Beefless Mushroom Stroganoff Noodles

Beefless mushroom stroganoff noodles combine browned mushrooms, onion, Dijon, broth, and sour cream for an easy vegetarian stovetop dinner.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 oz mushrooms
• 8 oz egg noodles
• 1 medium yellow onion
• 2 cups vegetable broth
• 0.5 cup sour cream
• 1 tbsp dijon mustard
• 2 tbsp butter
• 2 cloves garlic
• 0.75 tsp kosher salt
• 0.25 tsp black pepper
• 2 tbsp fresh parsley

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until tender. Reserve 1/2 cup pasta water, then drain the noodles. (about 10 min)
2. While the noodles cook, wipe the mushrooms clean and slice them. Dice the onion, mince the garlic, and chop the parsley. (about 5 min)
3. Melt the butter in a large skillet over medium-high heat. Add the mushrooms and onion with the salt and pepper. Sauté for 7 to 9 minutes, stirring occasionally, until the mushrooms are browned and the onion is tender. (about 9 min) — medium-high
4. Stir in the garlic and cook for 30 seconds. Pour in the broth and Dijon, scraping up any browned bits. Simmer for 5 to 7 minutes, until the sauce reduces slightly. (about 7 min) — medium
5. Remove the skillet from the heat. Stir the sour cream into the sauce until smooth, adding a splash of reserved pasta water if needed. Add the noodles and toss until coated. (about 3 min)
6. Fold in the parsley and serve hot. (about 1 min)