Mushroom Stroganoff

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5 from 2 votes

Nut-Free, Vegetarian

Mushrooms stand in for beef with tender egg noodles in an indulgent, yet light tasting, wine sauce.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Keyword: mushrooms, pasta

Servings: people

Calories: 457kcal

Author: Chef Sara Furcini

Ingredients

1 pound egg noodles
4 tablespoons butter divided (salted or unsalted)
2 pounds mushrooms sliced
1 medium yellow onion finely chopped
4 garlic cloves minced
½ cup dry white wine
1 tablespoon Worcestershire sauce
½ cup sour cream
Fresh parsley finely chopped (optional)
Salt
Pepper

Instructions

Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Strain over a colander set in the sink.
Brown the mushrooms. In a large sauté pan over medium heat, melt 2 tablespoons of the butter. Add the mushrooms and season well with salt and pepper. Cook the mushrooms, stirring seldomly, for 9 minutes or until brown then pour the mushrooms into a bowl and set aside.
Cook the vegetables. Melt 2 tablespoons of butter in the sauté pan. Add the onion and sauté for about 5 minutes. Then stir in the garlic, sautéing for about 1 minute or until the onions and garlic are soft and beginning to brown.
Mix the mushrooms with the vegetables. Pour the wine over the vegetables and stir well, scraping along the bottom to release any brown bits. Return the mushrooms with any juices to the pot along with the Worcestershire sauce and sour cream. Serve the mushroom sauce over the pasta noodles and garnish with parsley. Taste and adjust seasoning with salt and pepper. Mushroom stroganoff can be stored in the refrigerator for up to 3 days. When reheating, add a splash of water to thin the sauce.

Video

Notes

Adding Beef: You can add beef after you brown the mushrooms if you like.

Technical Tip: For a thicker sauce, you can make a quick roux by adding 2 tablespoons of all-purpose flour after sautéing the vegetables. Stir to toast the flour for at least 3 minutes, then proceed with the wine and other liquids. Once the sauce comes to a simmer, it will thicken into a gravy.

Nutrition