1/2 pound shiitake (cremini or oyster mushrooms), sliced
1/4 cup, plus 2 tablespoons, crème fraîche or sour cream
1 tablespoon, plus 1 1/2 teaspoons, balsamic vinegar
Splash of heavy cream
1/2 teaspoon dried tarragon
1/2 teaspoon ground pepper
Pinch freshly grated nutmeg
Salt (I added about 1 teaspoon)
8 ounces egg noodles
Italian parsley
Directions
In a medium saucepan, set over medium heat, melt the tablespoons of butter. When the butter has melted, add the shallot and cook until translucent, about 3 minutes. Next, add the garlic cloves, shiitake mushrooms, crème fraîche, splash of heavy cream, balsamic vinegar, tarragon, nutmeg, pepper and pinch of salt. Give it a good mix and then cover the pot to cook for 5-7 minutes, until the mushrooms are softened. Note: If you're using sour cream, cook the mushroom mixture at a lower temperature, as sour cream has the tendency to curdle when cooked at high temperatures. Salt and pepper to taste (I added an additional 3/4 of a teaspoon of salt and an additional pinch of pepper).
Meanwhile, bring a medium pot of salted water to a boil. Pour in the egg noodles and cook per the instructions (I found the 7 minute recommendation too long - mine were done at the 5-minute mark.) Drain and serve with the mushroom stroganoff; garnish with a sprinkling of Italian parsley.
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