Wild Mushroom Stroganoff With Noodles

"This recipe was posted in our local newspaper this week. It looked so good, and I didn't see one like it in the database, so decided to share it."
 
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photo by Annacia photo by Annacia
photo by Annacia
Ready In:
35mins
Ingredients:
11
Serves:
2-4
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ingredients

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directions

  • Heat large pot of water to boiling.
  • Melt butter in large skillet over medium-high heat; add onion.
  • Cook, stirring often, until lightly browned, 5 minutes.
  • Add bell pepper; cook, stirring often, 1 minute.
  • Add mushrooms; cook, stirring often, until mushrooms are lightly browned and liquid evaporates, about 8 minutes.
  • Sprinkle flour, nutmeg, salt and pepper over mushrooms; cook, stirring, 1 minute.
  • Turn heat to high; stir in broth.
  • Cook, stirring often, to thicken and reduce slightly, about 5 minutes.
  • Meanwhile, add noodles to boiling water; cook according to package directions.
  • Drain.
  • Place in large serving bowl.
  • Stir sour cream into mushroom mixture; heat until hot, but not boiling, about 1 minute.
  • Pour over noodles.
  • Add chopped parsley; toss to mix.
  • Serve.

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Reviews

  1. This is an excellent dish! I used a mix of shitake, button, and portabella mushrooms and used vegetable broth instead of beef. The flavors were incredible. Thanks for a yummy dish!
     
  2. I love mushrooms and red bell pepper and this seemed a natural. But I found that the red pepper overwhelmed the more delicate flavor of the mushrooms. I made this yesterday, had some left, sauteed more mushrooms and put it all together, but the flavor of the bell pepper seemed to dominate. I will make this without the bell pepper in the future. I used some mascarpone instead of sour cream with a splash of vinegar to add a touch of acidity that the mascarpone lacks, and this worked well, as the mascarpone reheats really well. I also added a good handfull of chopped fresh dill, which is such a natural with mushrooms.
     
  3. I'm sorry that I didn't have the wild mushrooms and had to use plain buttons. On the other hand this was still scrumptious and it was enjoyed very much. I used a light margarine and fat free sour cream making for a lovely lighter meal even with the noodles. I didn't have parsley on hand and I'm sure that it would have been a nice addition. I will certainly be making this again. Made for Photo Tag.
     
  4. This was easy to make and doubled nicely... and I love the addition of the nutmeg. I used white onion because it's what I had on hand, but will definitely try with red onions next time.
     
  5. Delicious. Made exactlly as written and served with goulash.
     
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Tweaks

  1. I love mushrooms and red bell pepper and this seemed a natural. But I found that the red pepper overwhelmed the more delicate flavor of the mushrooms. I made this yesterday, had some left, sauteed more mushrooms and put it all together, but the flavor of the bell pepper seemed to dominate. I will make this without the bell pepper in the future. I used some mascarpone instead of sour cream with a splash of vinegar to add a touch of acidity that the mascarpone lacks, and this worked well, as the mascarpone reheats really well. I also added a good handfull of chopped fresh dill, which is such a natural with mushrooms.
     
  2. This is an excellent dish! I used a mix of shitake, button, and portabella mushrooms and used vegetable broth instead of beef. The flavors were incredible. Thanks for a yummy dish!
     

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