Simple Homemade Creamy Mushroom Stroganoff

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, finely chopped
• •3 garlic cloves, minced
• •1 pound cremini mushrooms, sliced
• •1 teaspoon dried thyme
• •1 teaspoon smoked paprika
• •1/4 cup all-purpose flour
• •2 cups vegetable broth
• •1 cup unsweetened almond milk (or regular milk)
• •1 tablespoon soy sauce
• •1 teaspoon Dijon mustard
• •8 ounces egg noodles
• •Salt and black pepper to taste
• •2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. 1

   Heat olive oil in a large skillet over medium heat.

2. 2

   Add the chopped onion and sauté for 3-4 minutes until softened.

3. 3

   Add minced garlic and cook for another 1 minute until fragrant.

4. 4

   Stir in the sliced mushrooms and cook for 7-8 minutes, stirring occasionally, until they release their moisture and start to brown.

5. 5

   Sprinkle the dried thyme, smoked paprika, and flour over the mushrooms, stirring well to coat evenly.

6. 6

   Pour in the vegetable broth and almond milk, whisking continuously to prevent lumps.

7. 7

   Add soy sauce and Dijon mustard, then bring the mixture to a gentle simmer. Cook for 5 minutes or until the sauce thickens slightly.

8. 8

   Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.

9. 9

   Season the mushroom sauce with salt and black pepper to taste.

10. 10

    Toss the cooked noodles into the skillet with the creamy mushroom sauce, mixing well to combine.

11. 11

    Serve hot, garnished with fresh parsley.