Savor a delicious Mushroom Leek Stroganoff that’s easy to make and perfect for dinner. Dive into rich flavors and creamy textures tonight!
Ingredients
Scale
8 ounces of wide egg noodles
2 tablespoons of olive oil
1 medium shallot, diced
3 cloves of garlic, minced
16 ounces of sliced mushrooms
2 leeks, white and light green parts, sliced
1 cup of vegetable broth
1 cup of full-fat coconut milk
1 tablespoon of Dijon mustard
½ cup of white wine, optional
Fresh parsley for garnish
Instructions
Cook the noodles: Start by bringing a large pot of salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente. Drain and set aside.
Heat up the pan: In a large skillet, heat the olive oil over medium heat. Once hot, toss in the diced shallots and sauté for 2-3 minutes until they start to soften.
Add the garlic: Stir in the minced garlic and let it sauté until fragrant, about 1 minute.
Cook the mushrooms and leeks: Add the sliced mushrooms and leeks to the skillet, stirring well. Cook for about 5-7 minutes until the mushrooms are browned and the leeks are tender.
Pour in the liquids: If using white wine, add it now and let it simmer for a minute. Then, pour in the vegetable broth and coconut milk and stir until well combined.
Season: Add the Dijon mustard, stirring to incorporate. Let it simmer for 5 minutes.
Toss in the noodles: Add the cooked noodles to the sauce and gently mix until well coated.
Serve and garnish: Season with salt and pepper, and serve hot, garnished with parsley.
Notes
This Mushroom Leek Stroganoff is a plant-based comfort dish that combines sautéed mushrooms, leeks, and a creamy sauce for an indulgent yet quick meal, perfect for any occasion.
