Mushroom Stroganoff

Give the mushrooms enough room to brown before you add liquid. Sour cream goes in off the boil so the sauce stays smooth. Egg noodles are the usual base, but any wide noodle works.

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Ingredients

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• 12 oz egg noodles
• 2 tbsp butter or olive oil
• 1 onion, sliced
• 1 lb mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp paprika
• 1 tbsp all-purpose flour
• 1 1/2 cups low-sodium vegetable broth
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• Salt and black pepper
• Chopped parsley

How to make it

1. Cook the noodles in salted water until tender. Drain them.
2. Heat the butter in a large skillet over medium-high heat. Cook the onion and mushrooms for 8 minutes, until the mushrooms are browned.
3. Add the garlic and paprika for 30 seconds. Sprinkle on the flour and stir for 1 minute.
4. Pour in the broth and simmer for 4 minutes, until slightly thick.
5. Take the pan off the heat. Stir in the sour cream and Dijon. Season with salt and pepper.
6. Serve over the noodles with parsley.

Substitutions

• Greek yogurt can replace sour cream if you stir it in off the heat.
• Wide pasta can replace egg noodles.
• A gluten-free flour blend can replace the all-purpose flour for thickening.

Storage

Refrigerate sauce and noodles for up to 3 days. Reheat the sauce gently and loosen it with a splash of broth. Warm the noodles separately.

Pan and tools

• A large skillet
• A pot for the noodles
• A wooden spoon

What to prep first

Slice the mushrooms and start the noodle water before the butter melts. Mushrooms need several minutes to brown, and the noodles should finish with them.

What to serve with it

Egg noodles or mashed potatoes. A parsley sprinkle and black pepper are the garnish. A salad keeps the meal from being only cream.

Leftovers for lunch

The sauce thickens in the refrigerator. Reheat it gently with a splash of water and toss with fresh noodles if the old ones are soft. Do not boil it.

If it goes wrong

A curdled sauce boiled after the sour cream went in. Take the skillet off the heat, stir the sour cream in, and warm it only until it is hot. Watery mushrooms were not cooked long enough to brown. Give them the full time before the liquid goes in.

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.