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In the realm of comfort food, few dishes resonate as deeply as a creamy, savory bowl of Mushroom Stroganoff. This recipe is not just another pasta dish; it embodies warmth and heartiness, making it a beloved choice for many households. The Creamy Mushroom Stroganoff Bowls are a wonderful fusion of flavors, combining the earthiness of mixed mushrooms with a velvety sauce that clings to tender pasta. Whether you are a busy parent looking for a quick weeknight dinner, a culinary novice eager to impress, or an experienced chef on the hunt for a new favorite, this dish promises to satisfy your cravings.

Creamy Mushroom Stroganoff Bowls

Discover the comforting delight of Creamy Mushroom Stroganoff Bowls, a perfect choice for any meal. This dish combines a variety of mushrooms with a velvety sauce that clings beautifully to pasta, creating a warm, hearty meal. Whether you're cooking for your family or entertaining guests, this versatile recipe adapts to various dietary needs, ensuring everyone can enjoy its rich flavors. Get ready to impress your taste buds with this easy-to-follow and satisfying dish!
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Ingredients
  

12 oz (340g) wide egg noodles or gluten-free pasta

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

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

1 tsp dried thyme

1 tsp smoked paprika

Salt and black pepper, to taste

1 cup vegetable broth

1 tbsp soy sauce or tamari (for a gluten-free option)

1 cup sour cream or dairy-free sour cream (e.g., coconut or cashew-based)

2 tbsp Dijon mustard

2 tbsp fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package instructions. Drain and set aside, reserving a little pasta water.

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet. Season with dried thyme, smoked paprika, salt, and black pepper. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.

        Add Liquid: Pour in the vegetable broth and soy sauce. Bring to a simmer, letting it cook for about 5 minutes to reduce slightly.

          Make it Creamy: Lower the heat and stir in the sour cream and Dijon mustard until well combined and creamy. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

            Combine and Serve: Toss the cooked egg noodles into the skillet with the creamy mushroom sauce. Mix well to coat the pasta. Adjust seasoning with more salt and pepper if needed.

              Garnish and Enjoy: Serve in bowls, garnished with fresh parsley. Add an extra sprinkle of smoked paprika for color, if desired.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings