Mushroom Stroganoff by James Martin is a delightful dish featuring baby bella mushrooms in a creamy and flavorful sauce, prepared in just 15 minutes and served over egg noodles.
Try More James Martin Recipes:
💗 You’ll Love This Mushroom Stroganoff Recipe:
- Mushroom Magic: Rich, savory baby bella mushrooms steal the show.
- Creamy Bliss: Velvety sauce with Greek yogurt perfection.
- Wine Infusion: Dry white wine adds a touch of elegance.
- Effortless Elegance: Gourmet taste without the fuss.
- Top It Your Way: Personalize with Parmesan, parsley, and pepper.
❓ What Is James Martin’s Mushroom Stroganoff Recipe?
Mushroom Stroganoff by James Martin is an excellent vegetarian dish made with baby bella mushrooms, onions, and garlic in a creamy white wine sauce and served over al dente egg noodles.
📜 James Martin Mushroom Stroganoff Ingredients
- 1 pound wide egg noodles
- 3 tablespoons butter, divided
- 1 small white onion, thinly sliced
- 4 cloves garlic, minced
- 1 pound baby bella mushrooms
- 1/2 cup dry white wine
- 1.5 cups vegetable stock
- 1 tablespoon Worcestershire sauce
- 3 1/2 tablespoons flour
- 3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme)
- 1/2 cup plain Greek yogurt or light sour cream
- Kosher salt and freshly cracked black pepper
- optional toppings: freshly grated Parmesan cheese, chopped fresh parsley, extra black pepper
👩🍳 How To Make James Martin Mushroom Stroganoff
- Following the package directions, boil water with a generous amount of salt and cook the egg noodles until they are al dente. (For best results, bring the water to a boil and add the egg noodles just before you add the vegetable stock to the stroganoff.)
- In a large sauté pan set over medium-high heat, melt 1 tablespoon of butter. Saute the onions for 5 minutes, stirring occasionally, after adding them.
- Combine the mushrooms, garlic, and the remaining 2 tablespoons of butter by stirring. Sauté the mushrooms for another 5 to 7 minutes, or until they are soft and cooked through.
- Pour in the white wine and deglaze the pan by scraping the brown pieces from the bottom with a wooden spoon. Simmer the sauce for three minutes.
- Gather the vegetable stock, Worcestershire sauce, and flour in another bowl and mix them until smooth. Add the thyme and vegetable stock combination to the pan and mix well.
- Simmer, stirring periodically, for another 5 minutes, or until the mixture thickens slightly. Spread the sour cream or Greek yogurt into the sauce and toss to combine.
- Adjust the seasoning with a little salt and pepper according to taste.
- Quickly pour over the egg noodles and top with whatever you choose.
💭 Recipe Tips
- Sauté Perfection: Sauté mushrooms with garlic and onions for robust flavor.
- Deglaze with White Wine: Elevate the sauce by deglazing it with dry white wine.
- Smooth Texture: Create a velvety sauce with vegetable stock and Greek yogurt.
- Thyme Infusion: Enhance the aroma with fresh thyme or dried thyme.
🥗 What Goes Well With Mushroom Stroganoff?
You can’t go wrong with Mushroom Stroganoff alongside rice pilaf, roasted potatoes, garlic bread, french fries, cornbread, crispy fried onions, polenta, and a green salad.
🎚 How To Store Leftover Mushroom Stroganoff?
- In The Fridge: Leftover mushroom stroganoff can be refrigerated for up to 3 days when kept tightly sealed container.
- In The Freezer: Freeze leftover mushroom stroganoff for up to 3 months in a freezer-safe container. Allow to thaw in the fridge overnight before reheating.
🥵 How To Reheat Leftover Mushroom Stroganoff?
- Stove: Transfer leftover mushroom stroganoff to a saucepan and heat for 4 minutes over low to medium heat, stirring occasionally, or until hot.
- Microwave: Spoon leftover mushroom stroganoff onto a microwave-safe dish, cover, and heat for 50 to 60 seconds at a time, stirring occasionally, until heated.
FAQs
Why has my mushroom stroganoff curdled?
Your mushroom stroganoff may curdle if sour cream is added at high heat to avoid this add it off the heat and stir gently.
Is Greek yogurt a good substitute for sour cream in mushroom stroganoff?
Absolutely! Triple the mushrooms and use Greek yogurt instead of sour cream for a creamy twist to your mushroom stroganoff.
What if my mushroom stroganoff is too watery?
If your mushroom stroganoff is too watery, fix it by adding a bit more sour cream for thickness or letting it simmer longer to reduce excess liquid.
How do you make mushroom stroganoff less bitter?
To make mushroom stroganoff less bitter, add a touch of sugar or a little balsamic vinegar and adjust slowly to desired sweetness.
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James Martin Mushroom Stroganoff Nutrition Facts
Amount Per Serving
- Calories 353.8
- Calories from Fat 70.1
- Total Fat 7.8g
- Saturated fat 4g
- Trans fat 0.2g
- Cholesterol 19.2mg
- Sodium 865.8mg
- Potassium 991.4mg
- Carbohydrates 57.2g
- Net carbs 54.2g
- Fiber 3g
- Sugar 7.5g
- Protein 21.2g
James Martin Mushroom Stroganoff
Description
Mushroom Stroganoff by James Martin is a delightful dish featuring baby bella mushrooms in a creamy and flavorful sauce, prepared in just 15 minutes and served over egg noodles.
Ingredients
Instructions
- Following the package directions, boil water with a generous amount of salt and cook the egg noodles until they are al dente. (For best results, bring the water to a boil and add the egg noodles just before you add the vegetable stock to the stroganoff.)
- In a large sauté pan set over medium-high heat, melt 1 tablespoon of butter. Saute the onions for 5 minutes, stirring occasionally, after adding them.
- Combine the mushrooms, garlic, and the remaining 2 tablespoons of butter by stirring. Sauté the mushrooms for another 5 to 7 minutes, or until they are soft and cooked through.
- Pour in the white wine and deglaze the pan by scraping the brown pieces from the bottom with a wooden spoon. Simmer the sauce for three minutes.
- Gather the vegetable stock, Worcestershire sauce, and flour in another bowl and mix them until smooth. Add the thyme and vegetable stock combination to the pan and mix well.
- Simmer, stirring periodically, for another 5 minutes, or until the mixture thickens slightly. Spread the sour cream or Greek yogurt into the sauce and toss to combine.
- Adjust the seasoning with a little salt and pepper according to taste.
- Quickly pour over the egg noodles and top with whatever you choose.
Notes
- Sauté Perfection: Sauté mushrooms with garlic and onions for robust flavor.
Deglaze with White Wine: Elevate the sauce by deglazing it with dry white wine.
Smooth Texture: Create a velvety sauce with vegetable stock and Greek yogurt.
Thyme Infusion: Enhance the aroma with fresh thyme or dried thyme.
James Martin Mushroom Stroganoff