Recipes

[DiAnne]

I love mushrooms and have been making this for years.  A variety of mushrooms is great.  I use a mixture of white, crimini and shiitake.  

1 pound mushroom, halved
2 t vegetable oil, divided
Salt and pepper to taste
1 cup yellow onion, diced
1 T vegetable oil
1/2 t paprika
1/4 t cayenne
1/4 cup dry white wine
2 T flour
2 cups chicken broth
2 T coarse grain mustard
1/4 cup sour cream
1-2 T chopped fresh dill

Saute 1/2 the mushrooms in 1 t oil in a nonstick skillet over med-high heat.  Cook until browned (about 5 minutes) tossing occasionally, transfer to a plate.  Repeat with the rest of the mushrooms.  

Saute onion, paprika and cayenne in 1 T oil until onion is soft (about 5 minutes).  

Deglaze pan with wine.  Simmer until nearly evaporated.  Stir in the flour to coat.  Gradually whisk in broth.  Add mustard.  Simmer until thick (about 5 minutes).  Reduce heat to low. 

Stir in reserved mushrooms, sour cream and dill.  Serve over buttered egg noodles.

This is a very easy week night dinner I have been making since my children were small.  Don't boil the sauce once the sour cream is added or it will curdle.  

[QVCkitty1]

My next trip to the grocery store, I'm buying the ingredients for this. It sounds wonderful and I love mushrooms, 🍄🍄🍄

[nana59]

sounds awesome!  we had shaved steak sandwiches tonight with sauteed onions and mushrooms....i only ate the veggies!!  can't wait to try your recipe!!

[aroc3435]

Thanks for posting this.  Sounds rich and easy.  Will make this tomorrow.

aroc

[Lucky Charm]

I love mushroom stroganoff!

And being a vegan, I make this about 2-3 times a month.  The entire family loves it.

I used cashew butter for my *cream* sauce and veg. broth instead of chicken broth.

I could eat mushrooms for breakfast lunch and dinner!

[Charhug]

Thank you for the recipe.  

[Yahooey]

Fungi fans unite!

Will definitely try this soon...love mushrooms

[demanda]

Thank you for sharing.  This sounds delicious.  Definitely making this over the weekend!!

[tiny 2]

Thank you for this recipe DiAnne. This will surely be a favorite.