This simple mushroom stroganoff recipe is ready in 20 minutes
On the surface, mushroom stroganoff should be a simple, quick dish. All it really requires are mushrooms, plus something creamy and something starchy.
Perhaps because mushroom stroganoff is a vegetarian alternative to a rich, beefy comfort food dish, recipes for such a meal trend towards the needlessly complicated. Extraneous ingredients like wine, three types of herbs, or goat cheese, abound, which is a shame, since it is easy to make mushroom stroganoff with just five ingredients.
First, the starch, which should always be egg noodles. Extra-thick ones are ideal, but those marked “thick” will work just fine. So will gluten-free options. Boil them until tender and toss with a little butter while you cook the mushrooms.
The mushrooms can be any variety you prefer. Button or cremini are the easiest to find, but wild blends are even better. If you are short on time or intimidated by slicing a pound of mushrooms on a weeknight, pick up a couple of containers of presliced ‘shrooms. Instead of enhancing their flavor with garlic, onion and a green herb, use an entire bunch of scallions; the whites hint at both garlic and onion, and the greens bring a pop of herbaceousness.
Finally, for the creamy element, stick with tradition and stir in a generous cup of sour cream. It’ll bring balancing acidity in addition to creamy texture, and you really can’t beat it for pure, rich comfort. I like to serve the mushroom-sour cream sauce scooped on top of the buttery noodles, but you can just as easily toss it all together in a big pot. Even if you throw together a mixed green salad, you’ll still have dinner in about 20 minutes without extra complications.
- 12 ounces egg noodles
- Salt and freshly ground black pepper
- Butter, for the mushrooms and noodles
- 1 pound button or cremini mushrooms, trimmed and thinly sliced
- 1 bunch scallions, sliced, with the whites and greens separated
- 1 tablespoon all-purpose flour
- 1 cup water, for the mushrooms
- 1 cup sour cream
- On the side: Mixed green salad
- Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, 7 to 9 minutes. Drain, then return to the empty pot and add 1 tablespoon of butter. Stir to melt the butter and set aside.
- While the water comes to a boil and the pasta is cooking, melt another 2 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and a generous pinch of salt, and cook, stirring, until their liquid is released, evaporates, and the mushrooms begin to brown, about 10 minutes total. Stir in the scallion whites and half of the greens and continue to cook, stirring, until softened, about 1 minute.
- Scatter the flour over the mushrooms and stir to combine. Add the water, stirring to remove any lumps, and bring to a simmer. The sauce should begin to thicken up right as it comes to a simmer. Reduce the heat to low.
- Place the sour cream in a medium bowl. Gradually whisk in about a half cup of the mushroom sauce to warm the cream. Add this sour cream mixture to the skillet, stir to combine, then let sit, stirring occasionally, over low heat until hot, 2 to 3 minutes. Stir in the remaining scallion greens and season with salt and plenty of black pepper. Serve the mushroom sauce over the noodles, with salad on the side. Serves 4.
Nutritional information
Per serving: Per serving: 560 calories (percent of calories from fat, 39),16 grams protein, 71 grams carbohydrates, 4 grams fiber, 25 grams fat (14 grams saturated), 130 milligrams cholesterol, 847 milligrams sodium.RELATED:
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