Mushroom Stroganoff

• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth
• 1 cup coconut milk
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• Salt, to taste
• Black pepper, to taste
• 8 ounces egg noodles or pasta of choice
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic, cooking until softened.
2. 2 Sprinkle flour over the mixture and cook for 1 minute to create a roux.
3. 3 Whisk in vegetable broth, coconut milk, tomato paste, and smoked paprika. Stir well to combine.
4. 4 Simmer for 10 minutes, allowing the sauce to thicken.
5. 5 Meanwhile, cook egg noodles according to package instructions.
6. 6 Season the stroganoff with salt and pepper to taste.
7. 7 Drain the noodles and add to the skillet, tossing to coat in the sauce.
8. 8 Garnish with fresh parsley before serving.

Nutrition

Tips

• For a richer flavor, sauté the mushrooms until deeply golden brown.
• Use gluten-free flour for a gluten-free option.
• Coconut milk gives it a creamy texture without dairy – perfect for dairy-free diets!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to maintain creaminess.

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• Serve with crusty bread to soak up every last bit of sauce.

FAQ