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To truly appreciate Savory Creamy Mushroom Stroganoff, it's essential to delve into its origins. The dish traces its roots back to Russia, specifically tied to the Stroganov family in the 19th century. Traditionally, beef stroganoff was made with tender strips of beef cooked in a creamy sauce, often accompanied by mushrooms and served over noodles or rice. Over time, the dish gained popularity beyond Russia, and various adaptations have emerged, reflecting local tastes and ingredient availability.

Creamy Mushroom Stroganoff

Discover the joy of cooking with this Savory Creamy Mushroom Stroganoff recipe! It's a comforting classic that's perfect for any occasion, blending rich, earthy mushrooms with a creamy sauce over wide egg noodles. Whether you're a novice cook or a seasoned chef, this dish is easy to prepare and full of flavor. Explore the versatility that accommodates both vegetarian and meat versions, and elevate your meal with simple touches like fresh parsley. Enjoy a warm, satisfying dinner that brings everyone to the table!
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Ingredients
  

12 oz (340g) wide egg noodles

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

16 oz (450g) mixed mushrooms (such as cremini, shiitake, and button), sliced

1 tsp dried thyme

1 tsp smoked paprika

1 cup vegetable broth

1 tbsp soy sauce

1 cup sour cream (or vegan alternative)

2 tbsp all-purpose flour (or cornstarch for gluten-free)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: In a large pot of salted boiling water, cook the egg noodles according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.

    Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the Mushrooms: Increase the heat to medium-high and add the sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.

        Season: Stir in the dried thyme, smoked paprika, salt, and pepper. Sauté for another minute to enhance the flavors.

          Create the Sauce: Sprinkle the flour over the mushroom mixture and stir to coat. Slowly add the vegetable broth while stirring constantly to prevent lumps. Add soy sauce and bring the mixture to a gentle simmer. Cook for about 5 minutes until slightly thickened.

            Mix in the Cream: Lower the heat and whisk in the sour cream until smooth and creamy. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

              Combine: Add the cooked noodles to the skillet and gently toss to combine, ensuring the noodles are well coated with the creamy mushroom sauce.

                Serve: Remove from heat and garnish with freshly chopped parsley. Serve hot, and enjoy your creamy mushroom stroganoff!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4