Mushroom Stroganoff
This creamy Mushroom Stroganoff is a comforting and flavorful vegetarian dish, perfect for a quick and satisfying weeknight dinner. Earthy mushrooms are simmered in a rich sour cream sauce, served over egg noodles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 pound egg noodles
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1.5 pounds mixed mushrooms, sliced (such as cremini, shiitake, and oyster)
- 1/2 cup dry white wine (or vegetable broth)
- 1 cup vegetable broth
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Cook egg noodles according to package directions. Drain and set aside.
- While the noodles are cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add sliced mushrooms to the skillet and cook until softened and browned, about 8-10 minutes.
- Pour in white wine (or vegetable broth) and scrape up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes to reduce slightly.
- Stir in vegetable broth and bring to a simmer. Reduce heat and simmer for 5 minutes.
- Remove from heat and stir in sour cream and parsley. Season with salt and pepper to taste.
- Add cooked egg noodles to the skillet and toss to coat.
- Serve immediately.
Notes
Garnish with extra parsley or a dollop of sour cream for serving.
Find it online: https://grilldrip.com/mushroom-stroganoff/