Mushroom Stroganoff With Buttered Wide Noodles

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · vegetarian

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1 lb cremini mushrooms
• 6 oz wide egg noodles
• 1/2 cup sour cream
• 3 1/2 tbsp butter
• 1 1/2 tbsp all-purpose flour
• 1 cup vegetable broth
• 1 large yellow onion
• 1/4 cup heavy cream
• 1/2 tbsp Dijon mustard
• to taste paprika, salt, pepper, parsley

Method (tap to check — screen stays awake)

1. Quarter the mushrooms and cook them in 3 tablespoons of the butter in a wide skillet over high heat, undisturbed at first, until they release their liquid and it boils away, 10 to 12 minutes.
2. Keep going until the mushrooms squeak against the pan and are browned all over; this is where the flavor comes from.
3. Add the onion and remaining butter and cook until soft and golden, 6 minutes.
4. Stir in the flour and paprika and cook 2 minutes so the flour toasts rather than tastes pasty.
5. Pour in the broth, whisking, and simmer until the sauce thickens enough to coat the mushrooms, 4 minutes.
6. Boil the noodles until just tender, drain, and toss with a knob of butter to keep them loose.
7. Take the pan off the heat and stir in the sour cream, heavy cream and mustard; boiling now would curdle it.
8. Season hard, spoon over the noodles, and finish with parsley.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook