Creamy Mushroom Stroganoff

local_grocery_store Ingredients

• 2 tablespoons Butter, unsalted
• 1 Onion, finely chopped
• 3 cloves Garlic, minced
• 1 pound Mushrooms, sliced
• 2 tablespoons Flour
• 1 cup Vegetable broth, low sodium
• 1/2 cup Sour cream
• 1 tablespoon Dijon mustard
• 2 tablespoons Parsley, chopped
• 8 ounces Egg noodles, cooked according to package instructions
• to taste Salt
• to taste Black pepper, freshly ground

restaurant_menu Method

1. 1.In a large skillet, melt the butter over medium heat.
2. 2.Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent and fragrant, about 5 minutes.
3. 3.Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 8 minutes.
4. 4.Sprinkle the flour over the mushrooms and stir well to coat.
5. 5.Pour in the vegetable broth and stir until the mixture thickens.
6. 6.Reduce the heat to low and stir in the sour cream and Dijon mustard. Cook for an additional 2 minutes, stirring occasionally.
7. 7.Season with salt and freshly ground black pepper to taste.
8. 8.Serve the creamy mushroom stroganoff over cooked egg noodles.
9. 9.Garnish with freshly chopped parsley.
10. 10.Enjoy this comforting and delicious meal!

lightbulb_outline Tips

• chevron_rightFor a vegan version, you can substitute the sour cream with dairy-free yogurt or cashew cream.
• chevron_rightFeel free to add some extra vegetables like peas or spinach for added nutrition.
• chevron_rightServe the stroganoff with a side of crusty bread to soak up the creamy sauce.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.