Yield: 8
Mushroom Stroganoff
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 1 lb egg noodles
- 3 tbsp butter
- 4 cups sliced mushrooms
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp Worcestershire sauce
- 2 tsp fresh thyme leaves
- 3 tbsp all-purpose flour
- 2 cups mushroom broth
- ½ cup sour cream
- 2 tbsp fresh parsley
- ¼ cup freshly grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Cook the egg noodles in a boling pot of salted water according to the instrucitons on the back of the package.
- Meanwhile, in a large skillet over medium-high heat, melt the butter. Add the mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 7 to 8 minutes. Stir in the onions and continue to cook until they begin to soften, about 3 minutes. Stir in the garlic, Worcestershire sauce, thyme, and flour. Cook until the garlic is fragrant, about 30 seconds. While stirring, slowly pour in the broth. Bring the mixture to a simmer and cook until it has thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper to taste.
- Serve immediately over the egg noodles topped with the parsley and Parmesan cheese.
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