Cooking With Brett and Lena Coleman

Mushroom Stroganoff Recipe

Published in Lunch Recipes
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Quick Mushroom Stroganoff great for any day of the week!

Additional Info

  • Ingredients:
    1. 4 cups flat egg noodles
    2. 2 cups baby bella mushrooms; stemmed & sliced in halves
    3. 2 cloves garlic; minced
    4. 1 cup onion; chopped
    5. 3 Tbs flour
    6. 2 Tbs unsalted butter; melted
    7. 3 Tbs dry sherry
    8. 2 Tbs extra-virgin olive oil
    9. 1/2 cup sour cream
    10. 1 1/2 cups Silk Coconut Milk; plain
    11. 1/2 tsp sea salt
    12. 1/2 tsp fresh ground black pepper
  • Directions:
    1. Follow instructions on package for cooking noodles, rinse, drain & place on low-heat burner to keep warm.
    2. Meanwhile heat olive oil in a large skillet over medium heat, add mushrooms, garlic & onion.
    3. Cook until brown, approx. 7-10 minutes.
    4. While that's cooking place flour in a large mixing bowl & whisk in milk, sherry, butter, salt & pepper.
    5. Transfer cooked mushrooms, garlic & onions into a separate large bowl and set aside.
    6. Pour milk mixture into the heated skillet, whisk & allow to cook until it thickens, approx. 3-5 minutes.
    7. Combine noodles & all the other ingredients in one large heated skillet, add in the sour cream and mix well.
    8. Serve & Enjoy!
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