Mushrooms are the main event in this delectable sauté, which centers them as the “meat” in an otherwise creamy, noodly dish. This stroganoff takes only a half hour from start to finish, making it ideal for busy evenings.
Mushrooms grow in abundance in PA, which is famously home to the mushroom capital of the world, so you’re sure to find them fresh at your local farmers markets and grocers. Cremini and button mushrooms are ideal for this particular dish, though you can certainly try other varieties you prefer!
Mushroom Stroganoff
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 20 min | 30 min |
Ingredients
- 12 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 pound Pennsylvania mushrooms, like cremini or button, sliced
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 tablespoon Dijon mustard
- 2 tablespoons flour
- 1 cup vegetable broth
- 1 cup sour cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Chopped fresh parsley, for garnish
Method
- Cook the egg noodles according to package directions; drain and set aside.
- Heat the butter and olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes.
- Stir in the mushrooms and cook until the mushrooms release their moisture and begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add paprika, Dijon and flour, and cook for 1 minute, stirring to coat the mushrooms.
- Slowly pour in the vegetable broth, stirring until the sauce thickens, about 5 minutes.
- Reduce the heat and stir in the sour cream, salt and pepper. Simmer gently until sauce reaches desired consistency, about 3-5 minutes.
- Divide noodles among serving bowls and top evenly with mushroom mixture. Garnish with parsley, and serve.
- Recipe and video: Dish Works
