Description
A creamy and flavorful mushroom stroganoff served over egg noodles or mashed potatoes.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced (cremini, button, or mixed)
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 3/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 12 ounces egg noodles or mashed potatoes, for serving
Instructions
- In a large skillet, melt butter over medium heat. Add the onion and cook until softened, about 3-4 minutes.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the sliced mushrooms and sauté until they are golden brown and have released their moisture, about 8-10 minutes.
- Sprinkle the flour over the mushrooms and stir well to coat everything evenly.
- Slowly pour in the vegetable broth while stirring continuously. Let the sauce simmer and thicken, about 5 minutes.
- Lower the heat and stir in the sour cream, Dijon mustard, and Worcestershire sauce until smooth.
- Season the sauce with salt and black pepper to taste.
- Serve the stroganoff hot over cooked egg noodles or mashed potatoes.
- Garnish with chopped parsley and extra black pepper if desired.
Notes
- This dish can be made vegan by substituting butter with a plant-based alternative and using coconut cream instead of sour cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg