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There's something undeniably comforting about a rich, creamy bowl of mushroom stroganoff. This classic dish, with its velvety texture and deep, satisfying flavors, evokes a sense of warmth and nostalgia that can turn any meal into a special occasion. Whether you're winding down after a busy day or hosting friends for a cozy gathering, mushroom stroganoff is a versatile choice that caters to both meat-lovers and vegetarians alike. What makes this recipe particularly appealing is its simplicity; with just a few wholesome ingredients, you can whip up a delightful dish that feels indulgent without requiring hours in the kitchen.

Creamy Mushroom Stroganoff

Discover the heartwarming delight of cozy creamy mushroom stroganoff, a comforting dish that appeals to both vegetarians and meat-lovers alike. With rich flavors from mixed mushrooms and a velvety sauce, this recipe transforms simple ingredients into a gourmet experience. Perfect for a quick weeknight dinner or a special gathering, this easy-to-make dish will warm your soul and impress your guests. Embrace the nostalgia and warmth of a classic comfort food that brings people together.
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Ingredients
  

12 oz (340g) egg noodles

2 tbsp olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

16 oz (450g) mixed mushrooms (cremini, shiitake, or button), sliced

1 tbsp soy sauce

1 tsp dried thyme

1 tsp smoked paprika

1 cup vegetable broth

1 cup heavy cream or coconut cream for a dairy-free option

2 tbsp Dijon mustard

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the 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 the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet, along with the soy sauce, thyme, and smoked paprika. Sauté for about 7-10 minutes until the mushrooms are golden brown and have released their moisture.

        Create the Sauce: Pour in the vegetable broth, stirring well to combine. Let it simmer for 5 minutes to reduce slightly. Then stir in the heavy cream (or coconut cream) and Dijon mustard, mixing until smooth and creamy. Let it simmer for another 3-4 minutes to thicken.

          Season the Dish: Taste the sauce and season with salt and pepper as needed.

            Combine & Serve: Add the cooked egg noodles to the skillet and toss them gently in the creamy mushroom sauce until well coated. Remove from heat.

              Garnish: Serve immediately, garnished with fresh parsley for a pop of color and taste.

                Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings