epicurious4.3
Mushroom Stroganoff
Stroganoff is my definition of family food. It’s endlessly comforting—and this version can be made in under 30 minutes.
👥 4 Servings👤 Sabrina Snyder📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
📝 Preparation Steps
1
Bring a large pot of heavily salted water to a boil. Add the noodles and cook for ⏱️ 1 minute shy of the package directions. Drain and set aside.
2
Melt the butter in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper and cook for 2 to ⏱️ 3 minutes without stirring, allowing the mushrooms to brown slightly. Stir, then cook for another 2 to ⏱️ 3 minutes without stirring to brown them well. Stir the mushrooms, add the shallot, and cook for another minute.
(455 g) wide egg noodles1 pound(1 stick; 115 g) unsalted butter8 tablespoons(455 g) cremini mushrooms, sliced1 poundlarge shallot, minced1(235 ml) white wine1 cup
3
Add the flour and stir well to combine, then add the vegetable broth and white wine, bring to a simmer, and cook for 6 to ⏱️ 8 minutes, until reduced by about half. Add the sour cream, stirring until fully combined, then add the noodles and stir to coat with the sauce. If the sauce seems too thick, thin with a little additional vegetable stock.
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