Mushroom Stroganoff
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
American
Mushroom Stroganoff
Report
Bring something special to the table with this well-loved recipe.
Share:
Ingredients
- 8 oz egg noodles
- 2½ tbsp butter
- 12 oz mushroom sliced thinly
- 1 shallot large, diced
- 3 garlic cloves, minced
- 2 tsp thyme sprigs of leaves
- 2½ tbsp flour
- ¼ cup white wine dry
- 1¾ cup beef broth *** Use vegetable broth for a vegetarian version
- 1½ tsp Dijon mustard
- ½-1 tsp Worcestershire sauce to taste
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- ½ cup sour cream
- 2 tbsp parsley fresh, chopped
- Parmesan Cheese for serving
Instructions
- Cook the egg noodles in boiling salted water, per package instructions. Drain.
- While the pasta is cooking, melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 4 minutes.
- Add the shallots and cook, stirring often, for 2 minutes.
- Add the minced garlic and fresh thyme leaves and cook, stirring constantly, for 30 seconds.
- Add the flour and cook, stirring constantly, for about 2 minutes.
- Gradually add the wine and whisk to combine and allow the wine to reduce, about 1 minute.
- Add the beef broth, Dijon mustard, and Worcestershire sauce and whisk until well combined. Season with sea salt and freshly cracked pepper, to taste. Reduce the heat and simmer, stirring occasionally, until reduced and slightly thickened, about 5 minutes.
- Stir in the cooked pasta and sour cream until heated through, about 2 minutes. Add fresh parsley. Taste then season with sea salt and freshly cracked pepper, to taste, if needed. Serve immediately with parmesan cheese on the side. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
