Mushroom Stroganoff Sauce
Creamy and delightful, this Mushroom Stroganoff Sauce comes together in just 30 minutes! Perfectly comforting and packed with hearty, savory flavors, it’s a dish that warms the soul. Whether you’re enjoying it over pasta, rice, or even vegetables, this delicious sauce is sure to satisfy. Who’s ready to indulge?
Servings: 4
Calories: 231
Ingredients
- 3 tablespoons unsalted butter
- 1 pound baby portabella mushrooms
- 2 large shallots diced
- 4 cloves garlic minced or pressed
- 3 tablespoons all-purpose flour
- ¼ teaspoon dried thyme
- ½ cup dry white wine
- 1 ½ cups beef stock
- 1 tablespoon Worcestershire sauce
- ½ cup sour cream
- salt and freshly-cracked black pepper to taste
Instructions
- Heat the butter over medium heat in a medium-sized skillet until it foams
- Stir in the mushrooms, shallots, and garlic. Simmer until liquid evaporates and mushrooms begin to brown, about 10-15 minutes.
- Stir in the flour and thyme, cooking and stirring for about 5 minutes.
- Add the wine, beef stock, and Worcestershire sauce; cook until reduced by half.
- Stir in sour cream and season with salt and pepper.
- Serve over ½ pound of cooked egg noodles.
Video
Nutrition
Calories: 231kcal | Carbohydrates: 16g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 257mg | Potassium: 733mg | Fiber: 2g | Sugar: 6g | Vitamin A: 448IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg