Wild Mushroom Stroganoff With Noodles

Total Time
35mins
Prep 15 mins
Cook 20 mins

This recipe was posted in our local newspaper this week. It looked so good, and I didn't see one like it in the database, so decided to share it.

Ingredients Nutrition

Directions

  1. Heat large pot of water to boiling.
  2. Melt butter in large skillet over medium-high heat; add onion.
  3. Cook, stirring often, until lightly browned, 5 minutes.
  4. Add bell pepper; cook, stirring often, 1 minute.
  5. Add mushrooms; cook, stirring often, until mushrooms are lightly browned and liquid evaporates, about 8 minutes.
  6. Sprinkle flour, nutmeg, salt and pepper over mushrooms; cook, stirring, 1 minute.
  7. Turn heat to high; stir in broth.
  8. Cook, stirring often, to thicken and reduce slightly, about 5 minutes.
  9. Meanwhile, add noodles to boiling water; cook according to package directions.
  10. Drain.
  11. Place in large serving bowl.
  12. Stir sour cream into mushroom mixture; heat until hot, but not boiling, about 1 minute.
  13. Pour over noodles.
  14. Add chopped parsley; toss to mix.
  15. Serve.
Most Helpful

5 5

This is an excellent dish! I used a mix of shitake, button, and portabella mushrooms and used vegetable broth instead of beef. The flavors were incredible. Thanks for a yummy dish!

3 5

I love mushrooms and red bell pepper and this seemed a natural. But I found that the red pepper overwhelmed the more delicate flavor of the mushrooms. I made this yesterday, had some left, sauteed more mushrooms and put it all together, but the flavor of the bell pepper seemed to dominate. I will make this without the bell pepper in the future. I used some mascarpone instead of sour cream with a splash of vinegar to add a touch of acidity that the mascarpone lacks, and this worked well, as the mascarpone reheats really well. I also added a good handfull of chopped fresh dill, which is such a natural with mushrooms.

5 5

I'm sorry that I didn't have the wild mushrooms and had to use plain buttons. On the other hand this was still scrumptious and it was enjoyed very much. I used a light margarine and fat free sour cream making for a lovely lighter meal even with the noodles. I didn't have parsley on hand and I'm sure that it would have been a nice addition. I will certainly be making this again. Made for Photo Tag.