Mushroom Stroganoff

3 Reviews
ADD YOUR REVIEW
Hector Sanchez; Styling: Heather Chadduck Hillegas
Hands-on Time
20 Mins
Total Time
20 Mins
Yield
Makes 4 servings
September 2015
RECIPE BY Southern Living

Smoked paprika adds depth to this meatless dish.

Ingredients

  • 1 (8-oz.) package egg noodles
  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided
  • 2 (8-oz.) packages sliced cremini mushrooms
  • 2 garlic cloves, minced
  • 2 fresh thyme sprigs
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup sour cream
  • 1 tablespoon chopped fresh flat-leaf parsley

How to Make It

Step 1

Cook egg noodles according to package directions. Remove from heat, and cover to keep warm.

Step 2

Heat olive oil and 1 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms, and cook 5 minutes. Stir in garlic and next 4 ingredients, and cook, stirring occasionally, 3 minutes or until mushrooms are slightly browned.

Step 3

Add flour and remaining butter, and cook, stirring constantly, 2 minutes. Whisk in broth, and bring to boil, whisking constantly; boil, whisking constantly, 5 minutes. Remove from heat. Stir in sour cream and parsley, and serve over noodles.

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Ratings & Reviews

Mushroom Stroganoff

knittingmom22
August 24, 2015
Excellent!

Not a keeper

Annie
August 28, 2015
We did not care for this. Did not care for the smoked paprika. It was OK but did not taste anything like Stroganoff. Won't make again.

Pretty good, a little salty

Altbaker1
August 28, 2015
I've never had regular stroganoff before so I can't say if it tastes similar. It definitely tasted good! However, it was too salty, maybe from the sour cream? I would skip adding salt in step #2 for sure. My other comment is the sauce is a little thin to be served "over" the noodles - we poured it into the noodles and stirred instead, and that worked out great. Thanks for the recipe!

A keeper!

mom2henry
September 13, 2015
I just made this for dinner tonight.  We really enjoyed it. Quick and easy! We did not find it too salty. I used fresh paprika from Hungary, the spicy paprika and not the sweet.  I served it with roasted green beans and bell peppers. I used light sour cream and light cream. Next time I may try it with plain non-fat yogurt (I typically replace sour cream with yogurt) and skim milk to lighten it up a bit.  I also poured the sauce into the noodles and stirred it all together.

This is a keeper

BGeter
October 05, 2015
Excellent!  I used the paprika I had on hand - it wasn't marked "smoked."  I will also lighten this up the next time I make it, and will try making it using different herbs and no paprika.  Always happy to have another mushroom recipe on hand. 

Quick and smokey

Fran
January 06, 2016
I made this exactly as instructed and did use sweet smoked paprika. Very quick and easy to make. Next time I would cut the smoky paprika by half. We enjoyed it and my two young children had no problem eating it.
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