Mushroom Stroganoff with Cream (Printable Format)
Mushrooms, herbs, and sour cream in a savory stroganoff served over egg noodles.
# Needed Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
2 tablespoons unsalted butter
03 -
1/2 cup thinly sliced shallots (about 1 large)
04 -
1 pound assorted fresh mushrooms, thinly sliced (baby bella, shiitake, oyster, or white)
05 -
1 1/2 cups vegetable stock
06 -
3 tablespoons all-purpose flour
07 -
4 garlic cloves, minced
08 -
2 teaspoons fresh thyme
09 -
1 teaspoon kosher salt
10 -
1 teaspoon paprika
11 -
1 tablespoon Worcestershire sauce
12 -
1/2 cup full-fat sour cream
13 -
2 tablespoons fresh chopped parsley
14 -
Freshly ground black pepper, to taste
# Preparation Steps:
01 -
Heat olive oil and unsalted butter in a large sauté pan over medium heat. Add thinly sliced shallots and cook, stirring occasionally, until softened, about 2 to 3 minutes.
02 -
Add sliced mushrooms to the pan and cook until they release their moisture and become tender, stirring occasionally, about 8 to 10 minutes.
03 -
While mushrooms are cooking, whisk together vegetable stock and all-purpose flour in a medium bowl to form a smooth slurry. Set aside.
04 -
Stir in minced garlic and fresh thyme. Cook, stirring constantly, until fragrant, about 1 minute.
05 -
Pour the prepared slurry into the pan with mushrooms. Add kosher salt, paprika, Worcestershire sauce, and freshly ground black pepper to taste. Reduce heat to medium-low and simmer, uncovered, for 3 to 5 minutes, until thickened.
06 -
Remove pan from heat. Immediately stir in the sour cream and chopped parsley until fully combined. Serve hot over cooked egg noodles if desired.
# Supplementary Details:
01 -
Use a mix of mushroom varieties for deeper flavor. Ensure the pan is large enough to avoid overcrowding, allowing mushrooms to brown rather than steam.