This is a recipe I’ve cooked a lot. I haven’t found another stroganoff recipe that is this good. The original recipe has onion and garlic in it, but I have replaced the fresh garlic with garlic powder. Below are images for what each step looks like. I usually just throw a huge scoop of sour cream in it so I don’t measure it. It might be around 1/2 cup.
Really useful kind of parsley. It’s about $5 at the store but it is freshly dried. It tastes more like fresh parsley than regular dried spice.
Mushroom Stroganoff
Servings 4 Servings
Calories 300kcal
Equipment
- 1 Large sautee pan
- 1 Pot to boil noodles
Ingredients
- 4 servings Pasta of choice
- 1 pkg 20 oz mushrooms sliced
- 1 tbsp Butter or oil
- 1/2 tsp Garlic powder
- 2 tsp Smoked paprika
- 1/2 cup Chicken or veg stock
- 1/2 cup Sour cream Lactose free or vegan
- 1 dash Lemon juice
- 1 tbsp Dijon mustard or brown
- 1 tsp Dried or fresh parsley
Instructions
- Cook pasta according to package. Set aside.
- Melt butter or oil in pan. Sautee mushrooms over medium heat with some salt and pepper for about 2-3 minutes until softened.
- Add garlic powder and smoked paprika. Stir into mushrooms. Cook for a minute.
- Add stock, mustard, sour cream, and lemon juice. Simmer over medium low for 15-20 minutes until the sauce is thickened. Add parsley.
- Mix pasta into sauce. It is done!
Notes
Egg noodles work really well in this recipe. Any smaller pasta like ziti or spaghetti works as well.