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5.0 from 6 votes

Mushroom Stroganoff

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • 8 oz egg noodles
  • 2½ tbsp butter
  • 12 oz mushrooms, sliced thinly
  • 1 large shallot, diced
  • 3 cloves of garlic, minced
  • 2 tsp sprigs of thyme leaves
  • 2½ tbsp flour
  • ¼ cup dry white wine
  • 1¾ cup beef broth *** Use vegetable broth for a vegetarian version
  • 1½ tsp Dijon mustard
  • ½-1 tsp Worchestershire sauce, to taste
  • Sea salt and freshly cracked pepper, to taste
  • ½ cup sour cream
  • 2 tbsp fresh parsley, chopped
  • parmesan cheese, for serving

Instructions

    Cup of Yum
  1. Cook the egg noodles in boiling salted water, per package instructions. Drain. 
  2. 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.
  3. Add the shallots and cook, stirring often, for 2 minutes.
  4. Add the minced garlic and fresh thyme leaves and cook, stirring constantly, for 30 seconds.
  5. Add the flour and cook, stirring constantly, for about 2 minutes. 
  6. Gradually add the wine and whisk to combine and allow the wine to reduce, about 1 minute.
  7. 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. 
  8. 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.