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When it comes to comfort food, few dishes evoke the same warmth and satisfaction as a hearty bowl of creamy mushroom stroganoff. This dish, rich in flavor and texture, is not only a delightful indulgence but also a versatile option that can cater to various dietary preferences. With its creamy sauce enveloping tender pasta and savory mushrooms, creamy mushroom stroganoff offers a satisfying meal that feels like a warm hug on a chilly day.

Creamy Mushroom Stroganoff Bowls

Indulge in the warmth and comfort of creamy mushroom stroganoff, a delightful blend of rich flavors and textures that satisfies every craving. This versatile dish caters to all dietary preferences, offering a delicious vegetarian alternative that never sacrifices taste. With a creamy sauce enveloping tender pasta and savory mushrooms, it's the perfect meal for cozy family gatherings or quiet nights at home. Elevate your comfort food game with this heartwarming recipe that promises to bring everyone together.
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Ingredients
  

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

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

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

1 teaspoon dried thyme

1 teaspoon dried oregano

1 tablespoon soy sauce or tamari

1 tablespoon all-purpose flour

2 cups vegetable broth

1 cup coconut milk or heavy cream

Salt and pepper, to taste

2 tablespoons Dijon mustard

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: Start by boiling a large pot of salted water. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet. Cook for about 8–10 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.

        Season the Mix: Sprinkle in the dried thyme, dried oregano, and soy sauce. Stir well to combine and let it cook for another minute.

          Thicken the Sauce: Dust the flour over the mushroom mixture, stirring continuously for about 1-2 minutes to cook off the raw flour taste. Gradually pour in the vegetable broth while whisking to avoid lumps.

            Create the Creamy Sauce: Once the broth is well combined, lower the heat and stir in the coconut milk (or heavy cream) and Dijon mustard. Allow the mixture to simmer gently for about 5 minutes until thickened. Season with salt and pepper to taste.

              Combine with Pasta: Toss the cooked egg noodles into the skillet, coating them evenly with the creamy mushroom sauce. Let them heat through for an additional 2 minutes.

                Serve: Spoon the creamy mushroom stroganoff into bowls, garnishing with fresh chopped parsley for a pop of color and flavor. Serve hot and enjoy!

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