Description
Pumpkin Mushroom Stroganoff is a delightful twist on the classic stroganoff dish, featuring fresh pumpkin and assorted mushrooms in a creamy sauce, perfect for chilly evenings.
Ingredients
- Fresh pumpkin: 2 cups, peeled and diced
- Assorted mushrooms: 2 cups, sliced (such as cremini, shiitake, or button)
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Vegetable broth: 2 cups
- Sour cream: 1 cup
- Fresh thyme: 2 teaspoons, chopped (plus extra for garnish)
- Egg noodles: 8 oz (about 225 g)
- Olive oil: 2 tablespoons
- Salt: to taste
- Pepper: to taste
Instructions
- Prepare all ingredients by peeling and dicing the pumpkin, slicing the mushrooms, chopping the onion, and mincing the garlic.
- In a large skillet, heat olive oil over medium heat, add onion, and sauté until translucent. Add garlic and cook for an additional minute.
- Stir in sliced mushrooms and cook until browned and moisture is released, seasoning with salt and pepper.
- Add diced pumpkin and vegetable broth, bring to a simmer, cover, and cook until pumpkin is tender.
- Reduce heat, stir in sour cream and thyme, and mix until well combined. Adjust seasoning if needed.
- Add cooked egg noodles to the skillet and toss to coat in the sauce. Serve warm, garnished with fresh thyme.
Notes
- For a vegan version, replace sour cream with a plant-based alternative.
- For gluten-free, use gluten-free pasta instead of egg noodles.
- Consider adding cooked lentils or chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Pumpkin, Mushroom, Stroganoff, Comfort Food, Vegetarian