Mushroom Stroganoff

Servings: servings

Calories: 226cal

Melt butter in skillet over medium-high heat. Add garlic and onions and sauté 1-2 minutes or until onion softens.
2 Tablespoons butter, 2 teaspoons minced garlic, 1/2 cup chopped onion
Add in sliced mushrooms, stirring all ingredients together.
16 ounces sliced Baby Bella mushrooms
Sprinkle on thyme leaves, onion powder, garlic salt, and pepper. Stir to combine.
1 teaspoon dried thyme leaves, 1 teaspoon onion powder, 2 teaspoons garlic salt, 1/2 teaspoon black pepper
Pour in white wine and stir. Allow mixture to come to a boil. Reduce to medium heat and gently boil until mushrooms have softened and liquid has reduced a little.
3/4 cup dry white wine
In a medium bowl, whisk together flour, Worcestershire sauce, and broth. Add mixture to the skillet and stir to combine.
2 Tablespoons all purpose flour, 3 Tablespoons Worcestershire sauce, 1 cup vegetable broth
When mixture bubbles again, lower the heat and simmer until slightly thickened.
Whisk in the sour cream. Continue cooking until it’s heated through, then stir in egg noodles. Heat through and serve.
1/4 cup sour cream, 4 ounces egg noodles

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We believe the best mushrooms for stroganoff are Baby Bella (also known as cremini) for their firm texture. You can certainly mix varieties of mushrooms in this dish. Try a mix of cremini and portobello, you can even throw in some shiitake mushrooms!
This recipe calls for vegetable broth to keep it a vegetarian dish. You can certainly use beef or chicken broth if that’s what you have on hand.
Dry white wine is preferable here, such as pinot grigio, chardonnay, or sauvignon blanc. If you prefer not to use wine, you can replace that amount with broth.

Course: Dinner

Cuisine: American

Diet: Vegetarian

Prep Time10

Cook Time20

Total Time30