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- 3 cups assorted mushrooms (cremini and shiitake recommended) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup vegetable broth - 1 cup heavy cream (or coconut cream for dairy-free) - 2 tablespoons soy sauce - 1 tablespoon Dijon mustard - 1 teaspoon smoked paprika - Salt and freshly ground black pepper - 2 cups egg noodles (or any preferred pasta) - 2 tablespoons olive oil When you gather your ingredients, focus on freshness. The mushrooms give deep flavor. I suggest using cremini and shiitake for richness. Chop your onion finely. This helps it cook evenly and blend into the dish. Minced garlic adds a nice kick. For the liquid, vegetable broth adds depth. If you want creaminess, choose heavy cream or coconut cream for a dairy-free option. Flavor enhancers like soy sauce and Dijon mustard elevate the dish. Smoked paprika adds a hint of warmth. Don't forget your pasta! Egg noodles work well, but feel free to pick your favorite. Olive oil helps sauté and brings everything together. Gather these items and get ready for a delicious meal! Each ingredient plays a role in making this dish so special. - Heating the olive oil Start by heating 2 tablespoons of olive oil in a large pot over medium heat. This oil adds flavor and helps cook the onions. - Sautéing the onions Next, add 1 medium onion, finely chopped. Sauté the onion until it becomes soft and clear, which should take about 3-4 minutes. - Adding garlic and mushrooms Now, stir in 2 cloves of minced garlic and 3 cups of assorted sliced mushrooms. Cook until the mushrooms soften and release their juices, around 5-7 minutes. - Incorporating sauces and spices After the mushrooms are ready, add 2 tablespoons of soy sauce, 1 tablespoon of Dijon mustard, and 1 teaspoon of smoked paprika. Mix these ingredients well for a rich flavor. - Adding vegetable broth Gradually pour in 1 cup of vegetable broth. This will help create a nice base for your stroganoff. Bring the mixture to a gentle simmer. - Cooking the pasta Once simmering, carefully add 2 cups of egg noodles. Stir to mix everything together. Cook the noodles according to the package instructions, usually about 8-10 minutes. Stir occasionally to stop them from sticking. - Adding cream and stirring When the noodles are cooked to your liking, lower the heat. Slowly pour in 1 cup of heavy cream (or coconut cream for a dairy-free option). Stir gently until everything is creamy and well combined. - Seasoning to taste Taste your stroganoff and add salt and freshly ground black pepper as needed. If the sauce feels too thick, add a splash more broth or water to achieve your desired texture. - Letting it sit before serving Finally, take the pot off the heat and let it sit for one minute to thicken slightly. This step allows the flavors to blend perfectly before serving. To get the best taste, start by sautéing your onions well. This brings out their natural sweetness. Next, add the minced garlic and cook until fragrant. When you add the mushrooms, let them brown nicely. This creates a rich flavor base. Balancing creaminess with broth is key. Too much cream can make it heavy. Add broth gradually to find your perfect mix. Adjust seasoning based on your taste. A pinch of salt or a dash of pepper can make a big difference. Stirring is important to prevent sticking. Use a wooden spoon to scrape the bottom of the pot. This keeps all the flavors mixed well. Choose a large pot with a non-stick surface. This helps food release easily. Cooking times matter too. Follow the package instructions for noodles and stir often. Garnish with fresh parsley for a pop of color. It adds freshness to each dish. Serve the stroganoff in deep bowls to hold the sauce. Pair it with crusty bread to soak up the creamy sauce. You can also add toppings like extra mushrooms or a sprinkle of paprika for added flavor. {{image_4}} You can make this dish fit your diet. For a dairy-free option, use coconut cream instead of heavy cream. This keeps the dish creamy and rich without dairy. You can also use gluten-free pasta. Look for options made from rice or quinoa. They work well and keep the dish tasty. Want to make it heartier? You can add chicken or tofu. Cook the chicken until golden and add it after sautéing the mushrooms. For tofu, use firm tofu and sauté it until crispy for a nice texture. If you want a vegan protein boost, try lentils or chickpeas. They add protein and fiber. Feel free to get creative with your mushrooms! You can try different types like portobello or oyster mushrooms. Each brings a unique flavor. Adding herbs like thyme or rosemary can also enhance the taste. Just a sprinkle can make the dish shine. Experiment and find what you love! To store your creamy mushroom stroganoff, let it cool first. Use an airtight container. This will keep the dish fresh in the fridge for up to three days. Glass containers work well, as do plastic ones. Make sure to label the containers with the date. When you're ready to eat, reheating the stroganoff is simple. The best method is on the stovetop. Just place it in a pan over low heat. Stir often to warm it evenly. You can also use the microwave for quicker results. Heat in short intervals, stirring in between. This will keep it creamy. You can freeze the stroganoff for later use. Portion it into freezer-safe containers. Make sure to leave space for expansion. It will last up to three months in the freezer. To thaw, move it to the fridge overnight. For reheating, follow the stovetop method for the best texture. Yes, you can use different mushrooms! For this recipe, I suggest cremini and shiitake mushrooms. These types add great flavor and texture. You can also try button mushrooms, portobello, or oyster mushrooms. Mix and match to find your favorite blend. Absolutely! This stroganoff is perfect for meal prep. To make it ahead, cook the dish as directed and let it cool. Store it in airtight containers. It stays fresh for up to four days in the fridge. Reheat portions in the microwave or on the stovetop. If it thickens too much, add a splash of broth. If you want a lighter option, use coconut cream. It will still give you a creamy texture. You can also use cashew cream or a mix of milk and cornstarch. These options keep the dish rich without the heaviness of heavy cream. To check if the pasta is done, taste a noodle. It should be tender but still firm. This is called "al dente." Make sure to stir the pasta while cooking. This prevents sticking and ensures even cooking. Follow the package instructions for precise cooking times. This blog post shared a simple, tasty mushroom stroganoff recipe. You learned about key ingredients like mushrooms and egg noodles. The step-by-step instructions guide you through cooking with ease. Plus, I offered tips for flavor and storage. In the end, you can adapt this dish to suit your needs. Enjoy experimenting with flavors or adding proteins. Remember, cooking should be fun and delicious!

One Pot Creamy Mushroom Stroganoff

Indulge in a comforting dish with this One Pot Creamy Mushroom Stroganoff! Made with a blend of savory mushrooms, creamy sauces, and your favorite pasta, this easy recipe is perfect for busy weeknights. Cooked all in one pot, it minimizes cleanup while delivering rich flavors your family will love. Ready in just 30 minutes, click through to discover how to make this delicious meal that will warm your heart and satisfy your cravings!
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Ingredients
  

3 cups assorted mushrooms, sliced (recommended: a combination of cremini and shiitake)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream or coconut cream (for a dairy-free option)

2 tablespoons soy sauce

1 tablespoon Dijon mustard

1 teaspoon smoked paprika

2 cups egg noodles or any pasta of your choice

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by heating the olive oil in a large pot or deep skillet over medium heat. Once the oil is hot, add the chopped onions.

    Sauté the onions until they become translucent and soft, approximately 3-4 minutes.

      Next, stir in the minced garlic followed by the sliced mushrooms. Cook the mushrooms until they soften and release their moisture, which should take about 5-7 minutes.

        Incorporate the soy sauce, Dijon mustard, and smoked paprika into the mushroom mixture, stirring well to ensure all ingredients are thoroughly combined.

          Gradually pour in the vegetable broth, allowing the mixture to come to a gentle simmer.

            Once simmering, carefully add the egg noodles to the pot, ensuring they are well mixed in. Cook according to package instructions, typically around 8-10 minutes. Stir occasionally to prevent sticking.

              When the noodles are cooked to your liking, reduce the heat to low and slowly add the heavy cream (or coconut cream). Stir gently until the sauce becomes creamy and all ingredients are well incorporated.

                Taste the dish and season with salt and freshly ground black pepper as desired. If you find the sauce too thick, feel free to add a splash more broth or water for your preferred consistency.

                  Remove the pot from the heat and let it sit for about a minute to thicken slightly before serving.

                    - Prep Time: 10 min | Total Time: 30 min | Servings: 4

                      - Presentation Tips: Dish out the stroganoff into deep bowls, garnishing each serving with freshly chopped parsley and a light sprinkle of paprika for added color. Serve alongside crusty bread for a delightful complement.