Description
A creamy and savory mushroom stroganoff that’s perfect over pasta or rice, offering a vegetarian twist on the classic dish.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 16 ounces mushrooms, sliced (such as cremini or button)
- 1 tablespoon soy sauce
- 1 teaspoon thyme
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream or vegan sour cream
- Salt and pepper to taste
- 8 ounces pasta of choice
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until softened.
- Add mushrooms and cook until browned, about 5-7 minutes.
- Stir in soy sauce and thyme, cooking for another minute.
- Sprinkle flour over the mushroom mixture and stir to combine.
- Slowly pour in vegetable broth while stirring to prevent lumps.
- Stir in Dijon mustard and let simmer until slightly thickened.
- Reduce heat and mix in sour cream until smooth. Season with salt and pepper.
- Meanwhile, cook pasta according to package instructions. Drain and set aside.
- Serve mushroom sauce over pasta, garnished with fresh herbs if desired.
Notes
- This dish can be made dairy-free by using vegan sour cream and ensuring your pasta is egg-free.
- For added flavor, you can include a splash of white wine when cooking the mushrooms.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 grams
- Sodium: 420 milligrams
- Fat: 16 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 2 grams
- Protein: 10 grams
- Cholesterol: 20 milligrams