Creamy Mushroom Stroganoff Recipe

Description:

A rich and decadent dish, Creamy Mushroom Stroganoff presents a vibrant tableau of earthy brown mushrooms nestled in a luxuriously creamy, pale beige sauce. The sauce coats the golden-yellow egg noodles, creating a visually appealing contrast. Speckles of fresh green parsley provide a pop of color, adding a final touch of freshness to the comforting dish. The overall texture is smooth and creamy, with a delightful bite from the mushrooms and noodles. The aroma is rich and savory, a blend of earthy mushrooms, garlic, and herbs.

Ingredients:

• - 1 pound cremini mushrooms, sliced
• - 1 large onion, chopped
• - 2 cloves garlic, minced
• - 1/2 cup all-purpose flour
• - 4 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
• - 1/2 teaspoon salt
• - 1/4 teaspoon black pepper
• - 8 ounces egg noodles, cooked according to package directions
• - 2 tablespoons 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 5-7 minutes, stirring occasionally, until they are softened and have released their moisture. Remove the mushrooms from the skillet and set aside.
2. 2. Add the chopped onion to the same skillet and cook for 3-5 minutes, until softened. 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. Gradually whisk in the beef broth, ensuring no lumps form. Bring the sauce to a simmer.
4. 4. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the sauce has thickened slightly. Stir in the heavy cream, sour cream, sherry (if using), Dijon mustard, Worcestershire sauce, thyme, salt, and pepper.
5. 5. Add the cooked mushrooms back to the skillet and stir to combine. Simmer for another 5 minutes, allowing the flavors to meld.
6. 6. Taste and adjust seasoning as needed. If the sauce is too thick, add a little more beef broth; if it's too thin, simmer for a few more minutes uncovered.
7. 7. Add the cooked egg noodles to the skillet and toss gently to coat them with the creamy mushroom sauce.
8. 8. Serve immediately, garnished with fresh parsley.