Mushroom Stroganoff

YIELD serves 6

TIME 1 hour

INGREDIENTS

1/2 cup olive oil

2 yellow onions

1 lb. mushrooms (we used oyster)

Thyme

2 garlic cloves

1/2 cup white wine

5 cups stock

2 tbsp. + 1 tsp soy sauce

1.5 tsp Dijon Mustard

1/2 cup sour cream

1/2 cup all-purpose flour

wide egg noodles

black pepper

paprika

parsley

INSTRUCTIONS

  • Place a large pot on medium-high heat.

  • Add 2 tbsp. olive oil and 1 onion (finely diced), season with salt, cook for 2-3 minutes. Add mushrooms (1.5 lbs), 2 sprigs thyme and 2 cloves of garlic (finely chopped), stir to combine. Cook 8-10 minutes, stirring every 2-3.

  • Pour in 1/2 cup wine to deglaze the pan, scraping up any browned bits on the bottom, cook for 1 minute more. Add 1 cup stock and 2 tbsp. soy sauce, cook for 5 -7 minutes until the liquid has reduced & thickened.

  • Take the pan off of the heat, and stir in 1.5 tsp. mustard and 1/2 cup sour cream.

  • Season with salt and pepper to taste.

  • Dust with paprika, scatter with parsley,

  • Serve over wide egg noodles.

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