Have you noticed the price of meat lately? Holy smokes its getting awful pricey putting dinner on the table. This dish will give your pocketbook a breather, no meat in this one. Lucious, hearty mushrooms give this dish a meaty texture and I’m betting you won’t even miss the fact that there’s no meat in this meal. A rich, hearty, creamy pasta dish that’s sure to please. I mean…what’s not to love? It’s so good!
TIP: There’s nothing worse than adding sour cream to a sauce and having it curdle or separate. Setting out sour cream and allowing it to come to room temperature before adding it to a sauce will prevent this from happening.
Set out sour cream to allow it to come to room temperature.
Cook noodles according to package directions. Reserve 1 cup of the pasta water. Drain noodles and set aside.
In a small jar, combine half & half with the Dijon mustard, Worcestershire sauce and flour. Screw on the lid and shake to combine, until there are no lumps. Set aside.
Divide mushrooms and finely chop about 1 cup of the mushrooms. Set aside. This gives the stroganoff a wonderfully hearty texture.
As long as you are chopping, chop up some fresh parsley.
Let’s start cooking! Heat butter in a large skillet over medium heat. Add the diced onion and season with salt and pepper as the onions cook. Sauté for 3-4 minutes until onions are translucent, stirring frequently.
Add the sliced mushrooms to the pan.
Cook the sliced mushrooms until they release their liquid and begin to brown along the edges, about 7-8 minutes.
Add the finely chopped mushrooms to the pan.
Continue to cook for another 5-6 minutes. Sauté until all the juices have cooked off.
Add the minced garlic, mushroom seasoning, and thyme to the pan and cook until fragrant about 1 minute.
Add the reserved flour/mustard/Worcestershire cream sauce to the skillet.
Cook, stirring often until sauce thickens. Scrape up any browned bits in the bottom of the pan.
Add reserved pasta water a little at a time until sauce is the thickness you like. Reduce heat and simmer until sauce is creamy and smooth, about 2-3 minutes.
Remove skillet from heat. Add the sour cream to the sauce in the skillet. Stir together until smooth and creamy.
Add cooked pasta to the skillet.
Stir until coated with the sauce.
Serve stroganoff topped with a sprinkle of chopped parsley. Don’t skip the parsley, it adds a lovely brightness to the dish and enhances the overall flavor profile.
Round out the meal with a fresh salad. This stroganoff is delightful served with a spinach salad topped with this Easy To Make Creamy, Rich, Blue Cheese Dressing.
During the busy holiday season, it’s nice to have this delicious dish in your arsenal, one that’s quick and easy to prepare. This meal comes together in no time and it’s easy on your pocketbook too.
When my hubs came back into the kitchen for seconds and his plate was so clean that I had a hard time telling if it needed to be washed; I knew I had a hit on my hands! Give this recipe a try, I bet you will love it as much as we do!
A note about the Mushroom Seasoning that’s called for in this recipe. While you can certainly make this Stroganoff without it, it encourage you to seek it out and add it to your spice rack.
I use this Mushroom seasoning often and get a lot of questions about it. The one I use is from Trader Joe’s. It adds an extra mushroomy flavor to the dish; it gives it that umami flavor that everyone seems to love, myself included!
While it’s not considered a traditional addition, it’s absolutely wonderful added to my all time favorite classic soup, The Best, Creamiest, Hungarian Mushroom Soup.
The mushroom seasoning is a wonderful addition to this Rich & Creamy Homemade Mushroom Soup as well.
Mushroom Stroganoff
Equipment
- large skillet
Ingredients
- 12 oz bow tie pasta
- 1 cup reserved pasta water
- 16 oz button or cremini mushrooms, sliced
- 2 tbsp butter
- ½ large onion, diced
- 1 tsp Kosher salt
- ½ tsp pepper
- 1 tsp thyme
- 1 tsp mushroom seasoning powder
- 2 cloves garlic, minced
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 3 tbsp flour
- 1 cup half & half, or whole milk
- ½ cup sour cream, bring to room temperature
- 1 tbsp fresh parsley, chopped
Instructions
- Set out sour cream to allow it to come to room temperature.
- Cook noodles according to package directions. Reserve 1 cup of the pasta water. Drain noodles and set aside.
- In a small jar, combine half & half with the Dijon mustard, Worcestershire sauce and flour. Screw on lid and shake to combine, until there are no lumps. Set aside.
- Divide mushrooms and finely chop about 1 cup of the mushrooms. Set aside.
- Heat butter in a large skillet over medium heat.
- Add the diced onion and season with salt and pepper as the onions cook. Sauté for 3-4 minutes until translucent, stirring frequently.
- Add the sliced mushrooms to the pan and cook until they release their liquid and begin to brown along the edges, about 7-8 minutes.
- Add the finely chopped mushrooms and continue to cook for another 5-6 minutes. Sauté until all the juices have cooked off.
- Add minced garlic, mushroom seasoning, and thyme to the pan and cook until fragrant about 1 minute.
- Add the reserved flour/mustard/cream sauce to the skillet. Cook, stirring often until sauce thickens. Scrape up any browned bits in the bottom of the pan.
- Add reserved pasta water a little at a time until sauce is the thickness you like. Reduce heat and simmer until sauce is creamy and smooth, about 2-3 minutes.
- Remove skillet from heat. Add the sour cream to the sauce in the skillet. Stir together until smooth and creamy.
- Stir in cooked pasta until coated with the sauce.
- Serve topped with a sprinkle of chopped parsley.
Notes
I have to confess…I’m obsessed with mushrooms. I absolutely adore them!
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