Equipment
Ingredients
Produce
- 500 g cremini mushrooms, thickly sliced
- yellow onion, finely chopped
- garlic, minced
- 10 g fresh parsley, finely chopped
Pantry & Dairy
- 300 g egg noodles, dry
- 250 ml vegetable broth, warm
- 150 g sour cream, room temperature
- 45 g unsalted butter
- 20 g all-purpose flour
- 5 g sweet paprika
- 10 g dijon mustard
- 15 ml olive oil
- kosher salt
- black pepper, freshly ground
Nutrition (per serving)
Method
Wipe the mushrooms clean and slice them thickly. Finely chop the yellow onion and mince the garlic cloves. Set aside.
Bring a large pot of generously salted water to a rolling boil at 100°C/212°F. Add the egg noodles and cook according to the package directions until tender. Drain in a colander, toss with a few drops of olive oil to prevent sticking, and cover to keep warm.
Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single even layer, working in batches to avoid crowding the pan. Sear undisturbed for 3 to 4 minutes until deeply browned, then toss and cook for another 2 minutes. Transfer the browned mushrooms to a bowl.
Reduce the heat to medium. Melt the butter in the same skillet. Add the chopped onion and saute for 5 minutes until translucent, using the moisture from the onions to scrape up some of the browned mushroom bits. Add the minced garlic and cook for 1 minute until highly fragrant.
Sprinkle the flour and sweet paprika evenly over the onion and garlic mixture. Stir constantly for 1 minute to cook out the raw flour taste and lightly toast the spices, creating a thick paste.
Gradually pour in the warm vegetable broth while whisking continuously to prevent lumps and lift all remaining browned bits from the pan. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes until the sauce thickens enough to lightly coat the back of a spoon.
Remove the skillet completely from the heat source. Stir in the room-temperature sour cream and Dijon mustard until perfectly smooth. Return the cooked mushrooms and any accumulated resting juices to the pan, stirring to combine. Taste and season generously with salt and black pepper.
Divide the warm egg noodles among individual serving bowls. Spoon the rich mushroom stroganoff generously over the noodles and garnish with chopped fresh parsley.
Chef's Notes
- Searing mushrooms in batches is absolutely crucial. Crowding the pan causes them to steam in their own juices rather than browning, robbing the final dish of its essential deep umami flavor.
- For an even richer sauce with bright acidity, substitute 50ml of the vegetable broth with a splash of dry white wine to deglaze the pan right before adding the broth.
- If your sour cream is straight from the fridge, temper it by mixing a few spoonfuls of the hot sauce into the sour cream container before adding the entire mixture back to the pan. This drastically reduces the risk of curdling.
- Using a mix of wild mushrooms such as shiitake, oyster, or chanterelle alongside the standard cremini adds incredible textural contrast and complex flavor layers.
Storage
Refrigerator: 4 days — Store the sauce and the egg noodles in separate airtight containers to prevent the noodles from becoming mushy.
Freezer: 1 month — Freeze the sauce only. The sour cream may split slightly upon thawing but will emulsify when reheated gently.
Reheating: Reheat gently in a saucepan over low heat. Do not let it boil, or the sour cream will curdle.
