Mutt Williams' Motorcycle Mayhem Mushroom Stroganoff
Inspired by the daring pursuit through the jungle, this hearty stroganoff is rich and satisfying. Tender mushrooms and pasta are coated in a creamy, savory sauce, perfect for refueling after an archaeological adventure or a quick motorcycle escape.
Directions
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, until deeply browned and their liquid has evaporated, about 8-10 minutes. Remove mushrooms from the skillet and set aside.
- 2
Add diced onion to the same skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Melt butter in the skillet with the onion and garlic. Sprinkle in the flour and whisk constantly for 2 minutes to create a roux.
- 4
Gradually whisk in the beef broth, ensuring no lumps. Bring the mixture to a simmer, stirring, until it thickens.
- 5
Reduce heat to low. Stir in the sour cream, Dijon mustard, smoked paprika, and dry sherry until well combined and smooth. Do not boil once sour cream is added.
- 6
Return the cooked mushrooms to the sauce and stir to combine. Season with salt and pepper to taste.
- 7
Meanwhile, cook the egg noodles according to package directions until al dente. Drain well.
- 8
Serve the mushroom stroganoff generously over the cooked egg noodles. Garnish with fresh chopped parsley.
- 9
Ensure the sour cream is at room temperature before adding to prevent curdling. Taste and adjust seasonings as needed.