American
Creamy Mushroom Stroganoff with Sherry and Buttered Egg Noodles
A vegetarian stroganoff that tastes as rich as the beef original. The secret is roasting the mushrooms until deeply browned and glossy before building a quick pan sauce of shallot, garlic, sherry, mustard, and sour cream. Tossed with buttered egg noodles and plenty of black pepper, it eats like a full cold-weather dinner in under an hour.
Gluten-FreeDairy-FreeHigh VeggiesHigh CarbQuick WeeknightComfort Food
At a Glance
- Time
- 45 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- American
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Preheat the oven to 450 degrees F. Toss the mushrooms with the olive oil, a generous pinch of salt, and several grinds of pepper, then spread on a large sheet pan in a single layer. Roast for 18 to 22 minutes, tossing once, until deeply browned at the edges and glossy.
- Meanwhile, bring a large pot of salted water to a boil and cook the noodles until just tender. Drain, toss with 1 tablespoon butter, and keep warm.
- Melt the remaining butter in a wide skillet over medium heat. Cook the shallots until soft and pale gold, then add the garlic and thyme and cook for 1 minute until fragrant.
- Pour in the sherry and simmer until the pan is almost dry and the sharp alcohol smell is gone. Stir in the mustard and vegetable stock and let the sauce reduce for 3 to 4 minutes until slightly thickened.
- Lower the heat and stir in the sour cream until smooth. Add the roasted mushrooms and toss so every piece is glossy with sauce. Taste and adjust with salt, pepper, and more mustard if needed.
- Pile the noodles into bowls, spoon the mushrooms and sauce generously over the top, and shower with dill, parsley, and extra black pepper. Serve right away while the sauce is silky.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: Use gluten-free egg-style noodles or pappardelle to keep it gluten-free. For dairy-free, swap in olive oil for the butter and unsweetened cashew cream plus a splash of lemon in place of the sour cream; the mushrooms still carry the dish.