Mushroom Stroganoff with Garlic Noodles
Creamy Wild Mushroom Stroganoff with Garlic-Infused Ribbon Noodles
Ingredients:
1 lb mixed mushrooms (cremini, shiitake, portobello), sliced
8 oz egg noodles (wide ribbon style)
1 medium yellow onion, finely diced
3 cloves garlic, minced (divided)
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon fresh thyme leaves
1 teaspoon paprika
1/2 teaspoon dried dill
1 cup vegetable broth
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 cup sour cream
2 tablespoons all-purpose flour
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper to taste
1/4 teaspoon nutmeg (optional)
Directions:
Bring a large pot of salted water to boil for the noodles.
In a large skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat.
Add the mushrooms in a single layer (work in batches if needed) and cook without stirring for 3-4 minutes until browned on one side.
Stir mushrooms and continue cooking until golden brown all over, about 5 minutes total. Season with salt and pepper, then transfer to a plate.
In the same skillet, add the remaining butter and oil. Add onions and cook until softened, about 3-4 minutes.
Add 2 cloves of minced garlic, paprika, dried dill, and fresh thyme. Cook for 1 minute until fragrant.
Sprinkle flour over the mixture and stir to combine, cooking for 1 minute.
Slowly whisk in vegetable broth and soy sauce, scraping up any browned bits from the bottom of the pan.
Cook the egg noodles according to package instructions, adding the remaining minced garlic clove to the boiling water. Drain when al dente, reserving 1/4 cup of pasta water.
Return the mushrooms to the skillet and simmer for 5 minutes until the sauce thickens slightly.
Reduce heat to low and stir in Dijon mustard.
Remove pan from heat and stir in sour cream until fully incorporated. If sauce is too thick, add a splash of reserved pasta water.
Season with salt, pepper, and nutmeg if using.
Toss the drained garlic noodles with the mushroom sauce.
Serve hot, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 380 kcal | Servings: 4 servings