Smoky Mushroom Stroganoff with Buttered Egg Noodles
30 min · Easy
#autumn#comfort#quick#vegetarian#weeknight
Mushrooms are about 90% water, which is why so many mushroom dishes turn out grey and soggy. The fix is physics: a hot pan, space between the slices, and patience while they sear instead of steaming. Do that, and a splash of soy sauce and smoked paprika make them taste almost meaty — then sour cream, stirred in off the heat so it never splits, turns everything into a silky, rosy stroganoff in 30 minutes.
Ingredientsfor 4 portions
- 750 g Mushrooms, thickly sliced
- 1 medium Yellow Onion, thinly sliced
- 3 clove Garlic, finely chopped
- 2 tsp Smoked Paprika
- 2 tbsp Butter
- 1 tbsp Olive Oil
- 1 tbsp Soy Sauce
- 200 g Sour Cream
- 2 tsp Dijon Mustard
- 300 g Egg Noodles
- 10 g Dill, chopped
- 0.5 tsp Sea Salt
- 0.5 tsp Black Pepper
Steps
- Bring a large pot of salted water to the boil for the noodles.
- Heat half the butter with the oil in your widest frying pan over high heat. Add the mushrooms in a single layer — in two batches if needed — and leave them untouched for 3–4 minutes, then stir and cook 3–4 minutes more until deeply browned. Crowded mushrooms release water and steam; given space, they sear.
- Lower the heat to medium, add the onion and cook for 5 minutes until soft and golden, then stir in the garlic and smoked paprika for 1 minute.
- Meanwhile, cook the noodles according to the packet. Drain, keeping a mug of the cooking water, and toss with the rest of the butter.
- Take the pan off the heat and add the soy sauce, then stir in the sour cream and mustard with a splash of noodle water until you have a glossy, rosy sauce. Adding the sour cream off the heat stops it from splitting. Season with salt and pepper.
- Serve the stroganoff over the noodles, scattered with dill.
