Creamy Mushroom Stroganoff
A meatless mushroom stroganoff with browned mushrooms, Dijon, sour cream, and broad egg noodles. Cook mushrooms in batches and finish the dairy sauce gently off the heat.
Ingrédients
- 600 g about 1 lb 5 oz brown cremini or white button mushrooms, thickly sliced or quartered
- 30 g 2 tbsp unsalted butter, divided
- 15 ml 1 tbsp olive oil, divided between mushroom batches
- 150 g 1 medium onion, finely chopped
- 3 garlic cloves minced
- 5 ml 1 tsp sweet paprika
- 2.5 ml 1/2 tsp dried thyme
- 15 g 2 tbsp all-purpose flour
- 360 ml 1 1/2 US cups low-sodium vegetable or mushroom broth
- 15 ml 1 tbsp Dijon mustard
- 10 ml 2 tsp soy sauce
- 180 g about 3/4 US cup regular sour cream
- 2.5 ml 1/2 tsp fine salt, or less to taste
- 2.5 ml 1/2 tsp ground black pepper
- 300 g about 10.5 oz dry broad egg noodles
- 30 ml 2 tbsp chopped parsley
Instructions
- Dry and cut mushrooms. Divide 15 g butter and all the oil between two batches. Brown half the mushrooms in the first portion over medium-high heat for 6–8 minutes, until most liquid evaporates and several faces colour. Transfer to a plate and repeat with the second batch.
- Lower heat to medium. Add remaining 15 g butter and onion; cook 5–7 minutes until soft. Stir in garlic, paprika, and thyme for 30 seconds. Add flour and stir 1 minute.
- Gradually whisk in broth, scraping browned traces from the pan. Add Dijon, soy sauce, mushrooms, and their juices. Simmer gently about 5 minutes, until lightly thickened. Taste before adding salt and pepper.
- Meanwhile cook egg noodles according to the package. Reserve a little cooking water, then drain well.
- Remove mushroom pan from heat. Stir a few spoonfuls of hot sauce into sour cream, then fold back into the pan until smooth. Warm very gently if necessary without boiling. Toss with noodles off heat, adding a little reserved noodle water only if needed, or spoon sauce over plated noodles. Add parsley and serve promptly.
Notes
Calories approximate and depend on sour cream and noodle brands. Use vegetable or mushroom broth for a vegetarian dish. Contains dairy, wheat, egg, and soy. Do not boil after adding sour cream. Refrigerate within 2 hours, use within 2–3 days, and reheat gently to 74°C (165°F). For freezing, freeze the cooled mushroom-broth base before adding sour cream, up to 2 months for quality.