Mushroom Stroganoff

Seizing the first opportunity I’ve had to cook all week, tonight’s menu was mushroom stroganoff. It’s a quick meal (about 30 minutes to make) and serves four.

Mushroom Stroganoff —

3 T butter
3 T olive oil
1 small onion, chopped
3 cloves garlic, minced
1 pound crimini mushrooms, sliced thin
2 T marsala (red wine)
2 t paprika
1/2 t thyme
2 t worcestshire sauce
1 C vegetable or mushroom broth
2 T red wine vinegar
1 C sour cream
salt and pepper to taste
1 lb egg nodles
  1. Melt butter on medium-low, stir in onions, cook 3 minutes or until they begin to turn translucent.
  2. In a large dutch over, bring 6 quarts of water (with an optional 2 T salt) to boil. Start cooking the egg noodles. (The frozen ones I use take about 20 minutes. Ideally you want the noodles done at the same time as the sauce.)
  3. Add the minced garlic and cook 3 more minutes, stirring occasionally to avoid burning.
  4. Add the mushrooms and olive oil, stir until the mushrooms are coated and saute for about 5 minutes.
  5. Add the vegetable broth, worcestshire sauce, thyme, paprika, and cook 5-7 more minutes, until mushrooms are tender.
  6. Stir in the red wine vinegar and sour cream. Turn heat to low until ready to serve.

Notes: Crimini or button mushrooms work well. I’ve also tried this with portabellas, but can’t recommend it. (But if you try it, cut out the ridges.)

2 thoughts on “Mushroom Stroganoff”

  1. Jim,

    I’ve looked at a lot of similar recipes online, and this is the first that reads like it will taste good. Thanks for leaving out the condensed soup and cornstarch and such dreck.
    I’m guessing that the marsala is meant to be added in step #5, but I don’t have any on hand anyway.

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