Now for the main course from last night’s dinner. You can find dessert here. I have been on a bit of of a mushroom and pasta kick. Last week, I made pesto tortelloni with hedgehog mushrooms, and this week, I made mushroom stroganoff. While stroganoff is usually made with beef, the combination of portabello and button mushrooms was quite filling.
I found a recipe that I mostly followed on AllRecipes. I did make some changes to my taste, though. What I really made was this:
- 2 tbsp butter
- 1 large onion, chopped
- chopped mushrooms (6 oz portabellas and 8 oz buttons)
- 1 1/2 cups vegetable broth (I actually used 1 cup stock and 1/2 cup broth)
- 1 1/2 cups sour cream (1/2 cup regular and 1 cup light, roughly, I just eyeballed it)
- 1 tsp each dried dill and parsley
- salt and pepper
- fresh parsley to garnish
- egg noodles
The broth/stock and sour cream combos were mostly created to use up what I had on hand. I was a little sad that the mushroom lady wasn’t at the farmers’ market this week, but I made do with supermarket varieties.
- Melt butter in a large skillet over medium heat. Add onion, and cook, stirring until softened. Add sliced mushrooms. Cook for a few minutes
- Add vegetable broth. Bring to a simmer, and cook until the mixture has reduced to a thick sauce. Add dried herbs, salt, and pepper to taste.
- Meanwhile, bring a large pot of lightly salted water to a rolling boil. Add egg noodles, and cook until al dente. Remove from heat, drain, and set aside. **Very important** Check the noodles to see if they need more salt.
- Remove the pan from the heat, stir in the sour cream. Serve over the egg noodles and garnish with the parsley and a little parmesan cheese.
Because I used mushrooms instead of beef, I altered the seasonings to make the sauce taste more like mushrooms with sour cream, a traditional Russian side dish. The dish was overall very successful, although I wasn’t really a fan of the parsley garnish. Fresh dill would have been nicer. Oh well, next time.