Chestnut Mushroom Stroganoff
A creamy, tangy mushroom stroganoff served over wide egg noodles — comfort food at its most reliable. The chestnut mushrooms get a hard sear first to build flavor, then finish in a sauce of caramelized onions, garlic, white wine, sour cream and a hint of Dijon. Forty-five minutes from start to finish, and it tastes like it took twice as long.
Ingredients
Stroganoff
- 1 1/2 lbs chestnut mushrooms from KC Mushroom Co., thickly sliced
- 3 tbsp olive oil divided
- 3 tbsp unsalted butter divided
- 1 large yellow onion thinly sliced
- 3 cloves garlic minced
- 1 tbsp fresh thyme leaves
- 1/3 cup dry white wine
- 2 tbsp all-purpose flour
- 2 cups vegetable or beef stock warm
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 cup sour cream room temperature
- kosher salt and black pepper to taste
For Serving
- 12 oz wide egg noodles
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh dill optional
Instructions
- Bring a large pot of well-salted water to a boil for the noodles.
- While the water heats, work on the mushrooms. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high until foaming. Add half the chestnut mushrooms in a single layer and don’t touch them for 4 minutes. Toss and cook another 3 minutes until deeply golden. Transfer to a plate and repeat with the remaining tablespoon of oil, another tablespoon of butter and the rest of the mushrooms.
- Reduce the heat to medium and add the final tablespoon of butter to the same pan. Add the sliced onion with a pinch of salt and cook 7 to 8 minutes, stirring occasionally, until soft and golden at the edges.
- Add the minced garlic and thyme and cook another 30 seconds. Pour in the white wine and stir, scraping up any browned bits. Let it bubble until almost fully reduced.
- Sprinkle the flour over the onions and stir for 90 seconds to cook out the raw flour taste.
- Slowly pour in the warm stock, whisking constantly to prevent lumps. Add the soy sauce, Dijon and smoked paprika. Bring to a simmer and cook 3 to 4 minutes until thickened to a gravy consistency.
- While the sauce simmers, drop the egg noodles into the boiling water and cook to al dente per the package timing.
- Return the seared mushrooms to the sauce along with any juices on the plate. Simmer 2 minutes to heat through and meld flavors.
- Off the heat, stir in the sour cream until smooth — don’t let it boil after this point or it can curdle. Taste and adjust salt and pepper.
- Drain the noodles, divide among warm bowls, and ladle the stroganoff over the top. Scatter with parsley and dill if using.
Notes
From the farm: The hard sear on the mushrooms is what separates a great stroganoff from a mediocre one. Cold, wet mushrooms thrown into the pan will give you a watery, pale sauce. Hot, dry mushrooms in a hot pan build the deep flavor this dish is known for.
Tip: Let the sour cream come to room temperature before stirring it in — cold sour cream straight from the fridge is more likely to curdle when it hits the hot sauce.
Variation: A splash of vodka or brandy in place of the white wine adds a richer, more traditional Russian feel. A handful of frozen peas stirred in at the end brings color and sweetness.