Description
This Vegetarian Mushroom Stroganoff is a creamy, comforting, and flavorful dish that features tender mushrooms cooked in a rich sour cream sauce with aromatic herbs and spices. Served over egg noodles or tagliatelle, it’s a satisfying meatless alternative to classic stroganoff, perfect for a quick weeknight dinner or cozy meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 small white onion, chopped (about 1/3 cup)
- 1 1/2 pounds brown button mushrooms, thinly sliced
- Salt & black pepper, to taste
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/16 teaspoon ground nutmeg (a very small pinch)
- 2 tablespoons all-purpose flour
- 1/3 cup dry white wine
- 2 cups vegetable broth
- 1 teaspoon Dijon mustard
- 1 cup sour cream (add gradually to taste)
- 8 ounces egg noodles or tagliatelle, cooked according to package directions
- 2 tablespoons chopped parsley
- Cracked black pepper for garnish
Instructions
- Prepare the aromatics: Melt the butter in a wide skillet with high sides over medium heat. Add the chopped white onion and cook until very soft and translucent, about 5 minutes.
- Cook the mushrooms: Add the thinly sliced brown button mushrooms to the skillet. Season with salt and black pepper. Cook until the mushrooms have softened and released most of their juices, approximately 5 minutes.
- Add garlic and spices: Stir in minced garlic, dried thyme, and a small pinch of ground nutmeg. Cook for an additional 1 minute to release the flavors.
- Incorporate flour and wine: Sprinkle all-purpose flour over the mushrooms and stir well to evenly coat. Pour in dry white wine and stir continuously to dissolve the flour into the liquid, preventing lumps.
- Add broth and thicken sauce: Increase the heat to medium-high and pour in vegetable broth. Stir thoroughly until the mixture is smooth without lumps. Let it simmer until the sauce thickens, about 5 minutes.
- Finish the sauce: Remove the skillet from heat. Stir in Dijon mustard, then gradually add sour cream to the sauce, tasting as you go, to create a creamy and tangy texture.
- Combine with noodles and serve: Add the cooked egg noodles or tagliatelle into the skillet, adding more sour cream if needed to ensure all noodles are coated with the creamy sauce. Return skillet to the lowest heat and toss continuously for 30 to 60 seconds until well combined. Serve immediately garnished with chopped parsley and cracked black pepper.
Notes
- Use dry white wine to ensure the right acidity and flavor depth; substitute with additional vegetable broth if avoiding alcohol.
- Add sour cream gradually to control the creaminess and tang.
- Be careful not to overcook the mushrooms to preserve their texture.
- Ground nutmeg is potent, use just a small pinch to avoid overpowering the dish.
- If dairy-free, substitute sour cream with a vegan alternative.
- This dish pairs wonderfully with a light green salad or steamed vegetables for a balanced meal.
