MUSHROOM STROGANOFF
Deliciously creamy and ridiculously easy, this Mushroom Stroganoff is sure to be an instant addition to your weeknight dinner repertoire!
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Cook pasta according to directions in salted water. Drain and set aside.
- Melt the unsalted butter in a large skillet over medium high heat. Cook the onions until they soften and then add in the mushrooms.
- Sprinkle in the garlic powder and Italian seasoning.
- Cook until mushrooms soften and begin to brown, about 5 minutes depending on size of mushroom.
- Pour in the chicken stock and Worcestershire sauce. Bring mixture to a boil and then turn the heat down and let simmer for 3 to 5 minutes.
- Whisk together the cornstarch and heavy cream in a bowl and add it to the chicken stock.
- Whisk in the sour cream and continue to cook until the sauce thickens, about 3 to 5 minutes. Do not bring to a boil to prevent the sauce from curdling.
- Add cooked noodles into the skillet and stir until well combined.
- Plate and serve with chopped parsley as a garnish.
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