Recipes Main Courses Pasta Rice and Grains Creamy Mushroom Stroganoff
Creamy Mushroom Stroganoff

Creamy Mushroom Stroganoff

Creamy Mushroom Stroganoff is rated 5.0 out of 5 by 4.
  • y_2017, m_2, d_24, h_17
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_4
  • loc_en_US, sid_recipe.creamy-mushroom-stroganoff, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 9ms
  • REVIEWS, PRODUCT
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
To make beef stroganoff, use 1 lb. cooked leftover steak, such as beef sirloin or tenderloin, cut into 1-inch cubes. Add to the sauce along with the broth.

Ingredients:

  • 6 Tbs. (3/4 stick) unsalted butter
  • 1 large shallot, thinly sliced
  • 2 lb. mixed fresh mushrooms, such as shiitake, oyster and cremini, thinly sliced
  • 2 Tbs. all-purpose flour
  • 1 cup dry white wine
  • 1 cup chicken or vegetable broth
  • 1/2 cup sour cream
  • 2 Tbs. minced fresh flat-leaf parsley, plus more for garnish
  • Salt and freshly ground pepper, to taste
  • 1 lb. wide egg noodles or pappardelle

Directions:

Make the sauce
In a large fry pan over medium-high heat, melt the butter. Add the shallot and sauté until lightly golden, 2 to 3 minutes. Add the mushrooms and cook, stirring, until they have softened and released most of their liquid, about 5 minutes. Add the flour and stir to incorporate. Stir in the wine and broth and cook until most of the alcohol has evaporated, about 2 minutes. Remove from the heat, and stir in the sour cream and the 2 Tbs. parsley. Season with salt and pepper.

Cook the pasta
Meanwhile, bring a large pot of water to a boil over high heat. Add 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water.

Add the pasta to the sauce and toss to combine. Warm briefly over low heat to blend the flavors. Add as much of the cooking water as needed to loosen the sauce, garnish with parsley and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).
Rated 5 out of 5 by from Creamy Mushroom Stroganoff This is a wonderful recipe I did tweek it. I used Madeira instead of white wine, added garlic,an extra shallot, and green beans. Will make this for guests.
Date published: 2016-10-28
Rated 5 out of 5 by from Quick, Easy, Vegetarian, & Kid Friendly Whipped this up in about 30 minutes from start to plate. My 11 yr old daughter loved it. Perfect Fall dinner. Warm, creamy, comfort food.
Date published: 2014-10-06
Rated 5 out of 5 by from Easy & Yummy I followed the recipe exactly. I used 2lbs of fresh shiitake & oyster mushrooms that I just picked. Made sure to saute the mushrooms in a cast iron pan so the liquid was gone & some browning occurred. I love the combination of long 2-3" strips of chewy shiitake mushrooms with smaller soft oyster mushrooms as filler. I tasted and adjusted for salt & pepper. Yummy meal.
Date published: 2014-05-15
Rated 5 out of 5 by from Delicious! I made this recipe and it did need a little extra so for those who want to add in a little extra flavor kick, add in 1 TBS worcestershire sauce and 2 TBS of marsala or to taste. I also substituted pork for beef and it came out very tasty. Great family favorite!
Date published: 2013-02-03
  • y_2017, m_2, d_24, h_17
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_4
  • loc_en_US, sid_recipe.creamy-mushroom-stroganoff, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 16ms
  • REVIEWS, PRODUCT