Baby Shiitake Mushroom Stroganoff

This mushroom stroganoff is top-tier comfort food! The chewy egg noodles are draped in a rich Baby Shiitake mushroom sauce flavored with butter, garlic, and thyme. Top it all off with a sprinkle of paprika, a dollop of sour cream and parsley!

Servings: 6-8

Ingredients

• 12-ounce package egg noodles

• 2 tablespoons extra virgin olive oil

• 2 tablespoons unsalted butter

• 1 pound RI Mushroom Co. Baby Shiitake mushrooms

• 1 large sweet onion, thinly sliced

• 1 tablespoon minced garlic (~2 cloves)

• 1 tablespoon chopped fresh thyme

• 1 teaspoon onion powder

• 2 teaspoons sweet paprika, plus more for garnish

• 2 tablespoons flour

• ½ cup dry white wine

• 1-½ cup mushroom broth or vegetable broth

• 1 tablespoon Worcestershire sauce or soy sauce

• 1 bay leaf

• ½ cup heavy cream

• Kosher salt, to taste

• Ground black pepper, to taste

• Chopped fresh parsley, for garnish (optional)

• Sour cream, for garnish (optional)

Directions

1. Bring a large pot of salted water to a boil. Add egg noodles and cook according to the package directions, drain, and reserve.

2. Meanwhile, in a large non-stick skillet, heat butter and extra virgin olive oil over medium-high heat. Once the butter is melted and stops foaming, add RI Mushroom Co. Baby Shiitake mushrooms and cook until they start to soften and brown, about 5 minutes. Add sliced onions and sauté until they start to soften, about 3 minutes.

3. Add minced garlic and thyme, and cook until garlic is fragrant, about 30 seconds. Stir in onion powder, paprika, and flour, and cook, stirring constantly, for about 1 minute. Reduce heat to low, and pour in white wine, and stir to deglaze the pan, gently scraping the bottom as it cooks.

4. Add the mushroom or vegetable broth, Worcestershire sauce or soy sauce, and bay leaf. Stir to combine and simmer until thickened, about 5-7 minutes.

5. Stir in the heavy cream and cook until it just comes to a gentle simmer. Remove from heat, discard bay leaf, and gently fold in cooked egg noodles. Season stroganoff with salt and pepper, to taste.

6. Portion the stroganoff into bowls and garnish with a dollop of sour cream, a sprinkle of sweet paprika, and chopped parsley (optional). Enjoy immediately!

   Chef’s Notes:

   • Make the dish vegan by substituting the butter for more extra virgin olive oil, vegan cream for heavy cream, soy sauce instead of Worcestershire sauce, and vegan sour cream (optional).

   • It’s ok to supplement RI Mushroom Co. Baby Shiitake mushrooms with Shiitake mushrooms. Just be sure to cut off the woody part of the stems.