FreeVegetarian

Vegetarian Mushroom Stroganoff

Name: Vegetarian Mushroom Stroganoff
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 bowls
Ingredients: 2 tablespoons olive oil; 1 medium onion; 3 cloves garlic; 16 oz mushrooms; 1 teaspoon paprika; 2 tablespoons flour; 2 cups vegetable broth; 1 tablespoon soy sauce; 1 teaspoon Dijon mustard; 1/2 cup sour cream; 12 oz egg noodles; 1/4 cup fresh parsley; to taste salt and black pepper

Servings

4 bowls

Prep

15 min

Cook

25 min

Ingredients

2 tablespoons olive oil
1 medium onion — finely chopped
3 cloves garlic — minced
16 oz mushrooms — sliced (cremini or button)
1 teaspoon paprika
2 tablespoons flour — all-purpose or gluten-free
2 cups vegetable broth
1 tablespoon soy sauce — or tamari for gluten-free
1 teaspoon Dijon mustard
1/2 cup sour cream — or cashew cream for vegan
12 oz egg noodles — or pasta of choice
1/4 cup fresh parsley — chopped, for garnish
to taste salt and black pepper

Instructions

1Cook noodles according to package instructions. Drain and set aside.
2Heat olive oil in a large skillet over medium heat. Add onions and cook until softened. Stir in garlic and mushrooms, sauté until mushrooms are browned.
3Sprinkle in paprika and flour, stirring well to coat mushrooms.
4Gradually add vegetable broth, soy sauce, and Dijon mustard, stirring until sauce thickens slightly.
5Reduce heat and stir in sour cream. Season with salt and pepper to taste.
6Serve mushroom stroganoff over cooked noodles, garnished with fresh parsley.

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