There’s something undeniably special about sharing a meal that warms the heart and soul. My Mushroom Stroganoff, with its rich and creamy sauce enveloping tender mushrooms and resting on a bed of wide egg noodles, is a dish that exemplifies comforting, family-friendly dining. This recipe is perfect for those chilly evenings when you crave a home-cooked meal that feels like a warm hug. It’s not just about the taste; it’s about the entire experience – the cozy setting, the aroma filling your kitchen, and the joy of enjoying it with loved ones.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Skill Level: Easy
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 pound cremini or button mushrooms, sliced
- 1 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- Salt and pepper to taste
- Wide egg noodles, cooked according to package instructions
- Fresh dill, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 4-5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms and dried thyme. Cook, stirring occasionally, until the mushrooms are golden brown and have released their moisture, about 8-10 minutes.
- Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to get rid of the raw flour taste.
- Slowly pour in the vegetable broth, stirring continuously to avoid lumps. Add the Worcestershire sauce and bring the mixture to a simmer. Cook until the sauce has thickened, about 5-7 minutes.
- Stir in the sour cream and season with salt and pepper to taste. Cook until heated through, but do not boil.
- Serve the mushroom stroganoff over a bed of wide egg noodles, garnished with fresh dill.
Helpful Tips
- Make it Vegan: Substitute sour cream with a plant-based alternative and use vegan Worcestershire sauce.
- Add Some Protein: For extra protein, add cooked lentils or chickpeas to the mushroom mixture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Ingredient Substitutions: Use Greek yogurt instead of sour cream for a tangier flavor, or swap egg noodles with gluten-free pasta for a gluten-free version.
Complementary Dishes
This Mushroom Stroganoff pairs beautifully with a side salad of mixed greens and a simple vinaigrette. For a more indulgent meal, serve with a glass of crisp white wine or a refreshing lemonade.
Enjoy creating this warm and inviting Mushroom Stroganoff and share your creations with us using #ZynahzRecipes or by tagging Zynahz on Instagram. We would love to hear your feedback, so please leave your comments on our website at Zynahz.com. Don’t forget to subscribe to our newsletter for more delicious recipes and follow us on social media for regular updates. Happy cooking!
