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When it comes to comfort food, few dishes can rival the rich, creamy goodness of stroganoff. Traditionally made with beef, this beloved dish has evolved over the years to embrace a variety of ingredients, making it a versatile choice for any dietary preference. One standout version that has gained popularity is the Creamy Mushroom Stroganoff. This plant-based take on the classic recipe highlights the earthy flavors of mushrooms and the velvety texture of Greek yogurt, delivering a comforting meal that warms the soul.

Creamy Mushroom Stroganoff Bowls

Indulge in the comforting flavors of Creamy Mushroom Stroganoff Bowls, a delightful twist on a classic favorite. This plant-based recipe showcases a medley of mixed mushrooms combined with the creaminess of Greek yogurt, offering a rich and satisfying meal without the guilt. Perfect for busy weeknights or leisurely weekends, it’s easy to prepare while packed with health benefits. Explore how simple ingredients can come together for a cozy dining experience that warms the soul. Enjoy the nourishing goodness and versatile combinations this dish has to offer!
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Ingredients
  

12 oz wide egg noodles

1 lb mixed mushrooms (cremini, shiitake, and white), sliced

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup vegetable broth

1 cup sour cream (or Greek yogurt for a healthier option)

2 tbsp soy sauce

2 tbsp olive oil

1 tsp dried thyme

1 tsp smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: In a large pot of boiling salted water, cook the egg noodles according to package directions until al dente. Drain and set aside.

    Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they become translucent. Add the minced garlic and cook for an additional minute until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet. Cook for about 6-8 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown.

        Make the Sauce: Pour in the vegetable broth and add soy sauce, dried thyme, and smoked paprika. Stir well and let the mixture simmer for about 5 minutes.

          Incorporate the Cream: Reduce the heat to low and stir in the sour cream. Mix until the sauce is creamy and heated through, but do not let it boil. Season with salt and pepper to taste.

            Combine and Serve: Add the drained noodles to the mushroom sauce, gently folding to combine everything together. Allow it to sit for a minute to soak up flavors.

              Garnish and Enjoy: Serve the creamy mushroom stroganoff in bowls, garnished with freshly chopped parsley for a pop of color and flavor.

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