Description
This Vegetarian Mushroom Stroganoff is a comforting and flavorful one-pot meal that offers a lighter, healthier twist on the classic dish. Made with sautéed mushrooms, onions, fresh thyme, and tender egg noodles cooked directly in a savory vegetable broth sauce, it’s an easy weeknight dinner perfect for the whole family. The creamy texture from milk and a sprinkle of Parmesan cheese give it that classic stroganoff finish, and it can easily be made dairy-free or vegan by swapping the milk and cheese. Ready in about 30 minutes, this dish is both cozy and packed with delicious layers of umami and herbs.
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
- Chopped flat-leaf parsley (for garnish, optional)
Liquids
- 3½ cups vegetable broth
- ½ cup milk
Dry Ingredients
- 7 oz dried broad egg noodles
- 3 tablespoons all purpose flour
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Oils and Dairy
- 3 tablespoons extra virgin olive oil, divided
- Parmesan cheese (for garnish)
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, to develop a sweet, caramelized flavor.
- Add mushrooms: Add another tablespoon of olive oil and the sliced cremini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are golden brown and most of their liquid has evaporated, about 8 minutes. This step intensifies the mushroom flavor and creates a nice texture.
- Build sauce: Reduce the heat to medium. Stir in the remaining 1 tablespoon of olive oil, then add minced garlic and fresh thyme leaves. Cook, stirring frequently, until the garlic is fragrant, about 1 to 2 minutes. Sprinkle the all-purpose flour over the vegetables and stir well to coat them evenly. Pour in the vegetable broth slowly while stirring vigorously to avoid lumps and to scrape up any flavorful browned bits stuck to the pan. Season with salt and pepper.
- Cook noodles: Bring the mixture to a boil, then add the dried broad egg noodles. Gently stir to make sure the noodles are evenly submerged and covered with liquid. Cook the noodles for 4 minutes. Then add the milk and continue cooking, stirring occasionally, until the noodles are tender but still slightly firm (al dente), about another 4 minutes. If the mixture looks too dry, add a splash more vegetable broth. Be gentle when stirring to avoid breaking the noodles.
- Season and serve: Taste the stroganoff and add more salt or pepper as needed. Garnish with freshly grated Parmesan cheese and chopped parsley if desired. Serve immediately for best taste and texture.
Notes
- This one-pot recipe uses just 10 ingredients, making it simple and ideal for busy weeknights.
- You can easily make this dish dairy-free and vegan by substituting the milk with plant-based milk and omitting or replacing the Parmesan cheese with a vegan alternative.
- Fresh thyme adds an earthy herbal note, but dried thyme can be used in a pinch (reduce amount by half).
- Wide egg noodles soak up the flavorful sauce perfectly, but you can substitute with other pasta types like fettuccine or pappardelle.
- Adding Parmesan cheese at the end enhances the creaminess and adds a savory finish.
Nutrition
- Serving Size: 1 serving
- Calories: 381
- 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
