Creamy Mushroom Stroganoff: Pure Comfort!
Mushroom Stroganoff: master this rich and creamy Herby Buttered version in under 40 minutes. Perfect for a comforting weeknight meal.
Ingredients
- 8 ounces uncooked egg noodles
- 2 tablespoons extra virgin olive oil
- 1 large shallot, thinly sliced
- 4 cups mixed mushrooms, roughly torn or sliced
- kosher salt and black pepper
- 3 tablespoons salted butter
- 2 cloves garlic, minced or grated
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh chopped sage
- 2 tablespoons flour
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon balsamic vinegar
- 1/2 cup milk
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the noodles according to package directions until al dente. Drain.
- Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 2-3 minutes. Remove half the mushrooms from the skillet to a plate and set aside.
- Sprinkle the flour over the mushrooms and cook, stirring to incorporate, for another minute. Slowly pour in the chicken broth, wine, Worcestershire, balsamic vinegar, and season with salt and pepper. Bring the sauce to a low boil, then reduce the heat to medium, simmer for 5 minutes or until the sauce has thickened slightly. Stir in the milk, cooking another 2-3 minutes.
- Add the noodles, reserved mushrooms, and parsley to the sauce, tossing to combine.
- Divide the noodles among plates. Top with fresh thyme and pepper. Enjoy!
Notes
- To ensure your mushrooms brown properly and develop maximum flavor, avoid overcrowding the skillet. Cook them in batches if necessary, allowing enough space for moisture to evaporate.
- I once made the mistake of adding too much liquid too quickly, resulting in a thin sauce. Gradually whisk in the broth and wine to ensure a smooth, lump-free roux and a perfectly thickened sauce.
- For storage, refrigerate leftover stroganoff in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce if needed. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- I once made the mistake of adding too much liquid too quickly, resulting in a thin sauce. Gradually whisk in the broth and wine to ensure a smooth, lump-free roux and a perfectly thickened sauce.
- For storage, refrigerate leftover stroganoff in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce if needed. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.