Homemade Mushroom Stroganoff
- Yield 4
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Homemade Mushroom Stroganoff is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 pound wide egg noodles
- 3 tablespoons butter, divided
- 1 small white onion, thinly sliced
- 4 cloves garlic, minced
- 1 pound baby bella mushrooms*
- 1/2 cup dry white wine
- 1.5 cups vegetable stock
- 1 tablespoon Worcestershire sauce (here is a vegetarian brand)
- 3 1/2 tablespoons flour
- 3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme)
- 1/2 cup plain Greek yogurt or light sour cream
- Kosher salt and freshly-cracked black pepper
- optional toppings: freshly-grated Parmesan cheese, chopped fresh parsley, extra black pepper
Method
Leave egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, It is worth actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)
Melt 1 tablespoon butter in a large sauté pan over medium-a hot burner. Tip in onions and sauté for 5 minutes, stirring occasionally. Tip in the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Tip in the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce let it bubble gently for 3 minutes.
While that cooks, in a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Tip the vegetable stock mixture into the pan, along with the thyme, and stir to combine. Let the mixture let it bubble gently for an additional 5 minutes, stirring occasionally, until slightly thickened. Then, mix in the Greek yogurt (or sour cream) evenly into the sauce. Taste, and season with a generous pinch of two of salt and pepper as needed.
Plate while it is hot over the egg noodles, garnished with your desired toppings.
