Creamy Mushroom Stroganoff
This vegetarian Mushroom Stroganoff recipe is quick and easy to make in about 30 minutes, and it is perfectly comforting, hearty, savory, and delicious. This healthy mushroom stroganoff can be made with shiitake, baby portabella, or cremini mushrooms and noodles in a creamy sauce is a quick and easy meal, perfect for Meatless dish. I love beef stroganoff, but I wanted to see if there was a way to make it vegetarian for days I want to go meatless. This dish is filling, delicious you just do not miss meat.
1 (8-oz.) package egg noodles
1 tbsp olive oil
2-3 tbsp butter, divided
2 (8-oz.) packages of sliced cremini or baby portobello mushrooms
2 garlic cloves, minced
2 fresh thyme sprigs
1 ½ tsp. Smoked paprika
1 tsp. Kosher salt
½ tsp. Freshly ground black pepper
2 tbsp all purpose flour
1 ½ cups of chicken bouillon cubes
1 cup sour cream
1 tbsp Sour Cream
2 tbsp Cream Cheese
Handful of Parmesan cheese
⅓ cup water
½ handful green onion
1 tbsp of chopped fresh flat-leaf parsley
1. Cook egg noodles according to package directions. Remove from heat, and cover to keep warm.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add mushrooms, and cook 5 minutes. Stir in garlic and next 4 ingredients, and cook, stirring occasionally, 3 minutes or until mushrooms are slightly browned
3. Add flour and remaining butter, and cook, stirring constantly, 2 minutes. Whisk in broth, and bring to boil, whisking constantly; boil, whisking, 5 minutes. Remove from heat. Stir in sour cream and parsley, and serve over noodles.
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