Mushroom stroganoff & egg noodles

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Wide egg noodles12 oz
• Sliced cremini mushrooms16 oz
• Portobello mushroom caps, sliced8 oz
• Medium yellow onion1
• Garlic cloves2
• Unsalted butter3 tbsp
• All-purpose flour2 tbsp
• Low-sodium vegetable broth2 cups
• Dijon mustard1 tbsp
• Sour cream3/4 cup
• Flat-leaf parsley1/4 cup

How dinner comes together

1. 1

   Bring a pot of well-salted water to a boil. Slice the onion, mince the garlic and chop the parsley.

2. 2

   Cook the egg noodles until al dente according to the package directions. Reserve 1/2 cup cooking water, drain and keep warm.

3. 3

   Melt 2 tablespoons butter in the skillet over medium-high. Brown the mushrooms in two batches, leaving them undisturbed for stretches, until their liquid evaporates and the edges are dark, 6–8 minutes total.

4. 4

   Reduce the heat to medium. Add the remaining butter and onion; cook until soft, 3 minutes. Add the garlic for 30 seconds, then sprinkle over the flour and stir for 1 minute.

5. 5

   Whisk in the broth and Dijon. Simmer until the sauce coats the back of a spoon and a dragged line stays visible, 3–4 minutes; return the mushrooms.

6. 6

   Take the skillet off the heat before stirring in the sour cream. Fold in the noodles, loosening with reserved water as needed; finish with parsley and black pepper.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Egg
• Milk
• Wheat

Equipment

• Large pot
• Large skillet
• Colander
• Whisk