Name: Creamy Mushroom Stroganoff
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 8 ounces Wide egg noodles, dry; 1 tablespoon Olive oil; 2 tablespoons Unsalted butter; 1 pound Cremini mushrooms, sliced; 1 medium Yellow onion, finely chopped; 2 cloves Garlic, minced; 2 tablespoons All-purpose flour; 1 1/2 cups Low-sodium vegetable broth; 1 tablespoon Dijon mustard; 1 teaspoon Sweet paprika; 3/4 cup Sour cream; 1/2 teaspoon Fine salt; 1/4 teaspoon Freshly ground black pepper; 2 tablespoons Chopped fresh parsley

Description

Four bowls of browned-mushroom stroganoff with sour cream and egg noodles.

Ingredients

Scale

8 ounces Wide egg noodles, dry
1 tablespoon Olive oil
2 tablespoons Unsalted butter
1 pound Cremini mushrooms, sliced
1 medium Yellow onion, finely chopped
2 cloves Garlic, minced
2 tablespoons All-purpose flour
1 1/2 cups Low-sodium vegetable broth
1 tablespoon Dijon mustard
1 teaspoon Sweet paprika
3/4 cup Sour cream
1/2 teaspoon Fine salt
1/4 teaspoon Freshly ground black pepper
2 tablespoons Chopped fresh parsley

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Instructions

Bring a large pot of water to a boil and cook 8 oz dry wide egg noodles according to package directions; drain. While water heats, slice 1 lb cremini mushrooms and chop one onion.
Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Brown the mushrooms in two batches if needed, leaving them undisturbed briefly to develop color, approximately 8–10 minutes total. Add the chopped onion and cook until softened, approximately 4 minutes. Add two minced garlic cloves for 30 seconds.
Sprinkle 2 tbsp flour over the vegetables and stir one minute. Gradually whisk in 1 1/2 cups low-sodium vegetable broth, then stir in 1 tbsp Dijon mustard, 1 tsp sweet paprika, 1/2 tsp salt and 1/4 tsp pepper. Simmer gently until the sauce coats a spoon and the flour no longer tastes raw, approximately 4–6 minutes.
Remove the pan from the heat. Temper 3/4 cup room-temperature sour cream with a few spoonfuls of warm sauce, then stir it into the pan without boiling. Taste and adjust salt. Divide noodles among four bowls, spoon sauce over each and finish with 2 tbsp chopped parsley. Record sauce thickness and actual yield in a kitchen trial.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Untested estimate; noodle brand and mushroom moisture can change elapsed cooking time.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinners

Nutrition

Serving Size: One quarter of sauce and noodles, pending measured final yield