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Mushroom Stroganoff Noodles

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Mushroom Stroganoff Noodles is a rich and comforting vegetarian pasta dish featuring tender mushrooms, savory seasonings, and silky noodles coated in a creamy stroganoff sauce. This hearty meatless meal is perfect for cozy dinners and easy weeknight cooking.

Ingredients

  • 12 ounces egg noodles or pasta of choice
  • Water for cooking
  • 1 tablespoon salt
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 16 ounces mushrooms, sliced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1 tablespoon Worcestershire sauce or vegetarian alternative
  • 3/4 cup sour cream
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Bring a large pot of salted water to a boil and cook the noodles until al dente according to package directions.
  2. Drain the noodles and set aside.
  3. Heat the butter and olive oil in a large skillet over medium heat.
  4. Add the onion and cook for 4–5 minutes until softened.
  5. Stir in the garlic and cook for 30 seconds until fragrant.
  6. Add the mushrooms and cook for 8–10 minutes until browned and their moisture has evaporated.
  7. Stir in the paprika, thyme, salt, and black pepper.
  8. Sprinkle the flour over the mushrooms and stir well to coat.
  9. Gradually pour in the vegetable broth while stirring constantly.
  10. Add the Worcestershire sauce and simmer for 4–5 minutes until slightly thickened.
  11. Reduce the heat to low and stir in the sour cream until smooth and creamy.
  12. Add the cooked noodles and toss until evenly coated.
  13. Garnish with fresh parsley and serve immediately.

Notes

  • Cremini mushrooms provide excellent flavor, but a mix of mushrooms works well.
  • For a vegan version, use plant-based butter, dairy-free sour cream, and vegetarian Worcestershire sauce.
  • Add spinach, peas, or kale for extra vegetables.
  • Greek yogurt can be substituted for sour cream for a tangier sauce.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat gently with a splash of broth or milk to maintain a creamy texture.

Nutrition

Find it online: https://thefamilycooking.com/mushroom-stroganoff-noodles/