Mushroom Stroganoff over Wide Noodles

Named for Russia’s Stroganov family, classic stroganoff turns cozy and meatless with seared mixed mushrooms. Sour cream and a touch of Dijon cloak wide egg noodles in a rich, savory sauce.

Serves 4 · 20 min prep · 35 min cook

Estimate for one serving

• 540 cal
• 16g protein
• 68g carbs
• 24g fat
• 3g fiber

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Ingredients

• 12 oz wide egg noodles or pappardelle
• 1.5 lbs mixed mushrooms (cremini, shiitake, oyster)
• 1 large yellow onion
• 4 garlic cloves
• 1.5 cups vegetable broth
• 3/4 cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce
• 2 tbsp all-purpose flour
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1/4 cup chopped fresh parsley
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp smoked paprika

Instructions

1. 1Bring a large pot of salted water to a boil for the wide noodles. Clean and slice the mixed mushrooms into thick pieces so they hold texture when cooked.
2. 2Heat olive oil and half the butter in a wide 12-inch skillet or Dutch oven over medium-high heat. Add mushrooms in batches if needed and cook undisturbed 4 minutes per side until deeply browned and caramelized; season with salt and pepper midway.
3. 3Transfer browned mushrooms to a bowl. In the same pan melt remaining butter, add diced onion, and cook 5 minutes until soft and golden. Stir in minced garlic, thyme, and smoked paprika for 30 seconds until aromatic.
4. 4Sprinkle flour over the onions and cook 1 minute, stirring constantly. Gradually whisk in vegetable broth and soy sauce, scraping up fond, and simmer 3 to 4 minutes until lightly thickened.
5. 5Return all mushrooms and any juices to the pan. Stir in Dijon mustard and let the mixture bubble gently for 2 minutes so flavors marry.
6. 6Cook the wide noodles in boiling water until al dente, typically 8 to 10 minutes depending on shape; drain well, reserving a little pasta water.
7. 7Lower heat under the mushroom sauce to the barest simmer. Stir in sour cream until the sauce turns creamy and pale; do not let it boil. Adjust consistency with a splash of pasta water if desired.
8. 8Taste and season with additional salt and pepper. Pile hot wide noodles into shallow bowls and spoon the rich mushroom stroganoff generously over the top so the sauce seeps into every fold.
9. 9Garnish with chopped fresh parsley and an extra pinch of smoked paprika. Serve right away while the noodles are tender and the sauce is velvety.