Description
This easy creamy mushroom stroganoff is a quick weeknight dinner that tastes rich and indulgent without the meat. With a savory sour cream sauce, golden mushrooms, and pantry staples, this one-pan recipe is cozy, flexible, and always hits the spot.
Ingredients
2 tbsp olive oil or butter
1 yellow onion, diced
3 cloves garlic, minced
16 oz mushrooms (cremini or button), sliced
1 ½ cups vegetable broth
1 tbsp Worcestershire sauce (or tamari for vegan)
1 tsp smoked paprika (optional)
½ cup sour cream (or Greek yogurt or cashew cream)
Salt and black pepper, to taste
8 oz egg noodles, cooked
Chopped parsley, for garnish
Instructions
1. Heat oil or butter in a large skillet over medium-high heat. Add mushrooms and sauté until browned and softened, about 7–8 minutes.
2. Add the diced onion and garlic. Sauté until translucent and fragrant, about 3–4 minutes.
3. Pour in vegetable broth and Worcestershire sauce. Scrape up any browned bits on the pan and let simmer for 5 minutes to reduce slightly.
4. Lower the heat. Stir in the smoked paprika if using.
5. Remove the pan from heat and gently mix in sour cream. Stir until smooth and creamy.
6. Season with salt and black pepper to taste.
7. Toss cooked noodles with the sauce or serve over them. Garnish with fresh parsley.
8. Serve warm and enjoy!
Notes
For dairy-free, use cashew cream or coconut milk.
Want it thicker? Mix 1 tsp cornstarch with cold water and stir it in before adding sour cream.
Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
Keywords: easy creamy mushroom stroganoff, mushroom pasta, meatless stroganoff