Description

A festive, comforting vegetarian stroganoff featuring earthy mushrooms, smoky paprika, and a swirl of sour cream for a spooky Halloween twist. Quick to prepare, crowd-pleasing, and easily adaptable for vegan or gluten-free diets.

Ingredients

Scale

16 oz cremini or button mushrooms, cleaned and sliced (some into ghost shapes for fun)
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 tbsp unsalted butter
2 tbsp olive oil
1 tbsp smoked paprika
1 tsp black pepper, freshly ground
1/2 tsp dried thyme (optional)
1/2 cup vegetable broth (or mushroom broth)
1 cup sour cream (full-fat or vegan alternative)
1 tbsp Worcestershire sauce (or soy sauce for vegetarian/vegan)
Salt to taste
12 oz wide egg noodles or ribbon pasta (or gluten-free pasta)
Water for boiling pasta
Salt for pasta water
Fresh parsley, chopped (optional, for garnish)
Additional smoked paprika or black pepper (for garnish)
Halloween-themed sprinkles or edible eyes (optional, for garnish)

Instructions

Slice mushrooms into thick slices, making a few ghost-shaped pieces for Halloween fun. Chop the onion finely and mince the garlic. Set aside.
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (8-10 minutes). Drain and set aside, reserving 1/2 cup pasta water.
Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and caramelized, about 6-8 minutes.
Add chopped onion to the skillet and cook for 3 minutes, until soft. Stir in garlic and cook for another 1 minute.
Transfer half the cooked mushrooms and onions to a blender or food processor with 1/4 cup broth. Blend until smooth and creamy. Return to skillet. (Alternatively, mash with a fork.)
Add smoked paprika, black pepper, thyme, remaining broth, and Worcestershire sauce (or soy sauce). Stir well. Simmer on medium heat for 5 minutes.
Reduce heat to low. Stir in sour cream until fully combined and sauce looks silky. Taste and adjust salt as needed. Do not boil after adding sour cream.
Add drained noodles to the skillet. Toss gently to coat in sauce. If sauce is too thick, add reserved pasta water, a little at a time, until creamy.
Transfer stroganoff to plates or a serving bowl. Sprinkle with fresh parsley, extra smoked paprika, and any Halloween sprinkles or edible eyes for festive vibes.

Notes

For vegan or gluten-free adaptations, use plant-based sour cream and butter, and gluten-free pasta. Blending half the mushrooms thickens the sauce naturally. Don’t boil after adding sour cream to prevent curdling. Add black lentils or roasted pumpkin for extra Halloween flair. Leftovers keep well and taste even better the next day.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 1.5 cups with pasta
Calories: 375
Sugar: 5
Sodium: 650
Fat: 17.5
Saturated Fat: 7
Carbohydrates: 47
Fiber: 5
Protein: 13.5

Keywords: Halloween, mushroom stroganoff, vegetarian, creamy pasta, festive dinner, comfort food, easy recipe, spooky, gluten-free, vegan option