Description
This comforting Vegetarian Mushroom Stroganoff is a lighter, healthier twist on the classic dish. Made with cremini mushrooms, fresh thyme, and broad egg noodles simmered in a creamy vegetable broth-based sauce, it’s an easy one-pot meal perfect for weeknights. Garnished with Parmesan cheese and parsley, this cozy dish is rich in flavor yet simple to prepare, making it a family favorite that can be easily adapted to be dairy-free or vegan.
Ingredients
Scale
Vegetables and Herbs
- 1 large yellow onion, diced (about 2 cups)
- 1 lb cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
Pantry Staples
- 3 tablespoons extra virgin olive oil, divided
- 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
Dairy
- ½ cup milk
- Parmesan cheese (for garnish)
Garnish
- Chopped flat-leaf parsley (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 it until it becomes golden at the edges, about 5 minutes, stirring occasionally to prevent burning.
- Add mushrooms: Add 1 tablespoon of olive oil along with the sliced cremini mushrooms to the skillet. Continue sautéing until the mushrooms turn golden brown and any released liquid evaporates, approximately 8 minutes.
- Build sauce: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil, minced garlic, and fresh thyme leaves. Stir frequently and cook until the garlic becomes fragrant, about 1 to 2 minutes. Sprinkle the flour over the vegetables and stir well to coat them evenly, which will help thicken the sauce. Gradually pour in the vegetable broth while stirring vigorously to avoid any lumps, scraping the brown bits off the pan for extra flavor. Season with sea salt and freshly ground black pepper.
- Cook noodles: Bring the mixture to a boil, then add the dried broad egg noodles. Gently stir to ensure the noodles are well coated with the sauce. Cook the noodles for about 4 minutes, then add the milk. Continue cooking while stirring occasionally until the noodles are al dente, approximately another 4 minutes. If the pan becomes too dry, add a splash more vegetable broth. Stir gently to avoid breaking the noodles.
- Season and serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish the stroganoff with freshly grated Parmesan cheese and chopped flat-leaf parsley if desired. Serve immediately while hot and creamy.
Notes
- This dish uses just 10 simple ingredients for an easy, flavorful one-pot meal.
- A lighter and healthier alternative to traditional stroganoff.
- Can be made dairy-free and vegan by substituting the milk and Parmesan with plant-based alternatives.
- Broad egg noodles are preferred for their texture; however, other pasta shapes can be used.
- Fresh thyme adds a subtle herbaceous note, but dried thyme can be used in a pinch.
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
