Description
This One Pot Mushroom Stroganoff is a creamy, comforting dish perfect for mushroom lovers. Using wide egg noodles and a rich combination of sour cream and vegetable broth, it delivers a hearty and flavorful meal made entirely in one pot. Enhanced with aromatic thyme, paprika, and a splash of soy sauce, this vegetarian stroganoff is both satisfying and easy to prepare.
Ingredients
Scale
Main Ingredients
- 12 ounces wide egg noodles
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced (such as cremini or button mushrooms)
- 2 teaspoons dried thyme
- 1 teaspoon dried paprika
- Salt and pepper, to taste
- 4 cups vegetable broth
- 1 cup sour cream or Greek yogurt
- 2 tablespoons soy sauce
- Fresh parsley, chopped for garnish
Instructions
- Cook Noodles: Begin by cooking the egg noodles according to the package instructions until al dente. Drain and set aside.
- Sauté Onions: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
- Cook Mushrooms: Add the sliced mushrooms to the pot, and sauté for 5-7 minutes until they are softened and browned.
- Season Mushrooms: Sprinkle the dried thyme, paprika, salt, and pepper over the mushroom mixture. Stir well to combine.
- Add Broth and Simmer: Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 5 minutes.
- Add Noodles and Cream: Stir in the cooked egg noodles, sour cream (or Greek yogurt), and soy sauce. Mix everything together until well combined and heated through, allowing it to warm for another 3-5 minutes.
- Adjust Seasoning: Taste and adjust the seasoning if necessary. If the stroganoff is too thick, add a little more vegetable broth to reach your desired consistency.
- Serve: Serve hot, garnished with fresh chopped parsley.
Notes
- You can substitute sour cream with Greek yogurt for a tangier and lighter option.
- For a vegan version, use vegan sour cream or coconut yogurt and tamari instead of soy sauce.
- Wide egg noodles are preferred for texture, but any pasta can be used if necessary.
- Adjust the amount of vegetable broth to get the desired consistency for the stroganoff.
- Fresh parsley adds a nice freshness at the end, but you can also garnish with chives or dill.
