Creamy Mushroom Stroganoff
| 1 min read
Total Time:
40 minutes
Prep Time:
15 minutes
Cooking Difficulty:
Medium
Serving Amount
Ingredients
1 lb. dried egg noodles
3 Tbsp. olive oil, divided
12 oz. button mushrooms, sliced or quartered
2 medium shallots, chopped
4 sprigs thyme
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
3 garlic cloves, minced
2 cups vegetable broth
3 Tbsp. cornstarch or flour
3 Tbsp. capers
1⁄4 cup parmesan cheese, grated
1⁄4 cup sour cream, full fat reduces curdling risk
Salt and pepper to taste
3 Tbsp. flat leaf parsley finely chopped
Instructions
Step 1
Cook pasta according to package instructions or until al dente (hard to the bite).
Step 2
Heat a large pan over medium heat and add half of the olive oil. Once warm, add mushrooms, stirring frequently until mushrooms have released their liquid and are just starting to brown, about 8 minutes.
Step 3
Add remaining olive oil, turn temperature down to medium-low and add shallots and garlic and cook until fragrant and lightly browned.
Step 4
Add thyme, Worcestershire sauce and mustard and cook, stirring, until mostly evaporated, about 30 seconds.
Step 5
In a bowl, whisk broth and cornstarch. Add to skillet, bring to a boil, reduce heat to low and let sauce simmer for 5 minutes.
Step 6
Once sauce is reduced, stir in sour cream (make sure the heat is low to prevent curdling), and most of the parmesan cheese, reserving a little for garnish. Add pasta, stir in capers and season with salt and pepper to taste.
Step 7
Serve with remaining parmesan cheese and parsley as garnish.
