Description
A comforting and creamy mushroom stroganoff made in one skillet, perfect for a quick and delicious meal.
Ingredients
Scale
- 8 oz mushrooms (cremini or button, sliced)
- 8 oz egg noodles (or wide pasta)
- 2 cups vegetable broth
- 1 cup cream (or dairy-free cream)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil or butter
- 2 tbsp soy sauce or Worcestershire-style sauce
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1/2 tsp black pepper
- Fresh parsley, chopped
Instructions
- Heat oil or butter in a large skillet; sauté onions until soft.
- Add mushrooms and cook until browned and moisture cooks off.
- Stir in garlic, paprika, and pepper until fragrant.
- Pour in vegetable broth, soy sauce, and Dijon; simmer gently.
- Add cream and stir until the sauce turns silky and thick.
- Toss in cooked egg noodles, coating evenly.
- Finish with chopped parsley and adjust seasoning.
Notes
- For a dairy-free version, use dairy-free cream.
- Adjust the seasoning to taste before serving.
- Can substitute egg noodles with gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg