Description
A comforting and healthier version of classic Mushroom Stroganoff made vegetarian. This one-pot recipe combines sautéed cremini mushrooms, onions, and garlic in a creamy sauce with broad egg noodles, finished with Parmesan and parsley for a cozy weeknight meal.
Ingredients
Scale
Main Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1 large yellow onion, diced (about 2 cups)
- 1 lb cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 3 tablespoons all purpose flour
- 3½ cups vegetable broth
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 7 oz dried broad egg noodles
- ½ cup milk
- Parmesan cheese (for garnish)
- Chopped flat-leaf parsley (for garnish, optional)
Instructions
- Sauté onion: Heat 1 tablespoon of the olive oil in a large skillet or pot over medium-high heat. Add the diced onion and sauté until golden at the edges, about 5 minutes.
- Add mushrooms: Add another tablespoon of olive oil and the sliced cremini mushrooms to the skillet. Cook until the mushrooms are golden brown and all liquid has evaporated, approximately 8 minutes.
- Build sauce: Reduce the heat to medium. Add the remaining tablespoon of olive oil, minced garlic, and fresh thyme leaves. Cook, stirring frequently, until the garlic is fragrant, about 1 to 2 minutes. Stir in the flour to evenly coat the vegetables. Gradually pour in the vegetable broth, salt, and pepper, stirring vigorously to avoid lumps and scraping any browned bits from the pan.
- Cook noodles: Bring the mixture to a boil, then add the dried broad egg noodles. Stir gently to cover the noodles with liquid evenly. Cook for 4 minutes, then add the milk. Continue cooking and stirring occasionally until noodles are al dente, about 4 more minutes. If the mixture becomes too dry, add a splash more vegetable broth gently, taking care not to break the noodles.
- Season and serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with Parmesan cheese and chopped flat-leaf parsley if desired. Serve immediately while warm.
Notes
- This recipe uses just 10 ingredients for an easy, flavorful weeknight dinner.
- It’s a lighter, healthier take on traditional stroganoff, making it a perfect cozy vegetarian meal.
- To make vegan or dairy-free, substitute milk with a plant-based milk and omit Parmesan or use a vegan cheese alternative.
- Broad egg noodles can be substituted with any other pasta shape if preferred.
- Fresh thyme adds a nice earthy flavor but can be replaced with dried thyme (use 1 teaspoon) if fresh is unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 381 kcal
- Sugar: 7 g
- Sodium: 759 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.03 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 45 mg
