Description
A comforting and festive Christmas Mushroom Stroganoff featuring tender cremini mushrooms simmered in a creamy, flavorful sauce with hints of smoked paprika and Dijon mustard, served over buttery egg noodles. Perfect for a cozy holiday meal or any occasion where you want a rich, satisfying vegetarian dish.
Ingredients
Scale
Pasta
- 8 oz egg noodle pasta
Sauce and Vegetables
- 3 Tablespoons butter (divided)
- 1.5 pounds cremini mushrooms (halved or quartered)
- 1 onion (sliced)
- 3 cloves garlic (crushed)
- 1/2 cup dry white wine
- 1.5 cups mushroom stock
- 2 Tablespoons flour
- 1/2 cup sour cream (or Greek yogurt)
- 2-3 sprigs thyme
- 2 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- Chopped fresh parsley or chives (for garnish)
- Sea salt & black pepper (to taste)
Instructions
- Cook the noodles: Cook the egg noodles in a large pot of well salted water according to the package directions. Once cooked, drain and toss with butter and season with salt and pepper to taste. Set aside.
- Brown the mushrooms: Heat part of the butter in a large skillet over medium heat. Add the halved or quartered cremini mushrooms and season them with salt and pepper. Cook until the mushrooms are nicely browned and their moisture has evaporated, then remove them from the skillet and set aside.
- Sauté onions and garlic: Add the remaining butter to the skillet along with the sliced onions and crushed garlic. Cook until the onions become soft and translucent, about 5 minutes.
- Deglaze the pan: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for a few minutes until the wine reduces slightly.
- Make the sauce: Mix the flour with the mushroom stock until smooth, then add this mixture to the skillet along with the cooked mushrooms, thyme sprigs, Dijon mustard, and smoked paprika. Stir well and let the sauce thicken and simmer gently.
- Temper and add sour cream: Remove a few tablespoons of the hot sauce liquid and whisk it into the sour cream to temper it. Then stir the tempered sour cream back into the skillet sauce, combining everything evenly.
- Season and serve: Adjust seasoning with sea salt and freshly ground black pepper to taste. Serve the mushroom stroganoff sauce over the buttered egg noodles.
- Garnish: Sprinkle freshly chopped parsley or chives on top just before serving for a fresh, herbaceous finish.
Notes
- You can substitute Greek yogurt for sour cream to reduce fat while keeping creaminess.
- Use gluten-free noodles if you need a gluten-free version and substitute flour with a gluten-free thickener.
- Dry white wine adds depth but can be replaced with additional mushroom stock or vegetable broth if preferred.
- Make sure to temper the sour cream to prevent curdling when added to the hot sauce.
- This dish pairs well with a crisp green salad or roasted vegetables for a balanced meal.
