Food Hussy Recipe: Mushroom Stroganoff

Every once in a while - you get a hankering for something - right? The other night - I really just wanted something like Beef Stroganoff. But I knew I didn't have any beef thawed out - but I did have mushrooms - so I went to town! 


This isn't exactly a traditional stroganoff - that would obviously have beef, mustard and paprika - I wanted a light dish but still creamy. Egg noodles was something I basically didn't eat for YEARS because my ex-husband was allergic. But - now that I'm on my own - egg noodles are back in my life!



I sort of made this up on the fly - I had some cream and chicken broth in the fridge that needed to be used along with mushrooms - and you put it all together and you've got a nice little sauce! I sauteed the mushrooms in butter because that adds to the flavor of the sauce.

In the time it took to make the noodles - the mushrooms and sauce were ready! I made just the right amount to have it for dinner and then the next day for lunch. I'll definitely be making this again. Egg noodles are so light - I'm so happy to have them back in my life!! I loved that this is great for the "Meatless Monday" movement or even on Fridays during Lent!


Yield: 2

Mushroom Stroganoff

Mushrooms are my favorite vegetable and I was really wanting to have some stroganoff - and thus - mushroom stroganoff was born! It's creamy and light and perfect for Meatless Monday! (Or Lent!)
prep time: 5 minscook time: 12 minstotal time: 17 mins

ingredients

  • 8 oz mushrooms, sliced
  • 1/2 stick butter
  • 1/4 cup heavy cream
  • 1/4 cup chicken broth
  • 1 tsp cornstarch 
  • 2-3 Tbsp chicken broth
  • 3 Tbsp of sour cream
  • 2 cups egg noodles 

instructions

  1. Boil water
  2. Over medium high heat, melt butter in a skillet.  
  3. Add mushrooms to the skillet at the same time you add the pasta to the water 
  4. Sauté for 4-5 min
  5. Add cream and 1/4 cup chicken broth and reduce on medium
  6. In small bowl mix 1 tsp cornstarch and 2-3 Tbsp broth then add to pan
  7. Stir and let thicken 2-3 min
  8. Remove from heat
  9. Pasta should be done. Drain pasta and set aside. 
  10.  Add 3 Tbsp of sour cream to mushrooms and stir in off heat
  11. Top egg noodles with sauce





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