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Mushroom Stroganoff




Source of Recipe


cuisine at home


List of Ingredients




1 lb. mushrooms, 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. all-purpose flour
2 cups chicken broth
2 T. coarse grain mustard
Juice of 1/2 a lemon
1/4 cup sour cream
1 – 2 T. chopped fresh dill
Buttered egg noodles



Recipe



Saute half the mushrooms in 1 teaspoon oil in a nonstick skillet over medium-high heat. Cook until browned, 5 min., tossing occasionally; transfer to a plate. Saute remaining mushrooms in additional teaspoon of oil; remove from the pan.

Saute onion, paprika, and cayenne in 1 tablespoon oil until onion is soft, about 5 min.

Deglaze with wine; simmer until nearly evaporated.

Stir in flour to coat.

Gradually whisk in broth. Add mustard and lemon juice; simmer until thick, 5 minutes. Reduce heat to low.

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