Cook at home

Mushroom Stroganoff

Browned mushrooms in a creamy sour cream and Dijon sauce over egg noodles.

Ingredients

• 16 oz mushroom, sliced
• 8 oz egg noodles
• 2 tbsp butter
• 1 onion, diced
• 3 clove garlic, minced
• 1 tbsp all purpose flour
• 1 1/2 cup vegetable broth
• 1 tbsp dijon
• 1 tsp paprika
• 3/4 cup sour cream
• 1/2 tsp salt
• 2 tbsp fresh parsley, chopped

Steps

1. Cook the noodles in salted boiling water per package directions, then drain.
2. Melt the butter in a large skillet over medium-high heat and brown the mushrooms 8 minutes without crowding. Add the onion and garlic and cook 4 minutes.
3. Sprinkle in the flour and stir 1 minute, then add the broth, Dijon and paprika. Simmer 6 minutes until thickened.
4. Lower the heat, stir in the sour cream and salt without boiling.
5. Toss with the noodles and top with parsley.