Creamy Mushroom Stroganoff (Stovetop, Vegetarian)

I’ll never forget the day I realized I could make stroganoff without beef and it would taste even better. This all-mushroom version happened by accident when I was cleaning out my fridge and found five different types of mushrooms that needed to be used up. The mix of textures and earthy flavors creates this incredibly rich, satisfying dish that even my meat-loving brother requests every time he visits. It’s pure comfort food magic!

Ingredients

• 12 oz wide egg noodles
• 2 tablespoons avocado oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 lb mixed mushrooms (cremini, shiitake, and oyster), sliced
• 2 tablespoons coconut oil
• 3 tablespoons all-purpose flour (or gluten-free flour blend)
• 2 cups vegetable broth (we recommend Bonafide brand)
• 1 cup sour cream or dairy-free alternative
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh thyme leaves
• 1/2 cup fresh parsley, chopped
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons fresh chives for garnish

Instructions

1. Cook the noodles: Bring a large pot of salted water to boil. Cook egg noodles according to package directions until al dente. Drain and set aside.
2. Sauté the aromatics: In a large skillet over medium heat, warm avocado oil. Add sliced onion and cook for 5-6 minutes until softened and lightly golden. Add minced garlic and cook 1 more minute until fragrant.
3. Brown the mushrooms: Add coconut oil to the skillet. Increase heat to medium-high and add mushrooms in a single layer. Let them cook undisturbed for 3-4 minutes until golden brown, then stir and continue cooking 3-4 more minutes. Season with salt and pepper.
4. Create the roux: Sprinkle flour over the mushroom mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
5. Build the sauce: Gradually whisk in vegetable broth, making sure no lumps form. Bring to a simmer and cook for 5 minutes until thickened. Stir in Dijon mustard, thyme, and smoked paprika.
6. Finish and serve: Remove from heat and stir in sour cream until smooth. Fold in cooked noodles and fresh parsley. Taste and adjust seasoning. Serve immediately, garnished with fresh chives.

Tips

• Don’t overcrowd mushrooms – they’ll steam instead of browning. Cook in batches if needed
• For dairy-free version, use cashew cream or coconut cream instead of sour cream
• Add a splash of white wine with the broth for extra depth of flavor
• Leftovers keep for 3 days – add a splash of broth when reheating to loosen the sauce