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Recipe Mushroom Stroganoff

Mushroom Stroganoff

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    10 mins

  • Cooking

    10 mins

Fusion Rice or Noodle Vegetable Dinner Lunch Less Than 30 mins

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

  1. 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.
  2. 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.
  3. 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.
  4. 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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