Super Easy Mushroom Stroganoff
Ingredients
- 1/4 cup olive oil
- 1/2 yellow onion thinly sliced
- 4 cloves garlic minced
- 2 pounds cremini mushrooms destemmed, cleaned and diced
- kosher salt
- 1/2 cup dry white wine
- 1/4 cup flour
- 2 cups broth chicken, vegetable or beef
- 1 tbsp dijon
- 2 dash worschestershire sauce
- 1/4 tsp black pepper
- 1/2 cup sour cream
- 2 tbsp fresh dill chopped
- 2 tbsp fresh parsley chopped
- 12 ounces egg noodles cooked
Instructions
- Heat a wide pan over medium heat. Add half of the olive oil and onions. Sprinkle with a pinch of salt to help them sweat. Sauté for 3 to 4 minutes, until soft and translucent. Add the garlic and sauté for about 1 minute more.Add the remaining olive oil and half of the mushrooms. Spread the mushrooms out over the entire surface of the pan so they all brown. Wait about 30 seconds before giving them their first toss. Keep spreading them out after each toss so they brown evenly. Do this for about 4 minutes. Scoot everything to one corner of the pan. Add the remaining mushrooms and just like before, try to give them each room to brown. Sauté for an additional 4 minutes, until all the mushrooms are browned. Deglaze the pan with white wine and use a wooden spoon to scrape up any brown bits stuck to the surface. Reduce the wine by half. Add the flour and stir to coat all the mushrooms. Cook the roux for a couple minutes, or until you can no longer detect a raw flour smell. Add the broth, 1 tsp kosher salt, black pepper, dijon and worschestireshire. Stir to combine. Bring to a simmer and continue to simmer for 7-8 minutes, until the sauce has a consistency of gravy. Turn the heat off and stir in the fresh herbs and sour cream. Serve immediately over noodles.