Description
A comforting, creamy mushroom stroganoff with tender egg noodles and savory herbs—perfect meatless comfort food.
Ingredients
- 1 lb fresh mushrooms (white or cremini), sliced
- 8 oz wide egg noodles
- 2 tbsp butter or olive oil
- 1 small onion or shallot, finely chopped
- 3–4 cloves garlic, minced
- 1 tsp fresh thyme (or ¼ tsp dried)
- 2 tbsp all‑purpose flour
- 2 cups broth (beef for a richer flavor or vegetable for vegetarian)
- 1 tbsp Worcestershire sauce (optional)
- ½ cup sour cream
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook egg noodles per package instructions; drain and set aside.
- In a large skillet over medium‑high heat, melt butter (or heat oil). Add onion/shallot and cook until soft, ~3 min.
- Add mushrooms and thyme; sauté until mushrooms release moisture and brown, ~8–10 min.
- Stir in garlic and cook 1 min until fragrant.
- Sprinkle flour over the mixture and stir 1–2 min to eliminate raw taste.
- Gradually whisk in broth (and Worcestershire, if using), bring to a simmer until sauce thickens, ~4–5 min.
- Reduce heat to low, stir in sour cream until smooth; adjust seasoning with salt & pepper.
- Add noodles to the sauce; toss until fully coated and warmed through.
- Serve garnished with fresh parsley.
Notes
- Use mixed mushrooms (cremini, shiitake, oyster) for deeper umami.
- For vegetarian, substitute vegetable broth and vegan Worcestershire.
- For extra tang, add Dijon mustard or a splash of white wine.
- To thicken more, cook a little longer before adding sour cream—or add a touch more flour.