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!
- 16 ounces sliced portobello mushrooms
- 1 cup vegetable broth
- 2 Tablespoons olive oil
- 1 white or yellow onion, diced
- 4 cloves garlic
- 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
- Salt to taste
- Pepper to taste
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.
Season with salt and pepper. Pour in the broth. Bring the ingredients to a boil. Then, reduce the heat to low.
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.
Adjust the seasonings to taste. Garnish with Parmesan, if desired. Serve warm!
Store in the fridge for 3-5 days.
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