Easy way to get that delicious stroganoff flavor without the time or meat! I love to use dried mushrooms because rehydrating them creates such a rich broth, and they also have a more pleasant texture for eating. You can get dry shitake mushrooms in the Asian foods section, and they usually cheaper there. However, for a more elegant dish, dried morrels, chanterells or porcini mushrooms are very nice. Drink with dark beer or pinot noir.
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- 1Bring the mushrooms and broth to a boil in a sauce pan. As soon as it boils, take it off the heat and let steep for at least 20 minutes.
- 2Saute the onions in butter in a large skillet until soft, about 15 minutes.
- 3Add the flour and stir. Cook for at least two more minutes, until the flour is fully absorbed and starting to change color.
- 4Slowly add the mushroom broth, bring to boil until thickened.
- 5Reduce heat to low and add the sour cream. Season to taste with salt and pepper.
- 6Serve over egg noodles cooked according to directions.
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Nutritional Facts for Mushroom Stroganoff
Serving Size: 1 (390 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 472.8
- Calories from Fat 147
- Total Fat 16.3 g
- Saturated Fat 8.4 g
- Cholesterol 100.4 mg
- Sodium 647.8 mg
- Total Carbohydrate 66.4 g
- Dietary Fiber 3.2 g
- Sugars 2.8 g
- Protein 15.4 g
The following items or measurements are not included: