Dinner · 30 min · american

Mushroom Stroganoff

This is the kind of American dinner you’ll make on repeat — mixed mushrooms and egg noodles, 30 minutes, big payoff. The macros do the talking: 17g protein, 21g carbs, and 22g fat in every 333-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 3 cups Mixed mushrooms
• 2 oz Egg noodles
• 1/3 cup Sour cream
• 1/2 Onion
• 1 tsp Dijon
• 1 tsp Paprika

Steps

1. Bring a large pot of salted water to a boil and cook the egg noodles 1 minute less than the package time. They will finish in the sauce, and mushy noodles are the top beginner mistake here — reserve a cup of the pasta water before draining.
2. Wipe your mushrooms clean instead of rinsing them — mushrooms are sponges and rinsed mushrooms never brown. Slice them thickly so they keep some bite.
3. Heat a large skillet over high heat with a tablespoon of oil and brown the mushrooms in two batches, without stirring for the first 2 minutes of each batch. Crowded mushrooms steam; browned mushrooms taste meaty and rich. Set each batch aside when deeply golden.
4. Lower the heat to medium, add the diced onion to the same skillet, and cook 4 minutes until soft and translucent, scraping up the browned bits with a wooden spoon.
5. Stir in the paprika and Dijon with a splash of the reserved pasta water, cooking 30 seconds until fragrant and glossy. This loose sauce will coat everything evenly.
6. Return the mushrooms and noodles to the pan and toss to combine, adding more pasta water a spoonful at a time if it looks dry. Take the pan completely off the heat, then fold in the sour cream — off the heat is essential, because sour cream curdles if it boils. Taste, add salt, and serve immediately.

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