when i first made mushroom stroganoff a mere four years ago, it was good - how can pasta tossed with mushrooms cooked in dry sherry and butter be bad? - it didn't have the creaminess that stroganoff is known for. i tucked the thought of a remake into the back of my mind. where it then sat for years until i was thumbing through cooking light's fresh food fast, a book i picked up in the bargain bin of my local bookstore, thinking it would help reinvigorate my weeknight meals. and that it did. this version did not disappoint - the addition of sour cream added the perfect amount of creaminess i was looking for. the butter and dry sherry didn't hurt either.
adapted from cooking light's fresh food fast
30 minutes, serves 4
12 ounces egg noodles
3 tablespoons butter
20 ounces sliced mushrooms
1 medium onion, chopped
3 tablespoons flour
1 1/2 cups milk (whole or 2%)
3 tablespoons dry sherry
1/2 cup sour cream, regular or reduced fat
1 tablespoon finely chopped chives
- cook noodles according to the package directions & drain.
- while the noodles cook, make the sauce. heat a large dutch oven or pan large enough for the cooked noodles to fit in the pan over medium high heat. melt 1 tablespoon butter in the pan and add the mushrooms & onion, cooking until soft, about 10 minutes. once cooked, remove from the dutch oven into a bowl.
- while the mushrooms cook, melt the remaining 2 tablespoons butter in a medium sized bowl. whisk the flour, milk, and sherry into the butter. season with salt and pepper.
- to the now empty dutch oven, add the milk mixture. whisking constantly, cook for 3-5 minutes or until thickened.
- add the mushroom mixture, cooked noodles, and sour cream. stir to combine. top each serving with chives.