Mushroom Stroganoff

Would you judge me if I told you I had this for 2 straight weeks?
It was not out of choice. See, I had to recipe test this a dozen times. Which means I had mushroom stroganoff everywhere in the fridge. I just couldn’t let it go to waste!
So yes, I consumed all the creamy shells just to make sure you guys had the most perfected stroganoff possible.

But seriously, this stroganoff is amazingly creamy, it’s perfectly rich and it’s dream-worthy buttery. And most importantly, it is loaded with so many mushrooms.

Adapted From : damndelicious.net

Ingredients :

·        1/2 cup dry white wine

·        1.5 cups vegetable stock

·        1 pound wide egg noodles

·        1 tablespoon Worcestershire sauce (here is a vegetarian brand)

·        3 tablespoons butter, divided

·        1 small white onion, thinly sliced

·        3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme)

·        Kosher salt and freshly-cracked black pepper

·        1 pound baby bella mushrooms*

·        3 1/2 tablespoons flour

·        1/2 cup plain Greek yogurt or light sour cream

·        4 cloves garlic, minced

optional toppings: freshly-grated Parmesan cheese, chopped fresh parsley, extra black pepper

Instructions :

Number One, Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)

Number Two, Melt 1 tablespoon butter in a large sauté pan over medium-high heat.  Add onions and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.

Number Four, Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Pour the vegetable stock mixture into the pan, along with the thyme, and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Then, stir in the Greek yogurt (or sour cream) evenly into the sauce. Taste, and season with a generous pinch of two of salt and pepper as needed.

Number Five, Serve immediately over the egg noodles, garnished with your desired toppings.

Notes

*Feel allowed to utilize whatever mushrooms you have accessible. A blend of your faves would be incredible!