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Mushroom Stroganoff
Cremini mushrooms simmered in a creamy stroganoff sauce with thyme, paprika and dijon mustard.
Prep Time
5
mins
Cook Time
25
mins
Course:
Main Course
Cuisine:
Russian
Diet:
Vegetarian
Servings:
4
Calories:
447
kcal
Author:
Courtney
Equipment
large skillet
Ingredients
8
oz
egg noodle pasta
3
Tablespoons
butter
divided
1.5
pounds
cremini mushrooms
halved or quartered
1
onion
sliced
3
cloves
garlic
crushed
1⁄2
cup
dry white wine
1.5
cups
mushroom stock
2
Tablespoons
flour
½
cup
sour cream
or Greek yogurt
2-3
sprigs
thyme
2
teaspoon
dijon mustard
1
teaspoon
smoked paprika
chopped fresh parsley or chives
sea salt & black pepper
Instructions
Cook the egg noodles in a large pot of well salted water according to package directions then butter and season them.
Heat the butter in a large skillet over medium heat. Add the mushrooms and season. Cook until browned then remove from the skillet.
Add the remaining butter along with the onions and garlic. Cook until tender.
Add the wine and deglaze the pan.
Mix the flour in with the mushroom stock then add to the skillet along with the mushrooms, thyme sprigs, dijon mustard and paprika.
Remove a few tablespoons of liquid and mix with the sour cream to temper it, then stir the sour cream into the sauce.
Season well with sea salt and ground pepper and serve over the buttered noodles.
Garnish with chopped parsley or chives.
Nutrition
Calories:
447
kcal
|
Carbohydrates:
57
g
|
Protein:
14
g
|
Fat:
17
g
|
Saturated Fat:
9
g
|
Cholesterol:
85
mg
|
Sodium:
504
mg
|
Potassium:
1023
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
934
IU
|
Vitamin C:
4
mg
|
Calcium:
98
mg
|
Iron:
2
mg