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The foundation of any great stroganoff begins with the noodles. For this recipe, wide egg noodles are the ideal choice, as their shape and size allow them to hold onto the creamy sauce beautifully. When cooking your noodles, it is crucial to achieve an al dente texture. This means the noodles should be tender but still firm to the bite. Overcooking the noodles can lead to a mushy consistency that detracts from the overall dish.

Creamy Mushroom Stroganoff

Discover the comforting deliciousness of Creamy Mushroom Stroganoff Delight, a dish that's perfect for cozy evenings. This recipe highlights the rich, earthy flavors of mixed mushrooms, combined with creamy sauce and wide egg noodles for a satisfying meal. Adaptable for various dietary preferences, it can easily become vegetarian or gluten-free. With its hearty ingredients and simple preparation, this classic dish is sure to please everyone at the table. Enjoy a taste of culinary warmth today!
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Ingredients
  

12 oz (340g) wide egg noodles

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

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

1 tablespoon soy sauce

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 cup vegetable broth

1 cup sour cream (or Greek yogurt for a healthier alternative)

2 tablespoons all-purpose flour (or gluten-free flour for a gluten-free option)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: Fill a large pot with water, adding a generous pinch of salt, and bring to a rolling boil. Once boiling, add the wide egg noodles and cook as per the package instructions until they reach an al dente texture. After cooking, drain the noodles and set them aside.

    Sauté the Vegetables: In a spacious skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent. Next, incorporate the minced garlic and continue to sauté for an additional minute until fragrant.

      Add the Mushrooms: Introduce the sliced mixed mushrooms into the skillet. Cook them for approximately 8-10 minutes, stirring occasionally, until they turn golden brown and all excess moisture has evaporated.

        Season the Mix: Drizzle in the soy sauce, and sprinkle the dried thyme and smoked paprika over the mushroom mixture. Stir thoroughly to ensure all ingredients are well combined, then let it cook for another 2 minutes to meld the flavors beautifully.

          Make the Sauce: In a separate small bowl, whisk together the vegetable broth and flour until it forms a smooth mixture. Gradually incorporate this broth mixture into the skillet while stirring continuously to avoid any lumps. Bring the mixture to a gentle simmer, allowing the sauce to thicken over about 3-5 minutes.

            Incorporate the Creaminess: Reduce the heat to low, then add the sour cream (or Greek yogurt) to the skillet. Stir well until everything is seamlessly combined and creamy. Taste the sauce and adjust seasoning with salt and pepper as desired.

              Combine with Noodles: Carefully fold in the drained egg noodles into the skillet with the creamy mushroom sauce. Gently toss the noodles to ensure they are evenly coated with the luscious sauce.

                Serve: Plate the creamy mushroom stroganoff and garnish with a sprinkle of freshly chopped parsley. Serve warm and enjoy this comforting main dish!

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

                    Presentation Tips: For an elegant touch, serve the stroganoff in shallow bowls and top with additional parsley and a swirl of sour cream. Pair with crusty bread or a side salad for a complete meal.