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Umami, often referred to as the fifth taste, is a savory sensation that elevates dishes to new heights. Discovered in Japan in the early 20th century, this flavor profile is characterized by its richness and depth, often evoking a sense of satisfaction. In mushroom stroganoff, umami plays a pivotal role, primarily thanks to the star ingredient: mushrooms. Varieties like button, cremini, and shiitake are packed with glutamate, a natural compound responsible for the umami flavor. When cooked, these mushrooms release their rich, savory essence, contributing significantly to the overall taste of the dish.

Creamy Mushroom Stroganoff

Discover the comforting delight of creamy mushroom stroganoff, a beloved dish perfect for cozy family dinners and chilly nights. This recipe features tender mushrooms and a rich, velvety sauce that embodies deep umami flavors, enhanced by a hint of tanginess from sour cream. Versatile and adaptable, this stroganoff can satisfy meat lovers and vegetarians alike. Learn how to make this satisfying dish and enjoy its layers of flavor that will impress everyone at the table.
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Ingredients
  

12 oz (340g) wide egg noodles or pasta of choice

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

16 oz (450g) mixed mushrooms (button, cremini, and shiitake), sliced

1 teaspoon dried thyme

1 teaspoon smoked paprika

½ cup (120ml) vegetable broth

½ cup (120ml) sour cream or vegan alternative

1 tablespoon soy sauce or tamari for gluten-free option

1 tablespoon Dijon mustard

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles:

    - Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain and set aside, reserving about ½ cup of the pasta water.

      Sauté the Aromatics:

        - In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.

          Cook the Mushrooms:

            - Add the sliced mushrooms to the skillet and cook for about 5-7 minutes until they are browned and have released their moisture. Stir in the dried thyme and smoked paprika, cooking for another minute to enhance the flavors.

              Make the Sauce:

                - Pour in the vegetable broth, scraping up any bits from the bottom of the skillet. Allow to simmer for 2-3 minutes.

                  - Lower the heat and stir in the sour cream, soy sauce, and Dijon mustard until well combined. If the sauce is too thick, add some reserved pasta water until the desired consistency is reached.

                    Combine Noodles and Sauce:

                      - Add the cooked noodles to the skillet, tossing gently to coat. Season with salt and pepper to taste. Allow it to heat through for about 2 minutes.

                        Serve:

                          - Remove from heat. Serve immediately, garnished with fresh parsley on top.

                            Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4