Vegetarian Mushroom Stroganoff
A creamy and hearty mushroom stroganoff that's packed with flavor and perfect for a comforting vegetarian dinner.
15 min
Prep
25 min
Cook
4
Serves
420
Calories
Macros · per serving
12g protein
56g carbs
18g fat
Ingredients
For 4 servings
- 2 tablespoon olive oil
- 1 onion
- 3 clove garlic
- 500 gram button mushroom
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 cup vegetable broth
- 1 cup sour cream
- 2 tablespoon all-purpose flour
- 300 gram egg noodle
- fresh parsley — to taste
- salt — to taste
- black pepper — to taste
Instructions
- 1
Finely chop the onion and mince the garlic.
- 2
Heat olive oil in a large skillet over medium heat.
- 3
Add the onion and garlic to the skillet, cooking until the onion is translucent, about 5 minutes.
- 4
Slice the mushrooms and add them to the skillet.
- 5
Cook the mushrooms for about 7 minutes until they release their moisture and start to brown.
- 6
Sprinkle the paprika and dried thyme over the mushrooms, stirring to coat evenly.
- 7
In a small bowl, mix the flour with a little vegetable broth to form a smooth paste.
- 8
Pour the remaining vegetable broth into the skillet and bring to a simmer.
- 9
Stir in the flour paste to thicken the sauce.
- 10
Add the sour cream, stirring until the sauce is smooth and heated through.
- 11
Season the sauce with salt and black pepper to taste.
- 12
Cook the egg noodles according to package instructions, then drain.
- 13
Serve the mushroom stroganoff over the egg noodles, garnished with fresh parsley.
Cook it this week.
NeatEat plans Vegetarian Mushroom Stroganoff — and the rest of your week — around your budget, groceries included.