Herby Buttered Mushroom Stroganoff

4.14 from 519 votes

My vegetarian twist on a classic comfort food...simply add egg noodles and in 30 mins you'll have a delicious meal!

Prep Time15

Cook Time15

Total Time30

Calories: 551kcal

8 ounces uncooked egg noodles (using GF noodles, if needed)
2 tablespoons extra virgin olive oil
1 large shallot, thinly sliced
4 cups mixed mushrooms, roughly torn or sliced
kosher salt and black pepper
3 tablespoons salted butter
2 cloves garlic, minced or grated
2 tablespoons fresh thyme leaves
1 tablespoon fresh chopped sage
2 tablespoons flour (GF flour works great)
1 cup low sodium chicken or vegetable broth
1 cup dry white wine such as Pinot Grigio or Sauvignon Blanc (or additional broth)
1 tablespoon Worcestershire sauce
1 teaspoon balsamic vinegar
1/2 cup canned coconut milk or heavy cream
1/4 cup fresh parsley, roughly chopped

1. Bring a large pot of salted water to a boil. Cook the noodles according to package directions until al dente. Drain.
2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 2-3 minutes. Remove half the mushrooms from the skillet to a plate and set aside.
3. Sprinkle the flour over the mushrooms and cook, stirring to incorporate, for another minute. Slowly pour in the chicken broth, wine, Worcestershire, balsamic vinegar, and season with salt and pepper. Bring the sauce to a low boil, then reduce the heat to medium, simmer for 5 minutes or until the sauce has thickened slightly. Stir in the milk, cooking another 2-3 minutes.
4. Add the noodles, reserved mushrooms, and parsley to the sauce, tossing to combine.
5. Divide the noodles among plates. Top with fresh thyme and pepper. Enjoy!

Calories: 551kcal