Creamy Mushroom Stroganoff
Creamy Mushroom Stroganoff is rated
out of
5 by
9.
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).
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).
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(9)
Rated 5 out of
5
by
KRGV from
SO good!
I have made this a dozen times and it is reliably good, even if you have to tweak it; say you forgot shallots or don’t have white wine (sherry works well). I have served it with homemade pappardelle, rice, dried egg noodles, and spaetzle. Doesn’t matter, still SO good!
Date published: 2020-12-03
Rated 5 out of
5
by
SandyB from
Mushroom Stroganoff
Excellent recipe did not have a shallot so used 2 cloves of garlic minced added after the mushrooms were in pan took longer to reduce liquid but end product was very good will make again!
Date published: 2020-03-22
Rated 5 out of
5
by
BonBon826 from
Better Than Meat Cousin
I absolutely love meat but was cooking for a vegetarian family member. This recipe was so amazing! The mushrooms have a bold meatiness and the blend of flavors is superb. It was a lot of fun using a wide variety of mushrooms as well. I will make this a thousand times over!
Date published: 2018-09-01
Rated 5 out of
5
by
Nickabock from
So good!
I am a huge fan of beef stroganoff, but this is so much better. I got fresh shitake mushrooms from my local farmers market, which I kept whole. I had some sliced button mushrooms from the grocery store and they were starting to go bad, but they were fine to add in. I used Albarino wine, which is dry with a citrus kick, because that's what I had in the house. I also used a beautiful stalk of fresh green onions from the farmers market, instead of shallot - both the green and the white parts. All of these flavors were so good - I would definitely make this recipe again.
Date published: 2018-04-22
Rated 5 out of
5
by
Boulder Cook from
Delicious Recipe!!!
My husband has been a fan of Mushroom Stroganoff for as long as I've known him (more than 3 decades). He often orders this dish at restaurants--which has kept things very easy for me. Wanted to surprise him today, and am definitely not disappointed with the results and his praise! It's a very easy dish to prepare once you get past cleaning and slicing all the mushrooms. (Always helps to have something interesting to watch or listen to in the kitchen when cleaning and slicing mushrooms!)
Date published: 2018-01-21
Rated 5 out of
5
by
Hungrygirl2016 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
Nora64 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
Firefly7071 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