MedcipeMedcipe

Vegetarian Mushroom Stroganoff

Sautéed mushrooms in a creamy paprika sauce served over egg noodles, a meat-free take on stroganoff.

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

  1. Cook noodles according to package instructions. Drain and set aside.
  2. Heat 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.
  3. Sprinkle in paprika and flour, stirring well to coat mushrooms.
  4. Gradually add vegetable broth, soy sauce, and Dijon mustard, stirring until sauce thickens slightly.
  5. Reduce heat and stir in sour cream. Season with salt and pepper to taste.
  6. Serve mushroom stroganoff over cooked noodles, garnished with fresh parsley.