Mushroom Stroganoff
What you’ll need
Ingredients
- 3 cups uncooked egg noodles
- 4 Tbsp. butter
- chopped parsley, for garnish
Sauce Mix
- 2 cups cremini mushrooms, sliced
- 2.5 cups shiitake mushrooms, sliced
- ½ cup onions, chopped
- ¼ cup flour
- 1 tsp. salt
- 3 sage leaves
- ¼ cup Lee Kum Kee Black Pepper Sauce
- 1 ½ cups 2% milk
How to make it
Cook egg noodles per package instructions. Drain and place back into pot with 1 Tbsp. of butter. Stir to coat and cover to keep warm.
In a large sauté pan, melt the remaining butter over medium-low heat. Add the sliced mushrooms and onions. Increase temperature to medium and sauté until onions are translucent and mushrooms look glossy and smaller in size, about 8 minutes. Add flour, salt, and sage to the mushroom mixture. Sauté for 2 minutes.
Pour in the Lee Kum Kee Black Pepper Sauce and milk. With a whisk, continuously stir the ingredients until it reaches a full boil and has thickened, about 5 minutes. Remove from heat.
To serve, divide the noodles between two bowls. Top each bowl of noodles with half of the mushroom mixture. Garnish with the parsley and serve.
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