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 — www.wt8p.com
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
- Melt butter on medium-low, stir in onions, cook 3 minutes or until they begin to turn translucent.
- 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.)
- Add the minced garlic and cook 3 more minutes, stirring occasionally to avoid burning.
- Add the mushrooms and olive oil, stir until the mushrooms are coated and saute for about 5 minutes.
- Add the vegetable broth, worcestshire sauce, thyme, paprika, and cook 5-7 more minutes, until mushrooms are tender.
- 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.)