Creamy Mushroom Stroganoff
- 1 ½ lb cremini mushrooms, sliced
- 2 tbsp olive oil, divided
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- ½ tsp dried thyme
- 1 tsp paprika
- 2 tbsp all-purpose flour
- ¼ cup dry white wine (optional)
- 2 cups vegetable broth
- 1 tbsp soy sauce
- 1 tsp dijon mustard
- ¾ cup sour cream, at room temperature
- ½ tsp kosher salt
- ½ tsp black pepper
- 12 oz wide egg noodles
- 1 tbsp kosher salt, for the noodle water
- 2 tbsp fresh parsley, chopped
Creamy Mushroom Stroganoff
- Bring a large pot of water to a boil for the noodles and add 1 tablespoon salt.
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add half the mushrooms in one layer and cook, stirring only now and then, until browned and their liquid has cooked off.
- Move the mushrooms to a bowl.
- Repeat with the remaining oil and mushrooms, then add them to the bowl.
- Lower the heat to medium. Melt the butter in the skillet, add the onion and cook until soft.
- Add the garlic, thyme and paprika and stir until fragrant.
- Sprinkle in the flour and stir to coat the onions.
Creamy Mushroom Stroganoff
- Pour in the wine, if using, and scrape up the browned bits.
- Slowly stir in the broth, soy sauce and mustard and simmer until the sauce thickens.
- While the sauce simmers, cook the noodles until tender.
- Drain the noodles.
- Return the mushrooms to the skillet and turn the heat to low.
- Stir a spoonful of the hot sauce into the sour cream to warm it, then stir the sour cream into the skillet. Don't let it boil, or it may curdle.
- Season with the salt and pepper and spoon over the noodles. Top with parsley.