One Pot Mushroom Stroganoff
One Pot Mushroom Stroganoff
A vegetarian twist on the classic stroganoff, this Mushroom Stroganoff is creamy, rich, and packed with umami flavors. It’s perfect for a hearty dinner.
Nutrition
Calories: 350cal
Carbohydrate: 37g
Protein: 10g
Fat: 18g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
4 Servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 lb mushrooms, sliced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 1 cup vegetable stock
- 1 cup sour cream
- 2 tablespoons chopped fresh parsley
- 8 oz egg noodles
Instructions
- Step 1: Prepare all ingredients by chopping the onion, mincing the garlic, and slicing the mushrooms.
- Step 2: Heat olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Step 3: Add the garlic to the skillet and sauté for an additional minute. Be careful not to let it burn.
- Step 4: Stir in the sliced mushrooms, salt, and ground black pepper. Cook for 8-10 minutes, or until the mushrooms are soft and have released their juices.
- Step 5: Sprinkle the paprika and flour over the mushrooms and stir well to coat evenly.
- Step 6: Gently pour in the vegetable stock while stirring to avoid lumps. Allow the mixture to simmer and thicken for 5 minutes.
- Step 7: Lower the heat and stir in the sour cream until well combined. Make sure the sauce is hot but not boiling, as this can cause the sour cream to curdle.
- Step 8: Meanwhile, bring a pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
- Step 9: Add the cooked noodles to the mushroom sauce, stirring to coat the noodles evenly. Taste and adjust seasoning if necessary.
- Step 10: Serve hot, garnished with chopped fresh parsley. Pair with a light green salad for a complete meal.