Creamy Mushroom Stroganoff



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If you think a vegetarian version of the classic comfort dish would skimp on flavor, let us prove you wrong: A mix of fresh and dried mushrooms (plus the soaking liquid), miso, and a dash of soy sauce ensure plenty of depth in every creamy bite.

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Total Time:
40 mins


  • 1/4 oz.

    dried porcini mushrooms

  • 12 oz.

    wide egg noodles

  • 3 1/2 tbsp.

    olive oil, divided

  • 1 1/2 lb.

    mixed fresh mushrooms, sliced or torn (stemmed if using shiitakes)

  • Kosher salt and pepper

  • 1

    small onion, thinly sliced

  • 2

    cloves garlic, finely chopped

  • 1/2 c.

    dry white wine

  • 8

    sprigs thyme, plus thyme leaves for serving

    plus thyme leaves for serving

  • 1 tsp.

    white miso

  • 1/2 c.

    sour cream

  • 1 tsp.

    reduced-sodium soy sauce

  • Chopped parsley, for serving


NUTRITIONAL INFORMATION (per serving): About 554 calories, 21 g fat (5 g saturated), 107 mg cholesterol, 645 mg sodium, 76 g carbohydrate, 7 g fiber, 8.5 g sugar (0 g added sugar), 19 g protein

Did you make this recipe? Comment below!

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Assistant Food Editor

Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).


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