Garlic Mushroom Stroganoff with Egg Noodles
Creamy Garlic Mushroom Stroganoff with Buttered Egg Noodles
Ingredients:
12 oz egg noodles
2 tablespoons olive oil
2 tablespoons butter, divided
1.5 lbs mixed mushrooms (cremini, shiitake, oyster), sliced
1 large onion, finely diced
4 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 tablespoon paprika
1 tablespoon Dijon mustard
2 tablespoons all-purpose flour
1 cup vegetable broth
1 cup sour cream
1/4 cup fresh parsley, chopped
Salt and pepper to taste
1/4 teaspoon nutmeg (optional)
Directions:
Bring a large pot of salted water to a boil and cook egg noodles according to package instructions until al dente. Drain, return to pot, and toss with 1 tablespoon butter. Cover to keep warm.
Meanwhile, heat olive oil and remaining butter in a large skillet over medium-high heat.
Add mushrooms to the skillet and cook without stirring for 3-4 minutes to allow them to brown. Then stir and continue cooking for another 3-4 minutes until golden.
Reduce heat to medium, add onions and cook until softened, about 4-5 minutes.
Add garlic, thyme, and paprika, and cook for 1 minute until fragrant.
Stir in Dijon mustard, then sprinkle flour over the mixture and stir constantly for 1 minute.
Slowly pour in vegetable broth while stirring, scraping up any browned bits from the bottom of the pan.
Bring to a simmer and cook for 2-3 minutes until slightly thickened.
Reduce heat to low and stir in sour cream. Do not let it boil after adding the sour cream.
Season with salt, pepper, and nutmeg if using.
Serve the mushroom stroganoff over the buttered egg noodles and garnish with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 420 kcal | Servings: 4 servings