Creamy Mushroom Stroganoff Recipe

Description:

A rich and creamy dish, the Creamy Mushroom Stroganoff is a visual delight. The creamy, light brown sauce clings to the tender egg noodles and plump mushrooms. Flecks of parsley add pops of vibrant green against the warm tones of the sauce. The onions add subtle hints of caramelized sweetness, while the mushrooms provide an earthy depth. The overall presentation is comforting and appealing, suggesting a hearty and satisfying meal. The sauce's texture is smooth and velvety, contrasting beautifully with the slight chewiness of the noodles.

Ingredients:

• - 1 pound cremini mushrooms, sliced
• - 1 large onion, chopped
• - 2 cloves garlic, minced
• - 1/4 cup all-purpose flour
• - 2 cups beef broth
• - 1 cup heavy cream
• - 1/2 cup sour cream
• - 1/4 cup dry sherry (optional)
• - 2 tablespoons Dijon mustard
• - 1 tablespoon Worcestershire sauce
• - 1 teaspoon dried thyme
• - Salt and pepper to taste
• - 1 pound egg noodles, cooked according to package directions
• - Fresh parsley, chopped (for garnish)

Instructions:

1. 1. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they have softened and released their liquid. Remove the mushrooms from the skillet and set aside.
2. 2. In the same skillet, add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.
3. 3. Sprinkle the flour over the onion mixture and cook for 1-2 minutes, stirring constantly, until it forms a roux.
4. 4. Gradually whisk in the beef broth, ensuring no lumps form. Bring the mixture to a simmer, then reduce the heat to low and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5. Stir in the heavy cream, sour cream, sherry (if using), Dijon mustard, Worcestershire sauce, and thyme. Season with salt and pepper to taste.
6. 6. Add the cooked mushrooms back to the skillet and stir to combine. Simmer for another 5 minutes, allowing the flavors to meld.
7. 7. Add the cooked egg noodles to the skillet and toss gently to coat them in the creamy mushroom sauce.
8. 8. Serve immediately, garnished with fresh parsley.