This vegetarian stroganoff was such a win for me—and to be honest, such a surprise. The cremini mushrooms bring such depth and intensity to the dish, and marry so perfectly with the creamy sauce. This recipe is my definition of family food: Endlessly comforting—and it can be made in under 30 minutes.

　　

Ingredients

Serves 4

　　½ teaspoon kosher salt, plus more for the pasta cooking water

　　1 pound (455 g) wide egg noodles

　　8 tablespoons (1 stick; 115 g) unsalted butter

　　1 pound (455 g) cremini mushrooms, sliced

　　¼ teaspoon coarsely ground black pepper

　　1 large shallot, minced

　　3 tablespoons all-purpose flour

　　1½ cups (355 ml) vegetable broth, or as needed

　　1 cup (235 ml) white wine

　　½ cup (120 ml) sour cream

　　Parsley for garnish

　　

Step 1

Bring a large pot of heavily salted water to a boil. Add the noodles and cook for 1 minute shy of the package directions. Drain and set aside.

　　

Step 2

Melt the butter in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper and cook for 2 to 3 minutes without stirring, allowing the mushrooms to brown slightly. Stir, then cook for another 2 to 3 minutes without stirring to brown them well. Stir the mushrooms, add the shallot, and cook for another minute.

　　

Step 3

Add the flour and stir well to combine, then add the vegetable broth and white wine, bring to a simmer, and cook for 6 to 8 minutes, until reduced by about half. Add the sour cream, stirring until fully combined, then add the noodles and stir to coat with the sauce. If the sauce seems too thick, thin with a little additional vegetable stock.

　　From Dinner Then Dessert: Satisfying Meals Using Only 3, 5, or 7 Ingredients © 2021 by Sabrina Snyder. Reprinted with permission by Harper Design, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins, Amazon, or Bookshop.