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Mushroom stroganoff, a beloved variation of the classic beef stroganoff, is a comforting dish that evokes feelings of warmth and satisfaction. Traditionally rich and savory, this dish has found a special place in the hearts of those seeking a hearty vegetarian alternative. Enter the Mushroom Extravaganza Stroganoff, a vibrant and flavorful rendition that showcases the earthy sweetness of mushrooms and the creaminess of a rich sauce. This dish not only satisfies the cravings for comfort food but also invites a wholesome twist to mealtime.

Creamy Mushroom Stroganoff

Discover the delight of Mushroom Extravaganza Stroganoff, a comforting vegetarian twist on the classic beef dish. Packed with a medley of earthy mushrooms and rich creaminess, this recipe highlights fresh ingredients for a satisfying meal. Perfect for vegetarians or anyone looking to enjoy plant-based cooking, you can customize it with gluten-free pasta or a dairy-free cashew cream. Elevate your dinner with this hearty, flavorful dish that's sure to please everyone at the table.
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Ingredients
  

12 oz (340g) wide egg noodles or your preferred pasta

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

16 oz (450g) mixed mushrooms (cremini, shiitake, and button), sliced

1 teaspoon dried thyme

1 teaspoon paprika

Salt and freshly ground black pepper, to taste

1 cup vegetable broth

1 cup heavy cream or cashew cream (for a vegan option)

2 tablespoons soy sauce or tamari (for a gluten-free option)

1 tablespoon cornstarch (optional for thickening)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Once done, drain the pasta, ensuring to reserve about ½ cup of the pasta water for adjustments later. Set the noodles aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onions and minced garlic. Sauté for 3-4 minutes, stirring frequently, until the onions turn translucent and release a fragrant aroma.

      Add the Mushrooms: Incorporate the sliced mushrooms, dried thyme, paprika, and season with salt and pepper. Stir and cook for approximately 7-8 minutes, or until the mushrooms are nicely browned and their moisture has evaporated.

        Create the Sauce: Pour in the vegetable broth and soy sauce, stirring well to combine. Let the mixture simmer gently for 5 minutes. If you desire a thicker stroganoff, mix the cornstarch with a small amount of cold water until fully dissolved, then stir it into the sauce. Allow it to simmer for an additional 1-2 minutes until thickened to your liking.

          Add Creaminess: Lower the heat to a gentle simmer and stir in the heavy cream (or cashew cream). Continue to simmer for 3-4 minutes, watching closely to prevent boiling. Taste and adjust the seasoning as needed.

            Combine with Pasta: Add the drained pasta to the skillet with the mushroom sauce. Gently toss everything together until the pasta is well coated with the sauce. If the sauce appears too thick, gradually add the reserved pasta water a little at a time until you achieve your desired consistency.

              Serve: Remove the skillet from heat and garnish with freshly chopped parsley. For an extra touch, sprinkle some black pepper on top before serving. Enjoy your delightful creamy mushroom stroganoff!

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4