Wild Mushroom Stroganoff (v) Recipe

Prepare mushrooms

Clean mushrooms by wiping with a damp cloth or quick rinse and pat dry. Trim stems if needed and slice larger caps into 1/4–1/2 in (6–12 mm) slices so pieces are bite-sized.

Sauté aromatics

In a large heavy skillet or sauté pan set over medium heat, melt the butter with the olive oil. When shimmering, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Cook mushrooms

Increase heat to medium-high. Add the sliced mushrooms in a single layer if possible. Let them sit undisturbed for 2–3 minutes to brown, then stir and continue cooking until they release their juices and most of the liquid evaporates, about 6–8 more minutes. Season with 1/2 tsp salt and 1/2 tsp black pepper as they cook.

Make roux and deglaze

Push mushrooms to the side and sprinkle the flour over the mushrooms and onions. Stir for 1 minute to cook the flour. Slowly add the vegetable or mushroom stock while stirring to deglaze the pan and avoid lumps. Scrape any browned bits from the bottom of the pan.

Simmer and finish sauce

Reduce heat to medium-low and simmer until the sauce thickens slightly, about 4–6 minutes. Stir in the Dijon mustard, Worcestershire sauce, and chopped thyme. Remove pan from heat and let cool for 1 minute, then stir in the sour cream and optional Greek yogurt until smooth. Taste and adjust seasoning with remaining salt and pepper. Keep warm on the lowest heat setting or set aside while noodles and broccolini finish.

Bring 3 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add the egg noodles and cook according to package instructions until al dente, usually 6–8 minutes. Reserve 120 ml (1/2 cup) of pasta cooking water, then drain the noodles in a colander. Return the noodles to the pot off the heat, toss with 1 teaspoon olive oil and 2–3 tablespoons of the reserved cooking water if needed to loosen. Keep warm.

Toss together

Place drained noodles in the skillet or transfer the mushroom stroganoff into the pot with noodles. Gently toss to coat the noodles in the cream sauce. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached. Heat together over low heat for 1–2 minutes to marry flavors—do not boil after adding sour cream. Taste and adjust seasoning.

Preheat and season

Preheat a grill pan or outdoor grill to medium-high (about 200–220°C / 400–430°F). Toss trimmed broccolini with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon lemon juice so they are evenly coated.

Grill

Place broccolini in a single layer on the hot grill or grill pan. Cook, turning occasionally, until charred in spots and tender-crisp, about 6–8 minutes depending on thickness. Remove from grill and transfer to a plate.

Finish

Taste and adjust with a pinch more salt or a squeeze of lemon if desired. Keep warm until ready to serve.

Divide egg noodles among 4 plates or shallow bowls. Spoon generous portions of wild mushroom stroganoff over the noodles. Garnish with chopped fresh parsley and an extra grind of black pepper. Serve grilled broccolini alongside or on top of the noodles.