Mushroom Stroganoff

Name: Mushroom Stroganoff
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 1 lb cremini mushrooms, sliced; 2 tbsp unsalted butter; 1 yellow onion, diced; 4 garlic cloves, minced; 2 cups vegetable broth; 2 tsp Dijon mustard; 1/2 cup sour cream; 8 oz egg noodles; 2 tbsp olive oil; 2 tbsp all-purpose flour; 1 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp fresh dill, chopped

A rich, savory Russian pasta dish featuring tender cremini mushrooms in a velvety sour cream sauce served over egg noodles.

35 minEasyServes 4420 cal/serving

RussianDinnerStovetopVegetarianHigh FiberNut-FreeSoy-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb cremini mushrooms, sliced
2 tbsp unsalted butter
1 yellow onion, diced
4 garlic cloves, minced
2 cups vegetable broth
2 tsp Dijon mustard
1/2 cup sour cream
8 oz egg noodles
2 tbsp olive oil
2 tbsp all-purpose flour
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp fresh dill, chopped

Instructions

1

Boil a large pot of salted water and cook 8 oz egg noodles according to package instructions, then drain.
2

Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat.
3

Add 1 diced yellow onion and saute for 4 minutes until softened.
4

Add 1 lb sliced cremini mushrooms and 4 minced garlic cloves, cooking for 8 minutes until mushrooms brown and release liquid.
5

Sprinkle 2 tbsp all-purpose flour, 1 tsp kosher salt, and 1/2 tsp black pepper over mushrooms and stir continuously for 1 minute.
6

Whisk in 2 cups vegetable broth and 2 tsp Dijon mustard, simmer for 4 minutes until thickened.
7

Remove from heat, stir in 1/2 cup sour cream, and serve sauce over cooked noodles garnished with 2 tbsp chopped fresh dill.

Questions

Can I make Mushroom Stroganoff dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1/2 cup sour cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Mushroom Stroganoff gluten-free?

Yes. The gluten in this entry is 8 oz egg noodles, 2 tbsp all-purpose flour. Swap the pasta for a gluten-free one, cooked a minute short of its package time; the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Mushroom Stroganoff keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Mushroom Stroganoff?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Baked Beets side
Vinegret salad
Sbiten drink
Muraveinik Cake dessert

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