Mushroom Stroganoff
A meaty-tasting vegetarian stroganoff of browned mushrooms and onions in a creamy sour cream and mustard sauce over noodles.
- Servings
- 4
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
Ingredients
Equipment
- Large skillet
- Large pot
Instructions
Start a pot of salted water for the noodles. Heat the butter and oil in the skillet over medium-high heat.
Add the mushrooms and cook without stirring until browned underneath, 4 minutes. Add the salt and cook, stirring, until their liquid evaporates and they’re well browned, 6–8 minutes.
Add the onion and cook until soft, 5 minutes. Stir in the garlic, paprika and flour for 1 minute.
Stir in the broth, soy sauce and mustard and simmer until thickened, 4 minutes. Meanwhile cook the noodles and drain.
Take the pan off the heat and stir in the sour cream. Warm gently without boiling. Serve over the noodles with parsley.
Notes
- A mix of mushrooms, such as cremini, shiitake and oyster, gives the best flavor.
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Nutrition estimate
- Calories
- 485
- Protein
- 15 g
- Carbs
- 57 g
- Fat
- 23 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
