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Indulging in a warm bowl of Creamy Mushroom Stroganoff is like wrapping yourself in a soft, cozy blanket after a long day. This hearty dish combines the rich flavors of sautéed mushrooms, the smoothness of a creamy sauce, and the satisfying bite of wide egg noodles, creating a meal that feels like a comforting hug for your taste buds. Perfect for busy weeknights or special gatherings, this recipe offers a quick yet indulgent experience that mushroom lovers and pasta enthusiasts alike will adore. With a careful selection of fresh ingredients and aromatic spices, Creamy Mushroom Stroganoff not only delights the palate but also serves as a wholesome meal option. In this article, we will walk you through the process of creating this creamy delight step by step.

Creamy Mushroom Stroganoff Bowls

Discover the heartwarming delight of Creamy Mushroom Stroganoff Bowls, perfect for any occasion! This recipe combines sautéed mushrooms and a luscious creamy sauce over wide egg noodles, delivering a comforting meal that feels like a cozy hug. Learn about the dish’s Russian origins and its evolution, plus step-by-step instructions to help you create this deliciously simple dish. Ideal for busy weeknights or special gatherings, this stroganoff is a must-try for mushroom and pasta lovers alike!
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Ingredients
  

12 oz wide egg noodles

2 tbsp olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

16 oz mixed mushrooms (cremini, shiitake, and button), sliced

1 tsp dried thyme

1 tsp paprika

1 cup vegetable broth

1 tbsp soy sauce

1 cup sour cream (or a vegan alternative)

2 tbsp all-purpose flour

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Cook the Noodles: In a large pot, bring salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente. Drain and set aside.

    Sauté Onions and Garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet. Sauté until they release their juices and become tender, about 6-8 minutes.

        Season the Mixture: Stir in the dried thyme, paprika, salt, and pepper. Cook for another minute to let the flavors meld.

          Create the Sauce: Sprinkle the flour over the mushroom mixture and stir well to coat. Gradually pour in the vegetable broth and soy sauce, stirring continuously until the mixture thickens, about 3-5 minutes.

            Add Sour Cream: Reduce the heat to low and stir in the sour cream. Mix until fully combined and creamy. Adjust seasoning with more salt and pepper if needed.

              Combine Everything: Add the cooked noodles to the mushroom sauce, tossing gently to coat the noodles evenly in the creamy sauce.

                Serve: Spoon the creamy mushroom stroganoff into bowls and garnish with chopped fresh parsley. Serve warm and enjoy!

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