MUSHROOM STROGANOFF

MUSHROOM STROGANOFF image

Did you ever see a recipe in a magazine and think "I just really have to try that", "or that looks yummy!?" I found this in a Sept 2015 Southern Living magazine and just had to try it! The recipe stated is only for 4 servings, but I feel it could be a side dish for 8 just as easily without doubling it.

Provided by Rose M. Helle @recipes4fun

Number Of Ingredients 13

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Ingredients

1 package(s) (8oz) egg noodles (i did use extra noodles)
1 tablespoon(s) olive oil, extra virgin
2 tablespoon(s) butter, divided
2 package(s) (8oz) sliced cremini mushrooms
2 - garllc cloves, minced
2 sprig(s) fresh thyme
1-1/2 teaspoon(s) smoked paprika
1 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground black pepper
2 tablespoon(s) all purpose flour
1-1/2 cup(s) chicken broth
1 cup(s) sour cream
1 tablespoon(s) chopped fresh parsley

Steps:

Cook egg noodles according to package directions. Remove from heat and cover to keep warm.
Heat olive oil and 1 Tablespoon of the butter - add mushrooms, cook 3 minutes. Stir in garlic and next 4 ingredients and cook, stirring occasionally for 5 minutes or until mushrooms are slightly browned.
Add the flour and remaining butter and cook, stirring constantly. Whisk in broth and bring to a boil, whisking constantly for 5 minutes.
Remove from heat. Stir in sour cream and parsley. Serve over noodles.

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