Directions

• Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, saving some pasta water if needed.
• In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
• Stir in the sliced mushrooms and cook until they’re golden brown and have released their moisture, roughly 5-7 minutes.
• Sprinkle the flour over the mushroom mixture and stir well, cooking for an additional minute to eliminate the raw flour taste.
• Add the vegetable broth gradually, stirring continuously. Bring the mixture to a gentle simmer to thicken, about 3-4 minutes.
• Stir in the sour cream and season with salt and pepper. Mix until creamy and smooth, allowing the flavors to meld.
• Toss the cooked pasta into the sauce, ensuring each strand is coated with that luscious mushroom goodness. Heat through for 1-2 minutes.
• Dish out your Mushroom Stroganoff hot, and enjoy the creamy, comforting flavors that will warm your heart!