Name: Creamy Mushroom Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 g mixed mushrooms cremini, shiitake, portobello; sliced 1/2 inch; 1 medium yellow onion finely diced; 4 garlic cloves minced; 2 tbsp unsalted butter; 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp Dijon mustard; 1 tbsp Worcestershire sauce vegetarian, if needed; 1 cup low-sodium vegetable broth; 1/2 cup dry white wine optional; or extra broth; 1 cup full-fat sour cream room temperature; 2 tbsp fresh flat-leaf parsley chopped; Salt and black pepper to taste; 300 g egg noodles or pappardelle/fettuccine; 1 tbsp fine salt for pasta water

01

Overview

Prep10 min

Cook20 min

Total30 min

Servings4

DifficultyEasy

02

Ingredients

500 g mixed mushroomscremini, shiitake, portobello; sliced 1/2 inch1 medium yellow onionfinely diced4 garlic clovesminced2 tbsp unsalted butter1 tbsp olive oil1 tsp smoked paprika1 tsp Dijon mustard1 tbsp Worcestershire saucevegetarian, if needed1 cup low-sodium vegetable broth1/2 cup dry white wineoptional; or extra broth1 cup full-fat sour creamroom temperature2 tbsp fresh flat-leaf parsleychopped Salt and black pepperto taste300 g egg noodlesor pappardelle/fettuccine1 tbsp fine saltfor pasta water

03

Equipment

Large wide skillet
Chef's knife
Colander

04

Method

01

Sear the mushrooms

Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the mushrooms in a single layer and cook undisturbed 3 minutes, then toss and cook 2 more, until deeply golden. Lower the heat, add the rest of the butter and the onion, and cook 3 to 4 minutes; stir in the garlic, paprika, and Dijon for 30 seconds, then deglaze with the wine.

02

Simmer the savory sauce

Pour in the vegetable broth and Worcestershire, bring to a gentle simmer, and cook 5 to 6 minutes, until reduced by about a third and glossy. Meanwhile boil the egg noodles until al dente, reserving 1/2 cup of pasta water.

03

Finish with sour cream and pasta

Take the pan off the heat. Stir the room-temperature sour cream in two additions, loosening with pasta water a tablespoon at a time. Add the drained noodles and toss to coat, then return to the lowest heat for 60 seconds. Stir in the parsley and serve.

✦

Tips

NoteUse room-temperature sour cream and stir it off the heat so it never curdles.

NoteSear the mushrooms in batches if the pan is crowded.

NoteSave pasta water to loosen the sauce if it thickens as it sits.

✦

Nutrition

Caloriesvaries

NoteApproximate; depends on cream and noodles used

✦

Storage

RefrigeratorKeep leftovers in an airtight container up to 3 days; reheat gently with a splash of broth or milk.

Best freshServe right after tossing with the pasta for the silkiest sauce.

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Frequently asked

Can I make it vegan?+

Use cashew cream or oat cream and vegan butter; pick a vegetarian Worcestershire.

Why did the sauce split?+

The sour cream was added over heat; always stir it in off the burner.

What pasta works best?+

Wide egg noodles, pappardelle, or fettuccine all catch the sauce well.

Creamy Mushroom Stroganoff

Overview

Ingredients

Equipment