Mushroom Stroganoff Recipe
This easy mushroom stroganoff recipe is the best quick dinner perfect for meatless Mondays. Made in one pan with sautéed mushrooms, tender noodles, and a creamy cheese sauce, it’s perfect for feeding a crowd and great with all your favorite sides!
Servings: 6 servings
Equipment
Ingredients
- 2 Tablespoons olive oil
- 4 cloves garlic
- 1 white or yellow onion, diced
- 16 ounces sliced portobello mushrooms
- Salt to taste
- Pepper to taste
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
- 16 ounces long Fusilli pasta cooked al-dente (feel free to substitute with cooked pasta of choice)
- Parmesan cheese shavings for garnish
Instructions
- In a large pot on medium high heat, add the olive oil, garlic and onion. Sauté for 2-3 minutes or until the onions are translucent. Add the mushrooms. Sauté for an additional 2-3 minutes.2 Tablespoons olive oil, 1 white or yellow onion, diced, 4 cloves garlic, 16 ounces sliced portobello mushrooms
- Season with salt and pepper. Pour in the broth. Bring the ingredients to a boil. Then, reduce the heat to low.Salt to taste, Pepper to taste, 1 cup vegetable broth
- Stir in the heavy cream and sour cream until smooth. Add the cooked pasta and Parmesan cheese, and stir to combine. Let the ingredients sit for a few minutes to thicken.1/2 cup heavy cream, 1 cup sour cream, 16 ounces long Fusilli pasta, 1/2 cup grated Parmesan cheese
- Adjust the seasonings to taste. Garnish with Parmesan, if desired. Serve warm!Parmesan cheese shavings for garnish
- Store in the fridge for 3-5 days.
Video
Nutrition
Serving: 1serving | Calories: 529kcal | Carbohydrates: 65g | Protein: 16g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 52mg | Sodium: 329mg | Potassium: 526mg | Fiber: 4g | Sugar: 7g | Vitamin A: 686IU | Vitamin C: 4mg | Calcium: 152mg | Iron: 2mg