Image Source from iruffotorres

Mushroom Stroganoff with Egg Noodles: A Comforting Delight

As the days grow shorter and the evenings cooler, there’s nothing quite like a hearty meal to warm the soul. One such dish that fits the bill is Mushroom Stroganoff with Egg Noodles. This delightful recipe brings together the earthy flavours of mushrooms, the richness of a creamy sauce, and the comforting texture of egg noodles, making it a perfect dinner option for both weeknights and special occasions.

A Brief History

Originating from Russia, Stroganoff — or Beef Stroganoff, as it is traditionally known — has evolved over the years to include various interpretations. While the classic version typically features sautéed beef in a creamy sauce, the vegetarian alternative with mushrooms provides a rich, umami-laden experience that stands on its own. This rendition of Stroganoff is not only satisfying but also convenient for those looking to reduce meat consumption.

Ingredients

To prepare Mushroom Stroganoff with Egg Noodles, you will need the following ingredients:

• For the Stroganoff:

  • 300g of mixed mushrooms (such as button, portobello, and shiitake), sliced
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons of olive oil
  • 1 tablespoon of unsalted butter
  • 300ml of vegetable stock
  • 150ml of double cream or crème fraîche
  • 1 tablespoon of Dijon mustard
  • 1 teaspoon of soy sauce
  • 1 teaspoon of paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
• For the Egg Noodles:
  • 250g of egg noodles
  • Salt for boiling water

Instructions

1. Prepare the Egg Noodles:
   Begin by bringing a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.

2. Cook the Mushrooms:
   While the noodles are cooking, heat the olive oil and butter in a large frying pan over medium heat. Once the butter has melted and is sizzling, add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and continue to cook for an additional minute, ensuring it doesn’t burn.

3. Add the Mushrooms:
   Toss in the sliced mushrooms and sauté until they’re browned and their moisture has evaporated, approximately 6-8 minutes. The mushrooms should be tender and aromatic.

4. Make the Sauce:
   Pour in the vegetable stock, followed by the double cream (or crème fraîche). Add the Dijon mustard, soy sauce, paprika, and season with salt and pepper. Stir well and allow the mixture to simmer gently for about 5-7 minutes until it thickens slightly.

5. Combine and Serve:
   Once the sauce has thickened to your liking, combine the cooked egg noodles with the Mushroom Stroganoff in the frying pan, ensuring all the noodles are coated in that creamy goodness. Cook together for a minute or two to allow the flavours to meld.

6. Garnish and Enjoy:
   Serve the Mushroom Stroganoff warm, garnished with freshly chopped parsley for a touch of colour and freshness. It pairs wonderfully with a crisp green salad or some warm, crusty bread to soak up any remaining sauce.

Conclusion

Mushroom Stroganoff with Egg Noodles is a delectable vegetarian dish that celebrates the rich, earthy flavours of mushrooms, enhanced by a creamy sauce that is simply irresistible. Whether you’re looking for a comforting meal after a long day or a dish to impress guests, this Stroganoff is sure to satisfy. Easy to prepare and full of flavour, it embodies the essence of wholesome, homemade cooking. So grab your ingredients and enjoy a warm plate of this classic comfort food today!

No items listed in the response.