Craving a comforting and satisfying meal? This Mushroom Stroganoff with Egg Noodles is a classic comfort food dinner recipe that’s surprisingly simple to make. You’ll love the creamy sauce and tender mushrooms over perfectly cooked egg noodles, making it a perfect weeknight dinner.
Key Ingredients & Substitutions:
- Mushrooms: Use cremini or white button mushrooms.
- Onion & Garlic: Essential for flavor.
- Vegetable Broth: Chicken broth works too.
- Sour Cream: Greek yogurt can be a lighter alternative, but sour cream gives the classic tang.
- Egg Noodles: Any pasta shape will do, but wide egg noodles are traditional.
Ingredients:
Main:
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1/2 cup sour cream
- 1/4 cup fresh parsley, chopped (for garnish, optional)
- 12 ounces wide egg noodles
Spices:
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 4
- Tools: Large skillet or Dutch oven, large pot
Step-by-Step Instructions:
1. Cook the Egg Noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain well and set aside.
2. Sauté the Mushrooms
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and have released their liquid, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
3. Cook Aromatics
Add the chopped onion to the same skillet, adding a little more oil if needed. Cook until softened, about 3-5 minutes. Stir in the minced garlic, dried thyme, and paprika, cooking for another minute until fragrant.
4. Make the Sauce Base
Sprinkle the flour over the onion mixture and stir constantly for 1 minute. Slowly whisk in the vegetable broth, making sure there are no lumps. Bring the mixture to a simmer, stirring occasionally, until the sauce thickens.
5. Combine and Finish
Reduce the heat to low. Stir in the cooked mushrooms and then gently fold in the sour cream until just combined. Do not boil after adding sour cream. Season with salt and black pepper to taste.
6. Serve Your Stroganoff
Serve the mushroom stroganoff immediately over the hot egg noodles. Garnish with fresh chopped parsley if you like. Enjoy this delightful comfort food dinner recipe!
Variation Ideas:
- Add a handful of fresh spinach at the end for extra greens.
- Stir in a tablespoon of Dijon mustard with the broth for a subtle tang.
- For a heartier meal, include cooked chicken breast or ground beef in the sauce.
Storage Instructions:
Store leftover Mushroom Stroganoff in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm on the stovetop over low heat, adding a splash of broth or water if the sauce is too thick. Avoid boiling, especially if reheating with sour cream already mixed in.
Frequently Asked Questions (FAQ):
Can I use frozen mushrooms?
Yes, you can use frozen sliced mushrooms. Thaw them first and pat them dry before cooking to ensure they brown nicely.
What other pasta can I use?
While egg noodles are traditional, you can use penne, fettuccine, or even rice as an alternative.
How can I make this gluten-free?
Use a gluten-free all-purpose flour blend for the sauce and ensure your vegetable broth is gluten-free. Serve over gluten-free pasta or rice.
Can I prepare this dish ahead of time?
You can prepare the mushroom and onion base ahead of time. Add the sour cream and cook the noodles just before serving for best results.
Why shouldn’t I boil the sauce after adding sour cream?
Boiling sour cream can cause it to curdle, leading to a grainy texture. Always add it at the end and heat gently.
What can I serve with mushroom stroganoff?
A simple green salad, steamed green beans, or crusty bread are excellent side dishes that complement this comfort food dinner recipe.