Description
Hearty, savory, and deliciously satisfying, this classic mushroom stroganoff is an easy dinner option perfect for cool, cozy evenings. Featuring tender egg noodles coated in a creamy mushroom and sour cream gravy, this vegetarian dish is both comforting and flavorful.
Ingredients
For the Noodles
- 2 quarts water
- 1 tablespoon sea salt
- 2 cups wide egg noodles uncooked
For the Mushroom Gravy
- 4 tablespoons butter at room temperature
- 1 cup minced onion (approximately 1 medium onion)
- 7 cups sliced fresh mushrooms (16 ounces, baby bella mushrooms preferred)
- 1 tablespoon minced garlic
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon cracked fresh black pepper
- 1 ¼ cups vegetable broth
- ¼ cup dry white wine or sherry, or additional vegetable broth
- 1 ½ teaspoons Worcestershire sauce or 1 tablespoon soy sauce
- 1 cup full-fat sour cream at room temperature
Instructions
- Cook the Noodles: Fill a large pot with 2 quarts of water and place over medium-high heat. Bring water to a rolling boil. Add 1 tablespoon sea salt and stir to incorporate. Once the water returns to a rolling boil, add 2 cups of wide egg noodles. Cook the noodles 1 to 2 minutes less than the package instructions, stirring frequently to prevent sticking. Drain noodles using a colander and set aside.
- Prepare the Mushroom Gravy: Heat a large skillet over medium heat. Add 4 tablespoons of butter and allow it to melt completely, swirling the pan to coat the surface. Add 1 cup of minced onion and sauté for about 3 minutes until softened, stirring frequently.
- Sauté Mushrooms and Garlic: Add 7 cups of sliced fresh mushrooms to the skillet with the onions. Stir constantly and cook for 3 to 4 minutes until mushrooms begin to brown. Add 1 tablespoon of minced garlic and sauté for 30 to 60 seconds until fragrant, stirring often.
- Make the Gravy Base: Reduce heat to medium-low. Sprinkle ¼ cup of all-purpose flour, 1 teaspoon salt, and ½ teaspoon cracked fresh black pepper over the mushroom mixture. Stir to coat the mushrooms and onions. Slowly add 1 ¼ cups vegetable broth, ¼ cup dry white wine, and 1 ½ teaspoons Worcestershire sauce while stirring to combine.
- Simmer the Gravy: Stir the mixture until fully incorporated and let it simmer for 5 minutes, or until the liquids are absorbed and the gravy thickens.
- Incorporate Sour Cream: Remove the skillet from heat and let it cool slightly for about 2 minutes. Add 1 cup of full-fat sour cream (at room temperature) and stir until well incorporated. Taste and adjust seasoning with additional salt or pepper if desired.
- Combine with Noodles: Return skillet to low heat. Add the cooked egg noodles to the skillet and stir well to coat them with the mushroom gravy. Simmer gently for 2 to 3 minutes until the gravy thickens further and noodles are heated through.
- Serve: Divide the stroganoff between plates or bowls. Garnish with chopped parsley and additional sour cream if desired. Serve warm and enjoy your comforting vegetarian mushroom stroganoff.
Notes
- Make it Vegetarian: Use soy sauce instead of Worcestershire sauce to keep it fully vegetarian.
- For a dairy-free option, substitute sour cream with a plant-based sour cream alternative.
- Baby bella mushrooms are preferred for their deep flavor, but white mushrooms can be used as a substitute.
- Stir noodles frequently while cooking to prevent them from sticking together.
- Let the sour cream come to room temperature before adding to prevent curdling in the hot gravy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-inspired
