Vegetarian Mushroom Stroganoff with Egg Noodles

Vegetarian Mushroom Stroganoff with Egg Noodles is a delicious and hearty dish that offers a meat-free twist on the classic Russian comfort food. Perfect for vegetarians and mushroom lovers alike, this recipe combines the earthy flavor of mushrooms with a creamy sauce served over tender egg noodles.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 16 ounces mushrooms (button or cremini), sliced
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup vegetable broth
• 1 tablespoon soy sauce (optional)
• 1 cup sour cream or Greek yogurt
• 8 ounces egg noodles
• Fresh parsley, chopped (for garnish)

Instructions

Begin by cooking the egg noodles according to package instructions. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms release their moisture and become tender, about 8 minutes. Stir in the paprika, salt, and pepper to enhance the flavors.

Pour in the vegetable broth and soy sauce, if using. Bring the mixture to a simmer and cook for another 5 minutes, allowing the sauce to reduce slightly. Reduce the heat to low and stir in the sour cream or Greek yogurt until well combined and creamy.

Serve the mushroom stroganoff over the cooked egg noodles. Garnish with chopped fresh parsley for a burst of color and flavor. Enjoy your hearty, vegetarian meal!