Mushroom Stroganoff

Tender mushrooms simmered in a savory Dijon vegetable broth sauce, finished with sour cream and served over egg noodles.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 ounces egg noodles
• 24 ounces cremini mushrooms
• 1 medium yellow onion
• 3 cloves garlic
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1 tablespoon dijon mustard
• 3 4 cup sour cream
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until tender. Drain, reserving 1/2 cup of the cooking water, and set aside. (about 10 min)
2. While the noodles cook, wipe the mushrooms clean and slice them. Dice the onion and mince the garlic. (about 5 min)
3. Melt the butter in a large skillet over medium-high heat. Add the mushrooms and onion, season with the salt and pepper, and cook for 7 to 9 minutes, stirring occasionally, until the mushrooms are browned and the onion is tender. (about 9 min) — Medium-high heat
4. Stir in the garlic and cook for 30 seconds. Sprinkle in the flour and stir until the vegetables are evenly coated. Cook for 1 minute. (about 2 min) — Medium heat
5. Gradually whisk in the vegetable broth, then stir in the Dijon mustard. Simmer for 3 to 5 minutes, stirring often, until the sauce thickens enough to coat a spoon. (about 5 min) — Medium heat
6. Remove the skillet from the heat. Stir a few spoonfuls of the hot sauce into the sour cream, then stir the warmed sour cream mixture into the skillet. Do not boil after adding the sour cream. If the sauce is too thick, loosen it with a little reserved noodle water. (about 2 min)
7. Add the drained noodles to the skillet and toss until coated. Taste and adjust the salt and pepper. Garnish with chopped parsley and serve immediately. (about 2 min)