Mushroom Stroganoff

Mushroom Stroganoff


Ingredients:
1 small white onion, thinly sliced
4 cloves garlic, minced
1 pound baby bella mushrooms*
1/2 cup dry white wine
1.5 cups vegetable stock
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Instructions:
  • First step is Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)
  • And then, Melt 1 tablespoon butter in a large sauté pan over medium-high heat. Add onions and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
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