1tspWorcestershire Sauceuse soy sauce for vegetarian
1/4 cupParmesan Cheeseoptional garnish
Mushroom Stroganoff (stove instructions)
Heat OLIVE OIL over medium-high heat in a 3.5 quart dutch oven.
Add SHALLOT and sauté until tender, stirring as needed. Add GARLIC and MUSHROOMS and continue sautéing until tender, stirring as needed.
Add FLOUR and stir until it's absorbed by the mushrooms.
Add WINE (or preferred liquid) and scrape browned bits from pan surface to deglaze.
Add SALT, PEPPER, BROTH, and EGG NOODLES.
Increase heat to HIGH and bring just to a boil. Reduce heat to MED-LOW, cover and simmer about 15 minutes, or until pasta is cooked, stirring as needed.Note: If the stroganoff needs more liquid before the noodles are fully cooked, add more liquid in small amounts as needed.
Remove from heat and stir in WORCESTERSHIRE SAUCE, DIJON, SOUR CREAM, and PARMESAN CHEESE.
Serve warm, garnished with PARSLEY.
Allow to cool completely and refrigerate in an airtight container up to 5 days.
Mushroom Stroganoff (Instant Pot Instructions)
Select "Sauté" on the Instant Pot and heat the OLIVE OIL.
Add SHALLOT and sauté until tender, stirring as needed. Add GARLIC and MUSHROOMS. Sauté until tender, stirring as needed.
Add FLOUR, stirring until absorbed into mushrooms. Add WINE (or preferred liquid) and scrape surface of pot to deglaze.
Add SALT, PEPPER, BROTH, and EGG NOODLES. Push the noodles under the liquid to submerge.
Press “Cancel”, secure lid, and seal the pressure release valve.
Select "Manual" or "Pressure Cook” and adjust to "High pressure" for 1 minute. Note: Use 2-minute pressure cook time for thicker pasta (penne, rotini, macaroni, etc).
When cook cycle is done, leave it alone for a 5-minute (NPR) natural pressure release. Then, carefully vent any remaining pressure and remove the lid.
Stir in WORCESTERSHIRE SAUCE, DIJON, SOUR CREAM, and PARMESAN CHEESE. Serve warm garnished with PARSLEY.