Description
A rich and creamy mushroom stroganoff pasta made with golden sautéed mushrooms, sour cream, Dijon mustard, and wide egg noodles. Comforting, quick, and packed with umami flavor in every bite.
Ingredients
Scale
- 16 oz cremini mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup vegetable broth
- 3/4 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 8 oz wide egg noodles
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Heat a large skillet over medium heat and bring a pot of water to boil for the noodles.
- Add olive oil to the skillet and sauté the onions until soft. Stir in garlic and cook until fragrant.
- Add sliced mushrooms to the skillet. Cook until browned and their moisture has evaporated, about 8–10 minutes.
- Stir in soy sauce, Dijon mustard, and vegetable broth. Let the sauce simmer for 5 minutes.
- Reduce heat and mix in sour cream. Warm through gently without boiling.
- Meanwhile, cook the noodles according to package directions. Drain and set aside.
- Combine the noodles with the mushroom sauce. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- Use a mix of mushrooms for a deeper flavor profile.
- Add a splash of reserved pasta water if the sauce is too thick.
- Vegan sour cream can be used for a dairy-free version.
- Don’t boil the sour cream to prevent curdling.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 730mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 50mg
Keywords: mushroom stroganoff, creamy mushroom pasta, vegetarian stroganoff, easy pasta dinner, comfort food recipe