water, cook the egg noodles according to package instructions until al dente. Drain and set aside.

    Sauté Onions and Garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet and increase the heat to medium-high. Sauté for about 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.

        Season and Add Broth: Stir in the dried thyme, smoked paprika, salt, and pepper to taste. Pour in the vegetable broth, stirring to combine. Let the mixture simmer for about 5 minutes.

          Incorporate Sour Cream: Reduce the heat to low and carefully stir in the sour cream and Worcestershire sauce. Mix until fully combined and heated through. Taste and adjust seasoning if needed.

            Combine with Noodles: Add the cooked egg noodles to the mushroom mixture. Gently toss until the noodles are well-coated with the sauce.

              Serve and Garnish: Remove from heat and serve immediately, garnished with fresh chopped parsley.

                Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4