Créé avec l’IA
Mushroom Stroganoff
Ingrédients
4 Portions
- mixed mushrooms, sliced2 cups
- onion, diced1 whole
- garlic, minced2 cloves
- sour cream1 cup
- Dijon mustard1 tablespoon
- unsalted butter2 tablespoons
- all-purpose flour1 tablespoon
- vegetable broth1/2 cup
- Saltto taste
- pepperto taste
- Egg noodles, cookedas needed
- Fresh parsley for garnishas needed
Instructions
- 1
Melt the butter in a large skillet over medium heat.
- 2
Add the diced onion and cook until translucent, about 3-4 minutes.
- 3
Stir in the minced garlic and cook for another minute until fragrant.
- 4
Increase the heat to medium-high and add the sliced mushrooms, cooking until they are browned and have released their moisture, about 5-7 minutes.
- 5
Sprinkle the flour over the mushrooms and stir to combine, cooking for another minute to remove the raw flour taste.
- 6
Pour in the vegetable broth and bring the mixture to a simmer, allowing it to thicken slightly.
- 7
Reduce the heat to low and stir in the sour cream and Dijon mustard until well combined. Season with salt and pepper to taste.
- 8
Serve the mushroom stroganoff over the cooked egg noodles and garnish with fresh parsley.
