• Recipe Mushroom Stroganoff

Mushroom Stroganoff

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What you’ll need

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.