Stroganoff is one of my all time favorite creamy, rich pasta dishes. Unfortunately I like to make it with just mushrooms and the boy won’t eat those. Or sour cream for that matter. But he is out of town tonight so I am indulging! And not sharing, sorry Mom. I do make mine mostly vegetarian, you would just swap the beef broth for some veggie broth and you would be good to go! Better Than Bouillon is my favorite brand of veggie broth, it is fabulous. Also, check that your Worcestershire sauce does not have anchovies as some of them do. I find the generic ones normally do not. So I’m skipping most of the nonsense today and skipping right to the food =]


Mushroom Stroganoff

2T Butter

4oz Mushrooms (half-ish of a package)

1/4 Onion, diced

1t Minced garlic

Sprinkle of thyme

1c Veggie or beef broth

1T Soy sauce

1T Worcestershire sauce

6oz Egg noodles (half a package, I use whole wheat)

Big huge dollop of sour cream

1. Melt butter in pan and add garlic, mushrooms, onion, and dash of thyme. Cook until the veggies are soft

2. Bring water to a boil and cook egg noodles as directed, drain

3. Add broth, soy sauce, and worcestershire sauce into veggies and let simmer until noodles are done


If you are not wiping the drool off by now, I cannot help you.

4. Turn the heat off and add a big dollop of sour cream. The more you add, the creamier it will be so add some and then see if you would like more

5. Stir in drained noodles and enjoy!


Note: If you feel like you’re running low on liquid in the veggies by the time the noodles are done, feel free to add more broth

So normally this would feed two. But I like mushrooms. A LOT. And since the boyfriend was out it fed one =] Yupp, fit it all into one bowl! Date with hot self ;)



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