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Creamy Mushroom Stroganoff Bowls offer a delightful blend of rich flavors and comforting textures, making them a beloved choice among home cooks and food enthusiasts alike. This dish, rooted in tradition yet adaptable to modern tastes, is perfect for those seeking a hearty meal that satisfies the soul. With its creamy sauce enveloping tender pasta and sautéed mushrooms, it promises to evoke feelings of warmth and comfort, especially on chilly evenings or busy weeknights.

Creamy Mushroom Stroganoff Bowls

Savor the warmth and comfort of Creamy Mushroom Stroganoff Bowls, a delightful dish that blends rich flavors with satisfying textures. This vegetarian-friendly recipe features tender mushrooms in a velvety sauce served over pasta. Easy to customize for dietary preferences, it's perfect for busy weeknights or cozy gatherings. Packed with nutrients and nostalgic appeal, this stroganoff is sure to become a favorite in your meal repertoire. Dive into the heart of this classic comfort food!
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Ingredients
  

12 oz (340g) wide egg noodles or gluten-free pasta

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

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

1 tsp dried thyme

1 tsp smoked paprika

Salt and black pepper, to taste

1 cup vegetable broth

1 tbsp soy sauce or tamari (for a gluten-free option)

1 cup sour cream or dairy-free sour cream (e.g., coconut or cashew-based)

2 tbsp Dijon mustard

2 tbsp fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the wide egg noodles (or gluten-free pasta) and cook according to the package instructions until al dente. Once done, drain the noodles, reserving a small amount of the pasta water for later use.

    Sauté Vegetables: In a large skillet over medium heat, add the olive oil and heat until shimmering. Add the finely chopped onion and sauté for about 3-4 minutes, or until it becomes translucent. Stir in the minced garlic and continue to cook for an additional minute, allowing the garlic to become fragrant but not browned.

      Cook the Mushrooms: Add the sliced mixed mushrooms to the skillet. Season with dried thyme, smoked paprika, salt, and black pepper. Cook the mixture for approximately 8-10 minutes, stirring occasionally, until the mushrooms are well-browned and have released their moisture, enhancing their flavor.

        Add Liquid: Pour in the vegetable broth and soy sauce (or tamari) into the skillet. Stir to combine and bring the mixture to a simmer. Allow it to simmer for about 5 minutes so that the liquid reduces slightly and intensifies in flavor.

          Make it Creamy: Lower the heat to medium-low and mix in the sour cream and Dijon mustard until everything is well incorporated and the sauce is creamy. If you find the sauce is too thick for your liking, gradually add a splash of the reserved pasta water until you reach your desired creamy consistency.

            Combine and Serve: Gently add the cooked egg noodles into the skillet with the creamy mushroom sauce. Toss everything together until the noodles are well-coated in the sauce. Taste and adjust the seasoning with additional salt and pepper as needed.

              Garnish and Enjoy: Serve the stroganoff in deep bowls, garnishing each with a sprinkle of fresh parsley. For an extra pop of color and flavor, feel free to add another sprinkle of smoked paprika on top.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings