Mushroom Stroganoff is a classic comfort food that has been warming hearts and bellies for generations. This rich and creamy dish is a true crowd-pleaser, with its velvety sauce, perfectly cooked mushrooms, and a hearty serving of egg noodles to soak up every last drop of deliciousness.
Imagine coming home to the inviting aroma of sautéed mushrooms mingling with the tantalizing fragrance of garlic and herbs. As you take your first bite, the velvety sauce envelops your taste buds, creating a symphony of flavors that will transport you to a cozy cabin in the woods or a chic Parisian bistro.
This Mushroom Stroganoff recipe is a labor of love, but trust me, the effort is well worth it. The key to its irresistible creaminess lies in the perfect balance of rich beef broth, tangy sour cream, and a touch of Dijon mustard. The mushrooms, sautéed to perfection in butter and garlic, add an earthy depth that pairs beautifully with the velvety sauce.
But let’s not forget the star of the show – the egg noodles. These tender strands of pasta provide the perfect canvas for the luscious sauce, soaking up every bit of flavor and creating a harmonious marriage of textures in every bite.
Whether you’re seeking a cozy weeknight dinner or a show-stopping dish for your next dinner party, this Mushroom Stroganoff over Egg Noodles is sure to impress. So, grab your apron, gather your ingredients, and let’s embark on a culinary adventure that will leave your taste buds craving for more.
Ingredients:
- 1 lb egg noodles
- 1 lb button mushrooms, sliced
- 4 tbsp butter
- 2 cloves garlic, minced
- 1 onion, diced
- 2 cups beef broth
- 1 cup sour cream
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
- Cook the egg noodles according to package instructions. Drain and set aside.
- In a large skillet, melt 2 tbsp butter over medium-high heat. Add the sliced mushrooms and sauté until browned and tender, about 5-7 minutes. Transfer the mushrooms to a plate and set aside.
- In the same skillet, melt the remaining 2 tbsp butter. Add the onion and garlic, and sauté until fragrant and the onion is translucent, about 2-3 minutes.
- Pour in the beef broth and bring to a simmer. Reduce heat to low and stir in the sour cream and Dijon mustard until well combined.
- Return the sautéed mushrooms to the skillet and season with salt and pepper to taste. Let the mixture simmer for 5 minutes, allowing the flavors to meld together.
- Add the cooked egg noodles to the skillet and gently toss to coat them in the creamy mushroom sauce.
- Serve hot, garnished with chopped fresh parsley.
Indulge in this Mushroom Stroganoff over Egg Noodles, and let the rich, velvety sauce and tender mushrooms transport you to a world of comfort and culinary bliss. Bon appétit!
