Chestnut Mushroom Stroganoff


  • 1 lb chestnut mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups egg noodles
  • 1 cup sour cream
  • 1 cup vegetable broth
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Chopped parsley for garnish

Step-by-step instructions:

  1. Cook egg noodles according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened, about 3-4 minutes.
  3. Add sliced chestnut mushrooms to the skillet and cook until tender, around 5-7 minutes.
  4. In a small bowl, whisk together vegetable broth and flour until smooth. Pour the mixture into the skillet, stirring to combine. Simmer for 5 minutes or until slightly thickened.
  5. Reduce heat to low, and stir in sour cream. Season with salt and pepper.
  6. Add cooked noodles to the skillet and toss until well coated. Serve warm, garnished with chopped parsley.

Recommended Baltispore products: Chestnut Mushroom Grow Kit