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Kosher Mushroom Stroganoff With Egg Noodles (Dairy)

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Dairy (Milchig)

Creamy mushroom stroganoff is rich comfort food: a mix of cremini, shiitake and portobello mushrooms in a sauce of butter, onion, garlic, broth, sour cream, cream cheese and Dijon, served over egg noodles with fresh dill.

Using a Mix of Mushrooms

Each mushroom adds something: cremini stay firm, shiitake add deep savory flavor, and portobellos give satisfying chunks. Brown them well before adding the onion and garlic. Bring the sour cream and cream cheese to room temperature and stir them in off the heat so the sauce doesn’t curdle.

Kosher Notes

This is a dairy (milchig) dish. Use butter, sour cream and cream cheese with a reliable hechsher, and use vegetable or mushroom broth, never meat broth. For a pareve version, see our dairy-free mushroom stroganoff with cashew cream.

Leftovers

Leftovers keep for 3 days; reheat gently with a splash of broth or milk. Greek yogurt can replace half the sour cream.

Kosher Mushroom Stroganoff With Egg Noodles (Dairy)
Rich, creamy mushroom stroganoff that's completely kosher and dairy-based. Multiple mushroom varieties create incredible depth of flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Eastern European
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 12 oz wide egg noodles
  • 1 lb mixed mushrooms cremini, shiitake, and portobello, sliced
  • 3 tbsp butter
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 cup vegetable broth or mushroom broth
  • 1/2 cup sour cream room temperature
  • 4 oz cream cheese softened
  • 2 tbsp Dijon mustard
  • 2 tbsp fresh dill chopped
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp fresh parsley chopped, for garnish

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Method
 

  1. Bring a large pot of salted water to boil. Cook egg noodles according to package directions until al dente. Drain and set aside.
  2. While noodles cook, heat butter in a large skillet over medium-high heat. Add sliced mushrooms in a single layer, working in batches if needed. Cook without stirring for 3-4 minutes until golden brown on one side.
  3. Stir mushrooms and continue cooking for 2-3 minutes until tender and well-browned. Season with salt and pepper. Transfer mushrooms to a plate.
  4. In the same skillet, add diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle flour over onions and stir constantly for 1 minute. Gradually whisk in vegetable broth, scraping up any browned bits from the bottom of the pan.
  6. In a small bowl, whisk together sour cream, cream cheese, and Dijon mustard until smooth. Slowly add this mixture to the skillet, whisking constantly to prevent curdling.
  7. Return mushrooms to the skillet along with any accumulated juices. Stir in fresh dill and simmer for 2-3 minutes until sauce thickens slightly.
  8. Add cooked egg noodles to the skillet and toss gently to coat with sauce. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve immediately, garnished with fresh parsley and additional dill if desired.

Notes

Leftovers keep in the refrigerator for 3 days. Reheat gently with a splash of broth or milk to loosen the sauce. For a lighter version, substitute Greek yogurt for half the sour cream. Make sure all dairy ingredients are at room temperature before adding to prevent curdling.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 24g 31%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 16g 32%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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