Mushroom Stroganoff
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 1 1⁄2 lbs mixed mushrooms, sliced thickly or quartered
- 1⁄2 cup white wine
- 1 -2 tablespoon flour
- 1 cup vegetable broth
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup sour cream
- 2 tablespoons fresh parsley, chopped
- egg noodles, cooked according to package and tossed with butter and fresh parsley
directions
- Melt butter in large saucepan over medium-high heat. Add onions and mushrooms and cook until mushrooms have released all their liquid, about 8-10 minutes.
- Add wine and cook until slightly reduced, about 3 minutes.
- Sprinkle flour over mushroom mixture, add broth, salt and pepper. Bring mixture to a boil. Reduce heat to medium-low and simmer 3-5 minutes until sauce is slightly thickened.
- Add sour cream and parsley. Stir until smooth and heated through, do not let it boil.
- Serve over buttered egg noodles or rice.
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Reviews
-
Made this dish for dinner tonight and served it over egg noodles. We found the flavor to be a bit on the bland side. After the fact, I went back and added garlic powder and additional S & P. Next time I would definitely add fresh garlic and additional spices to bring out the flavor of the mushrooms. Served this dish along with some creamed spinach. Made for Spring PAC, April, 2010.