Mushroom Stroganoff

This creamy mushroom stroganoff was very easy to make, has a ton of flavor, and it’s ready within 30 minutes. I love meals like that! I surprised my family for lunch recently with this tasty mushroom stroganoff recipe I found on Damn Delicious. I adapted the recipe a bit to suit our tastes and to work with what I had on hand and it turned out pretty darn tasty. I used beef broth in this recipe but you could totally make it with vegetable broth if you want a vegetarian version. I also added a little bit of wine and a touch of Worcestershire sauce, for extra flavor. My whole family enjoyed this mushroom stroganoff and it made a rainy weekday just a little bit brighter.

How to Make Mushroom Stroganoff

Cook the egg noodles in boiling salted water, per package instructions. Drain.

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 for 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.

Mushroom Stroganoff

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Main

Cuisine: American

Servings: 4

Author: Adapted by Pam - For the Love of Cooking / Original by Damn Delicious

Equipment

• Large pot
• Large skillet

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

• 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.

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