Mushroom stroganoff
Golden mushrooms in a creamy paprika and mustard sauce, spooned over buttery egg noodles or rice. A rich, cozy vegetarian dinner ready in 20 minutes.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 2
- Per serve
- 640 kcal
Ingredients
Method
Bring a large pot of salted water to a boil for the noodles. Slice the mushrooms, onion and garlic while the water heats.
Heat the oil in a large skillet over high heat. Add the mushrooms in a single layer and leave them alone until golden underneath, then stir and cook until browned all over and any liquid has cooked off.
Meanwhile, cook the noodles according to the package, usually 6 to 8 minutes. Drain, reserving a splash of the water.
Reduce the heat under the mushrooms to medium, add the butter, onion and garlic and cook until the onion is soft.
Stir in the paprika for 30 seconds, then add the soy sauce, mustard and broth and simmer until reduced by about half.
Take the pan off the heat and stir in the sour cream until smooth and creamy. Season with salt and pepper, loosen with noodle water if needed, and serve over the noodles with parsley.
Tips
- Don't crowd the pan. If your mushrooms don't fit in one layer, brown them in two batches; crowded mushrooms steam and go gray.
- Take the pan off the heat before adding the sour cream so it doesn't split.
- For a gluten-free version, serve over rice and use tamari and a gluten-free broth.
