Mushroom Stroganoff

You can’t beat a Mushroom Stroganoff and this one is super simple to cook up.

UNDER 10 MINS

VEGETARIAN

PASTA

Ingredients

• 340g wide egg noodles or your choice of pasta
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 450g mixed mushrooms, sliced
• 2 tbsp all-purpose flour
• 1 cup vegetable broth
• 1 cup sour cream
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tsp paprika
• 1/4 cup fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the egg noodles and cook according to the package instructions until al dente.
3. In a large pan, heat the olive oil over medium heat.
4. Add the chopped onion and garlic and cook until softened, about 2 minutes.
5. Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown, about 5 minutes.
6. Sprinkle the flour over the mushrooms and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
7. Gradually pour in the vegetable broth, stirring constantly until the mixture thickens.
8. Stir in the sour cream, Dijon mustard, soy sauce, and paprika.
9. Season with salt and pepper to taste.
10. Reduce the heat to low and let the sauce simmer for a couple of minutes.
11. Add the cooked egg noodles to the pan with the mushroom sauce.
12. Toss to coat the pasta evenly with the sauce.
13. Divide the mushroom stroganoff among serving plates and garnish with chopped fresh parsley.