Creamy Mushroom Stroganoff
Ingredients
The noodles
The sauce
-
¼
cup
butter
-
1
large
onion, chopped
-
1
pound
mushrooms, sliced
-
4
cloves
garlic, minced
-
½
cup
dry white wine
-
1
cup
vegetable broth
-
1 ½
cups
sour cream, at room temperature
-
3
tablespoons
all-purpose flour
-
2
tablespoons
chopped fresh parsley
-
to taste
salt
-
to taste
pepper
Instructions
- 1. Boil salted water in a large pot and cook the egg noodles until al dente, about 7 minutes, then drain and set aside.
- 2. In a large skillet, melt the butter over medium heat and cook the chopped onion until softened.
- 3. Increase heat to medium-high, add sliced mushrooms and garlic, and cook until mushrooms are browned.
- 4. Transfer the mushroom mixture to a bowl and deglaze the skillet with white wine, reducing it by half.
- 5. Add vegetable broth to the skillet, bring to a boil, and reduce by one-third.
- 6. In a small bowl, mix sour cream and flour until smooth, then return the mushroom mixture to the skillet and stir in the sour cream mixture off the heat.
- 7. Return to low heat and cook until the sauce thickens, then stir in parsley and season with salt and pepper.
- 8. Serve the mushroom mixture over the egg noodles.
Nutrition Facts (estimated)
Servings
4
Calories
579
Total fat
32g
Total carbohydrates
57g
Total protein
15g
Sodium
428mg
Cholesterol
123mg
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