Go Back
- 8 oz egg noodles - 2 tablespoons olive oil - 1 small onion - 3 cloves garlic - 16 oz mushrooms - 1 teaspoon dried thyme - 1 teaspoon paprika - 1 cup vegetable broth - 1 cup sour cream - Salt and pepper - Fresh parsley The ingredients for Minute Mushroom Stroganoff are simple yet flavorful. The dish starts with 8 ounces of egg noodles. These noodles give a nice texture and soak up the sauce well. You’ll need 2 tablespoons of olive oil for cooking, which adds richness. Next, we have 1 small onion and 3 cloves of garlic. These aromatics bring a great base flavor to the dish. I prefer using 16 ounces of mushrooms, either cremini or button. They are the star of the show, providing a hearty feel. For seasoning, gather 1 teaspoon each of dried thyme and paprika. These spices add warmth and depth. We use 1 cup of vegetable broth to create the sauce. This broth helps create a savory base. To make it creamy, we mix in 1 cup of sour cream. Salt and pepper will enhance all the flavors. Finally, fresh parsley is optional but adds color and freshness when you serve the dish. Gather these ingredients, and you’re ready to create a tasty meal that cooks quickly! To cook egg noodles perfectly, follow the package instructions. Use a large pot and plenty of water. Add a pinch of salt to the water for extra flavor. Bring the water to a rolling boil before adding the noodles. Cook until al dente, usually about 7-9 minutes. Drain the noodles and set them aside. To avoid mushy noodles, watch the cooking time closely. Stir the noodles occasionally while cooking to prevent sticking. Rinse them with cold water after draining to stop the cooking process. This keeps them firm and tasty. Start sautéing by heating olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 3 minutes until it turns translucent. This step adds a sweet flavor to the dish. Next, add minced garlic and sliced mushrooms. Cook these for about 5-7 minutes, stirring often. You want the mushrooms browned and soft. The timing is key here; overcooking will make them rubbery. Mix in the dried thyme and paprika after the mushrooms are ready. Cook for another minute to bring out their flavors. Then, pour in the vegetable broth. Let it simmer for 3-4 minutes to reduce slightly. Next, lower the heat. Slowly stir in the sour cream. Make sure it heats through but does not boil. This step makes the sauce creamy and rich. Season with salt and pepper to taste. To ensure your noodles are well-coated, add them directly into the skillet with the sauce. Gently toss them in the creamy sauce. This helps every noodle get that rich flavor. For serving, garnish with fresh chopped parsley. It adds color and a fresh taste. Serve hot and enjoy your Minute Mushroom Stroganoff! To make your Minute Mushroom Stroganoff even tastier, consider adding spices. A dash of garlic powder can boost the flavor. You might also try a pinch of cayenne for some heat. Fresh herbs, like thyme or dill, can add brightness. Using different mushrooms can change the taste, too. Cremini mushrooms give a rich, earthy flavor. Button mushrooms are mild and easy to find. If you want something unique, try shiitake or oyster mushrooms. Each type adds its own twist. To save time, get all your ingredients ready before you start cooking. Chop the onions and garlic first. Slice the mushrooms ahead of time. Using a sharp knife speeds up prep. Tools can help you cook faster. A non-stick skillet makes it easy to sauté without sticking. A large pot for noodles helps avoid crowding. A good cutting board can make chopping quick and safe. Garnishing makes your dish pop. Fresh chopped parsley adds color and a fresh taste. Sprinkle it on top right before serving. For serving, you can add a side of steamed veggies or a crisp salad. A slice of crusty bread is great for dipping. These pairings enhance the meal and make it feel special. {{image_2}} To make this dish vegetarian or vegan, you can substitute sour cream with cashew cream or coconut yogurt. These options provide a creamy texture without dairy. For the noodles, choose plant-based alternatives like lentil or chickpea pasta. They add protein and fiber, making your meal heartier. If you need a gluten-free option, look for brands like Banza or Tinkyada for gluten-free noodles. These products work well in this recipe. You can also use zucchini noodles for a fresh twist. Instead of vegetable broth with gluten, choose a certified gluten-free broth to ensure safety. You can boost the protein in this meal by adding tofu or chickpeas. Tofu provides a nice texture and absorbs flavors well. If you prefer meat, consider adding cooked chicken or beef strips. These meats complement the rich mushroom sauce and make the dish more filling. To keep your Minute Mushroom Stroganoff fresh, store it properly. First, let it cool to room temperature. Then, place it in an airtight container. This method helps avoid moisture loss and keeps flavors intact. In the fridge, the leftovers last about 3 to 4 days. If you notice any off smells or changes in color, it’s best to toss it out. Always trust your senses when it comes to food safety. You can freeze your stroganoff for longer storage. To do this, pack it in a freezer-safe container or bag. Be sure to leave some space, as the sauce may expand when frozen. When you’re ready to eat, thaw it in the fridge overnight. To reheat, you can warm it up on the stove or in the microwave. Avoid freezing it with the noodles, as they can become mushy. When reheating your stroganoff, the goal is to keep it creamy and tasty. The stovetop is the best method. Just heat it slowly over low heat, stirring often. This helps keep the sauce smooth and prevents it from separating. If you use the microwave, put it in for short bursts. Heat it for about 1 minute at a time, stirring in between. This way, you can avoid drying it out. Mushroom stroganoff is a creamy dish that blends mushrooms and sauce. It has Russian roots, linked to the famous beef stroganoff. People often serve it over egg noodles, rice, or mashed potatoes. The creamy sauce makes it rich and satisfying. Yes, you can make this dish ahead of time. Cook the noodles and sauce separately, then mix them just before serving. Store each part in airtight containers in the fridge for up to three days. When ready to eat, reheat gently on the stove. You can use Greek yogurt or cashew cream. Both options add creaminess but change the taste slightly. Greek yogurt is tangy, while cashew cream is nutty and smooth. Each choice will still make your stroganoff delicious. Add crushed red pepper flakes or diced jalapeños for heat. You can also use hot sauce like sriracha or Tabasco. Start with a small amount and adjust to your taste. This will give your stroganoff an exciting kick! You learned how to make a tasty mushroom stroganoff. We covered the key ingredients and their importance. Cooking techniques helped you create perfect noodles and a creamy sauce. Tips and variations let you customize the dish to fit your tastes. Proper storage ensures leftovers last longer. Remember, you can easily adapt this recipe to suit your diet. Enjoy making this delicious meal for family or friends!

Minute Mushroom Stroganoff

Savor the deliciousness of Minute Mushroom Stroganoff, a quick and creamy dish perfect for any night of the week! With egg noodles, earthy mushrooms, and a rich sour cream sauce, this recipe comes together in just 20 minutes. It’s easy to make and packed with flavor! Ready to impress your family or guests? Click through to explore this comforting recipe and bring a taste of warmth to your dinner table tonight.
Print Recipe Pin Recipe

Ingredients
  

8 oz (225g) egg noodles

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

16 oz (450g) mushrooms, sliced (cremini or button)

1 teaspoon dried thyme

1 teaspoon paprika

1 cup vegetable broth

1 cup sour cream

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

In a large pot, cook the egg noodles according to package instructions, then drain and set aside.

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes or until translucent.

      Add the minced garlic and sliced mushrooms to the skillet. Cook for approximately 5-7 minutes, stirring occasionally, until the mushrooms are browned and cooked down.

        Stir in the dried thyme and paprika, cooking for another minute to release their flavors.

          Pour in the vegetable broth and bring to a simmer, allowing it to reduce slightly (about 3-4 minutes).

            Lower the heat and slowly mix in the sour cream, stirring until well combined. Make sure it’s heated through but not boiling.

              Season with salt and pepper to taste. Add the cooked egg noodles to the skillet, tossing them gently in the creamy mushroom sauce until all the noodles are coated.

                Serve hot, garnished with fresh chopped parsley for a pop of color and flavor.

                  Prep Time: 10 min | Total Time: 20 min | Servings: 4