MUSHROOM STROGANOFF

Rose M. Helle

By
@recipes4fun

Did you ever see a recipe in a magazine and think "I just really have to try that", "or that looks yummy!?" I found this in a Sept 2015 Southern Living magazine and just had to try it! The recipe stated is only for 4 servings, but I feel it could be a side dish for 8 just as easily without doubling it.


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Serves:

4-8

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 pkg
(8oz) egg noodles (i did use extra noodles)
1 Tbsp
olive oil, extra virgin
2 Tbsp
butter, divided
2 pkg
(8oz) sliced cremini mushrooms
2
garllc cloves, minced
2 sprig(s)
fresh thyme
1-1/2 tsp
smoked paprika
1 tsp
kosher salt
1/2 tsp
freshly ground black pepper
2 Tbsp
all purpose flour
1-1/2 c
chicken broth
1 c
sour cream
1 Tbsp
chopped fresh parsley

Directions Step-By-Step

1
Cook egg noodles according to package directions. Remove from heat and cover to keep warm.
2
Heat olive oil and 1 Tablespoon of the butter - add mushrooms, cook 3 minutes. Stir in garlic and next 4 ingredients and cook, stirring occasionally for 5 minutes or until mushrooms are slightly browned.
3
Add the flour and remaining butter and cook, stirring constantly. Whisk in broth and bring to a boil, whisking constantly for 5 minutes.
4
Remove from heat. Stir in sour cream and parsley. Serve over noodles.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy