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Creamy Mushroom Stroganoff
Earthy mushrooms take center stage in this rich, meatless spin on a classic comfort food. You'll build a deeply savory base by browning the mushrooms and onions, then deglazing with a splash of dry sherry. A blend of milk and sour cream creates a luxurious sauce that coats every tender egg noodle without feeling heavy. It's a satisfying, vegetarian-friendly bowl that offers all the cozy flavors of traditional stroganoff.
Ingredients
- 3½ cups uncooked medium egg noodles
- 5 packages (4 oz each) fresh gourmet-blend mushrooms
- 1 large onion, coarsely chopped (1 cup)
- 3 tablespoons all-purpose flour
- 1½ cups low-fat (1%) milk
- 3 tablespoons dry sherry, white wine or vegetable broth
- 1 tablespoon light stick butter, melted
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- ½ cup fat-free sour cream
Instructions
- 1Boil the egg noodles according to package directions, omitting salt and oil. Drain well and set aside.
- 2Generously coat a 5- to 6-quart Dutch oven with cooking spray and place over high heat. Add the mushrooms and chopped onion. Cook for 10 minutes, stirring frequently, until they turn golden brown. Getting a good sear on the mushrooms builds the savory foundation of the dish.
- 3In a medium bowl, whisk the flour and milk until completely smooth. Whisk in the sherry, melted butter, salt, and pepper. Transfer the cooked mushroom mixture from the Dutch oven into a large bowl.
- 4Pour the milk mixture into the hot Dutch oven. Cook for 3 minutes, whisking constantly until the sauce slightly thickens. Stirring continuously prevents the flour from clumping and burning.
- 5Add the thickened sauce and drained noodles to the bowl with the mushroom mixture. Stir in the sour cream until everything is evenly coated. Garnish with fresh chives before serving.
Notes
- Swap: You can substitute white wine or vegetable broth for the dry sherry if preferred.
- Tip: Wipe the mushrooms clean with a damp paper towel instead of rinsing them so they brown properly in the pan without steaming.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently on the stove, adding a splash of milk or broth if the sauce has thickened too much in the fridge.