Description
Creamy Mushroom Stroganoff without wine is a comforting dish that blends earthy mushrooms with a rich, velvety sauce, perfect for cozy weeknight dinners or entertaining guests.
Ingredients
Scale
- 8 oz fresh mushrooms (button or cremini)
- 1 medium onion
- 2–3 garlic cloves
- 1 cup heavy cream
- 1 cup low-sodium vegetable broth
- 8 oz pasta (egg noodles or your choice)
- Fresh parsley (for garnish)
- Salt and pepper to taste
Instructions
- Clean and slice the mushrooms; finely chop the onion and mince the garlic.
- Heat olive oil in a large skillet over medium heat. Sauté onions until translucent, about 5 minutes, then add garlic and cook until golden.
- Add sliced mushrooms and cook until tender, about 7 minutes.
- Pour in vegetable broth, scraping any browned bits from the pan; let it simmer for 5 minutes.
- Reduce heat, stir in heavy cream, and season with salt and pepper to taste.
- Toss in cooked pasta until well-coated with the creamy sauce; serve hot with parsley on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 550
- Sugar: 3g
- Sodium: 680mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 80mg
Keywords: For added flavor, consider using shiitake or portobello mushrooms. Fresh herbs like thyme can enhance the dish even further. Store leftovers in an airtight container for up to three days; reheat gently on low heat.