Mushrooms: Stroganoff
by Lishka DeVoss

Prep everything. This comes together fast.

YIELD 2 servings main course, 4 servings side dish

INGREDIENTS

INDIVIDUALLY (ready to use):
3 oz wide egg noodles
6 oz cremini mushrooms, cleaned and sliced thick
3/4 cup vegetable or chicken stock
1/3 to 1/2 cup crème fraiche (or sour cream, or plain yogurt)
1 to 4 tbsp chopped parsley, or 1 tbsp dry (optional)

SKILLET:
1–2 tbsp olive oil 
1/2 tbsp butter

SMALL BOWL:
2 garlic cloves, minced 
1 tsp fresh thyme (1/2 tsp dried)
3/4 tsp smoked paprika or pimenton (Spanish paprika)
1/2 tsp kosher salt 
1/4 tsp freshly ground black pepper

TINY BOWL:
1 tbsp all-purpose flour 
1/2 tbsp butter
2 tbsp chives, chopped (optional)

PREPARATION

1. Cook egg noodles, drain (or time their cooking to add right at the end using pasta fork).

2. In a 12-inch skillet over medium, heat SKILLET. When hot, add mushrooms with a pinch of salt and let sit. DO NOT flip the mushrooms too soon; wait until most of them start to shrink and one side is browned.

3. Add SMALL BOWL; stir and cook until the mushrooms are sweating and everything is fragrant. Lower heat, if necessary.

4. Add TINY BOWL; stir and cook another 2 minutes.

5. Stir in veggie broth until smooth; cook until thickened.

6. Turn heat to low and gently stir in crème fraiche and parsley (if using).

7. Add noodles and toss to thoroughly coat. Serve immediately with fresh ground pepper on top.

NOTE: If you have to keep it warm, cover the pan loosely with foil and put into a low oven — 200°F. No more than 30 minutes. You don’t want to leave it on top of the stove because it will dry out.

Updated 2020-04-27

return to top