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To achieve a luscious, creamy sauce for your mushroom stroganoff, start by combining your sautéed mushrooms and onions with a splash of vegetable broth or white wine. This not only deglazes the pan, lifting those delicious browned bits, but also adds depth to your sauce. Next, reduce the heat to medium and sprinkle in some flour, stirring constantly. This will help thicken your sauce beautifully.

Creamy Mushroom Stroganoff

Indulge in the comforting flavors of Cozy Creamy Mushroom Stroganoff, a dish perfect for any occasion. With tender mushrooms, a rich creamy sauce, and al dente noodles, this recipe is a delightful treat for both vegetarians and meat-lovers alike. Easy to make and adaptable for various dietary needs, this stroganoff will quickly become a favorite in your kitchen. Experience the warmth and satisfaction of this classic comfort food that welcomes creativity and personalization.
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Ingredients
  

12 oz (340g) egg noodles

2 tbsp olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

16 oz (450g) mixed mushrooms (cremini, shiitake, or button), sliced

1 tbsp soy sauce

1 tsp dried thyme

1 tsp smoked paprika

1 cup vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free alternative)

2 tbsp Dijon mustard

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package instructions until they are al dente (typically about 7-9 minutes). Once cooked, drain the noodles and set aside, keeping them warm.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for approximately 5 minutes, or until the onion is translucent and softened. Then, incorporate the minced garlic and sauté for an additional minute until it becomes fragrant.

      Cook the Mushrooms: Stir in the sliced mushrooms along with the soy sauce, dried thyme, and smoked paprika. Sauté the mixture for about 7-10 minutes, or until the mushrooms have browned and released their moisture, stirring occasionally to ensure they cook evenly.

        Create the Sauce: Pour in the vegetable broth and stir well to combine. Allow the mixture to simmer for 5 minutes, enabling it to reduce slightly and deepen in flavor. Next, stir in the heavy cream (or coconut cream) and Dijon mustard, mixing thoroughly until the sauce is smooth and creamy. Let it simmer for an additional 3-4 minutes to achieve a nice thickness.

          Season the Dish: Taste the creamy mushroom sauce and adjust the seasoning with salt and pepper as needed to enhance the flavor.

            Combine & Serve: Add the cooked egg noodles to the skillet, gently tossing them in the creamy mushroom sauce until every noodle is well coated. Remove the skillet from heat once combined.

              Garnish: Spoon the stroganoff into serving bowls and garnish with freshly chopped parsley for an appealing finish and a touch of freshness.

                Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings