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Mushroom stroganoff is a dish that transcends the ordinary, offering a comforting embrace of flavors and textures that appeal to a wide audience. This creamy, savory delight is not only a favorite among vegetarians but also a dish that can win over even the staunchest meat lovers. At the heart of this recipe is a medley of mixed mushrooms, each contributing its unique taste and texture, resulting in a dish that is both indulgent and satisfying.

Creamy Mushroom Stroganoff

Discover the comforting delight of Mushroom Extravaganza Stroganoff, a creamy dish that combines an array of mixed mushrooms for a symphony of flavors. Perfect for vegetarians and meat lovers alike, this recipe elevates the classic Stroganoff with fresh herbs and spices. Serve it over pasta, rice, or in savory crepes for a satisfying meal. Versatile and customizable, it can easily be made vegan or gluten-free, ensuring everyone can enjoy this indulgent treat.
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Ingredients
  

12 oz (340g) wide egg noodles or pasta of choice

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

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

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper, to taste

1 cup vegetable broth

1 cup heavy cream or cashew cream for a vegan option

2 tablespoons soy sauce or tamari for a gluten-free version

1 tablespoon cornstarch (optional, for thickening)

Fresh parsley, chopped, for garnish

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the egg noodles according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, sauté for about 3-4 minutes until they become translucent and fragrant.

      Add Mushrooms: Stir in the sliced mushrooms, thyme, paprika, and season with salt and pepper. Cook for about 7-8 minutes, or until the mushrooms are browned and their moisture has evaporated.

        Create the Sauce: Pour in the vegetable broth and soy sauce, stirring well. Allow the mixture to simmer for 5 minutes. If you prefer a thicker stroganoff, mix the cornstarch in a little cold water until dissolved, then stir it into the sauce and let simmer for another 1-2 minutes until thickened.

          Bring Creaminess: Reduce the heat to low and stir in the heavy cream. Let it gently simmer for another 3-4 minutes, keeping an eye on it to prevent boiling. Adjust seasoning if necessary.

            Combine with Pasta: Add the cooked pasta to the skillet and toss everything together. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.

              Serve: Remove from heat and garnish with fresh parsley before serving. Enjoy your creamy mushroom stroganoff with a sprinkle of black pepper if desired!

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings