Mushroom Stroganoff

Servings: 4 · Prep: 10 min · Cook: 25 min · Total: 35 min

Ingredients

• 12 oz dry wide egg noodles
• 16 oz sliced baby bella mushrooms
• 3 7/8 ounces yellow onion
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 3/4 cup sour cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Equipment

Whisk; Measuring Cups; Measuring Spoons; Large pot; Large skillet; Colander; Wooden spoon; whisk; measuring cups; measuring spoons; large pot; large skillet; colander; wooden spoon

Steps

1. Prepare ingredients. Dice the onion and measure the remaining ingredients so the sliced mushrooms, broth, and sour cream are ready before cooking.
   • 3 7/8 ounces yellow onion — diced
   • 16 ounces baby bella mushrooms — sliced
   • 2 cups vegetable broth
   • 3/4 cup sour cream
2. Cook the noodles. Bring a large pot of water to a boil, season the water with additional salt as needed, add the dry wide egg noodles, and cook until tender but firm, about 7 to 9 minutes; drain and set aside.
   • 12 ounces egg noodles

   Drain noodles carefully away from your face and hands to avoid steam burns.

   Use pot holders when handling the hot pot and colander.

3. Soften the onion. While the noodles cook, melt the butter in a large skillet over medium heat, add the diced onion, and cook for 3 to 4 minutes until softened.
   • 3 tablespoons butter
   • 3 7/8 ounces yellow onion — diced
4. Cook the mushrooms. Add the sliced baby bella mushrooms, the 1 teaspoon salt, and black pepper; cook for 6 to 8 minutes until the mushrooms are browned and tender and most liquid has evaporated.
   • 16 ounces baby bella mushrooms — sliced
   • 1 teaspoon Salt
   • 1/2 teaspoon black pepper
5. Add flour and seasonings. Sprinkle in the flour, garlic powder, and paprika; stir constantly for 1 minute to coat the mushrooms and cook off the raw flour taste.
   • 2 tablespoons all-purpose flour
   • 1 teaspoon garlic powder
   • 1 teaspoon paprika
6. Build the sauce. Slowly whisk in the vegetable broth and simmer for 3 to 5 minutes until the sauce is smooth and lightly thickened.
   • 2 cups vegetable broth
7. Finish with sour cream. Reduce heat to low, stir in the sour cream, and warm gently for 1 to 2 minutes without boiling.
   • 3/4 cup sour cream

   Keep the sauce at low heat after adding sour cream to prevent curdling and splattering.

8. Toss and serve. Add the drained noodles to the skillet and toss until evenly coated in the creamy mushroom sauce; serve warm.
   • 12 ounces egg noodles

https://plumtally.com/recipes/mushroom-stroganoff-r73oaiyxjqc3